An easy recipe for an incredibly moist and fluffy yogurt cake. Made with almond flour, this cake is low-carb and gluten-free.
You mix the ingredients in a single bowl, then bake the cake for about 30 minutes. The leftovers keep well in the fridge and can also be frozen.
This wonderful cake is incredibly moist and fluffy. Made with almond flour, it is low-carb and gluten-free. But you'll never know it by the taste and texture!
I think I like this yogurt cake even better than my almond flour cake, which is also very good. The flavor of this wonderful cake resembles the taste of pound cake, even though it contains no butter. It's wonderfully rich and moist.
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Ingredients
You'll only need a few simple ingredients to make this tasty cake. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Eggs: I use large eggs in most of my recipes, this one included.
Greek yogurt: It's best to use plain whole-milk yogurt. I don't recommend using low-fat yogurt.
Sweetener: I use stevia. You can use a granulated sweetener instead. You might need to add a bit of water if you do.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Salt: I use ¼ teaspoon of sea salt in this cake.
Almond flour: This flour substitute bakes exceptionally well. I use blanched finely ground flour. I don't recommend using a coarse almond meal in this recipe.
Baking soda: It should keep for a long time, but it’s still a good idea to check the date and make sure it hasn’t expired.
Instructions
Making this yogurt cake is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Whisk together the eggs, Greek yogurt, stevia, vanilla, and salt.
- Mix in the almond flour and baking soda.
- Transfer the batter to a greased pie plate.
- Bake the cake in a 325°F oven for about 30 minutes.
Expert tip
If there's any liquid on top of your yogurt container, it's best to carefully pour it out, to make the yogurt as thick as possible.
Frequently asked questions
I use whole milk Fage Greek yogurt. I'm pretty sure that this recipe would work with other Greek yogurt brands. I don't recommend using regular (unstrained) yogurt in this recipe.
Yes. You can replace the stevia with ½ cup of a granulated sweetener such as sugar or Swerve, though you might need to add a bit of extra liquid if you do.
If you'd like to sweeten this cake with honey, that becomes more tricky. Here are some general tips for swapping honey for sugar in baked goods.
It's best to use almond flour and make this recipe as written. While some feel that you can exchange these two flours at a 1:1 ratio, in my experience, this usually doesn't work.
Variations
The best way to vary this recipe is to use different flavor extracts. So instead of 1 tablespoon of vanilla extract, you could use 1 teaspoon of coconut, almond, or lemon extract.
You can also add 1 tablespoon of lemon or orange zest to the batter. They greatly enhance the cake's flavor.
Serving suggestions
If you like your cakes frosted, feel free to add frosting to this basic cake. This cream cheese frosting is excellent. You can also try this Greek yogurt frosting. If you add frosting, you can top it with sliced fruit or sprinkle it with tiny chocolate chips.
You can also dust the top of the cake with a small amount of Swerve Confectioners to make it prettier.
Storing leftovers
Once the cake is completely cool, I slice it, then arrange the slices in an airtight glass storage container. I separate layers with wax paper. Stored this way, the leftovers keep well for 4-5 days.
You can also freeze slices of this cake in freezer bags. If layering, separate the layers with wax paper so that the slices don't stick to each other.
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Recipe card
Yogurt Cake
INGREDIENTS
- Avocado oil spray for pan
- 3 large eggs
- 1 cup plain whole-milk Greek yogurt (I use Fage 5%)
- 1 ½ teaspoons stevia glycerite (equals ½ cup sugar)
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
- 1½ cups blanched finely ground almond flour (6 oz)
- ½ teaspoon baking soda
INSTRUCTIONS
- Preheat your oven to 325 degrees F. Generously spray a 9-inch pie plate with oil.
- In a medium bowl, whisk together the eggs, yogurt, stevia, vanilla, and salt.
- Mix in the almond flour, whisking until the batter is smooth and free of lumps.
- Mix in the baking soda.
- Using a rubber spatula, transfer the batter to the prepared pan.
- Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
- Cool the cake in the pan on a wire rack for 30 minutes, then slice and serve.
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NOTES
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NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 