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Almond Flour Greek Yogurt Cake

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A soft and moist almond flour cake made with Greek yogurt, offering a delicate crumb and lightly nutty flavor in a naturally gluten-free dessert.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 2 cups almond flour
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1 cup Greek yogurt
  • 3 large eggs
  • 1/4 cup melted butter or neutral oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest (optional)

Instructions

  1. Preheat the oven to 175°C (350°F) and grease an 8-inch round cake pan, lining the bottom with parchment paper if desired.
  2. In a large bowl, whisk together the eggs, sugar, and honey until smooth and slightly pale.
  3. Add the Greek yogurt, melted butter or oil, and vanilla extract, then mix until fully combined.
  4. In a separate bowl, combine almond flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until a smooth batter forms.
  6. Fold in lemon zest if using.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 30 to 35 minutes, or until golden and a toothpick inserted in the center comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Add blueberries or raspberries for a fruity variation.
  • Increase lemon zest and add lemon juice for a citrus flavor boost.
  • Substitute Greek yogurt with plant-based yogurt for a dairy-free option.
  • Store at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Warm slices briefly in the microwave before serving if desired.
  • Freeze tightly wrapped for up to 2 months and thaw before serving.

Nutrition

Find it online: https://savorymomskitchen.com/almond-flour-greek-yogurt-cake/