This yogurt cake with almond flour is a tender, lightly tangy, and naturally gluten-free cake that comes together in one bowl. The yogurt keeps the crumb exceptionally moist, while almond flour adds a subtle nutty flavor and a delicate, almost custard-like texture. It’s a simple, versatile cake that works for breakfast, brunch, or dessert.
Ingredients
- 1 cup (240 g) plain whole-milk yogurt (not Greek, see Tips)
- 3 large eggs, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) neutral oil (such as sunflower or canola) or melted butter, cooled
- 2 cups (200 g) blanched almond flour (not almond meal)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the yogurt, eggs, sugar, vanilla extract, and oil (or melted butter) until smooth and well combined.
- Add the almond flour, baking powder, salt, and lemon zest (if using) to the wet ingredients. Stir with a spatula or whisk until just combined; the batter will be slightly thicker than a standard cake batter. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should feel firm to the touch.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edges and turn it out onto a wire rack. Remove the parchment paper and let it cool completely before slicing.
Tips
- Yogurt matters: Use regular (not Greek) yogurt for the most tender crumb. Greek yogurt will make the cake denser; if that’s all you have, thin it with 2–3 tablespoons of milk or water to reach a consistency closer to regular yogurt.
- Almond flour vs. almond meal: Blanched almond flour (finely ground, skinless almonds) gives a smooth, even texture. Almond meal (with skins) will make the cake more speckled and slightly coarser. Either works, but the texture will differ.
- Don’t overmix: Overmixing the batter can make the cake tough. Stir just until the dry ingredients are incorporated.
- Check for doneness: Because almond flour browns quickly, if the top is getting too dark before the center is set, loosely tent the pan with foil for the last 10 minutes of baking.
Serving Suggestions
This cake is delicious plain, but a dusting of powdered sugar or a drizzle of honey elevates it. Serve it with fresh berries, a dollop of whipped cream, or a spoonful of lemon curd. It also makes a lovely breakfast or coffee cake.
Variations
- Citrus: Swap the lemon zest for orange or lime zest, or add a tablespoon of fresh lemon juice to the batter.
- Berry: Gently fold in 1 cup (150 g) of fresh or frozen blueberries, raspberries, or chopped strawberries before baking. If using frozen, don’t thaw them first.
- Almond extract: Add 1/4 teaspoon of almond extract along with the vanilla for a more pronounced almond flavor.
- Gluten-free flour blend: If you don’t have almond flour, you can substitute an equal amount of a gluten-free all-purpose flour blend, but the texture will be less moist and more cake-like.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, microwave a slice for 10–15 seconds, or warm it in a 300°F (150°C) oven for 5–7 minutes. The cake also freezes well for up to 3 months; wrap it tightly in plastic wrap and then foil.
Frequently Asked Questions
Can I use Greek yogurt instead of regular yogurt? Yes, but the cake will be denser and slightly more tangy. To compensate, thin the Greek yogurt with 2–3 tablespoons of milk or water before adding it to the batter.
Can I use a different sweetener? You can replace the granulated sugar with an equal amount of light brown sugar or coconut sugar for a deeper flavor, but the texture may be slightly different. Liquid sweeteners like honey or maple syrup will make the cake more moist and may require a longer baking time; reduce the oil by 1 tablespoon if using 1/2 cup of liquid sweetener.
Why is my cake dense or gummy? This can happen if you overmix the batter, use almond meal (which is coarser), or don’t bake the cake long enough. Make sure to use blanched almond flour and bake until a toothpick comes out clean.
Can I make this cake dairy-free? Yes, use a plant-based yogurt (such as coconut or soy yogurt) and a neutral oil instead of butter. The texture will be similar, though the flavor may vary slightly.
Can I bake this in a loaf pan? Absolutely. Grease a 9×5-inch (23×13 cm) loaf pan and bake for 45–55 minutes, or until a toothpick comes out clean. Check the cake at 45 minutes to avoid over-browning.
Do I need to refrigerate this cake? Because it contains yogurt and eggs, it’s safer to refrigerate if you’re not eating it within 2 days. However, it’s best served at room temperature, so take it out 30 minutes before serving.
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