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
Greek Yogurt Cake:
- 1 cup Greek yogurt (plain, full-fat or 2%)
- 3 large eggs
- 1/3 cup maple syrup or honey
- 1 1/2 cups almond flour
- 1 vanilla bean pod (or 1 1/2 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.
- Fold in 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 and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use finely ground almond flour for the best texture.
- Bring eggs to room temperature before mixing.
- Add fresh berries or dark chocolate chips for extra flavor.
- Store in the refrigerator for up to 5 days, or freeze slices for up to 3 months.
- Great served with a dollop of Greek yogurt or whipped cream.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 9g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
