Why use almond flour for this cake?

Almond flour is a fantastic gluten-free alternative that provides a wonderfully moist texture and a rich, slightly nutty flavor to the cake. It's also lower in carbs and higher in protein and fiber compared to traditional wheat flour.

Can I substitute the Greek yogurt with something else?

Full-fat Greek yogurt is recommended for its creaminess and tang, which contribute significantly to the cake's moisture and flavor. While you could try a dairy-free yogurt alternative, ensure it's thick and plain for best results, as the texture might vary.

Is this cake suitable for a keto or sugar-free diet?

Yes! By using a keto-friendly sweetener (like erythritol or monk fruit blend) instead of maple syrup, this almond flour yogurt cake can easily be adapted to fit a ketogenic or sugar-free diet. Always check your sweetener's conversion ratio.

How should I store leftover Almond Flour Yogurt Cake?

Store the cake in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. You can also freeze individual slices for longer storage, just thaw at room temperature before serving.

Irresistible Gluten-Free Almond Flour Yogurt Cake: Easy & Moist!

Name: Gluten-Free Almond Flour Yogurt Cake
Prep time: 15 min
Cook time: PT-492471H50M36S
Total time: PT-492471H50M36S
Cuisine: American
Ingredients: 2 cups almond flour; ½ cup plain, full-fat Greek yogurt; 2 large eggs; ⅓ cup maple syrup or keto sweetener; 1 tsp vanilla extract; ½ tsp almond extract (optional); 1½ tsp baking powder; ¼ tsp baking soda; ¼ tsp salt

Description

This easy, moist, and flavorful gluten-free almond flour yogurt cake is perfect for any occasion, offering a delightful texture and a hint of tang.

Ingredients

Scale

2 cups almond flour
½ cup plain, full-fat Greek yogurt
2 large eggs
⅓ cup maple syrup or keto sweetener
1 tsp vanilla extract
½ tsp almond extract (optional)
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and lightly flour (with almond flour) a 9-inch round cake pan or an 8x8 inch square pan.
Step 2: In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a separate medium bowl, whisk together the Greek yogurt, eggs, maple syrup (or keto sweetener), vanilla extract, and optional almond extract until well combined and smooth.
Step 4: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix the batter.
Step 5: Pour the batter into the prepared cake pan and spread evenly.
Step 6: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Baking time may vary depending on your oven.
Step 7: Remove the cake from the oven and let it cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely. Slice and serve as desired.

Notes

For an extra burst of flavor, you can add the zest of one lemon or orange to the wet ingredients. A light dusting of powdered sugar or a simple lemon glaze makes for a lovely presentation.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 12g
Sodium: 220mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 10g
Cholesterol: 70mg

Description

Ingredients

Instructions

Notes

Nutrition

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