A soft, gluten‑free almond flour cake with warm cinnamon and Greek yogurt—perfect for breakfast, snack, or dessert.

Scale

1½ cups almond flour

3 eggs

⅓ cup maple syrup or honey

½ cup plain Greek yogurt

1 tsp vanilla extract

1½ tsp ground cinnamon

1 tsp baking powder

¼ tsp salt

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1. Preheat oven to 350 °F, grease and line pan.

2. Whisk together eggs, sweetener, yogurt, and vanilla.

3. Combine dry ingredients in another bowl.

4. Fold wet into dry until just combined.

5. Pour into pan and bake 30–35 minutes until a toothpick comes out clean.

6. Cool in pan 10 minutes, then transfer to rack and slice when warm or room temp.

Ensure ingredients are room temperature.

Avoid overmixing to keep cake tender.

If top browns too quickly, cover with foil.

Freeze slices for up to one month.