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Almond Flour Greek Yogurt Cake

A moist, gluten-free cake made with almond flour and Greek yogurt, lightly sweetened and perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Healthy Baking
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups almond flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 3 eggs large
  • 1 cup Greek yogurt full-fat recommended
  • 0.5 cup honey or maple syrup
  • 0.33 cup melted coconut oil or butter
  • 2 tsp vanilla extract
  • 1 tbsp lemon zest optional

Equipment

  • Mixing bowls
  • 8-inch cake pan
  • Whisk
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and prepare a greased 8-inch cake pan.
  2. Whisk almond flour, baking powder, baking soda, and salt in a bowl.
  3. In another bowl, whisk eggs, then mix in Greek yogurt until smooth.
  4. Add honey, melted oil, vanilla, and lemon zest and stir well.
  5. Fold dry ingredients into wet mixture until a smooth batter forms.
  6. Pour batter into pan and bake for 35–40 minutes until golden and set.
  7. Cool completely before slicing and serving with toppings if desired.

Notes

Best served fully cooled for clean slices. Store refrigerated for freshness.