Flourless Coconut Greek Yogurt Cake
A delightful gluten-free dessert, this Flourless Coconut Greek Yogurt Cake is simple to make and bursting with tropical flavors. With a moist texture and added protein from Greek yogurt, it's perfect for any occasion.
Ingredients
Wet Ingredients
- 3 large large eggs Make sure eggs are at room temperature for fluffiness
- 1/4 cup honey or maple syrup Use honey or maple syrup as a sweetener
- 1/2 cup plain Greek yogurt Gives the cake a creamy texture
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup unsweetened shredded coconut Use unsweetened to control sweetness
- 3/4 cup almond flour Can substitute with another nut flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, whisk together the eggs and honey (or maple syrup) until well combined.
- Stir in the Greek yogurt and vanilla extract.
Mixing
- In another bowl, mix the shredded coconut, almond flour, baking powder, and salt.
- 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 into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Notes
Serve plain or with powdered sugar, whipped cream, or fresh fruits. Store in an airtight container at room temperature for up to three days or refrigerate for about a week. Cake can also be frozen for up to three months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 3gSodium: 100mgFiber: 2gSugar: 5g
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