A rich, velvety, naturally gluten‑free cake with Greek yogurt and caramel swirls—perfect for elegant dessert or cozy treat.

Scale

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

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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.

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.