Almond Flour Coconut Yogurt Cake
A delicious and healthy dessert option, this gluten-free Almond Flour Coconut Yogurt Cake is packed with nutritious ingredients and perfect for gatherings or a simple treat at home.
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.
Notes
Serve the cake plain or with fresh fruits, whipped cream, or powder sugar. You can also add chocolate chips, nuts, or dried fruits for variation. Store in an airtight container for up to 2 days at room temperature, a week in the refrigerator, or freeze for longer storage.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 20gProtein: 5gFat: 10gSaturated Fat: 2gSodium: 150mgFiber: 3gSugar: 8g
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