Cinnamon Yogurt Cake with Almond Flour
A tender, naturally gluten-free cinnamon yogurt cake made with almond flour, Greek yogurt, and maple syrup. Lightly sweet and warmly spiced, it’s perfect for breakfast, snacking, or dessert.
- Prep Time: 10 minutes
- Cook Time: 34 minutes
- Total Time: 45 minutes
- Yield: 8 slices
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 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, cinnamon sugar, or a drizzle of honey
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8-inch (20 cm) round cake pan.
- In a mixing bowl, whisk together eggs, Greek yogurt, maple syrup (or honey), and vanilla extract until smooth.
- Add almond flour, cinnamon, baking powder, and salt. Stir until just combined.
- Pour batter into the prepared pan and smooth the top. Add optional toppings if desired.
- Bake for 28–34 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Do not overmix the batter to keep the texture soft.
- Add nutmeg, apples, or blueberries for variation.
- Use whole-milk Greek yogurt for best moisture and richness.
- Ensure almond flour is finely ground for smooth texture.
- Let the cake cool completely for cleaner slicing and better flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg
