Flourless Vanilla Bean Greek Yogurt Cake is everything I crave in a dessert: light, delicately sweet, aromatic from fresh vanilla bean, and brimming with creamy richness thanks to Greek yogurt. This healthy, gluten-free cake is always a crowd-pleaser whether you’re serving it with coffee in the afternoon or as a gentle finish to a cozy dinner. Each bite feels indulgent, but you can take comfort knowing it’s packed with nourishing ingredients and simple to make. If you love cakes that celebrate pure flavors and melt-in-your-mouth textures, this one is a must-bake!
Ingredients You’ll Need
The beauty of this cake lies in its simplicity: each ingredient is carefully chosen to let the flavors shine. From protein-rich yogurt to the warmth of pure vanilla, every component comes together to create something truly special without the need for flour.
- Greek yogurt: Adds moisture, creaminess, and a subtle tang that lightens the cake beautifully.
- Eggs: Provide structure and help the cake rise for a soft, airy crumb.
- Maple syrup or honey: Naturally sweetens the cake and lends a gentle flavor note.
- Almond flour: Keeps the cake gluten-free and gives it a delicate, moist texture with just a hint of nuttiness.
- Vanilla bean pod (or pure vanilla extract): Infuses the cake with irresistible fragrance; use a real vanilla pod if you want those lovely little specks!
- Baking powder: Ensures a perfectly risen, fluffy cake—go for gluten-free if needed.
- Pinch of salt: A tiny touch that balances the sweetness and brings out all the flavors.
How to Make Flourless Vanilla Bean Greek Yogurt Cake
Step 1: Prep and Preheat
Set the stage for baking success by preheating your oven to 325°F (163°C). Line an 8-inch cake pan with parchment paper for easy removal; the parchment also prevents the delicate crumb from sticking and makes cleanup a breeze.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together your Greek yogurt, eggs, maple syrup or honey, and those glorious vanilla seeds (or extract). If using a vanilla bean pod, split it carefully and scrape out every last fleck for maximum aroma and flavor. The mixture should look creamy and smooth—this is your flavor foundation!
Step 3: Combine the Dry Ingredients
In a separate bowl, stir together the almond flour, baking powder, and a good pinch of salt. This ensures even distribution, so your cake rises evenly and every bite is perfectly seasoned.
Step 4: Bring It All Together
Gently fold the dry ingredients into the wet mixture. Use a spatula and a light hand: over-mixing can make the cake dense, and you want every slice to be tender and airy. Mix just until everything is blended—no streaks of flour should remain.
Step 5: Pour and Smooth
Pour the batter into your prepared pan and smooth the top with a spatula. The batter should be thick yet pourable, almost like a luscious custard ready for transformation.
Step 6: Bake
Slide the pan into your hot oven and bake for 30 to 35 minutes. You’ll know your Flourless Vanilla Bean Greek Yogurt Cake is ready when the center is set and a toothpick inserted into the middle comes out clean. The aroma alone will have you hovering near the oven door!
Step 7: Cool
Let the cake cool in the pan for 10 minutes to settle, then carefully lift it out using the parchment and transfer to a wire rack to cool completely. This helps the texture set and makes slicing a breeze.
How to Serve Flourless Vanilla Bean Greek Yogurt Cake
Garnishes
Give your cake the finishing touch it deserves! A dusting of powdered sugar, a dollop of lightly sweetened whipped cream, or a scattering of fresh berries brings out its elegance. Even a spoonful of extra Greek yogurt with a drizzle of honey looks stunning and tastes divine.
Side Dishes
This cake pairs beautifully with vibrant, tart fruit—think raspberry compote or citrus segments for brightness. If you’re in the mood for something richer, a few roasted nuts on the side offer crunch and a lovely contrast to the cake’s softness.
