Flourless Vanilla Bean Greek Yogurt Cake
This Flourless Vanilla Bean Greek Yogurt Cake is soft, tender, and lightly sweet with a rich vanilla flavor. Made with protein-packed Greek yogurt and almond flour, this wholesome cake is naturally gluten-free and perfect as a light dessert, breakfast treat, or afternoon snack. It’s simple to make, nutritious, and pairs beautifully with fresh fruit or a dusting of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 ½ cups (150 g) almond flour
- ½ cup (120 g) plain Greek yogurt
- 3 large eggs
- ⅓ cup (65 g) honey or maple syrup
- 2 tbsp coconut oil or melted butter
- 1 ½ tsp pure vanilla extract (or 1 vanilla bean, seeds scraped)
- 1 tsp baking powder
- ¼ tsp salt
- Optional Toppings:
- Fresh berries
- Dusting of powdered sugar
- Drizzle of honey
Instructions
- Prep the oven: Preheat oven to 350°F (175°C). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.
- Mix wet ingredients: In a bowl, whisk together Greek yogurt, eggs, honey (or maple syrup), coconut oil, and vanilla until smooth.
- Add dry ingredients: Stir in almond flour, baking powder, and salt. Mix until just combined (do not overmix).
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 28–32 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
- Cool & serve: Allow the cake to cool completely in the pan before removing. Serve plain or topped with berries, powdered sugar, or honey drizzle.
Notes
- For extra flavor, use vanilla bean seeds instead of extract.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This cake is naturally gluten-free and refined sugar-free (if using honey).
- Can be enjoyed warm with a spoonful of yogurt or cold as a snack.
