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