Why Make This Recipe
Flourless Almond Coconut Cake with Greek Yogurt is a delightful dessert that combines the richness of almond flour and coconut with the creaminess of Greek yogurt. This cake is perfect for anyone looking for a gluten-free treat that is both healthy and tasty. The use of natural sweeteners like maple syrup or honey makes it a light option for satisfying your sweet cravings. Plus, it’s easy to make and doesn’t require any complicated techniques.
How to Make Flourless Almond Coconut Cake with Greek Yogurt
Ingredients:
- 3 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1 cup almond flour
- 1/2 tsp baking powder
- Pinch of salt
- Toasted coconut flakes (optional)
- Sliced almonds (optional)
- Light honey drizzle or Greek yogurt dollop (optional)
Directions:
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, whisk together the eggs, Greek yogurt, maple syrup (or honey), and vanilla extract until smooth.
- Add the almond flour, shredded coconut, baking powder, and salt to the wet ingredients. Mix until well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, top with toasted coconut flakes, sliced almonds, and a drizzle of honey or a dollop of Greek yogurt if desired. Serve and enjoy!
How to Serve Flourless Almond Coconut Cake with Greek Yogurt
This cake is best enjoyed at room temperature or slightly chilled. You can serve it as is or add a drizzle of honey, a dollop of Greek yogurt, or some fresh fruit on the side. It makes a great dessert for any gathering or a sweet treat for your afternoon tea.
How to Store Flourless Almond Coconut Cake with Greek Yogurt
You can store the cake in an airtight container in the refrigerator for up to a week. If you have leftovers, it can also be frozen. Wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Just thaw it in the fridge before serving.
Tips to Make Flourless Almond Coconut Cake with Greek Yogurt
- Make sure your eggs are at room temperature for a fluffier cake.
- Feel free to adjust the sweetness by adding more or less maple syrup or honey according to your taste.
- For an extra coconut flavor, you can toast the shredded coconut before adding it to the batter.
Variation
You can customize this cake by adding chocolate chips, fresh berries, or nuts of your choice for added texture and flavor.
FAQs
Can I use other types of flour?
No, this recipe is specifically designed for almond flour, as it keeps the cake flourless and gluten-free.
Can I substitute Greek yogurt with anything else?
Yes, you can use any plain yogurt or even applesauce for a dairy-free version.
How do I know when the cake is done baking?
The cake is ready when a toothpick inserted into the center comes out clean. It should also be slightly golden on the edges.
Flourless Almond Coconut Cake with Greek Yogurt
Ingredients
Wet Ingredients
- 3 large large eggs Make sure they are at room temperature.
- 1/2 cup plain Greek yogurt
- 1/3 cup maple syrup or honey Adjust sweetness according to taste.
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 cup unsweetened shredded coconut Can toast for extra flavor.
- 1 cup almond flour Essential for a flourless cake.
- 1/2 tsp baking powder
- 1 pinch salt
Toppings (Optional)
- Toasted coconut flakes For garnish.
- Sliced almonds For garnish.
- Light honey drizzle or Greek yogurt dollop For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, whisk together the eggs, Greek yogurt, maple syrup (or honey), and vanilla extract until smooth.
Mixing
- Add the almond flour, shredded coconut, baking powder, and salt to the wet ingredients. Mix until well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Once cooled, top with toasted coconut flakes, sliced almonds, and a drizzle of honey or a dollop of Greek yogurt if desired. Serve and enjoy!