This berry yogurt frosted flourless cake is incredibly light and fluffy. A flourless cake made simply from egg whites, almond flour, and berries. Topped with a strawberry greek yogurt frosting. It’s the perfect light dessert for summer!
Let’s get things straight. I am not a baker. I’m more of a no-baker or bowl maker? Ha. But then I have these spurts of what I like to call “Martha or Barefoot Contessa” moments. Moments of inspiration where I just want to bake something pretty. But also gluten free and “healthyish” so to speak. Yup, that’s exactly how this Berry Yogurt flourless Cake came about. It’s also why I made a flourless naked layered cake, vegan Earl Grey Tea Cake, and Christmas cake. No planning, just a spur of the moment burst of baking mojo. I guess you could say I’m a seasonal gluten free baker? Sure, why not.
But let me tell you this. Gluten free baking, paleo baking, and vegan baking take multiple attempts to “perfect.” Which means if you have the baking mojo, you better use it and abuse it before it fades. Test test test!
Which is exactly what I did with this Berry Yogurt flourless Cake. The funny thing is this Martha Baking Mojo came on a Monday morning right after we had returned from embracing a weekend away at Solitude Resort. I felt rested, rejuvenated, and ready to tackle some badass baking! So at 6am, the layers of raspberry flourless cake began. Followed by multiple tests of dye-free Blackberry and Strawberry greek yogurt frosting.
Not to mentioned sprinkles of powdered sugar, which ended up all over my kitchen and then some.
I also tested out more flavors. Do I add orange? Should I just keep with the berries? I wonder if just using egg whites would make it more like a angel food cake, but still gluten free? Oh decisions decisions!
As you can see, I went for all the decisions. Therefore we had cake for days. One for each meal? Sure, why not. It has fruit, calcium, and protein. I’ll consider that a “balanced” meal for now.
So ya, 3 cakes, 3 flourless cakes with berry greek yogurt frosting or rather, yogurt drizzle? Gosh darn, call it whatever you want because this flourless cake topping is kinda the bomb dot com. And I don’t even like pink!
Anyway, despite in decisions, the first round of flourless cake testing really did turn out well! I went with the strawberry and blackberry topping for the pinkish frosting. Because, let’s face it, it’s kinda perfect for Summer and festive holidays, right? Yup!
If you’re wondering how it taste, well just make 3 cakes and try it yourself. Kidding. Actually, think of this as a lightened up flourless Strawberries n’ cream meets Shortcake. Capeesh?
okay, here’s where I tell you how EASY it is to make with simple wholesome ingredients. Simple, dye free, gluten free, and all the things I normally profess about food.
What you need to make the world’s easiest, healthyish, flourless, greek yogurt berry frosting CAKE!
- Almond Flour
- Egg Whites
- Coconut sugar & Powdered Sugar (or you can use a sugar free brand).
- Coconut oil (or Butter)
- Greek Yogurt
- Strawberry Preserves or Beet Powder (to make extra pink!)
- Vanilla and optional Raspberry extracts
- Cake Tin
That Pretty much it. See, wasn’t lying. Simple. Okay, time to bake and take the cake.Print
This berry yogurt frosted flourless cake is incredibly light and fluffy. A flourless cake made simply from egg whites, almond flour, and berries. Topped with a strawberry greek yogurt frosting.
- 1 1/4 cup almond flour (or almond meal) Sifted with 1/2 cup tapioca starch or flour
- 1/4 tsp sea salt
- 1 tsp baking powder
- 6 egg whites
- 1 cup coconut sugar (see notes for other sugar options)
- 100 gram or about 4 tbsp butter or coconut oil (melted)
- 1/2 tsp Strawberry or raspberry extract
- 1 tsp Vanilla extract
- Optional 1/2 cup raspberries or blueberries to mix in batter
- 1 cup thick plain or vanilla Greek yogurt
- 1 tbsp butter or coconut oil (not melted)
- 2/3 cup powdered sugar or sugar free powdered sugar
- 2 – 3 tbsp strawberry preserves and a touch of dye free food coloring or beet powder to help boost color.
- Sliced strawberries and blackberries to top.
- Optional additional fruit toppings – i.e shredded Coconut or sliced oranges
- Powdered sugar to sprinkle
- Preheat Oven to 350F.
- Grease a 8 inch cake tin and line the bottom with parchment and set aside.
- Sift almond flour, tapioca starch, and baking powder together in a small bowl.
- Beat egg whites in a separate bowl until fluffy. Slowly fold in sugar and continue to beat egg whites until soft peaks form.
- Fold your almond flour mix into the egg whites, gently. Add any optional berries here if you’d like.
Fold the slightly cooled melted butter or coconut oil in last and then add your extracts.
- Pour into 8 in or 9 inch lined cake tin.
- Bake at 350F on center rack 20 minutes. Check for doneness. Continue to bake for 5-8 minutes if it’s not done. Remove pan from oven and cool.
- While cooling, make your Greek yogurt frosting. *Notes* double the frosting recipe if you want to cover cake or place frosting between the layers*
- Place yogurt and butter in bowl Beat together. Slow add in powdered sugar, coloring, preserves, and extract. Beat until fluffy. Place in fridge until ready to use.
Garnish the Cake
- If you want to make it a layered cake, carefully slice the cake in half.
- Add a layer frosting on the bottom layer. Then place second layer on top of frosting. Coat the rest of the cake with remaining Greek yogurt frosting.
- Add berries and powdered sugar (or sugar free powdered sugar) to garnish
- You can make two cakes and place one on top of the other for a layered cake. Be sure to not double ingredients though. Just make two different batches.
Or you can make one batch and slice the one flourless cake in half (carefully) and place frosting between the two thinner layers. Which Is what I did here.
- If you don’t have coconut sugar, brown sugar or raw sugar will work too.
- Category: dessert
- Cuisine: American
- Serving Size: 1 slice
- Calories: 235
- Sugar: 22g
- Sodium: 233mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
Keywords: flourless cake, yogurt frosting, gluten free desserts, gluten free layer cake, almond flour cake
p.s Apparently I am on a triple berry kick. Let’s go with it. I’m thinking Triple Berry Frosé and Triple Berry Yogurt Cake = TRIPLE awesomeness. Yes!
Okay friends, do tell. What’s the last thing you baked? Cakes, cookies, etc?
Do share! I need more easy flourless recipes, and desserts. I’m hooked!