Introduction
This Greek yogurt cake is a delicious combination of rich, tangy flavor and healthy ingredients.
By combining the protein in Greek yogurt with the natural nutrition in almond and coconut flour, a moist, tender and very filling cake is created.
This is the perfect guilt-free indulgence – for breakfast, as a snack or as a simple dessert. It shows that healthy eating can also be really tasty.
Ingredients
- 1 cup Greek yogurt (unsweetened, full-fat or 2% recommended)
- 1/2 cup almond flour (finely ground for best consistency)
- 1/4 cup coconut flour (very absorbent – do not substitute)
- 2 tablespoons honey (optional, for sweetness – maple syrup works too)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- A pinch of salt
- 1/4 cup chopped almonds or coconut flakes (for topping)
Instructions
1. Preheat the oven.
Set the oven to 175 °C.
2. Mix dry ingredients.
Whisk together almond flour, coconut flour, baking powder and salt in a bowl until everything is evenly mixed.
3. Mix wet ingredients
In a separate bowl, mix yogurt, honey (if using), and vanilla extract until batter is smooth.
4. Combine
Add the dry ingredients a little at a time to the wet ingredients and stir gently until a thick, smooth batter forms. Avoid overworking the batter.
5. Prepare the mold
Grease a small cake or bread mold, or line it with baking paper.
6. Bake
Pour the batter into the pan and smooth the surface. Bake for 25–30 minutes, until the cake is golden brown and a toothpick comes out clean.
7. Let cool.
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
8. Serve
Top with chopped almonds or coconut flakes. Serve with whipped cream and a berry, if desired.