Creative Ways to Present
Cut the Flourless Vanilla Bean Greek Yogurt Cake into petite squares for an afternoon tea tray, or slice it into wedges and stack with layers of fruit for a show-stopping dessert tower. Individual ramekins make for adorable single servings at brunch or ladies’ night gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover cake? Lucky you! Store any remaining Flourless Vanilla Bean Greek Yogurt Cake tightly covered in the refrigerator. It stays delightfully moist for up to 4 days, making it perfect for snacking throughout the week.
Freezing
If you’d like to freeze the cake, allow it to cool completely, then wrap slices individually in plastic wrap and tuck them into an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge when ready to enjoy.
Reheating
To recapture that just-baked magic, gently reheat a slice in the microwave for 10 to 15 seconds, or warm it in a low oven (about 300°F) for a couple minutes. This revives the tenderness and brings the vanilla aroma rushing back.
FAQs
Can I substitute the almond flour with another type of flour?
Almond flour is key for both the structure and gluten-free nature of this recipe, but you could experiment with other nut flours like hazelnut. Regular all-purpose flour won’t deliver the same moist, tender crumb and may alter the flavor significantly.
Do I have to use a vanilla bean pod, or is extract okay?
While the tiny specks and deep flavor of a real vanilla bean are delightful, pure vanilla extract works beautifully and still gives your cake that signature fragrance. Don’t skip the vanilla—it’s what makes Flourless Vanilla Bean Greek Yogurt Cake truly special!
Why did my cake come out dense or undercooked?
Over-mixing the batter or using cold ingredients can sometimes lead to a dense cake. Make sure to combine just until integrated, and always check for doneness with a toothpick in the center before removing from the oven.
Can I use low-fat Greek yogurt?
Full-fat or 2% Greek yogurt yields the richest flavor and creamiest texture, but you can certainly use low-fat if that’s your preference. The cake will still be delicious, though perhaps a touch less moist.
Is Flourless Vanilla Bean Greek Yogurt Cake good for breakfast?
Absolutely! With its protein boost and gentle sweetness, this cake makes a nourishing breakfast alongside some fruit or a cup of coffee. You get the pleasure of cake and the fuel to start your day right.
Final Thoughts
If you’re searching for a treat that’s as wholesome as it is satisfying, you’ll fall in love with Flourless Vanilla Bean Greek Yogurt Cake. Its pure, vanilla-scented crumb and easy preparation make it a standout for every baker—novice or pro. Give it a try and see just how enjoyable and rewarding from-scratch baking can be!
Print
Flourless Vanilla Bean Greek Yogurt Cake Recipe
- Total Time: 45 mins
- Yield: 8 servings
- Diet: Gluten Free
Description
A soft, lightly sweet, protein-packed cake made with Greek yogurt and fragrant vanilla bean. This healthy, flourless cake is naturally gluten-free and perfect for a light dessert or wholesome snack.
Ingredients
For the Cake:
- 1 cup Greek yogurt (plain, full-fat or 2%)
- 3 large eggs
- ⅓ cup maple syrup or honey
- 1½ cups almond flour
- 1 vanilla bean pod (or 1½ tsp pure vanilla extract)
- 1 tsp baking powder (gluten-free if needed)
- Pinch of salt
Instructions
- Preheat oven: Preheat oven to 325°F (163°C). Line an 8-inch pan with parchment paper.
- Mix wet ingredients: In a mixing bowl, whisk together Greek yogurt, eggs, maple syrup (or honey), and vanilla seeds or extract.
- Combine dry ingredients: In a separate bowl, combine almond flour, baking powder, and a pinch of salt.
- Combine wet and dry ingredients: Gently fold the dry ingredients into the wet ingredients until just combined.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until the center is set and a toothpick comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg
![Chocolate chip edible cookie dough for one [3 variations] Recipe](https://patriciarecipes.com/wp-content/uploads/2025/08/0_1-1754974443875-768x960.webp "Chocolate chip edible cookie dough for one [3 variations] Recipe 10")
