Description
This Flourless Almond Joy Greek Yogurt Cake is decadently rich, loaded with creamy coconut, crunchy toasted almonds, and pockets of melty dark chocolate. Made with Greek yogurt and naturally gluten-free almond flour, it’s a feel-good dessert that tastes utterly indulgent but nourishes your body too. Perfect for celebrations, cozy nights, or anytime your sweet tooth needs a wholesome hug.
Ingredients
3 large eggs
⅓ cup (80ml) maple syrup or honey
1 cup (240g) plain Greek yogurt
1 tsp vanilla extract
1 cup (100g) almond flour or finely ground almonds
½ cup (40g) unsweetened shredded coconut
½ cup (85g) dark chocolate chips or chunks
¼ tsp salt
½ tsp baking powder (optional)
½ cup toasted sliced almonds (optional, for topping)
Instructions
Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease.
In a large bowl, whisk together eggs, maple syrup (or honey), Greek yogurt, and vanilla until smooth and creamy.
In another bowl, stir together almond flour, shredded coconut, salt, and baking powder.
Gradually add the dry ingredients into the wet mixture and stir until just combined—don’t overmix!
Fold in the chocolate chips or chunks.
Pour batter into the prepared pan and spread evenly. Sprinkle with toasted almonds if using.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes in the pan, then transfer to a wire rack to cool completely. Slice and enjoy!
Notes
For dairy-free: Use coconut yogurt instead of Greek yogurt.
For extra almond flavor: Add ¼ tsp almond extract to the batter.
Store in an airtight container for up to 5 days or freeze slices for longer storage.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American