Moist, warmly spiced, protein‑packed Gingerbread Greek Yogurt Cake—gluten‑free and made with maple syrup.

Scale

1 cup plain Greek yogurt

2 large eggs

1/3 cup maple syrup or molasses

1 tsp vanilla extract

1 cup almond flour

1/2 cup oat flour

1 1/2 tsp ground ginger

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves (optional)

1 tsp baking powder

1/4 tsp salt

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1. Preheat oven to 350°F (175 °C) and prepare pan.

2. Whisk yogurt, eggs, syrup/molasses, vanilla.

3. Mix dry ingredients separately.

4. Combine wet and dry until just mixed.

5. Pour batter into pan and bake for 30–35 minutes.

6. Cool in pan 10 minutes, transfer to rack to finish.

Don’t overmix the batter for a tender crumb.

Check with toothpick—should come out with moist crumbs.

Store in an airtight container for up to 5 days or freeze slices.