This Flourless Almond Coconut Cake with Greek Yogurt is a moist, naturally nutty dessert that’s gluten-free and so satisfying. It features a tender almond-coconut crumb and a creamy yogurt topping that keeps it light.

Why You’ll Love This Recipe

I love how this cake gives me a rich, dense texture without any flour. The almond and coconut flavors are beautifully balanced, and the Greek yogurt in the batter adds moisture and a subtle tang. It’s easy to make, yet feels impressively elegant and wholesome.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Almond flour
Unsweetened shredded coconut
Baking powder
Salt
Greek yogurt
Eggs
Honey or maple syrup
Vanilla extract
Optional: lemon zest or almond extract

Directions

Preheat and prep pan. I preheat the oven to 350 °F (175 °C). I line the bottom of a springform pan with parchment and lightly grease the sides.
Combine dry ingredients. In a large bowl, I whisk together almond flour, shredded coconut, baking powder, and salt.
Mix wet ingredients. In another bowl, I beat Greek yogurt with eggs, honey (or maple syrup), vanilla, and any zest or extract until smooth.
Combine and pour. I gently stir the wet mixture into the dry ingredients until just combined.
Bake. I pour the batter into the prepared pan and bake for about 30–35 minutes, until the top is golden and a toothpick comes out clean.
Cool. I let the cake cool in the pan for 10 minutes, then remove the sides and transfer it to a wire rack to cool completely.

Servings and Timing

Servings: Makes 8–10 slices
Prep time: 15 minutes
Bake time: 30–35 minutes
Cooling time: 15 minutes
Total time: Approximately 1 hour

Variations

Citrus almond twist: I add lemon or orange zest to the batter for a bright flavor lift.
Chocolate swirl: I fold in dark chocolate chips or swirl melted chocolate into the batter before baking.
Berry topping: I top cooled slices with fresh berries or berry compote for extra color and tang.
Vegan swap: I replace Greek yogurt with coconut yogurt and use a flax “egg” (1 tablespoon flaxseed + 3 tablespoons water) to make it vegan.

Storage/Reheating

I store cooled cake, covered, in the fridge for up to 4 days. I usually serve slices chilled or at room temperature. To warm, I pop individual slices in a 325 °F oven for 5 minutes or microwave for 10 seconds—it revives the moist texture.

FAQs

1. Can I use coconut flour instead of almond flour?

I haven’t tried—it absorbs more moisture so I’d reduce coconut flour to about a third and increase yogurt or eggs to balance.

2. Is this cake gluten-free?

Yes—when made with almond flour and gluten-free baking powder, this cake is naturally gluten-free.

3. Can I make it ahead?

Absolutely—I bake it the night before, then keep it in the fridge. I serve it cold or let it come to room temperature before enjoying.

4. How do I prevent it from crumbling?

I make sure to use fresh almond flour and not overbake. The yogurt keeps it moist and helps hold it together.

5. Can I freeze this cake?

Yes—I freeze individual slices wrapped tightly for up to 2 months. I thaw overnight in the fridge before serving.

Conclusion

This Flourless Almond Coconut Cake with Greek Yogurt is one of my favorite easy yet elegant desserts. It’s moist, tender, and gluten-free, with lovely nutty and creamy notes. Whether I’m serving company or enjoying a slice with tea, it always feels special. I hope it brings delicious simplicity to your baking too!