Description
This Flourless Coconut Greek Yogurt Cake is a moist, naturally sweetened treat made with wholesome ingredients like Greek yogurt, shredded coconut, and almond flour. Perfect for gluten-free diets, it combines a lovely balance of protein and healthy fats with a subtle coconut flavor. Easy to prepare and baked to golden perfection, it makes a delightful dessert or snack for any occasion.
Ingredients
Scale
Wet Ingredients
- 3 large eggs
- 1/4 cup (60ml) honey or maple syrup
- 1/2 cup (120g) plain Greek yogurt
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup (90g) unsweetened shredded coconut
- 3/4 cup (75g) almond flour
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line an 8-inch cake pan or loaf pan with parchment paper to prevent sticking and ensure easy removal.
- Mix wet ingredients: In a large mixing bowl, whisk together the eggs, honey or maple syrup, plain Greek yogurt, and vanilla extract until the mixture is smooth and creamy, ensuring proper incorporation of ingredients.
- Combine dry ingredients: Add the unsweetened shredded coconut, almond flour, baking powder, and salt to the wet mixture. Stir gently but thoroughly until you achieve an even, fully combined batter without any lumps.
- Prepare for baking: Pour the batter evenly into the prepared cake pan and smooth the surface with a spatula to ensure uniform thickness for even baking.
- Bake the cake: Place the pan in the preheated oven and bake for 28 to 35 minutes. The cake is ready when the top turns lightly golden and a toothpick inserted into the center comes out clean without any wet batter.
- Cool before serving: Let the cake cool in the pan for about 10 minutes to set, then transfer it onto a wire rack. Allow it to cool completely to room temperature before slicing and serving to maintain texture and flavor.
Notes
- Ensure eggs are at room temperature for better mixing and texture.
- You can substitute almond flour with another nut flour if desired, but it may affect texture.
- For a vegan version, use flax eggs and a plant-based yogurt alternative, though texture will differ.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- The cake freezes well; wrap tightly and freeze for up to 2 months.
