Description
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.
Ingredients
- 2 cups almond flour
- 1 cup unsweetened shredded coconut
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup Greek yogurt
- 3 eggs
- ⅓ cup honey or maple syrup
- 1 tsp vanilla extract
- Optional: 1 tsp lemon zest or ½ tsp almond extract
Instructions
- Preheat oven to 350 °F (175 °C). Line a 9‑inch springform pan with parchment and lightly grease sides.
- Whisk almond flour, shredded coconut, baking powder, and salt in a bowl.
- In another bowl, beat Greek yogurt with eggs, honey, vanilla, and optional zest/extract until smooth.
- Gently fold wet ingredients into dry until just combined.
- Pour batter into the pan and bake for 30–35 minutes until golden and a toothpick comes out clean.
- Cool in pan for 10 minutes, then remove sides and transfer to rack to cool completely.
Notes
- Citrus almond twist: Add lemon or orange zest for brightness.
- Chocolate swirl: Fold in dark chocolate chips or swirl melted chocolate before baking.
- Berry topping: Serve with fresh berries or compote.
- Vegan swap: Use coconut yogurt and a flax egg (1 Tbsp flaxseed + 3 Tbsp water).
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 260
- Sugar: 12g
- Sodium: 110mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: undefined
