Description
This Walnut Yogurt Cake is rich, nutty, and unbelievably moist—all without a speck of flour! Made with ground walnuts, Greek yogurt, and naturally sweetened with maple syrup or honey, it’s a wholesome treat you’ll want morning, noon, and night. Gluten-free and packed with protein, this cake is perfect for cozy breakfasts, satisfying snacks, or a healthy dessert you’ll feel good about sharing.
Ingredients
1 ½ cups (150g) ground walnuts (or finely chopped)
3 large eggs
⅓ cup (80ml) maple syrup or honey
½ cup (120g) plain Greek yogurt
1 tsp vanilla extract
1 tsp baking powder
¼ tsp salt
½ tsp cinnamon (optional, for warmth)
Optional toppings: powdered sugar, drizzle of honey, chopped walnuts
Instructions
-
Preheat your oven to 350°F (180°C). Grease a 9″ springform pan and line the bottom with parchment paper.
-
In a medium bowl, whisk together eggs, maple syrup (or honey), Greek yogurt, and vanilla until smooth and creamy.
-
Fold in the ground walnuts, baking powder, salt, and cinnamon if using. Mix until just combined—don’t overwork it!
-
Pour the batter into the prepared pan and smooth the top.
-
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
-
Let cool in the pan for 10 minutes, then release the springform ring.
-
Serve warm or at room temperature with your favorite toppings.
Notes
-
For a dairy-free version, substitute a thick coconut yogurt.
-
Swap the walnuts for finely ground almonds or pecans if desired.
-
Store leftovers covered at room temp for 2 days, or refrigerate for up to 5.
-
This cake freezes beautifully—slice and wrap individually for a quick grab-and-go treat.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American