Thank you so much for being here! I’m thrilled to share this Flourless Gingerbread Greek Yogurt Cake that’s rich, warmly spiced, and perfectly moist—bringing all the cozy holiday vibes in a healthier, protein-packed package. If you love wholesome treats like this, don’t forget to subscribe by email for more delicious recipes straight from my kitchen.

Overview of Recipe Content

This Flourless Gingerbread Greek Yogurt Cake is naturally gluten-free, lightly sweetened with maple syrup (or molasses), and infused with ginger, cinnamon, nutmeg, and a hint of clove. It’s wonderful for winter mornings, festive brunches, or any time you’re craving something comforting yet light.

What the recipe is and where it fits: A protein-packed cake for breakfast, brunch, dessert, or afternoon tea.
Why readers will love it: Moist almond‑oat crumb, warm spices, simple ingredients, and a healthier twist.
What it tastes like: Deep molasses warmth, sharp ginger zing, balanced sweetness, silky yogurt texture.
Seasonal relevance: Perfect for the holiday season or chilly winter days.
Health benefits: Gluten‑free, higher protein from Greek yogurt, no refined sugar.

Ingredients

1 cup (240 g) plain Greek yogurt
2 large eggs
⅓ cup (80 ml) maple syrup or molasses (or a mix)
1 tsp vanilla extract
1 cup (100 g) almond flour
½ cup (50 g) oat flour
1½ tsp ground ginger
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp cloves (optional)
1 tsp baking powder
¼ tsp salt

Tools Needed

Mixing bowl
Whisk or electric mixer
8-inch (20 cm) round cake pan or loaf pan
Parchment paper or non-stick spray

Suggested Substitutions & Additions

Use coconut yogurt instead of Greek yogurt for vegan (note eggs then wouldn’t bind, so add flax‑egg or egg replacer).
Swap maple syrup with honey or mix with molasses for deeper flavor.
Add chopped crystallized ginger, walnuts, or raisins for extra texture.
Sprinkle powdered sugar or glaze on top for festive look.

How to Make the Flourless Gingerbread Greek Yogurt Cake

Preheat & prep: Preheat oven to 350°F (175 °C). Line an 8-inch pan with parchment or lightly grease it.
Wet ingredients: In a bowl, whisk together yogurt, eggs, maple syrup (or molasses), and vanilla until smooth and creamy. I always taste a bit—warm spices first, yay!
Dry ingredients: In another bowl, whisk almond flour, oat flour, baking powder, salt, ginger, cinnamon, nutmeg, and cloves.
Combine gently: Add the dry mix to the wet ingredients and stir just until combined—avoid overmixing to keep it tender and moist.
Bake: Pour batter into pan, smooth top. Bake for about 30–35 minutes, or until golden on top and a toothpick comes out with moist crumbs (not wet).
Cool: Let the cake cool in the pan at least 10 minutes, then transfer to a rack to cool fully.

At this point, your kitchen smells like holiday magic—fingers crossed someone sneaks a slice!

What to Serve with Flourless Gingerbread Greek Yogurt Cake

Serve this cake with a dollop of whipped cream or a swirl of vanilla Greek yogurt. It pairs beautifully with a cup of coffee, chai tea, or a warm spiced cider. For gatherings, add fresh berries or candied ginger slices for contrast and color.

Tips for Making It Perfect

Room‑temp ingredients: Greek yogurt and eggs at room temp mix more evenly.
Don’t overbake: Check at 30 min; the center should be just set.
Make ahead: Can be made a day ahead at room temp—just cover it lightly to keep moist.
Boost texture: Fold in chopped nuts or raisins gently at the end.

Storage Instructions

Room temperature: Store covered for up to 2 days.
Refrigerator: Up to 5 days in an airtight container.
Freezer: Slice and freeze well wrapped for up to 2 months. Thaw overnight in fridge. Reheat lightly before serving if desired.

General Information

This cake is inspired by USA holiday gingerbread traditions, reimagined with Greek yogurt and almond flour for a lighter but still indulgent experience. Flourless cakes like this let yogurt shine, offering moist crumb and tangy balance to the warm spice profile.

Also check out these trending Poulef recipes for more wholesome inspiration:

Don’t forget to share your pictures on Pinterest: https://www.pinterest.com/poulefrecipe/

Frequently Asked Questions

1. Can I use all almond flour instead of oat flour?
Yes, though the texture may be denser. Oat flour adds lightness and slight chew.

2. Can I replace eggs to make it vegan?
Yes, use flax‑eggs or chia‑eggs (mixed with water) and coconut yogurt; texture shifts but it’s still lovely.

3. How do I know it’s done?
The top will be golden and set; a toothpick should come out with a few moist crumbs—not liquid batter.

4. Why use Greek yogurt?
It adds tang, moisture, and protein—helping gluten‑free cakes stay tender and flavorful.

5. Can I mix spices?
Absolutely—adjust ginger/cinnamon ratio for your taste, or add cardamom for a twist.

Conclusion

This Flourless Gingerbread Greek Yogurt Cake has all the cozy warmth and festive spices you crave, while feeling lighter and healthier thanks to Greek yogurt and gluten‑free flours. It’s a little bit indulgent, a lot satisfying—and perfect any time winter or holiday comfort calls.

If you loved this recipe, you might also enjoy:

Flourless Coconut Greek Yogurt Cake (rich, tropical & gluten‑free)
Flourless Sweet Potato Ginger Cake (moist, spiced & simple)

Thank you for spending this baking moment with me—happy baking, and until the next treat, you’ve got my heart! 💛

Interactive Elements

I’d love to hear from you—please leave a review or comment below, and if you make this cake, share a photo on Pinterest or tag me on social media. It makes my day to see your kitchen creations!

Nutritional Information

(Approximate per slice, assuming 8 servings)

Calories	Protein	Fat	Carbs	Fiber	Sugar
~170 kcal	~8 g	~9 g	~15 g	~3 g	~10 g

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Rich & Cozy Flourless Gingerbread Greek Yogurt Cake