Almond Yogurt Cake

5 from 9 votes

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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:


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!!

5 from 9 votes

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.
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings: 8 servings


  • 3 large eggs
  • 1 cup (225 g) Greek yogurt
  • 1/3 cup (80 ml) vegetable oil
  • ¼ teaspoon almond extract
  • ¾ cup (150 g) granulated sugar
  • 1 tablespoon lemon zest
  • 1 cups (125 g) all-purpose flour
  • 1 cup (100 g) almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup slivered almonds optional


  • 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.


Servings: 1 slice
Calories: 365kcal
Carbohydrates: 37g
Protein: 11g
Fat: 21g
Sugar: 20g
Sodium: 284mg
Course: Dessert
Cuisine: American

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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    1. 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.

  1. 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!!!!!

    1. Yay, so happy you tried and loved this recipe, Lorna!!! Thank you for sharing your feedback and tweaks.

  2. 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!

  3. Can I add 50g chopped almonds into the batter or will this require making adjustments to the quantities of the other ingredients?

    1. 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.

      1. 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.

    1. 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. 😉

  4. 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!

    1. 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!

      1. 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.

        1. Hi, Betty! Thank you so much for trying my recipe and for your feedback! I love you lemon addition!!! SO GOOD!!!

  5. This looks yummy!! Do you recommend using the full fat 5%  Greek yogurt?  Or would 2% work and taste the same. How about 0%