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Guilt-Free Flourless Almond Joy Greek Yogurt Cake

A delightful cake that combines the flavors of coconut and almond, perfect for gatherings or as an afternoon snack.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3 large eggs
  • 1/3 cup maple syrup or honey Can substitute with agave syrup or a sugar alternative.
  • 1 cup plain Greek yogurt Can substitute with regular yogurt.
  • 1 tsp vanilla extract
  • 1 cup almond flour or finely ground almonds For a traditional flavor, regular flour can be used.
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup dark chocolate chips or chunks
  • 1/4 tsp salt
  • 1/2 tsp baking powder (optional) Skip if you want a denser cake.
  • 1/2 cup toasted sliced almonds (optional, for topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and greased lightly.
  2. In a large bowl, whisk together the eggs, maple syrup (or honey), Greek yogurt, and vanilla until smooth.
  3. In another bowl, stir together the almond flour, shredded coconut, salt, and baking powder if using.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until combined. Do not overmix.
  5. Fold in the chocolate chips gently.
  6. Pour the batter into the prepared pan and spread it evenly. Top with toasted almonds, if desired.
Baking
  1. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow cooling in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Serve with a dollop of whipped cream or vanilla ice cream. Drizzle with additional maple syrup if desired. The cake can be stored at room temperature for a couple of days or refrigerated for up to a week. For best flavor, make it a day in advance.