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This delicious and moist gluten-free almond yogurt cake is easy to assemble and perfect for breakfast or a snack.
I love using yogurt in baking, especially Greek yogurt. It is thick and high in protein (not the main goal, but it’s a bonus!). It gives the cake its moist and tender crumbs. The use of almond flour in the cake also gives it a slightly nutty flavor. Even better that this cake is gluten-free. Almond flour is mainly used in the cake.
Gluten-Free Almond Yogurt Cake
Ingredients
- 150 g eggs room temperature, from 3 large-size eggs
- 120 g granulated sugar or caster sugar
- 120 g Plain whole-milk Greek yogurt room temperature
- ½ tsp almond extract or use 1 tsp vanilla extract
- 90 g unsalted butter melted
Dry ingredients:
- 90 g almond flour
- 30 g rice flour
- 20 g cornstarch
- 1 tsp baking powder
- ¼ tsp fine sea salt
Topping:
- 25 g sliced almonds
Instructions
- This cake is best baked in a ceramic or glass pie plate if you have one. The size is 9 inches. Otherwise, you can bake it in a 9-inch metal round cake pan (or 8-inch square metal cake pan), but the baking time must be adjusted, you may need to check 10-15 minutes earlier. The cake is not meant to be a tall one, probably about 1 – 1 1/2 inches in height.
- Brush the pan with oil or use a non-stick cooking spray to prevent sticking. Line the bottom of the pan with a parchment paper. Preheat the oven to 350 F (180 C) for conventional oven, or 330 F (165 C) for convection oven
- Remove eggs and Greek yogurt from the fridge 30 minutes before you plan to bake. You want them to be at room temperature
Prepare cake batter:
- Combine all the dry ingredients in a mixing bowl and set aside
- Add eggs and sugar in a large mixing bowl. Use a handmixer to beat the eggs and sugar until sugar dissolves and the mixture is really pale and creamy. Alternatively, you can also manually do this by using a balloon whisk and whisk vigorously until sugar dissolves
- Add the yogurt and almond extract, melted butter, and whisk again to combine. Add the dry ingredients and use a rubber spatula to fold the dry into the wet. Just combine until there are no dry pockets of flour.
- Pour this into the prepared pan. Smooth the top if necessary and give the pan a few taps to release any large air bubbles that are trapped inside the cake batter.
- Sprinkle the sliced almonds on top of the batter
Baking:
- Place the pan on the middle rack. If using ceramic or glass material for the pan, bake for 35-38 minutes or until a cake tester inserted into the middle comes out clean with just a few sticky crumbs is okay. If you use a metal pan, check at 25 minutes mark to see if the cake is done
To serve:
- Let the cake cool down in the pan until it is ready to be served. It can be served plain as is or with more yogurt and some fresh fruit, or a light dusting of powdered sugar if you wish
*Nutrition facts are just estimates and calculated using online tools*
Ingredients and substitutions
1. Greek yogurt
I highly suggest using whole-milk plain Greek yogurt. You can also use full-fat sour cream
2. Eggs
Use room-temperature eggs. I usually get the eggs out from the fridge 30 minutes to 1 hour before or plan to bake.
3. Almond flour
I use store-bought super finely ground almond flour. You need a very finely ground almond flour. I don’t suggest using an almond meal, which is more coarse in texture. It won’t work well in this recipe
4. Rice flour
You can use rice flour or brown rice flour for this recipe. It needs to be very finely ground. Any store-bought rice flour should work here as long as it is very finely ground
5. Cornstarch
Cornstarch is sometimes known as corn flour in other countries. Please do not use corn meal, which is made by grinding up corn. We want the starch derived from corn
6. Butter
Use unsalted butter for this recipe
7. Baking powder
Baking powder is the leavening agent in this recipe and cannot be substituted with baking soda
8. Sugar
I use granulated sugar, but you can also use caster sugar
9. Almonds
Sliced almonds are used for topping
10. Salt
I use fine sea salt
Can I use pre-mix gluten-free flour?
I haven’t tried that with this recipe so I cannot tell you if it works or not. I suggest to follow the recipe as is. I haven’t tried any other flour/starch combination other than the one stated in the recipe.
How to store
1. Let the cake cool completely and then cover with cling wrap and it can be kept at room temperature for a day or two
2. For longer storage, you can wrap each slice with cling wrap and put in heavy-duty freezer bag, push all the air out and seal the bag. It can be kept at frozen for one month. When ready to serve, thaw at room temperature for a few hours and serve
2 comments
Can I substitute regular (plain, whole milk) yogurt for the greek yogurt?
Hi Lulu, regular plain whole milk yogurt is thinner in consistency. Greek yogurt is much thicker in consistency. I haven’t tried it myself, but you can try and see how it goes.