Almond Flour Coffee Yogurt Cake
A delightful, moist cake made with almond flour, perfect for coffee lovers and a healthier alternative to traditional cakes.
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.
Notes
Serve the cake with a dollop of whipped cream or a light drizzle of chocolate sauce for added sweetness. Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. For longer storage, freeze slices wrapped in plastic wrap and foil for up to three months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 12gProtein: 6gFat: 15gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 5g
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