Greek yogurt almond cake

I might be obsessed with almond flour but it's a fantastic ingredient to keep in your pantry,it's very versatile,flavorful and it's the basis of many recipes including GF and low carbs ones. I recently discovered almond flour and since then i've been baking with it constantly. I love it because imparts moisture,texture and taste to baked goods but used on its own tends to leave the crumbs heavy that's why i used it in combination with AP flour in this recipe.


This yogurt almond recipe is a real keeper,it's moist,scrumptious without being too sweet and has a wonderful nutty almond crunch that adds a great depth of flavor to the crumb.Requires minimal gear and cleanup and the batter comes together quickly.It takes less than an hour from start to finish!
As this recipe is written,it calls for vegetable oil,my go-to cake fat which keeps the crumb moist and fresh longer than butter normally do, and greek yogurt(must be full fat)for an extra moisture and tenderness.These two are blended together until smooth then mixed into the batter.Eggs and sugar are whisked together until the mixture has tripled in volume(this process is important to get a light and airy crumb)then greek yogurt mixture is added gradually to beaten eggs.Flour is folded in several addition and must be sifted to avoid lumps and almond flour is added in the end to prevent a heavy texture.


For a GF version you can swap all purpose flour for your favourite GF flour blend or rice flour.Gluten free cakes often have a bad reputation for being too dry which isn't the case here because the batter has a lot of moisture from both yogurt and vegetable oil.


This cake is very tasty with a hint of lemon zest but if you don't like it or you don't have it you can use lime zest instead.Also,orange zest is a great option if you want an extra boost of flavour. You can add a few drops of almond extract to the batter to give a more intense almond flavour as well or if you don't like any of them,go for vanilla extract.

Prep Time: 10 Minutes
Cooking Time:30 Minutes
Yield:1 loaf

  • 3 large eggs,room temperature
  • 130g AP flour or cake flour
  • 70g almond flour
  • 150g full fat greek yogurt
  • 130g caster sugar
  • 30ml vegetable oil
  • 50g flaked almonds
  • 5g(1tsp) baking powder
  • 1tbsp grated lemon zest
  • pinch of salt

  • Preaheat oven to 175ºC /345ºF(convection/fan forced mode)
  • Grease and line with parchment paper a 25cm x 11cm loaf pan.
  • In a small bowl,add greek yogurt and vegetable oil and mix until smooth.Set aside for later use.
  • Separate the egg whites from egg yolks.
  • Add egg whites and salt to a large clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk for about 4 minutes until stiff peaks form.

  • Add egg yolks,one at time beating well after each addition.

  • Stir in lemon zest.
  • Reduce your speed mixer to low and add greek yogurt mixture,a little at a time,mixing until just combined.

  • Sift the flour and baking powder on top of the mixture,a little at a time.Fold it gently,from bottom to top,using a hand whisk.

  • Gently fold in almond flour,in several additions.

  • Pour the batter into the prepared pan,smooth the top with an offset spatula and and sprinkle flaked almonds on top.

Greek yogurt almond cake

Greek yogurt almond cake

  • Bake in the preheated oven at 175ºC/345ºF for 30-40 minutes until golden brown on top and the toothpick inserted into the center of the cake comes out clean.
  • Let the cake rest in the pan for 10 minutes then remove the cake from the pan and transfer to a wire rack to cool completely.
  • Dust with confectioner sugar before serving.Store at room temperature in an airtight container for up to 3 days.

Greek yogurt almond cake

That's all, folks!

If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!


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