Flourless Almond Coconut Cake with Greek Yogurt
Flourless Almond Coconut Cake with Greek Yogurt
There’s something truly delightful about a cake that manages to be both delicious and wholesome. The Flourless Almond Coconut Cake, combined with creamy Greek yogurt, offers a unique twist to the traditional cake experience. Perfect for a weekend brunch, a delightful dessert, or even a light afternoon snack, this cake is not only gluten-free but also packs a punch with its rich almond flavor and subtle sweetness. I’ve loved making this cake for gatherings, and it never fails to impress with its light texture and satisfying taste.
What makes this recipe special
This Flourless Almond Coconut Cake brings so many benefits to the table. For starters, it’s gluten-free — a huge plus in today’s dietary landscape. The almond flour lends a nutty richness that many would simply adore, while the shredded coconut provides a delightful chewiness. Plus, with Greek yogurt as a key ingredient, you get a protein boost, making it, dare I say, a healthier dessert option.
But this isn’t just about nutrition; let’s talk about flavor! The subtle sweetness from maple syrup or honey elevates the cake without overpowering it, ensuring you can still enjoy that beloved dessert feeling without the sugar rush. It’s perfect for a family get-together or even a cozy dinner with friends. Kids love it, adults love it, and you’ll love how easy it is to whip up!
“Absolutely delicious! This cake has become a staple in our home. It’s so easy, and I love that I can feel good about serving it!” – Satisfied Baker
Preparing Flourless Almond Coconut Cake with Greek Yogurt
Making this cake is a breeze and should take you no more than 30 minutes to prepare. Here’s a quick overview of the process: you’ll preheat your oven, mix the wet ingredients together, then fold in the dry ingredients. It’s as simple as that! You’ll pour the batter into your cake pan and pop it in the oven, watching as it transforms into a beautiful, light dessert.
What you’ll need
To create this scrumptious cake, gather the following ingredients:
- 3 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- 1/2 cup unsweetened shredded coconut
- 1 cup almond flour
- 1/2 tsp baking powder
- Pinch of salt
When it comes to substitutions, you can easily swap maple syrup for honey or vice versa, depending on what you have available in your pantry.
Step-by-step instructions
Creating your Flourless Almond Coconut Cake is straightforward and rewarding. Follow these easy steps:
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large mixing bowl, whisk together the eggs, Greek yogurt, maple syrup (or honey), and vanilla extract until everything is well combined.
- Gradually stir in the almond flour, shredded coconut, baking powder, and a pinch of salt. Mix until your batter is smooth.
- Pour the batter into your prepared cake pan, spreading it evenly.
- Bake for 25-30 minutes. Keep an eye on it, and check with a toothpick; it should come out clean when done.
- Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve as desired!
Best ways to enjoy it
This cake is delicious on its own, but why not enhance the experience? A dollop of whipped cream or a scoop of vanilla ice cream works wonders alongside each slice. Fresh berries like raspberries or strawberries add a pop of color and tanginess, balancing the sweetness of the cake beautifully. For a touch of elegance, dust with powdered sugar or drizzle with extra honey before serving.
Storage and reheating tips
To keep this cake fresh, you should store it in an airtight container at room temperature. It will stay good for about 3-4 days. If you want to extend its life, consider freezing it. Wrap slices individually in plastic wrap and place them in a freezer-safe bag for ease. Thaw in the fridge overnight when you’re ready to enjoy another slice!
Helpful cooking tips
- Make sure your ingredients are at room temperature, especially the Greek yogurt and eggs. This helps them combine better, ensuring a smooth batter.
- Don’t overmix once you add the almond flour; a few lumps are okay! This will keep your cake tender.
- If you prefer a sweeter cake, consider increasing the amount of maple syrup or honey slightly.
Creative twists
This recipe opens the door for experimentation. Try adding a handful of chocolate chips for a chocolatey twist, or sprinkle in some lemon zest for a bright, citrusy flavor. If you’re looking for a tropical vibe, toss some chopped pineapple into the batter. For those with dietary restrictions, sub out almond flour for coconut flour, but keep in mind you’ll need to adjust the liquid proportions.
Common questions
What’s the prep time for this cake?
Preparation takes about 10 minutes, while baking will require an additional 25-30 minutes.
Can I substitute Greek yogurt with another yogurt?
Absolutely! You can use any plain yogurt, but keep in mind that the taste and texture may vary slightly.
How long does the cake actually last?
If stored properly, it should last about 3-4 days at room temperature or up to three months in the freezer.
Creating this Flourless Almond Coconut Cake with Greek Yogurt is not only satisfying but a delightful treat that can easily fit into various dietary needs. Whether you dive into it for a snack, dessert, or a moment of indulgence, this cake is sure to impress. Enjoy baking!
Flourless Almond Coconut Cake with Greek Yogurt
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
- In a large mixing bowl, whisk together the eggs, Greek yogurt, maple syrup (or honey), and vanilla extract until everything is well combined.
- Gradually stir in the almond flour, shredded coconut, baking powder, and a pinch of salt. Mix until your batter is smooth.
- Pour the batter into your prepared cake pan, spreading it evenly.
- Bake for 25-30 minutes. Keep an eye on it, and check with a toothpick; it should come out clean when done.
- Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
