Why Make This Recipe
Almond Flour Coconut Yogurt Cake is a delicious and healthy dessert option. It is gluten-free and packed with nutritious ingredients. The combination of almond flour and coconut adds a lovely flavor and texture that everyone will enjoy. This cake is perfect for gatherings or a simple treat at home.
How to Make Almond Flour Coconut Yogurt Cake
Ingredients
- 3 large eggs
- 1/3 cup maple syrup or honey
- 1/2 cup plain Greek yogurt or coconut yogurt
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/4 cup unsweetened shredded coconut
- 1/2 tsp baking soda
- 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 eggs and maple syrup or honey until well combined.
- Stir in the Greek yogurt and vanilla extract.
- In another bowl, combine the almond flour, shredded coconut, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving. Add optional toppings as desired.
How to Serve Almond Flour Coconut Yogurt Cake
Serve the cake plain or with your favorite toppings. Fresh fruits, whipped cream, or a dusting of powdered sugar can enhance the cake’s sweetness. You can also try serving it with a scoop of ice cream for a delicious dessert.
How to Store Almond Flour Coconut Yogurt Cake
Store the cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week. For longer storage, you can freeze the cake. Just wrap it tightly in plastic wrap and foil.
Tips to Make Almond Flour Coconut Yogurt Cake
- Make sure your ingredients are at room temperature for the best results.
- Don’t overmix the batter; a few lumps are okay.
- Check the cake a few minutes before the timer goes off to avoid overbaking.
Variation
You can add other ingredients for a twist. Try mixing in chocolate chips, nuts, or dried fruits for added flavor and texture. You can also replace the maple syrup or honey with agave syrup for a vegan option.
FAQs
Q: Can I use regular flour instead of almond flour?
A: This recipe is designed for almond flour, which makes it gluten-free. Regular flour won’t give the same results.
Q: Can I make this cake dairy-free?
A: Yes! Simply use coconut yogurt instead of Greek yogurt and ensure any other toppings are dairy-free.
Q: How do I know when the cake is done?
A: The cake is done when a toothpick inserted into the center comes out clean. If it comes out with batter on it, give the cake a few more minutes to bake.
Almond Flour Coconut Yogurt Cake
Ingredients
Wet Ingredients
- 3 large large eggs
- 1/3 cup maple syrup or honey
- 1/2 cup plain Greek yogurt or coconut yogurt
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups almond flour
- 1/4 cup unsweetened shredded coconut
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, whisk together the eggs and maple syrup or honey until well combined.
- Stir in the Greek yogurt and vanilla extract.
- In another bowl, combine the almond flour, shredded coconut, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Pour the batter into the prepared cake pan and spread evenly.
Baking
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
- Add optional toppings as desired.