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

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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