Irresistible Cinnamon Yogurt Cake

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Looking for a dessert that’s both cozy and gluten-free? This Cinnamon Yogurt Cake is your new go-to. Using almond flour and Greek yogurt, it achieves a delicate, moist texture without any traditional flour. Each bite bursts with cinnamon warmth and a subtle nutty flavor, making it perfect for breakfast, afternoon tea, or a comforting dessert. Quick to make and absolutely delicious, it’s a cake that impresses with minimal effort.

Ingredients

Wet Ingredients

• 1 cup Greek yogurt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup almond flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and lightly dust with almond flour.
2. Mix Wet Ingredients
   In a large bowl, cream together butter and sugar until pale and fluffy. Add Greek yogurt and mix until smooth. Beat in eggs, one at a time, followed by vanilla extract.
3. Combine Dry Ingredients
   In a separate bowl, whisk together almond flour, cinnamon, nutmeg, salt, and baking powder.
4. Make the Batter
   Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to keep the cake tender.
5. Bake
   Pour batter into the prepared pan and bake for 30–35 minutes. Test doneness with a wooden skewer; it should come out clean or with a few moist crumbs.
6. Cool
   Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Pro Tips

• Use room temperature eggs and butter for smoother blending.
• Do not overmix once dry ingredients are added; this keeps the cake soft.
• Ensure baking powder is fresh for proper rise.
• Optionally, add 1 tablespoon honey to enhance sweetness and flavor depth.

Why This Recipe Works

• Super Moist Texture: Greek yogurt and almond flour create a tender, almost fudgy crumb.
• Easy to Make: Minimal equipment and straightforward steps make this beginner-friendly.
• Naturally Gluten-Free: Almond flour replaces traditional flour for a rich, nutty flavor.
• Cozy Flavor: Cinnamon and nutmeg add warmth and a comforting aroma.

Substitutions & Variations

• Dairy-Free Option: Swap Greek yogurt for a thick, unsweetened dairy-free yogurt (coconut or soy) and butter for a dairy-free alternative.
• Flour Substitution: Almond flour is essential for texture; other gluten-free flours may alter the crumb. Avoid coconut flour.
• Extra Flavor: Top with powdered sugar, fresh berries, or a light honey drizzle.

Make-Ahead, Storage & Reheating Guide

• Store in an airtight container at room temperature for 2–3 days.
• For longer storage, refrigerate and bring to room temperature before serving.
• Reheat slices briefly in the microwave for a warm, soft texture.

Serving Ideas

• Dust with powdered sugar for a simple, elegant presentation.
• Serve with fresh berries or a dollop of extra Greek yogurt.
• Add a honey or maple drizzle for breakfast or brunch.

Nutrition (Per Serving Estimate)

• Calories: 350
• Sugar: 25g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 70mg

Frequently Asked Questions

Can I use a different flour?
Almond flour is key for this cake’s tender, moist texture. Other flours, especially coconut flour, can make the cake dry.

How do I check if it’s done?
Use the wooden skewer test. It should come out clean or with a few moist crumbs attached.

Is a dairy-free version possible?
Yes! Use a thick unsweetened dairy-free yogurt and plant-based butter. Texture may slightly differ.

This Cinnamon Yogurt Cake – Gluten-Free and Flourless is the perfect combination of cozy flavor and tender texture. Simple, quick, and naturally gluten-free, it’s a dessert that satisfies cravings and impresses guests with every bite.

Cinnamon Yogurt Cake

Moist, tender, and naturally gluten-free Cinnamon Yogurt Cake with almond flour, cinnamon, and Greek yogurt. Easy, cozy, and delicious.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 350 kcal

Ingredients

  

Wet Ingredients

• 1 cup Greek yogurt
• 1/2 cup unsalted butter, softened
• 1 cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract

Dry Ingredients

• 1 cup almond flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 tsp baking powder

Instructions

 

• Preheat the Oven

  Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and lightly dust with almond flour.
• Mix Wet Ingredients

  In a large bowl, cream together butter and sugar until pale and fluffy. Add Greek yogurt and mix until smooth. Beat in eggs, one at a time, followed by vanilla extract.
• Combine Dry Ingredients

  In a separate bowl, whisk together almond flour, cinnamon, nutmeg, salt, and baking powder.
• Make the Batter

  Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to keep the cake tender.
• Bake

  Pour batter into the prepared pan and bake for 30–35 minutes. Test doneness with a wooden skewer; it should come out clean or with a few moist crumbs.
• Cool

  Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Notes

• For extra flavor, try a pinch of cloves or cardamom.
• Ensure your baking powder is fresh for a perfect rise.
• Ideal for breakfast, tea, or dessert.

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