When I first stumbled onto the magic of a Flourless Yogurt Cake, it felt like uncovering a secret that every home cook should know. One lazy weekend, a dear friend from my neighborhood brought over a slice of what she called a “gluten-free yogurt cake,” and from the first bite, I was hooked. It was moist without being heavy, tangy yet sweet, and—best of all—so simple. That moment felt like the start of a beautiful kitchen tradition.
This Flourless Yogurt Cake fits into real life dinner routines and weekend treats effortlessly. Because it swaps flour for wholesome almond flour and relies on Greek yogurt’s creamy punch, it delivers a moist flourless cake that’s both satisfying and naturally gluten-free. Whether you’re dealing with dietary restrictions or just looking for an easy yogurt cake recipe that feels special, this cake has your back.
Over time, I’ve made this moist flourless cake a regular crowd-pleaser at gatherings, from casual brunches to holiday celebrations. Its bright, fresh flavor keeps everyone coming back for more. It’s the kind of Greek yogurt dessert that invites friendly conversation and sweet memories around the table. If you’re on the lookout for a reliable, easy yogurt cake recipe that delivers on flavor and comfort, you’re in the right place.
There’s something about a Flourless Yogurt Cake that feels both cozy and a bit fancy, perfect for those moments when you want something delicious without too much fuss. If you’ve been yearning for that balance, stay with me—I’m going to share everything that makes this almond flour cake my go-to. I bet you’ll love making it, sharing it, and eating it as much as I do.
What You’ll Need:
- 1 ¼ cups almond flour – No worries if you don’t have almond flour on hand; finely ground hazelnut meal or coconut flour can work, though coconut flour will change the texture slightly. You’ll find almond flour in most grocery stores near baking supplies.
- 1 cup Greek yogurt (plain, full-fat or 2%) – Greek yogurt is the backbone here, giving the cake that moist, tender crumb. Feel free to swap in a plant-based yogurt for a dairy-free twist.
- ¾ cup granulated sugar – This Flourless Yogurt Cake uses just the right amount of sugar to balance tartness. I sometimes swap half for brown sugar to deepen the flavor.
- 3 large eggs – As with any cake, fresh eggs matter here. They help bind everything together without flour.
- 1 teaspoon vanilla extract – A simple upgrade to elevate the cake’s flavor; it’s easy to keep this on hand in your spice drawer.
- 1 ½ teaspoons baking powder – This gives lift, important because there’s no flour to lighten the batter.
- A pinch of salt – Just enough to pull all the flavors together.
- Zest of one lemon (optional but recommended) – My secret for a bright note that wakes up the whole cake.
This Flourless Yogurt Cake recipe is budget-friendly because it uses everyday ingredients you probably already stock. Almond flour can feel pricey, but a little goes a long way, and the simple ingredient list means no last-minute grocery runs. To save time, measure and zest your lemon while the oven preheats—trust me, little kitchen tips like this add up.
If you end up with any extra Greek yogurt, refrigerate it in a sealed container; it makes an excellent base for smoothies or a dollop on fresh fruit. In my kitchen, leftovers never go to waste.
Let’s Cook It Together!
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. I like lining the pan with parchment paper for easy removal—it makes a difference with this moist flourless cake.
- In a large bowl, whisk together the eggs and sugar until pale and slightly frothy. This step might sound basic, but it’s where some lightness starts. I used to rush this part and ended up with a denser cake—patience here makes all the difference.
- Add the Greek yogurt, vanilla extract, and lemon zest to your egg mixture. Stir gently until combined. The batter will be creamy and just a little thick.
- In another bowl, combine the almond flour, baking powder, and salt. You’ll want these ingredients well mixed to avoid pockets of leavening in the Flourless Yogurt Cake.
- Gradually fold the dry ingredients into the wet batter. Use a spatula and be gentle; overmixing can deflate the batter, which means a less fluffy cake.
- Pour the batter into your prepared pan, smoothing the top with the spatula. The batter will look thick but spread evenly, a great sign you’re on track for a moist flourless cake.
- Bake for 35 to 40 minutes, or until the cake turns golden and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. Your kitchen should smell incredible when your Flourless Yogurt Cake is ready.
- Once baked, let the cake cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. If your cake cracks a bit on top, don’t worry—that’s just its rustic charm.
For a shortcut, you can whisk the wet ingredients in one bowl and sift the dry over the top before folding. I find this method easy on busy weeknights when the clock’s ticking. While the cake bakes, I usually prep a quick fruit salad or tidy up the kitchen.
