If you’re after a cake that’s as nourishing as it is delightful, look no further than this Almond Flour Greek Yogurt Cake.
With a texture that’s incredibly moist, tender, and light, this cake is made from wholesome ingredients like Greek yogurt, almond flour, and maple syrup. The result? A melt-in-your-mouth treat that’s equally at home at brunch, as a mid-afternoon snack, or served with fresh berries for a light dessert.
Whether you’re following a gluten-free lifestyle or just love feel-good baking, this cake is pure, simple pleasure—without the sugar crash.
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Overview of Almond Flour Greek Yogurt Cake Recipe Content
What It Is
A gluten-free, grain-free cake made with almond flour, Greek yogurt, eggs, and a touch of natural sweetness. It’s a high-protein, low-fuss recipe that feels indulgent but bakes clean.
Why You’ll Love It
- Incredibly Moist & Tender: Thanks to creamy Greek yogurt and almond flour
- Naturally Sweetened: With maple syrup or honey
- Gluten-Free & Grain-Free: No wheat, no flour blends
- Protein-Packed: Perfect for breakfast, snacks, or post-workout bites
Taste & Texture
Subtly sweet, lightly tangy, and soft with a delicate crumb. This cake is not too rich, not too sweet—just right.
Ingredients
- 3 large eggs
- ¼ cup (60ml) maple syrup or honey
- ¾ cup (185g) plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups (200g) almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Tools Needed
- Mixing bowl
- Whisk or hand mixer
- 8-inch round or square cake pan
- Parchment paper (optional)
Substitutions & Additions
- Sweetener Swap: Use agave or coconut nectar in place of honey/maple
- Yogurt Options: Use dairy-free Greek-style yogurt to make it fully dairy-free
- Zest it Up: Add lemon zest or orange zest for a citrus twist
- Topping Ideas: Top with fresh fruit, slivered almonds, or a drizzle of Greek yogurt and honey
How to Make Almond Flour Greek Yogurt Cake
- Preheat Oven: Preheat to 350°F (175°C). Grease and line an 8-inch cake pan.
- Whisk Wet Ingredients: In a large bowl, whisk eggs, maple syrup (or honey), yogurt, and vanilla until smooth.
- Add Dry Ingredients: Stir in almond flour, baking powder, and salt. Mix until just combined—don’t overmix.
- Pour & Bake: Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes or until golden and a toothpick comes out clean.
- Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or chilled.
What to Serve With It
- Fresh berries or stone fruit
- Dollop of whipped cream or coconut cream
- Light drizzle of honey or yogurt glaze
- Hot tea, cappuccino, or iced matcha
Tips for Making It Perfect
- Use finely ground almond flour—not almond meal—for best texture
- Don’t skip the yogurt—it’s the key to a moist and tender crumb
- Let it cool—the crumb sets better after resting
- Store covered—this cake stays moist even after a few days
Storage Instructions
- Room Temp: 1–2 days tightly covered
- Refrigerator: Up to 5 days; best when chilled
- Freezer: Wrap slices individually and freeze for up to 2 months
General Information Almond Flour Greek Yogurt Cake
Almond Flour Greek Yogurt Cake are Mediterranean staples—this cake brings them together in a way that’s nourishing, elegant, and completely gluten-free. With its balance of fat, protein, and natural sweetness, it fits beautifully into wellness-focused kitchens and classic dessert tables alike.
Frequently Asked Questions
Can I make this dairy-free?
Yes! Use a thick, unsweetened dairy-free Greek-style yogurt.
Can I turn this into muffins?
Absolutely. Fill muffin tins ¾ full and bake for 18–20 minutes.
Can I add fruit to the batter?
Yes—fold in fresh or frozen blueberries, raspberries, or diced apples.
Is it suitable for kids?
Yes—it’s gently sweet and nutrient-rich!
Conclusion
This Almond Flour Greek Yogurt Cake is proof that healthy and delicious can coexist beautifully. Moist, protein-rich, and delicately sweetened, it’s a treat you’ll return to again and again—whether for a slow weekend brunch or a wholesome dessert after dinner.
Other naturally gluten-free favorites to try:
- Flourless Coconut Greek Yogurt Cake
- Gluten-Free Vegan Lemon Yogurt Cake
- Almond Flour Scones
- Date & Walnut Cookies
Interactive Elements
Tried it? Tag @poulefrecipe on Pinterest and share your yogurt cake creations! I’d love to feature your bakes.
Nutritional Information Almond Flour Greek Yogurt Cake
| Nutrient | Per Slice (approx.) |
|---|---|
| Calories | 210 |
| Fat | 14g |
| Carbs | 11g |
| Sugar | 6g |
| Protein | 7g |
| Fiber | 2g |
| Sodium | 140mg |
Almond Flour Greek Yogurt Cake – Moist, Naturally Gluten-Free & Protein-Packed Elegance
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
This Almond Flour Greek Yogurt Cake is incredibly moist, tender, and lightly sweet—made with wholesome, gluten-free ingredients and naturally high in protein. Perfect for breakfast, snacks, or a light dessert!
Ingredients
3 large eggs
¼ cup (60ml) maple syrup or honey
¾ cup (185g) plain Greek yogurt
1 teaspoon vanilla extract
2 cups (200g) almond flour
1 teaspoon baking powder
¼ teaspoon salt
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
In a large bowl, whisk eggs, sweetener, yogurt, and vanilla until smooth.
Add almond flour, baking powder, and salt. Stir gently until combined.
Pour into pan, smooth top, and bake for 30–35 minutes, or until golden and set.
Cool 10 minutes in pan, then transfer to a rack to finish cooling.
Notes
Use finely ground almond flour for best texture
Add lemon or orange zest for brightness
Tastes great chilled or room temp
Store in fridge for up to 5 days or freeze for later
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
