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Almond Yogurt Cake

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There is so much to love about this simple almond yogurt cake. Delicate flavor, moist crumb, and it’s healthy enough to enjoy for breakfast! Super easy one-bowl cake anyone can make.

Cake for breakfast isn’t an everyday affair.

But when we’re talking about this beautiful almond yogurt cake, it’s totally an acceptable breakfast choice. 

Why you’ll love this recipe:

This Greek yogurt cake has a delicate almond flavor, a hint of lemon and tang from the yogurt.

It’s a pretty straightforward recipe, but I’ll walk you through how to make this simple yogurt cake.

First, gather all the ingredients.

Ingredient Notes:

  • If you don’t have almond flour, you can use all-purpose flour instead.
  • I don’t recommend reducing sugar amount anymore than what the recipe calls for. I tested it with as little as 1/2 cup of sugar. And while it’s not bad, I preferred the one with 3/4 cup of sugar. It’s moister and more flavorful.
  • Feel free to play around with different citrus zest. Orange zest, for example, pairs beautifully with almond!
Ingredients for almond cake: eggs, all purpose flour, almond flour, Greek yogurt, vegetable oil, sugar and lemon zest

How to make this simple cake:

It’s really easy to make this cake. No mixer required!

  1. Whisk together wet ingredients.
  2. Sift dry ingredients into the wet ingredients. And mix until just combined.
  3. Pour into a bread pan, sprayed with non-stick cooking spray.
  4. Bake for about 55 minutes at 350°F, or until the inserted toothpick comes out clean.

Serving ideas:

While this cake is just perfect on its own, and 90% of the time, we eat it plain, sometimes we like to fancy with some toppings like:

FAQ:

Can I use almond flour only instead of combination of almond flour and all-purpose flour?

I’ve tested this recipe with only almond flour. While it tasted delicious, I wouldn’t recommend it. 1. The cake is too heavy and dense. 2. It doesn’t hold its shape when sliced. It just crumbles.

Can I use 0% or 2%yogurt?

Yes, this recipe has been tested with both 2% and 0% Greek yogurt, and the cake turns out just as great!

What does yogurt do in a cake?

Yogurt helps to keeps baked goods moist. The acidity in yogurt activates the baking soda and makes cakes fluffy and light.

Seriously such an easy yogurt cake, yet so flavorful. That brown crust is the most satisfying too!!

Almond Yogurt Cake

There’s so much to love about this simple almond yogurt cake. Delicate flavor, moist crumb, and it’s healthy enough to enjoy for breakfast! Super easy one-bowl cake anyone can make.
5 from 5 votes
serves: 8 servings
Prep: 10 minutes
Cook: 55 minutes
Total : 1 hour 5 minutes

Ingredients

  • 3 large eggs
  • 1 cup Greek yogurt
  • 1/3 cup (80ml) vegetable oil
  • ¼ teaspoon almond extract
  • ¾ cup (150g) sugar
  • 1 tablespoon lemon zest
  • 1 cups (125g) all-purpose flour
  • 1 cup (100g) almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup slivered almonds optional
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Preheat the oven to 350°F (177°F). Spray 8×5 bread pan with a cooking spray.
  • In a large mixing bowl with whisk attachment, beat eggs, yogurt, oil and almond extract until smooth.
  • Add sugar and lemon zest and continue beating until nice and smooth.
  • Sift flour, almond flour, baking powder and salt over the yogurt mixture. Gently fold until all the dry ingredients are incorporated.
  • Pour the batter into the prepared pan.
  • Sprinkle slivered almonds on top, if desired.
  • Bake for 50-55 minutes or until inserted toothpick comes out clean. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Nutrition Facts:

Serving: 1slice Calories: 365kcal (18%) Carbohydrates: 37g (12%) Protein: 11g (22%) Fat: 21g (32%) Saturated Fat: 9g (56%) Trans Fat: 1g Cholesterol: 63mg (21%) Sodium: 284mg (12%) Potassium: 124mg (4%) Fiber: 3g (13%) Sugar: 20g (22%) Vitamin A: 91IU (2%) Vitamin C: 1mg (1%) Calcium: 146mg (15%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!

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  1. janet says

    5 stars
    Fabulous and moist. I brought it my holiday book club and it was a hit.

    Caution though. I baked it for 25 minutes and it was perfect, although poured the batter into two pans.

    Reply

    • Shinee says

      Hi, Susan. So, I haven’t tested this recipe with butter. But I don’t see why you couldn’t. The only thing to keep in mind is that butter consists of 18% water, which makes it less fatty.

      Reply

  3. Lorna says

    5 stars
    Fantastic cake! I used extra vanilla extract but no almond because I didn’t have any on hand. I topped it with hemp hearts and a tiny bit more sugar. Used whole milk plain yogurt (not Greek.) Super tender, moist, easy to make. I baked it in a glass pan, so I lowered the temp to 325, and just kept an eye on it. So good!!!!!

    Reply

  4. Betsy says

    5 stars
    Delicious cake! I subbed Bob’s 1-1 gf flour and it came out beautifully. Wonderful flavor. The tangy yogurt taste comes through nicely. It was easy and I’ll make it again and again. Thank you!

    Reply

    • Shinee says

      Hi, Christianne. Yes, 2% yogurt would work fine. I haven’t tested this recipe with 0% fat FAGE, so I can’t advise about it. Hope you’ll enjoy, and please let us know if you try it. 😉

      Reply

  9. Mila says

    I always have Greek yogurt on hand and often use it in baking. I adore an yogurt-based cake, especially combined with extra virgin olive oil and orange zest. Love your addition of almonds!

    Reply

      • Betty says

        5 stars
        Love the recipe. Just made it and it turned out beautifully, nice and brown crust and fluffy and light inside. The only modification I did was adding half a lemon of lemon juice in the batter and I brushed the top with lemon syrup (1.5 lemon with 65g sugar heated to form a runny syrup) whilst the cake was warm.

        Reply