Flourless Vanilla Bean Greek Yogurt Cake

 

1. Preheat oven to 325°F (163°C). Line an 8-inch pan with parchment paper.

2. In a mixing bowl, whisk together Greek yogurt, eggs, maple syrup (or honey), and vanilla seeds or extract.

3. In a separate bowl, combine almond flour, baking powder, and a pinch of salt.

4. Gently fold the dry ingredients into the wet ingredients until just combined.

5. Pour the batter into the prepared pan and smooth the top.

6. Bake for 30–35 minutes or until the center is set and a toothpick comes out clean.

7. 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

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