This Berry Almond Flour Greek Yogurt Cake is a light and fluffy gluten-free and grain-free dessert. When paired with the delicious yogurt frosting, it’s a lightened up cake you can feel good about eating. Serve it at parties, or as a satisfying dessert!
Berry Delicious Almond Cake
Do you ever get moments of baking inspiration? For me, they happen about once or twice a year. This year, the result was this beautiful and bright almond cake! Once in a while I get an itch to make or should I say bake something pretty like my Naked Almond Flour Chocolate Cake, this Earl Grey Tea Loaf Cake, and a Chocolate Christmas Cake.
Made with a berry Greek yogurt frosting, think of this recipe as Strawberries n’ Cream meets shortcake. I’ve tossed around a few different names including almond cake, yogurt cake, and gluten-free cake. I don’t know which one to choose, but what I do know is that no matter what you want to call this recipe, it’s completely delicious!
Ingredients You’ll Need
Given that we’re making an almond flour cake from scratch, the ingredient list is really pretty small, but each item is crucial to the success of this recipe!
- Eggs – It wouldn’t be a cake recipe without eggs! Full of protein and healthy fats, they help hold the ingredients together while also adding structure, flavor, and leavening.
- Sugar – Without sugar, your cake would taste a whole lot like you just mashed up some almonds and mixed it with berries. I used raw sugar or coconut sugar for this recipe, but baking Stevia or monk fruit sugar can be substituted as well. Just note that the texture of the cake will slightly change.
- Greek Yogurt – The crucial component of the berry frosting, Greek yogurt can also be added to your almond cake in order to keep it moist.
Did you know? Greek yogurt is high in protein and rich in probiotics that help to feed the good bacteria in your gut and regulate your digestion!
- Berries – The use of berries adds a sweet taste to your cake without the need for excessive amounts of sugar. It’s also the reason for the fun bright pink color. Plus, berries of all kinds are loaded with fiber and antioxidants that help improve your gut-health.
- Blanched Almond Flour – Almond flour is the perfect gluten-free alternative for all your baking needs. Made from healthy fats, it adds a creaminess to the taste and helps provide the cake’s structure. Be sure to use blanched almond flour! It’s much lighter in texture and perfect for grain free cakes! More on that below.
Tips for natural food coloring! Whip in a smidge of strawberry jam or even cherry juice! It creates a beautiful pink! For this almond cake, I blended a few strawberries into the frosting, but any berry you prefer would work just as well If you’re looking for a natural food dye, I recommend this brand.
Baking Tips and Tricks
If you live in a dry climate or altitude, add a tablespoon (or two) of Greek yogurt to the cake batter to prevent it from drying out.
Do you have trouble getting your cake out of the pan once it’s done baking? Gently scrape a knife around the edges of the almond cake to help release it, and remove it from the springform pan with ease!
How to separate eggs: First, make sure you crack your egg on a flat surface like a tabletop or cutting board instead of on the rim of the bowl. This will prevent any tiny shell pieces from falling into your cake.
Then gently pull the egg apart without separating the shell completely, and let the yolk naturally fall to one side. Pull apart the shell, and slowly transfer the yolk from one side of the shell to the other letting the egg whites fall to a bowl below.
How to Make Almond Flour Greek Yogurt Cake
Before you begin, reheat oven to 350°F, grease an 8-inch springform cake tin and line the bottom with parchment, and separate eggs.
- Beat together the egg yolks, ¼ cup sugar, and berries until smooth.
- Whisk together the almond flour, and baking powder together in a small bowl. Gently combine with egg yolk mixture until a thick batter is formed.
- In bowl of a stand mixer, add the egg whites. Whisk on medium high speed until stiff peaks form.
- Gradually add the remaining sugar, 1 Tablespoon at a time, until incorporated. Eggs should look stiff and glossy by the end.
- Add the vinegar, vanilla and salt to the eggs and mix on medium to medium-high speed for 1- 2 minutes or until glossy and combined.
- Gently fold your almond flour mix into the egg whites.
