Why Make This Recipe
Almond Flour Coffee Yogurt Cake is a delightful treat that’s perfect for any occasion. It’s moist, flavorful, and a healthier alternative to traditional cakes. Made with almond flour, it is gluten-free and has a nuttier taste that pairs wonderfully with coffee. This cake is not only easy to make but also a great way to enjoy a light dessert or snack.
How to Make Almond Flour Coffee Yogurt Cake
Ingredients
- 1 1/2 cups almond flour
- 3 large eggs
- 1/3 cup maple syrup or honey
- 1/2 cup plain Greek yogurt
- 2 tbsp strong brewed coffee or 1 tbsp instant espresso
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Directions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, whisk together the almond flour, baking powder, and salt.
- In another bowl, beat the eggs and then mix in the maple syrup (or honey), Greek yogurt, coffee, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving. Enjoy with your favorite coffee or tea!
How to Serve Almond Flour Coffee Yogurt Cake
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a light drizzle of chocolate sauce for added sweetness. Pair it with a cup of coffee or tea to make a perfect snack or dessert.
How to Store Almond Flour Coffee Yogurt Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For extended storage, consider freezing slices wrapped in plastic wrap and then in foil for up to three months.
Tips to Make Almond Flour Coffee Yogurt Cake
- Make sure your ingredients are at room temperature for better mixing.
- Test the cake with a toothpick in the center to ensure it is fully cooked.
- If you like a stronger coffee flavor, consider adding a bit more brewed coffee or espresso.
Variation
You can add chocolate chips or nuts to the batter for added texture. You can also substitute the Greek yogurt with a dairy-free option if needed.
FAQs
1. Can I use regular flour instead of almond flour?
Yes, but the texture and flavor will change, and it will no longer be gluten-free.
2. Can I make this cake ahead of time?
Absolutely! This cake stays moist for a few days, making it great for prepping ahead of time.
3. Can I use a different type of sweetener?
Yes, you can substitute maple syrup or honey with other sweeteners like agave syrup or coconut sugar, keeping in mind the moisture level may vary.
Almond Flour Coffee Yogurt Cake
Ingredients
Dry Ingredients
- 1.5 cups almond flour Gluten-free alternative to regular flour
- 1 tsp baking powder For leavening
- 0.25 tsp salt Enhances flavor
Wet Ingredients
- 3 large eggs Room temperature for better mixing
- 0.33 cups maple syrup or honey Sweetener of choice
- 0.5 cups plain Greek yogurt Can substitute with a dairy-free option if needed
- 2 tbsp strong brewed coffee or instant espresso Stronger coffee flavor can be achieved with more coffee
- 1 tsp vanilla extract Adds flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, whisk together the almond flour, baking powder, and salt.
- In another bowl, beat the eggs and then mix in the maple syrup (or honey), Greek yogurt, coffee, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.