Go Back
Chef Ava

Almond Flour Greek Yogurt Cake

A tender and moist almond flour cake made with plain Greek yogurt, eggs, honey or maple syrup, and a hint of vanilla and optional cinnamon. Topped with sliced almonds for delicate crunch, this simple one-bowl-style cake is perfect with coffee or tea, for breakfast, brunch, an afternoon snack, or a light dessert.
Print Recipe Pin Recipe
Cook Time 35 minutes
Total Time 35 minutes
Course: Breakfast, Dessert
Cuisine: American
Calories: 1
Ingredients Equipment Method Notes

Ingredients
  

  • 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

Equipment

  • 8-inch round cake pan
  • parchment paper
  • large mixing bowl
  • Separate mixing bowl
  • whisk
  • spatula
  • wire rack

Method
 

  1. 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. 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. 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 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.

Notes

Use finely ground almond flour and measure it carefully. Bring the Greek yogurt closer to room temperature for easier mixing, and let melted butter cool slightly before combining it with the wet ingredients. Do not overmix the batter. Bake at 350°F for 30–35 minutes and begin checking around 30 minutes. Cool completely before slicing for the neatest pieces.