Why Make This Recipe
Flourless Coconut Greek Yogurt Cake is a delightful dessert that is simple to make and bursting with flavor. It is perfect for gluten-free diets and offers a moist, rich texture without the need for flour. Using Greek yogurt adds a creamy element while increasing the protein content. The added shredded coconut gives it a tropical twist, making it a refreshing treat for any occasion. Whether you are hosting a gathering or just craving something sweet, this cake is sure to be a hit.
How to Make Flourless Coconut Greek Yogurt Cake
Ingredients:
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut
- 3/4 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
Directions:
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, whisk together the eggs and honey (or maple syrup) until well combined.
- Stir in the Greek yogurt and vanilla extract.
- In another bowl, mix the shredded coconut, almond flour, baking powder, and salt.
- 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 into the center comes out clean.
- Allow to cool before removing from the pan and serving.
How to Serve Flourless Coconut Greek Yogurt Cake
You can serve this cake plain, or dress it up with a sprinkle of powdered sugar or a dollop of whipped cream. Fresh fruit like berries or sliced bananas can add color and flavor. This cake is great for breakfast, snacks, or dessert!
How to Store Flourless Coconut Greek Yogurt Cake
To keep your cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for about a week. Alternatively, this cake can also be frozen for up to three months. Simply wrap it tightly in plastic wrap and place it in a freezer-safe container.
Tips to Make Flourless Coconut Greek Yogurt Cake
- Make sure your eggs are at room temperature for a fluffier cake.
- It’s best to use unsweetened shredded coconut to control the sweetness of the cake.
- You can add chocolate chips or nuts for extra flavor and texture if you like.
Variation
You can customize this cake by adding different flavors, such as lemon zest or almond extract, to the batter. You can also swap out half of the almond flour for another nut flour, like hazelnut flour, for a unique taste.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, but Greek yogurt is thicker and will give the cake a richer texture.
Is this cake suitable for people with nut allergies?
No, since this recipe contains almond flour. You can try using oat flour or coconut flour instead.
Can I make this cake ahead of time?
Absolutely! You can make it a day or two in advance. Just store it properly to keep it fresh.
Flourless Coconut Greek Yogurt Cake
Ingredients
Wet Ingredients
- 3 large large eggs Make sure eggs are at room temperature for fluffiness
- 1/4 cup honey or maple syrup Use honey or maple syrup as a sweetener
- 1/2 cup plain Greek yogurt Gives the cake a creamy texture
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup unsweetened shredded coconut Use unsweetened to control sweetness
- 3/4 cup almond flour Can substitute with another nut flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, whisk together the eggs and honey (or maple syrup) until well combined.
- Stir in the Greek yogurt and vanilla extract.
Mixing
- In another bowl, mix the shredded coconut, almond flour, baking powder, and salt.
- 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 into the center comes out clean.
- Allow to cool before removing from the pan and serving.