How to Serve & Enjoy It!
This Flourless Yogurt Cake shines when served simply dusted with powdered sugar or paired with fresh berries. Its moist crumb holds up beautifully with a scoop of vanilla ice cream or a spoonful of Greek yogurt sweetened with honey for a double yogurt hit.
Serving this gluten-free yogurt cake at brunch always earns compliments, especially when paired with a cup of strong coffee or a fragrant cup of tea. It’s ideal for celebrations where a light, fresh dessert balances richer dishes.
I like to dress it up during holidays by adding a bright citrus glaze or sprinkling chopped pistachios on top. During berry season, a spoonful of macerated strawberries makes for a gorgeous presentation and adds a juicy contrast.
If you happen to have leftovers, slice the Flourless Yogurt Cake and toast it lightly for breakfast. It’s delightful with a smear of almond butter or cream cheese. Guests always ask for the recipe, and many tell me it’s become a family favorite.
Your Questions Answered
Can I make this Flourless Yogurt Cake ahead of time?
Absolutely! The flavors actually deepen after a day in the fridge. Just store it covered or in an airtight container. Before serving, bring it to room temperature or warm it gently in the oven.
What’s the best substitute for almond flour in this Flourless Yogurt Cake?
I’ve tried hazelnut meal and even sunflower seed flour with good results. Coconut flour takes more tweaking since it absorbs a lot of moisture, so if you want to try that, reduce the amount and add an extra egg.
How do I adjust this Flourless Yogurt Cake for more or fewer servings?
Doubling is straightforward—just scale all ingredients equally and bake in a larger pan or two smaller pans. For smaller servings, try mini loaf pans or muffin tins but watch baking time closely.
Can I use a flavored yogurt?
Plain Greek yogurt is best because it keeps the flavor balanced. Flavored yogurts add sweetness which might throw off the sugar amount and texture.
Is this Flourless Yogurt Cake suitable for gluten-free diets?
Yes, it’s naturally gluten-free thanks to almond flour. Just double-check your baking powder is gluten-free.
What’s the texture like?
You’ll find it moist yet light, denser than a traditional cake but more tender than a typical pound cake. The tang from the yogurt adds freshness.
Can I freeze the cake?
Yes, wrap it well and freeze up to 2 months. Thaw overnight in the fridge. I often freeze portions to enjoy later during busy weeks.
Final Thoughts
This Flourless Yogurt Cake holds a special place in my kitchen because it’s the kind of recipe you can trust whether it’s a casual Tuesday night or a holiday gathering. Its balance of tender crumb and bright flavor makes it a crowd-pleaser every time.
My Best Flourless Yogurt Cake Tips:
– Whisk eggs and sugar well for a lighter texture.
– Don’t overmix when adding the dry ingredients to keep it moist.
– Use fresh lemon zest to brighten flavors.
I’ve tested variations including a flourless coconut Greek yogurt cake, a lighter lemon version this viral lemon yogurt cake (no flour), and a classic almond flour cake that’s unbelievably tender Flourless Yogurt Cake – Light, Fluffy, Tangy | Kitchen Frau.
The version that gets requested most? The one with lemon zest and a dusting of powdered sugar—simple and bright. If you love Greek yogurt desserts or are exploring an easy Flourless Yogurt Cake recipe, this flourless cake is a keeper.
For more delicious ideas to sit alongside your Flourless Yogurt Cake, check out my no-bake Greek yogurt Jello cheesecake here, the comforting butternut squash apple coffee cake here, or the decadent chocolate raspberry cake here.
I hope you’ll make this Flourless Yogurt Cake your own. It’s straightforward, reliable, and full of the kind of flavor that turns first tries into favorite recipes. You’ve got this.
Flourless Yogurt Cake
A moist and tender flourless yogurt cake that’s naturally gluten-free and easy to prepare, offering a light texture with a subtle tangy flavor perfect for dessert or teatime.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup Greek yogurt (full-fat)
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup almond meal
- 1 teaspoon baking powder
- Zest of 1 lemon
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, whisk the eggs and sugar until pale and fluffy.
- Mix in the Greek yogurt and vanilla extract until well combined.
- Fold in the almond meal, baking powder, lemon zest, and salt gently.
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then remove the springform and cool completely on a rack.
- Serve plain or dusted with powdered sugar.
Notes
For a richer flavor, serve the cake with fresh berries or a drizzle of honey. It also pairs beautifully with a dollop of whipped cream or mascarpone.