Flourless Coconut Greek Yogurt Cake
Flourless Coconut Greek Yogurt Cake Recipe
When I first stumbled upon the idea of a flourless cake, I was both curious and skeptical. But as it turns out, this Flourless Coconut Greek Yogurt Cake is a delightful surprise. Combining the richness of Greek yogurt with the tropical flair of unsweetened shredded coconut creates a cake that’s not only unique but also surprisingly light. It’s the perfect option for those seeking a gluten-free treat that doesn’t compromise on flavor. This cake serves beautifully at brunches, festive gatherings, or simply as an everyday indulgence.
What makes this recipe special
This recipe stands out for numerous reasons. First and foremost, it’s almost effortless to whip up, making it an ideal choice for busy weeknights or last-minute gatherings. The combination of simple ingredients means this cake is budget-friendly, and the use of Greek yogurt keeps it rich while also adding a dose of protein. Plus, it’s a hit among kids and adults alike!
"I made this cake for my son’s birthday, and it was a triumph! Everyone loved how moist and flavorful it was, and I loved that it was gluten-free." – Happy Baker
Preparing Flourless Coconut Greek Yogurt Cake
Let’s break down how this delectable cake comes together. The process is simple, and the result is a delightful treat that showcases the natural flavors of the ingredients. You’ll be mixing together wholesome components that come together to create a beautifully textured cake.
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch round cake pan.
- In a bowl, whisk the eggs and honey (or maple syrup) until well combined.
- Add the Greek yogurt and vanilla extract, mixing until smooth.
- Stir in the shredded coconut, almond flour, baking powder, and salt until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before serving.
What you’ll need
To get started with this delicious cake, gather the following ingredients:
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup unsweetened shredded coconut
- 3/4 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
Feel free to experiment with ingredients! For instance, you can swap the honey for agave syrup for a vegan option.
Step-by-step instructions
- First, preheat your oven to 350°F (175°C) to ensure it’s ready for the cake.
- Grease an 8-inch round cake pan to prevent sticking.
- In a large bowl, whisk together the eggs and honey (or maple syrup) until they form a nice mixture.
- Add the Greek yogurt and vanilla extract, mixing them together thoroughly.
- Fold in the unsweetened shredded coconut, almond flour, baking powder, and salt until everything is just combined—be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake for 25-30 minutes, checking with a toothpick in the center to ensure it comes out clean.
- Finally, allow the cake to cool in the pan for a bit before transferring it to a wire rack.
Best ways to enjoy it
One of the joys of this Flourless Coconut Greek Yogurt Cake is its versatility in serving. You can enjoy it plain for a light afternoon snack, or top it with a dollop of fresh whipped cream or a scoop of vanilla ice cream for an indulgent dessert. Fresh berries on the side make for a refreshing contrast, and a dusting of powdered sugar can elevate its presentation.
How to store & freeze
To keep your Flourless Coconut Greek Yogurt Cake fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It should last for about 3-4 days. If you want to make it ahead of time or save leftovers, this cake freezes beautifully. Just make sure it’s completely cooled before wrapping it securely and placing it in the freezer. Thaw overnight in the fridge before serving.
Helpful cooking tips
- Make sure to whisk the egg and honey mixture thoroughly to achieve the best cake structure.
- Use fresh, high-quality Greek yogurt for the best flavor and texture.
- Keep an eye on the baking time, as oven temperatures can vary. A toothpick test is your best friend!
Creative twists
Feeling adventurous? You can tailor this recipe by adding different flavors or ingredients. Consider folding in dark chocolate chips for a decadent touch or adding a few tablespoons of lemon zest for a citrusy kick. For a nutty flavor, try mixing in some chopped nuts or sunflower seeds.
Frequently Asked Questions
How long does it take to prepare?
The total time to prepare and bake the Flourless Coconut Greek Yogurt Cake is around 35-40 minutes, including about 10 minutes of prep time.
Can I substitute almond flour with another type?
Yes! If you don’t have almond flour, you can use coconut flour, but remember that it is much denser, so you’ll need to adjust the quantity.
Is this cake suitable for freezing?
Absolutely! This cake freezes well, so you can enjoy it later. Just ensure it’s fully cooled before wrapping and freezing.
Can I use flavored Greek yogurt?
Yes, flavored Greek yogurt can add a nice twist, but it may alter the overall flavor of the cake. Stick to plain for the best results!
With all these details, you’re all set to whip up a delightful Flourless Coconut Greek Yogurt Cake that impresses family and friends alike. Enjoy the journey of making this delectable dessert!
Flourless Coconut Greek Yogurt Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch round cake pan.
- In a large bowl, whisk together the eggs and honey (or maple syrup) until well combined.
- Add the Greek yogurt and vanilla extract, mixing until smooth.
- Stir in the shredded coconut, almond flour, baking powder, and salt until just combined.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before serving.
