This cinnamon-scented almond flour cake is tender, lightly sweet, and wonderfully aromatic. Made with wholesome ingredients like Greek yogurt, maple syrup, and almond flour, it’s perfect for breakfast, snacking, or a simple dessert.

Why You’ll Love This Recipe

This cake delivers a soft, moist crumb thanks to Greek yogurt and almond flour, while warm cinnamon adds cozy comfort to every bite. It’s naturally gluten-free, easy to prepare, and requires only one bowl. Whether enjoyed with tea, coffee, or as a light treat anytime of day, this cake is flavorful, nourishing, and beautifully simple.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups (150g) almond flour
3 large eggs
⅓ cup (80ml) maple syrup or honey
½ cup (120g) plain Greek yogurt
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt

Optional toppings: sliced almonds, a sprinkle of cinnamon sugar, or a drizzle of honey.

Directions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line it with parchment paper.
2. In a mixing bowl, whisk together the eggs, Greek yogurt, maple syrup (or honey), and vanilla extract until smooth.
3. Add the almond flour, cinnamon, baking powder, and salt. Mix until just combined; do not overmix.
4. Pour the batter into the prepared pan and smooth the top. Add any optional toppings if desired.
5. Bake for 28–34 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Servings and timing

Servings: 8 slices
Prep time: 10 minutes
Bake time: 28–34 minutes
Total time: about 40–45 minutes

Variations

• Add ¼ teaspoon nutmeg for deeper spice.
• Fold in ½ cup blueberries or diced apples for fruitiness.
• Use a dairy-free yogurt alternative for a lactose-free version.
• Add 2 tablespoons almond butter for extra richness.
• Top with a simple yogurt glaze made from yogurt and a little honey.

Storage/Reheating

Store the cooled cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, wrap individual slices and store for up to 2 months. Thaw at room temperature.
Reheat slices in the microwave for 10–15 seconds to restore softness.

FAQs

How do I keep this cake moist?

The Greek yogurt and almond flour naturally keep the cake soft, but avoid overbaking to maintain moisture.

Can I replace the almond flour with regular flour?

No, almond flour behaves differently and cannot be substituted 1:1 with wheat flour.

Is this cake gluten-free?

Yes, all ingredients used are naturally gluten-free.

Can I use low-fat yogurt?

Yes, but whole-milk Greek yogurt provides the best texture.

Can I make this cake sugar-free?

You can use a sugar-free liquid sweetener, but texture and flavor may vary.

Can I use flavored yogurt?

Plain yogurt is recommended, but mild vanilla yogurt can work.

How do I prevent the cake from sticking?

Line the pan with parchment paper or generously grease it.

Can I double the recipe?

Yes. Bake in a 9×13-inch pan and increase baking time slightly.

Can I make cupcakes instead of a whole cake?

Yes. Divide batter into a lined muffin tin and bake for 18–22 minutes.

Why did my cake sink in the center?

It may have been underbaked or mixed too vigorously, which affects structure.

Conclusion

This Cinnamon Yogurt Cake with Almond Flour is a simple, wholesome bake that brings warm flavor and tender texture to your table. With easy ingredients, quick preparation, and endless variations, it’s a delightful recipe you’ll return to again and again. Enjoy it as a light dessert, a cozy breakfast, or a nutritious snack anytime.

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