Thank you so much for being here, dear reader! 💕 I’m absolutely thrilled to share this Flourless Caramel Yogurt Cake with you—it’s naturally gluten-free, elegant enough for a special dessert, yet cozy and comforting for anytime indulgence. If you love tasting lovely sweets that feel wholesome, you’re in the right place. And hey, if you want more deliciousness sent straight to your inbox, don’t forget to subscribe for recipes by email!
Overview of Recipe Content
What this recipe is
A charming flourless cake with Greek yogurt, sweet caramel swirls, and almond-flour richness. Perfect for elegant gatherings, afternoon tea, or a “treat-yourself” moment.
Why you’ll love it
- Naturally gluten-free and made with simple whole ingredients
- Velvety texture balanced by rich caramel
- Light, moist, and not overly sweet—just enough to feel decadent
Tasting notes
Silky and tangy from yogurt, sweet and warming from caramel, with a subtle nutty undertone from the almond flour.
Health/nutritional & seasonal relevance
Greek yogurt packs protein and probiotics; almond flour provides healthy fats, making this cake a smarter indulgence. Lovely year-round, especially for cozy autumn or celebratory holidays.
Ingredients
- ¾ cup (180 g) plain Greek yogurt
- ⅓ cup (80 ml) maple syrup or honey
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (40 g) almond flour or finely ground oats
- 3 tbsp natural caramel sauce (store-bought or homemade), plus extra for drizzling
- Optional toppings: toasted almonds, sea salt flakes, fresh berries
Tools needed
- 8‑inch (20 cm) round springform pan
- Electric mixer or whisk
- Mixing bowls
- Rubber spatula
Suggested substitutions & additions
- Swap almond flour with oat or coconut flour for a nut-free version
- Use honey or agave if maple syrup is unavailable
- Stir in a handful of chopped nuts or dark chocolate chips for texture
How to Make Flourless Caramel Yogurt Cake
- Prep & Preheat
Preheat oven to 350 °F (175 °C). Grease an 8‑inch springform pan and line the bottom with parchment. - Whisk Wet Ingredients
In a large bowl, whisk together Greek yogurt, maple syrup (or honey), eggs, and vanilla until smooth and creamy. Feel the light, airy texture—such comfort in every stir! - Add Dry Ingredients
Fold in baking powder, salt, and almond flour until just combined. The batter should be thick but flowy—like a joyful hug. - Swirl in the Caramel
Pour half the batter into the pan. Dot with 2 tbsp caramel, then use a knife to swirl gently. Spread the remaining batter, top with the last tbsp of caramel, and swirl again—this cake is as beautiful inside as it is sweet. - Bake & Cool
Bake for 30–35 minutes, or until the edges are set and the center softly jiggles. A skewer inserted in center should come out with moist crumbs. Let it fully cool in the pan before loosening the springform. - Serve with Flair
Drizzle extra caramel on top, sprinkle toasted almonds or a touch of sea salt, and garnish with fresh berries. Perfection!
What to Serve with Flourless Caramel Yogurt Cake
- A scoop of vanilla ice cream or whipped cream for extra indulgence
- A cup of strong coffee, chai latte, or sweet dessert wine
- Fresh fruit salad (like sliced pears or berries) for balance
Tips for Making It Perfect
- Use full-fat Greek yogurt for the richest texture.
- Don’t overbake—remove when the center still wiggles slightly.
- Warm the caramel before swirling to help layers melt into the batter.
- For drama, chill the cake and slice with a hot knife—clean, elegant cuts.
Storage Instructions
- Room temp: Store in an airtight container for 2 days.
- Refrigerator: Keep covered up to 5 days. Bring to room temp before serving.
- Freezer: Flash-freeze slices for 2 hours, wrap in foil, and freeze up to 1 month. Thaw in the fridge overnight.
General Information
This flourless caramel yogurt cake is inspired by French and American baking traditions, where yogurt-based tortes (like torta caprese or yogurt bundt cakes) deliver moist, tender results. The addition of caramel elevates it from everyday to elegant—perfect for brunches or intimate dinner parties.
Frequently Asked Questions
1. Can I use low-fat yogurt?
Yes, but the cake may be slightly drier. Full-fat gives the best richness.
2. Is maple syrup or honey better?
Both work well. Maple adds earthiness; honey brings floral notes.
3. Can I use gluten-free oat flour?
Absolutely! Use ½ cup oat flour instead of almond for nut-free or gluten-free needs.
4. How do I avoid a cracked top?
Avoid overbaking and cool the cake gradually—this helps the caramel set gently.
5. What if I don’t have a springform pan?
Bake it in a well-greased regular 8‑inch cake pan—just gently slice to remove.
Interactive Elements
I’d absolutely love for you to leave a review or comment below—your feedback warms my heart! And if you’re on Pinterest, don’t forget to pin your beautiful cake slice at Poulef Recipes on Pinterest, or tag me @poulefrecipe on Instagram.
Nutritional Information (approx. per slice, yields 8)
| Calories | Fat | Sat Fat | Carbs | Fiber | Protein | Sugar | Sodium |
|---|---|---|---|---|---|---|---|
| 200 kcal | 12 g | 4 g | 18 g | 2 g | 8 g | 14 g | 120 mg |
Flourless Caramel Yogurt Cake: Rich, Velvety & Naturally Sweet! 🍮✨
- Total Time: 45 mins
- Yield: 8 servings 1x
Description
A rich, velvety, naturally gluten‑free cake with Greek yogurt and caramel swirls—perfect for elegant dessert or cozy treat.
Ingredients
¾ cup plain Greek yogurt
⅓ cup maple syrup or honey
3 large eggs
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
½ cup almond flour or ground oats
3 tbsp natural caramel sauce
Instructions
1. Preheat oven to 350°F (175°C). Grease & line 8″ springform pan.
2. Whisk yogurt, syrup (or honey), eggs, and vanilla until smooth.
3. Fold in baking powder, salt, and almond flour until combined.
4. Pour half batter into pan, dot with 2 tbsp caramel, swirl.
5. Add remaining batter, top with 1 tbsp caramel, swirl again.
6. Bake 30–35 minutes until edges set and center jiggles.
7. Cool completely before removing from pan.
8. Drizzle extra caramel, slice & serve.
Notes
Use full‑fat Greek yogurt for best texture.
Do not overbake—center should jiggle slightly.
To avoid cracks, cool cake gradually.
Store in airtight container; freeze slices if desired.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 14g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
