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.
Table of Contents
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!
How to make this simple cake:
It’s really easy to make this cake. No mixer required!
- Whisk together wet ingredients.
- Sift dry ingredients into the wet ingredients. And mix until just combined.
- Pour into a bread pan, sprayed with non-stick cooking spray.
- 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:
- fresh berries
- yogurt whipped cream
- lemon curd
FAQ:
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.
Yes, this recipe has been tested with both 2% and 0% Greek yogurt, and the cake turns out just as great!
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
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
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:
Susan says
Hi,
I’m a butter freak and was wondering if I could substitute melted butter for the oil?
Thanks
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.
Lorna says
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!!!!!
Shinee says
Yay, so happy you tried and loved this recipe, Lorna!!! Thank you for sharing your feedback and tweaks.
Betsy says
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!
Shinee says
Awesome, so happy you loved it, Betsy! Thank you for sharing your experience with GF flour!
NoMi says
Can I add 50g chopped almonds into the batter or will this require making adjustments to the quantities of the other ingredients?
Shinee says
Hi, NoMi. Yes, absolutely you can! Hope you’ll enjoy the cake!
NoMi says
Thanks so much for replying! I will try it and let you know how it goes x
H says
Hi, I was wondering is it possible to know how much calories is per serving please ? Thank you
Muriel says
Hello, could I just do 2 cups of almond flour? Thank you.
Shinee says
Hi, Muriel. I’ve tested the recipe with all almond flour. While it tasted good, it was pretty heavy and didn’t hold its shape. It was just falling apart. So I don’t recommend making this cake with just almond flour.
karis chin says
There is a brownie recipe with all almond flour. Maybe the cocoa helps it or it’s fine because brownies are supposed to be dense.
Shinee says
This cake is so different from brownies.
Christianne says
Can I use 0% fat Fage for this cake? Or at least 2%?
Thank you, this looks simply lovely!
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. 😉
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!
Shinee says
Yes, Greek yogurt is our staple too!! Ah, orange zest is a fabulous addition too. And I’ll have to try with olive oil!! Sounds amazing!
Anna Pilarska says
Hi what about the 80ml of oil?
Shinee says
Oops, oil goes in with eggs and yogurt. Updated the recipe. Thank you for asking, Anna!
Anna Pilarska says
Did mine a bit differently 😊Come out delicious 😉Thank you for the recipe.
Betty says
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.
Shinee says
Hi, Betty! Thank you so much for trying my recipe and for your feedback! I love you lemon addition!!! SO GOOD!!!
Dyanne says
This looks yummy!! Do you recommend using the full fat 5% Greek yogurt? Or would 2% work and taste the same. How about 0%
Shinee says
Hi, Dyanne. I’ve never tried 0%, but 2% would work just fine. Let me know if you give it a try.