Nutty and tender gluten‑free coffee‑infused cake made with almond flour and Greek yogurt—perfect for snacktime or dessert!

Scale

1 ½ cups almond flour

3 large eggs

⅓ cup maple syrup (or honey)

½ cup Greek yogurt

2 tbsp strong brewed coffee

1 tsp vanilla extract

1 tsp baking powder

¼ tsp salt

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1. Preheat oven to 350°F; grease pan.

2. Whisk eggs, syrup, yogurt, coffee & vanilla.

3. Fold in almond flour, baking powder & salt.

4. Pour into pan and bake 25–30 mins.

5. Cool 10 mins in pan then transfer to rack.

6. Slice and enjoy with coffee or tea

Use honey if preferred.

Make dairy‑free with coconut yogurt.

Add nuts/chocolate chips for extra texture.

Dust with powdered sugar or glaze before serving.