Almond‑Yogurt Cake (Gluten‑Free, Moist & Simple)
Almond‑Yogurt Cake (Gluten‑Free, Moist & Simple)
This simple cake combines almond flour and Greek yogurt (or plant-based yogurt) for a tender, protein-rich dessert that’s as suitable for breakfast as it is for dessert.
Ingredients:
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1 cup Greek yogurt
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3 eggs
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½ cup vegetable oil (olive or coconut oil if desired)
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1 tsp vanilla extract
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Zest of 1 lemon (optional)
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¾ cup granulated sugar or ¼ cup honey/maple syrup for less sugar
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1 cup all-purpose flour (or gluten-free blend)
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1 cup almond flour
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2 tsp baking powder
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½ tsp salt
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Optional: ½ cup sliced almonds or berries for garnish
Instructions:
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Preheat oven to 350 °F (175 °C). Grease and flour or line an 8×5″ loaf pan or about a 9″ round pan.
In a bowl, whisk together yogurt, eggs, oil, vanilla, sugar, and lemon zest until smooth.
Sift or add flour, almond flour, baking powder, and salt; gently fold into the wet mix until just combined.
Pour into prepared pan. Sprinkle sliced almonds or berries on top if using.
Bake for ~25–55 minutes (depending on size and pan) until a toothpick comes out clean.
6Let cool at least 10 minutes before slicing. Serve plain or with fresh berries or a light yogurt glaze.
Why It’s Healthy
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Almond flour provides protein, healthy fats, and fiber with minimal carbs.
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Greek yogurt enriches the cake’s moisture and texture, reducing the need for excess sugar or oil.
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Easy to adapt: you can use sweeteners like honey or maple syrup, add lemon zest or vanilla, and even fold in berries
