Description
This Almond Coconut Cake with Greek Yogurt is light, gluten-free, and naturally sweetened with honey — a soft, tender cake perfect for brunch or dessert.
Ingredients
1 ½ cups almond flour
½ cup shredded unsweetened coconut
½ cup Greek yogurt
⅓ cup honey or maple syrup
3 large eggs
¼ cup coconut oil
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
Instructions
1. Preheat oven to 350°F (175°C). Line a cake pan with parchment paper.
2. Whisk together eggs, Greek yogurt, honey, coconut oil, and vanilla until smooth.
3. Add almond flour, shredded coconut, baking powder, and salt. Stir until combined.
4. Pour batter into pan and bake for 28–32 minutes until golden.
5. Cool completely, top with yogurt or coconut flakes, and serve.
Notes
Use room temperature ingredients for a smooth batter.
Add lemon zest for extra brightness.
To make dairy-free, use coconut yogurt.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 8g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 90mg