Light, fluffy, naturally gluten‑free Flourless Vanilla Cake made with almond flour, Greek yogurt, honey or maple syrup, and real vanilla.

Scale

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)

Pinch of salt

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1. Preheat oven to 350 °F (175 °C). Grease and line an 8‑inch cake pan.

2. In a large bowl, beat eggs with honey or maple syrup until light and fluffy. Stir in vanilla extract and Greek yogurt.

3. Fold in almond flour, baking powder, and salt until just combined—do not overmix.

4. Pour the batter into the prepared pan and smooth the top.

5. Bake for 30–35 minutes, or until golden and a toothpick comes out clean.

6. Let cool in the pan for 10 minutes, then transfer to a wire rack.

7. Slice and serve warm or chilled, as desired.

You can use agave syrup instead of honey for a vegan-friendly version (if using plant-based yogurt).

Coconut yogurt works well for a dairy-free option.

Add-ins like fresh berries, lemon zest, or chocolate chips can be folded into the batter.

Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Freeze individual slices for up to 2 months.