Description
Moist, nutty, and lightly sweetened, this flourless almond coconut cake with Greek yogurt is naturally gluten-free and perfect for breakfast, brunch, or a light dessert. Made with simple wholesome ingredients like almond flour, shredded coconut, and maple syrup, it’s a nourishing treat with a soft crumb and rich flavor.
Ingredients
3 large eggs
½ cup (120g) plain Greek yogurt
⅓ cup (80ml) maple syrup or honey
1 tsp vanilla extract
½ cup (40g) unsweetened shredded coconut
1 cup (100g) almond flour
½ tsp baking powder
Pinch of salt
Optional Toppings:
Toasted coconut flakes
Sliced almonds
Honey drizzle or a dollop of Greek yogurt
Instructions
-
Preheat your oven to 350°F (175°C). Line an 8-inch round or loaf pan with parchment paper.
-
In a large bowl, whisk the eggs until slightly foamy.
-
Add the Greek yogurt, maple syrup (or honey), and vanilla extract. Whisk until smooth.
-
Fold in the shredded coconut, almond flour, baking powder, and a pinch of salt.
-
Pour the batter into the prepared pan and smooth out the top.
-
Bake for 28–32 minutes, or until golden brown and a toothpick inserted comes out clean.
-
Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely.
-
Garnish with desired toppings and serve.
Notes
-
Use coconut yogurt for a dairy-free version.
-
Add lemon zest or cinnamon to the batter for extra flavor.
-
Bake in a loaf pan for a more sliceable shape—just add 5 more minutes to the baking time.
-
Store leftovers in the fridge for up to 5 days or freeze slices for future snacks!
- Prep Time: 10
- Cook Time: 30
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean