Almond Flour Greek Yogurt Cake

There’s something wonderfully comforting about a simple homemade cake with a tender crumb and a gentle almond flavor. This Almond Flour Greek Yogurt Cake is lightly sweet, warmly scented with vanilla and optional cinnamon, and wonderfully moist from plain Greek yogurt. It’s the kind of easy cake that feels just right beside a cup of coffee or tea.

Made with almond flour instead of traditional wheat flour, this cake comes together in one bowl for the dry ingredients and another for the wet ingredients before everything is combined and baked. A scattering of sliced almonds on top adds a delicate crunch and makes the finished cake look beautifully homemade.

Why You’ll Make This Again

The texture is what makes this cake so appealing. Greek yogurt keeps the crumb tender and moist, while almond flour gives it a naturally rich, nutty character without making the cake heavy.

It’s also pleasantly simple. There’s no frosting to prepare and no complicated decorating required. A little honey or maple syrup provides sweetness, vanilla adds warmth, and cinnamon gives the cake a cozy bakery-like aroma when used.

The sliced almonds on top become lightly toasted as the cake bakes, adding just enough crunch to contrast with the soft center. Serve it for breakfast, an afternoon snack, brunch, or a simple dessert when you want something homemade without a lot of fuss.

How This Comes Together

Begin by whisking the almond flour with baking powder, salt, and cinnamon. In a separate bowl, combine the Greek yogurt, eggs, honey or maple syrup, melted butter or avocado oil, and vanilla until smooth.

The wet mixture is folded into the dry ingredients just until combined, then transferred to a parchment-lined 8-inch round cake pan. Sprinkle the sliced almonds over the top before baking until the cake is lightly golden and a toothpick comes out clean.

Do not overmix the batter once the wet and dry ingredients meet. Stir only until there are no obvious dry pockets. This keeps the finished cake tender rather than dense.

What You’ll Need

The ingredient list is short and straightforward, with a few optional touches for extra flavor and texture.

• 2 cups almond flour
• 1 cup plain Greek yogurt
• 3 large eggs
• ⅓ cup honey or maple syrup
• ¼ cup melted unsalted butter or avocado oil
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon, optional
• ¼ teaspoon salt
• 2 tablespoons sliced almonds, optional

Step-by-Step Directions

1. Mix the Dry Ingredients

Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.

In a large bowl, whisk together the almond flour, baking powder, salt, and cinnamon if using. Whisking the dry ingredients together first helps distribute the baking powder and spices evenly throughout the almond flour.

2. Whisk the Wet Ingredients

In a separate bowl, whisk the Greek yogurt, eggs, honey or maple syrup, melted butter or avocado oil, and vanilla until smooth and well combined.

Make sure the melted butter has cooled slightly before combining it with the other ingredients so it blends smoothly into the mixture.

3. Combine and Add the Almonds

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

Transfer the batter to the prepared cake pan and smooth the top with a spatula. If using, sprinkle the sliced almonds evenly over the surface.

4. Bake, Cool, and Serve

Bake for 30–35 minutes, until lightly golden and a toothpick inserted into the center comes out clean.

Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Once cooled, slice and serve with fresh berries, a dollop of Greek yogurt, a drizzle of honey, or a light dusting of powdered sweetener.

How to Serve It

This cake is lovely served simply. Add a spoonful of Greek yogurt and a handful of fresh blueberries or strawberries for a fresh, colorful finish. A small drizzle of honey brings out the almond flavor without making the cake feel overly sweet.

For an afternoon treat, serve a slice with coffee or tea. It also makes a lovely addition to a brunch table alongside fresh fruit and yogurt. If you enjoy simple homemade cakes with a more delicate texture, Tarte Nuage is another beautiful dessert to try.

For something a little more traditional and nostalgic, a slice of Old-Fashioned War Cake makes a wonderful companion on a homemade dessert table.

Leftovers & Storage

Store the cooled cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it in an airtight container for up to 5 days.

Because almond flour cakes tend to become firmer when chilled, let individual slices sit at room temperature for a little while before serving if you prefer a softer crumb.

Individual slices can also be frozen for up to 2 months. Wrap each slice well before placing it in a freezer-safe container or bag. Thaw at room temperature before serving.

Make It Even Better (Pro Tips)

• Use fine almond flour: Finely ground almond flour gives the cake a more delicate, even crumb.
• Measure carefully: Almond flour can be dense when packed into a measuring cup, so spoon it into the cup and level it for a more consistent amount.
• Bring the yogurt to room temperature: Slightly less-cold yogurt blends more easily with the eggs and melted fat.
• Don’t overmix: Stir the batter only until the ingredients are combined to help keep the cake tender.
• Check early: Start checking around the 30-minute mark because ovens and cake pans can vary.
• Let it cool: Give the cake time to cool before slicing so the crumb can finish setting and the slices hold together neatly.
• Toast the almonds: The sliced almonds on top naturally toast while the cake bakes, adding a lovely nutty crunch.

Easy Ways to Change It Up

• Lemon Almond Cake: Add finely grated lemon zest to the wet ingredients for a bright citrus flavor that pairs beautifully with almond.
• Berry Topped: Serve each slice with fresh blueberries, raspberries, or strawberries and a spoonful of Greek yogurt.
• Orange Almond: Add a little orange zest and replace part of the vanilla with almond extract for a more pronounced citrus-almond combination.
• Warm Spice: Keep the cinnamon and add a tiny pinch of nutmeg for an even cozier flavor.
• Honey Almond: Use honey as the sweetener and finish each slice with a thin drizzle of warm honey before serving.

Quick Questions

Can I use maple syrup instead of honey?

Yes. The recipe allows for either honey or maple syrup, so you can use whichever you prefer. Honey gives the cake a slightly floral sweetness, while maple syrup adds a gentle caramel-like note.

Can I use butter instead of avocado oil?

Yes. The recipe calls for either melted unsalted butter or avocado oil. Butter gives the cake a richer, more traditional baked-good flavor, while avocado oil keeps the flavor relatively neutral.

Why is my almond flour cake moist in the center?

Almond flour naturally produces a moister crumb than many wheat-flour cakes. The Greek yogurt also adds moisture, so the finished cake should be tender rather than dry. If the center is still wet rather than simply moist, continue baking until a toothpick inserted into the center comes out clean.

Can I make this cake without the sliced almonds?

Absolutely. The sliced almonds are optional and mainly add a little crunch and visual appeal. The cake will still have plenty of almond flavor from the almond flour without them.

How should I serve almond flour Greek yogurt cake?

It’s delicious on its own, but fresh berries, Greek yogurt, honey, or a light dusting of powdered sweetener make simple toppings. A warm cup of coffee or tea alongside turns it into an especially cozy afternoon treat.

“The best cakes don’t always need frosting or fancy decorations. Sometimes a tender crumb, a little almond, and a warm cup of coffee are all you need for a beautiful homemade moment.” — Ava