Flourless Vanilla Cake – Naturally Wholesome & Irresistible

Thank you so much for stopping by, foodie friends! I’m thrilled to share this Flourless Vanilla Cake recipe with you—light, fluffy, and naturally gluten‑free. I promise it’s the kind of wholesome treat your nonna would ask for seconds of. If you haven’t already, subscribe to get more of my favorite recipes by email—sweetness guaranteed!

Overview of Recipe Content

This Flourless Vanilla Cake fits beautifully into brunch spreads, afternoon tea, or after‑dinner indulgence. Made with almond flour, Greek yogurt, and pure vanilla, it’s moist and subtly sweet—think fragrant vanilla notes with a tender crumb. Naturally gluten‑free and lower in added sugars, it’s a choice you can feel good about.

Why you’ll love it:

• Fluffy and light without any wheat
• Rich vanilla flavor woven through tender almond crumb
• Quick to mix and easy to personalize (honey or maple syrup, full‑fat or low‑fat yogurt)

Ingredient list:

PIN IT

• 4 large eggs
• ½ cup honey or maple syrup
• 2 tsp pure vanilla extract
• ¾ cup plain Greek yogurt (full-fat or low-fat)
• 2½ cups almond flour
• 1½ tsp baking powder (gluten‑free if needed)
• Pinch of salt

Tools needed:

• Mixing bowls (medium & large)
• Electric mixer or whisk
• 8‑inch cake pan (springform or round)
• Parchment paper, spatula

Substitutions & additions:

• Use agave syrup if avoiding honey
• Swap Greek yogurt for coconut yogurt (dairy‑free)
• Fold in fresh berries, lemon zest, or a handful of chocolate chips

How to Make Flourless Vanilla Cake

PIN IT

1. Preheat & prep: Preheat oven to 350 °F (175 °C). Grease and line your cake pan with parchment paper.
2. Whisk wet ingredients: In a large bowl, beat eggs with honey or maple syrup until light and fluffy. Stir in vanilla extract and Greek yogurt—your kitchen smells amazing already!
3. Add dry ingredients: Gently fold in almond flour, baking powder, and salt. Don’t overmix; you want a smooth batter, not dense.
4. Bake: Pour into the prepared pan and smooth the top. Bake for 30–35 minutes, or until the cake is golden and a toothpick comes out clean.
5. Cool & serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Slice when barely warm—or chill it for a firmer texture.

As you bake, enjoy the comforting aroma of vanilla and almond filling your kitchen—pure joy in every bite!

What to Serve with Flourless Vanilla Cake

• A dollop of whipped cream, mascarpone, or extra Greek yogurt
• Slices of fresh berries (strawberries, raspberries) or a berry compote
• A dusting of powdered sugar or a drizzle of melted dark chocolate
• Pair with coffee, herbal tea, or even a chilled Rosé for special occasions

Tips for Making It Perfect

• Room‑temperature ingredients blend more evenly—no lumps!
• Don’t over‑beat almonds: Mix just until combined to keep it light
• Check doneness at 30 minutes—the knife should come out clean, but the cake stays moist
• Make ahead: Bake the day before and leave wrapped on the counter—or refrigerate; it gets even better!

Storage Instructions

• Store leftover cake in an airtight container at room temperature for 2 days
• Refrigerate up to 5 days—bring to room temp before serving
• Freeze individual slices wrapped in foil, in a sealed bag, for up to 2 months—thaw before enjoying

General Information

This cake combines Mediterranean staples—almonds, yogurt, honey—with classic vanilla flavor. It’s naturally gluten‑free and lighter than typical flour cakes. Serve it year‑round, especially in spring or summer with fresh fruit, or cozy up to it in cooler months with warmed berries.

PIN IT

Frequently Asked Questions

Can I use walnut flour or coconut flour instead?
Almond flour gives this cake its moisture and texture. Coconut flour absorbs liquid and creates dryness—so it’s not a direct substitute.

Is it very sweet?
It’s moderately sweet—honey or maple syrup gives just enough sweetness without overwhelming vanilla notes.

Can I double the recipe?
Yes! Use two smaller pans or one large springform—adjust baking time by watching for a clean toothpick.

Can I make this dairy‑free?
Yes—swap Greek yogurt for plain coconut yogurt and use maple syrup instead of honey.

Can I add chocolate chips or nuts?
Absolutely! Gently fold in up to ½ cup chopped nuts or dark chocolate chips for a delicious twist.

Conclusion

This Flourless Vanilla Cake is your new go‑to for gluten‑free elegance—the kind of treat that’s easy to bake but feels special. It’s light, flavorful, and satisfying. If you enjoyed this recipe, try my other cakes like Almond Flour Banana Bread or Fig and Orange Cake for more naturally wholesome sweetness.

Thanks for baking along—I’d love to hear how yours turned out! Feel free to comment, leave a review, and tag me on Pinterest @poulefrecipe or share your photo. Happy baking, dearest friend.

Interactive Elements

Can’t wait to hear from you—leave a review or comment below! Share your cake photo on Pinterest and tag me poulefrecipe so I can see your lovely creation and reshare.

Nutritional Information (per serving – makes ~10 slices)

Nutrient	Amount per slice
Calories	~230 kcal
Protein	~8 g
Carbohydrates	~13 g (mostly from honey/maple syrup & almond flour)
Fiber	~3 g
Fat	~18 g (healthy monounsaturated fats)
Sugar	~11 g

More delicious recipes from Poulef you might love:

• Irresistible Garlic Butter Chicken Bites with Creamy Parmesan Pasta – savory comfort dinner poulef.compoulef.com
• Fig and Orange Cake – citrus‑fruity baking perfection poulef.com
• You can explore more sweet and savory creations on my Pinterest board: poulefrecipe

Print