A light and wholesome dessert, this Flourless Vanilla Bean Greek Yogurt Cake is my go-to when I want something subtly sweet, rich in protein, and completely gluten-free. With a base of almond flour and creamy Greek yogurt, it’s incredibly moist and full of vanilla flavor—perfect for a guilt-free snack or a light dessert that doesn’t skimp on taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups almond flour
1/2 cup plain Greek yogurt
2 large eggs
1/3 cup maple syrup or honey
1 tablespoon pure vanilla extract
Seeds from 1 vanilla bean (optional, for extra flavor)
1/2 teaspoon baking soda
1/4 teaspoon salt
Directions
I preheat the oven to 350°F (175°C) and lightly grease or line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, I whisk together the Greek yogurt, eggs, maple syrup (or honey), vanilla extract, and vanilla bean seeds until the mixture is smooth.
Then I add the almond flour, baking soda, and salt. I stir everything just until combined, making sure not to overmix.
I pour the batter into the prepared pan and use a spatula to smooth the top.
I bake it for 28–32 minutes, until the center is set and a toothpick inserted into the middle comes out clean.
I let it cool completely in the pan before slicing. Sometimes I enjoy it plain, but I also like topping it with fresh berries or a spoonful of yogurt.
Servings and timing
This cake makes 8 servings.
Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Each slice has approximately 180 kcal, making it a light yet satisfying treat.
Variations
Citrus twist: I sometimes add a bit of lemon or orange zest to the batter for a bright, citrusy flavor.
Chocolate chip: Mini dark chocolate chips folded in make this cake feel more indulgent.
Nut topping: A handful of slivered almonds or crushed pistachios on top adds a pleasant crunch.
Dairy-free version: I’ve made it with dairy-free Greek-style yogurt, and it turns out just as moist.
Extra protein: A tablespoon of vanilla protein powder can be added without affecting the texture much.
Storage/Reheating
I store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. When I want to reheat a slice, I pop it in the microwave for about 10–15 seconds to bring back its softness. It also freezes well—just wrap individual slices and store in a freezer-safe bag for up to 2 months.
FAQs
What makes this cake flourless?
I use almond flour instead of traditional flour, which makes it naturally gluten-free and perfect for anyone avoiding grains.
Can I use flavored Greek yogurt?
Yes, but I prefer plain to control the sweetness. If I use a flavored one, I reduce the maple syrup or honey slightly.
What can I use instead of almond flour?
I’ve tried finely ground cashew flour with good results. Coconut flour doesn’t work well in this recipe due to its absorbency.
Is it sweet enough to serve as dessert?
Absolutely. While it’s not overly sweet, the maple syrup or honey gives it just the right amount of sweetness for dessert, especially when topped with fruit or whipped cream.
Can I make this cake ahead of time?
Yes. I often bake it the day before and store it in the fridge. The flavors deepen overnight, and it slices beautifully the next day.
Conclusion
This Flourless Vanilla Bean Greek Yogurt Cake has become one of my favorite bakes when I want something light, nourishing, and full of flavor. It’s easy to make, uses simple ingredients, and fits into just about any eating style. Whether I’m enjoying it with a cup of coffee or serving it to friends with berries on top, it’s always a hit.
Recipe:
Print
Flourless Vanilla Bean Greek Yogurt Cake
- Total Time: 40 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
A light, protein-rich, and gluten-free Flourless Vanilla Bean Greek Yogurt Cake made with almond flour, Greek yogurt, and naturally sweetened with maple syrup or honey. Moist, subtly sweet, and perfect for a healthy dessert or snack.
Ingredients
1 1/2 cups almond flour
1/2 cup plain Greek yogurt
2 large eggs
1/3 cup maple syrup or honey
1 tablespoon pure vanilla extract
Seeds from 1 vanilla bean (optional)
1/2 teaspoon baking soda
1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease or line a 9-inch round cake pan with parchment paper.
- In a large mixing bowl, whisk together Greek yogurt, eggs, maple syrup (or honey), vanilla extract, and vanilla bean seeds until smooth.
- Add almond flour, baking soda, and salt. Stir just until combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 28–32 minutes, until the center is set and a toothpick inserted comes out clean.
- Let the cake cool completely in the pan before slicing. Serve plain or with fresh berries or yogurt.
Notes
Add lemon or orange zest for a citrus twist.
Mix in mini dark chocolate chips for a richer flavor.
Top with slivered almonds or crushed pistachios for crunch.
Use dairy-free Greek-style yogurt for a dairy-free version.
Add 1 tablespoon vanilla protein powder for extra protein.
Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
Freeze individual slices for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
