This Flourless Vanilla Bean Greek Yogurt Cake is delightfully soft, lightly sweet, and bursting with rich vanilla flavor—plus it’s protein-packed thanks to Greek yogurt and almond flour.
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Overview of Recipe Content
This beautifully wholesome cake is perfect as a light dessert or an energizing snack. It’s naturally gluten‑free, protein‑rich, and gently sweet, with a tender crumb and fragrant vanilla aroma.
Why You’ll Love It
- Perfect for any time — Whether it’s a cozy afternoon tea or post‑workout nibble, it hits the spot.
- Delightfully tender and flavorful — Creamy Greek yogurt gives moisture while the vanilla pod infuses a warm, aromatic touch.
- Naturally nourishing — With almond flour and yogurt, you’ll enjoy protein, healthy fats, and a lighter sweetness.
What It Tastes Like
Mildly sweet, gently tangy from the yogurt, with a lush vanilla aroma that dances through every bite.
Ingredients
- 1 cup Greek yogurt (plain, full‑fat or 2%)
- 3 large eggs
- ⅓ cup maple syrup or honey
- 1½ cups almond flour
- 1 vanilla bean pod (or 1½ tsp pure vanilla extract)
- 1 tsp baking powder (gluten‑free if needed)
- Pinch of salt
Tools Needed
- Mixing bowls
- Whisk or electric mixer
- Loaf pan or round pan (8‑inch recommended) lined with parchment
- Knife to split vanilla bean
Substitutions & Additions
- Swap almond flour for sunflower seed flour (nut‑free), adding 1 tbsp lemon juice to prevent discoloration.Cookery Crafters
- Add berries, chocolate chips, or nuts for a playful twist.Cookery Crafters
How to Make Flourless Vanilla Bean Greek Yogurt Cake
- Preheat oven to 325 °F (163 °C). Line an 8‑inch pan with parchment.
- In one bowl, whisk together Greek yogurt, eggs, maple syrup (or honey), and vanilla seeds (scrape from pod) until smooth.
- In another bowl, combine almond flour, baking powder, and salt.
- Gently fold dry ingredients into wet until just combined—avoid overmixing to keep it light.
- Pour batter into the prepared pan and smooth the top.
- Bake 30–35 minutes or until center is set and a toothpick comes out clean.
- Let cake cool in pan 10 minutes, then transfer to a wire rack.
I always smile at that moment when the cake’s scent fills the kitchen—it means magic is happening!
What to Serve with Your Cake
- A dollop of whipped cream or Greek yogurt with fresh berries (like raspberries or strawberries) adds lovely tartness.
- A dusting of powdered sugar or a swirl of sauce (like berry coulis) makes it photo‑worthy.
- Pair it with herbal tea or a strong coffee to balance the sweetness.
Tips for Making It Perfect
- Use finely ground almond flour—coarse almond meal can make it dense.
- Bring eggs to room temperature for a smoother texture.
- Measure ingredients precisely—baking is a science!
- If the cake feels too dense, try whisking eggs longer or reduce bake time slightly.
Storage Instructions
- Room Temp: Store airtight for up to 2 days.
- Refrigerator: Keeps fresh for 5 days—bring to room temp before serving.
- Freezer: Wrap slices in parchment and freeze up to 3 months; thaw overnight.
General Information
This cake fits beautifully into modern, health-aware baking—it’s naturally gluten-free, protein-rich, and low on refined sugar. You’ll find similar recipes using citrus (like lemon), cozy spices, or chocolate, each offering unique flavors and texture nuances.
Frequently Asked Questions
1. Can I use dairy‑free yogurt?
Yes, but texture and protein content may vary—coconut or almond‑based yogurt may yield different results.
2. What if I don’t have a vanilla bean?
Use 1½ tsp pure vanilla extract instead, and the flavor will still be delightful.
3. Can I make this in advance?
Absolutely—store baked cake in the fridge, then warm gently before serving for that “fresh-baked” charm.
4. Why does my cake sink?
This can happen if baking powder is old, oven door opened early, or temperature is off. Use fresh leaveners and avoid opening the door early.
Conclusion
This Flourless Vanilla Bean Greek Yogurt Cake is the perfect balance of nourishing and indulgent. Its tender crumb, silky vanilla flavor, and feel‑good ingredients make it a keeper. Once you try it, you might also love:
- Flourless Lemon Greek Yogurt Cake for a zesty sunrise twist
- Flourless Cinnamon Swirl Greek Yogurt Cake for cozy, comforting cinnamon vibes
Thanks for sharing a moment in my kitchen—may this cake bring you joy in each slice. Tag me on Pinterest or Insta when you bake it—I can’t wait to see your creations!
Interactive Elements
Leave a comment—I love reading your tweaks and flavor combos!
Share a photo on Pinterest or Instagram—tag @poulefrecipe and let’s spread the vanilla bean love!
Nutritional Information (Per 1 of 8 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Protein | ~6 g |
| Carbohydrates | ~14 g |
| Fiber | ~2 g |
| Fat | ~14 g |
| Sugar | ~9 g |
Flourless Vanilla Bean Greek Yogurt Cake
- Total Time: 45 mins
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A soft, lightly sweet, protein‑packed cake made with Greek yogurt and fragrant vanilla bean. This healthy, flourless cake is naturally gluten-free and perfect for a light dessert or wholesome snack.
Ingredients
1 cup Greek yogurt (plain, full-fat or 2%)
3 large eggs
⅓ cup maple syrup or honey
1½ cups almond flour
1 vanilla bean pod (or 1½ tsp pure vanilla extract)
1 tsp baking powder (gluten-free if needed)
Pinch of salt
Instructions
1. Preheat oven to 325°F (163°C). Line an 8-inch pan with parchment paper.
2. In a mixing bowl, whisk together Greek yogurt, eggs, maple syrup (or honey), and vanilla seeds or extract.
3. In a separate bowl, combine almond flour, baking powder, and a pinch of salt.
4. Gently fold the dry ingredients into the wet ingredients until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes or until the center is set and a toothpick comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use finely ground almond flour for the best texture.
Bring eggs to room temperature before mixing.
Add fresh berries or dark chocolate chips for extra flavor.
Store in the refrigerator for up to 5 days, or freeze slices for up to 3 months.
Great served with a dollop of Greek yogurt or whipped cream.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
