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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
Cook Time 35 minutes
Total Time 50 minutes
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.