Thank you so much for being here today — truly. I’m beyond excited to share this Almond Flour Coffee Yogurt Cake, because this is one of those humble, comforting cakes that brings together everything I adore about home baking: warmth, simplicity, and deep, cozy flavors.

It’s tender, slightly nutty, beautifully moist from Greek yogurt, and kissed with just the right amount of coffee to make every bite feel like a soft hug for your taste buds. The aroma alone — almond, espresso, vanilla, and warm sweetness — fills the kitchen like a cozy Sunday morning.

I made it last week for a rainy afternoon coffee date at home, and my husband said, “This tastes like a fancy bakery cake, but way better.” And honestly? He was right.

Before we get mixing, be sure to subscribe to my recipe emails so you never miss recipes like this — simple, wholesome treats that feel like home.

Overview of Recipe Content

What Is Almond Flour Coffee Yogurt Cake?

It’s a naturally gluten-free, moist, protein-rich cake made with almond flour, Greek yogurt, and a swirl of coffee flavor that gives it depth and warmth. Think of a coffee cake… but lighter, softer, and more nourishing.

Why You’ll Love This Cake

• Naturally gluten-free
• Moist and tender thanks to Greek yogurt
• Nutty and lightly sweetened
• Just 1 bowl and simple ingredients
• Perfect for breakfast, snack, or dessert
• Delicious warm or chilled
• Great for meal prep

What It Tastes Like

Imagine a soft almond cake crossed with a lightly sweetened latte.
It’s:

• Moist and fluffy
• Nutty and aromatic
• Lightly sweet
• Balanced with a touch of espresso
• Comforting, warm, and cozy

The flavor truly blooms the next day — the yogurt keeps it incredibly tender.

Health / Nutritional Benefits

• High in protein (Greek yogurt + almond flour)
• Naturally gluten-free
• Refined sugar optional
• Lower carb than classic cakes
• Healthy fats keep you full

Full Ingredients for Almond Flour Coffee Yogurt Cake

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• 1 ½ cups (150g) almond flour
• 3 large eggs
• ⅓ cup (80ml) maple syrup or honey
• ½ cup (120g) plain Greek yogurt
• 2 tbsp strong brewed coffee
  (or 1 tbsp instant espresso mixed with 1 tbsp hot water)
• 1 tsp vanilla extract
• 1 tsp baking powder
• ¼ tsp salt

Optional Toppings

• Cinnamon sugar
• Brown sugar crumble
• Almond slices
• Cocoa dusting
• Espresso glaze
• Crushed biscotti or Biscoff crumbs (as seen in your photo!)

Tools You’ll Need

• Mixing bowl
• Whisk
• 8-inch round or square baking pan
• Parchment paper
• Cooling rack

Suggested Substitutions and Variations

Sweeteners

• Swap maple syrup with honey, agave, or coconut sugar.
• For sugar-free, use monk fruit syrup.

Yogurt Substitutes

• Use sour cream or dairy-free yogurt.

Coffee Flavor

• Replace coffee with chai concentrate for a chai-almond twist.
• Add ½ tsp cinnamon for warmth.
• Add 1 tbsp cocoa powder for mocha flavor.

Add-Ins

• Chocolate chips
• Chopped walnuts or pecans
• Toasted coconut
• Dried figs or dates

How to Make Almond Flour Coffee Yogurt Cake

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Step 1 — Preheat

Preheat your oven to 350°F (175°C).
Line an 8-inch pan with parchment or grease well.

Step 2 — Whisk the Wet Ingredients

In a bowl, whisk together:

• eggs
• maple syrup (or honey)
• Greek yogurt
• vanilla
• coffee

Whisk until smooth, creamy, and lightly frothy.

Step 3 — Add the Dry Ingredients

Add almond flour, baking powder, and salt.
Mix gently until no lumps remain.

Tip: Almond flour batter should be thick but pourable.

Step 4 — Pour and Smooth

Pour into your prepared baking pan.
Smooth the top with a spatula.

If using toppings, sprinkle them now:

• cinnamon sugar
• streusel
• almond slices
• Biscoff crumbs

Step 5 — Bake

Bake for 28–34 minutes, or until the center is set and springs back when touched.

A toothpick should come out with moist crumbs — not wet batter.

Step 6 — Cool

Let the cake cool fully before slicing.
It becomes even more tender as it rests.

Serve warm with coffee or chilled for a denser texture.

What to Serve with This Cake

Pair with:

• A hot cappuccino
• Iced latte
• Chai tea
• Vanilla yogurt
• Fresh berries
• A drizzle of honey

Try these similar recipes from my website:

• 2-Layer Chocolate Cake

Tips for Making It Perfect

• Use room temperature eggs and yogurt for fluffier texture.
• Don’t overbake — almond flour dries quickly.
• Let it cool before slicing for clean cuts.
• Add a coffee glaze for café-style presentation:
  ½ cup powdered sugar + 1 tbsp coffee.
• For extra lift, add ½ tsp baking soda.

Storage Instructions

Room Temperature

Up to 3 days in an airtight container.

Refrigerator

Up to 6 days — keeps the cake extra moist.

Freezer

Freeze slices for up to 2 months.
Thaw at room temp or warm for 10 seconds.

General Information

This recipe is inspired by Mediterranean almond cakes and European yogurt cakes — both known for their tenderness and long shelf life. The addition of coffee gives it sophistication and warmth, turning a simple cake into a café-worthy treat.

Frequently Asked Questions

1. Can I make this dairy-free?

Yes! Use coconut yogurt and maple syrup.

2. Can I skip the coffee?

Yes — replace with milk or chai tea.

3. Can I double the recipe?

Absolutely — use a 9×13 pan and bake 5–10 minutes longer.

4. Can I use almond meal?

You can, but the texture will be more rustic and dense.

5. Why is my cake too moist?

It may need more baking time — almond flour stays soft until cooled.

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Conclusion

This Almond Flour Coffee Yogurt Cake is your new go-to comfort bake — moist, nutty, lightly sweet, and perfect for mornings, afternoons, or late-night cravings. It’s simple, cozy, and nourishing… the kind of cake that disappears slice by slice.

If you make this recipe, don’t forget to tag me on Pinterest (@poulefrecipe) — I LOVE seeing your beautiful bakes!

Interactive Elements

⭐ Leave a review below!
💬 What’s your favorite coffee-flavored baked good?
📸 Share your bake on Pinterest and tag @poulefrecipe

Nutritional Information (per slice, 1/8 cake)

Calories	Fat	Carbs	Fiber	Sugar	Protein
215	15g	15g	3g	11g	7g

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