Description
This Almond Flour Coffee Yogurt Cake is moist, nutty, and naturally gluten-free—made with Greek yogurt for tenderness and a hint of espresso for cozy coffeehouse flavor. Perfect with tea or coffee for breakfast, snack, or dessert!
Ingredients
1 1/2 cups (150g) almond flour
3 large eggs
1/3 cup (80ml) maple syrup or honey
1/2 cup (120g) plain Greek yogurt
2 tbsp strong brewed coffee or 1 tbsp instant espresso mixed with water
1 tsp vanilla extract
1 tsp baking powder
1/4 tsp salt
Optional toppings: cinnamon sugar, almond slices, brown sugar crumble, cocoa powder, espresso glaze
Instructions
1. Preheat oven to 350°F (175°C). Line an 8-inch round or square baking pan with parchment or grease well.
2. In a medium bowl, whisk together eggs, maple syrup (or honey), Greek yogurt, vanilla, and coffee until smooth.
3. Add almond flour, baking powder, and salt. Mix gently until a smooth batter forms.
4. Pour batter into the prepared pan and smooth the top.
5. Add optional toppings such as cinnamon sugar, almond slices, or crumbs.
6. Bake for 28–34 minutes, or until the center is set and springs back when touched.
7. Cool completely before slicing for the best texture.
8. Serve warm with coffee or enjoy chilled for a denser texture.
Notes
For dairy-free, use coconut yogurt and maple syrup.
Do not overbake—almond flour cakes stay tender and can dry quickly.
Add 1 tbsp cocoa powder for a mocha twist.
Store at room temperature for 3 days or refrigerate for up to 6 days.
Freeze slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Cake, Dessert, Breakfast
- Method: Baking
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 11g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg