Flourless Vanilla Bean Greek Yogurt Cake (Healthy & Irresistible!)

Thank you for stopping by, friends! Today I’m sharing a recipe that’s very close to my heart: Flourless Vanilla Bean Greek Yogurt Cake. It’s soft, lightly sweet, and bursting with the warm aroma of vanilla. Best of all? It’s made with wholesome ingredients like almond flour and protein-packed Greek yogurt—perfect for those moments when you want something indulgent yet nourishing.

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Overview of Recipe Content

This cake is a dreamy flourless dessert that feels both comforting and elegant. It’s a wholesome choice for brunch, afternoon tea, or even as a light after-dinner sweet.

• Why you’ll love it: moist, fluffy, naturally gluten-free, and made with simple pantry staples.
• Flavor profile: Think cheesecake meets sponge cake—lightly tangy from the yogurt, naturally sweet from maple syrup, and laced with the pure perfume of vanilla.
• Nutritional perks: Almond flour adds healthy fats and protein, while Greek yogurt brings calcium and creaminess without heavy butter or oil.

Ingredients

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• 🍦 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
• 8-inch round cake pan (lined with parchment)
• Spatula

Substitutions & Additions

• Swap maple syrup for coconut sugar if you prefer.
• Add lemon zest for a fresh twist.
• Fold in berries or dark chocolate chips for a fun variation.

How to Make Flourless Vanilla Bean Greek Yogurt Cake

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1. Preheat the oven to 350°F (175°C) and line your cake pan with parchment.
2. In a large bowl, whisk together yogurt, eggs, and maple syrup until smooth.
3. Scrape the vanilla bean seeds into the mixture (or add extract) and stir well.
4. Fold in almond flour, baking powder, and salt until just combined.
5. Pour into pan and smooth the top with a spatula.
6. Bake for 30–35 minutes, until golden and set in the center.
7. Let cool before slicing—this helps the flavors settle and the cake firm up.

What to Serve with Flourless Vanilla Bean Greek Yogurt Cake

• Fresh berries & whipped cream
• A drizzle of warm berry compote
• Hot tea, cappuccino, or even a chilled glass of almond milk

Tips for Making It Perfect

• Use room temperature eggs for best texture.
• Don’t overmix—almond flour can make cakes dense if overworked.
• Let it cool completely before cutting—it holds together better once set.

Storage Instructions

• Store in the fridge, covered, for up to 5 days.
• Freeze slices individually, wrapped in parchment, for up to 2 months.
• Reheat gently in the microwave or oven for a just-baked feel.

General Information

This cake is inspired by Mediterranean-style yogurt cakes but lightened up with almond flour. It’s a lovely treat to make year-round but feels especially perfect in spring and summer when paired with fresh fruit.

Frequently Asked Questions

Can I use coconut flour instead of almond flour?
No—coconut flour absorbs too much liquid. Stick with almond flour for best results.

Can I make it dairy-free?
Yes! Use a thick dairy-free yogurt like coconut yogurt.

Can I double the recipe?
Yes—use a 9×13-inch pan and extend baking time slightly.

Is this cake keto-friendly?
If you swap maple syrup for a sugar-free sweetener, it can fit into a low-carb lifestyle.

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Conclusion

There you have it—a light, flourless vanilla cake that’s both wholesome and indulgent. If you loved this, you’ll also adore my Protein Cookie Dough and Healthy Peanut Butter Banana Bars.

I’d love to hear how yours turned out—drop a comment below or share your creation on Pinterest at Poulef Recipes.

Nutritional Information (per slice, 8 servings)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
210	9g	13g	9g	14g	2g	3g	80mg

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