Cinnamon Yogurt Cake
A delightful and easy flourless dessert that is gluten-free, moist, and naturally sweetened. Perfect as a light snack or dessert.
Ingredients
Wet Ingredients
- 1 cup plain Greek yogurt Use full-fat for creaminess.
- 3 large eggs Bring to room temperature.
- 1/3 cup maple syrup or honey Adjust based on sweetness preference.
- 1 tsp vanilla extract For added flavor.
Dry Ingredients
- 1 cup almond flour Provides a nutty flavor.
- 1 tsp ground cinnamon Use additional for a stronger flavor.
- 1/4 tsp salt Enhances overall flavor.
- 1 tsp baking powder Helps the cake rise.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, mix the Greek yogurt, eggs, maple syrup (or honey), and vanilla extract until smooth.
- In another bowl, combine the almond flour, ground cinnamon, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture and stir until fully combined.
- Pour the batter into the prepared cake pan.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before serving.
Notes
Serve at room temperature or slightly chilled. Top with fresh fruit, whipped cream, or a sprinkle of cinnamon. Store in an airtight container in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 15gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 5g
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