- Pour into lined cake tin.
- Bake on the center rack, rotating half-way through baking time, until toothpick inserted into cake comes out clean (about 20 minutes).
- Remove pan from oven and cool on cooling rack. While cooling, make your Greek yogurt frosting.
- Place the yogurt and butter in a bowl. Beat together.
Pro-Tip: strain the yogurt before making the frosting! This will remove any remaining whey and make whipping the butter and sugar a breeze. Also, be sure to use a 2% or whole milk Greek yogurt, not fat free as it can become too watery.
- Slowly add in powdered sugar, coloring, preserves, and extract. Beat until fluffy and place in fridge until ready to use.
- Once cake has cooled, gently scrape a knife around the edges of the cake to help release the cooked cake batter. Then release cake from springform pan.
- Spread the icing on top, evenly. Garnish with sliced berries/fruit, and optional powdered sugar.
More of Our Favorite
Gluten-Free Dessert Recipes
Common Questions
Yes! Thanks to the use of almond flour (blanched ground almonds) in place of all-purpose flour, flourless almond yogurt cake is gluten-free.
When stored in an airtight container, almond cake will stay fresh 2-3 days at room temperature or last up to a week when stored in the fridge.
Flourless almond cake freezes very well! To do so, simply slice it into pieces, and make sure to wrap them individually before placing them in an airtight container in the freezer.
Almond Cake with Greek Yogurt Frosting
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
This Almond Cake with Greek Yogurt Frosting is incredibly light and fluffy. A gluten-free cake made simply from eggs, almond flour, and berries. When paired with the delicious berry Greek yogurt frosting, it’s a lightened up cake recipe you can feel good about eating.
Ingredients
For the Almond Cake
- 5 eggs, separated and room temperature (see tips below)
- ¾ cup raw sugar, divided (see notes for other sugar options)
- 2 –3 Tablespoons mashed berries (ex: raspberry, strawberries, or blackberries)
- Optional 1 Tablespoon Greek yogurt (see notes)
- 1–½ cup blanched almond flour
- 1 teaspoon baking powder
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- ¼ teaspoon of kosher salt
For the Yogurt Frosting
- 1 cup plain 2% or 5% Greek yogurt
- 1 Tablespoon unsalted butter or refined coconut oil (softened)
- ½ cup powdered sugar or sugar free powdered sugar
- 2 Tablespoons strawberry preserves or a ½ teaspoon of natural food coloring to help boost color.
- Sliced strawberries and raspberries and/or blackberries (any other fruit of choice) to top.
- Powdered sugar or sugar substitute to sprinkle
Instructions
- Preheat oven to 350F.
- Grease a 8-inch springform cake tin and line the bottom with parchment. Set aside.
- In a large mixing bowl, beat together the egg yolks, ⅓ cup sugar, and berries until smooth.
- Whisk or sift together the almond flour, and baking powder together in a small bowl. Gently combine with egg yolk mixture until a thick batter is formed. Set aside.
- In a mixing bowl (or bowl of a stand mixer), add the egg whites. Whisk on medium high speed until stiff peaks form. About 2-3 minutes.
- Gradually add the remaining ½ cup of sugar, 1 Tablespoon at a time, letting the batter combine together with the sugar for 15- 20 seconds before adding more. Repeat until all the sugar has been added. They should look stiff and glossy by the end.
- Scrape down the sides of the bowl with a rubber spatula. Add the vinegar, vanilla and salt. Place back on medium to medium-high speed for 1- 2 minutes or until glossy and combined.
- Gently fold your almond flour mix into the egg whites.
- Pour into lined cake tin.
- Bake at 350F on the center rack for 20 minutes. Rotate the pan and continue to bake for 8 -12 minutes or until center comes out clean with a toothpick. If center is still not done after 30 minutes, cover with foil and continue to bake for 5 more minutes.
- Remove pan from oven and cool on cooling rack.
- While cooling, make your Greek yogurt frosting. *Note: Double the frosting recipe if you want to cover cake or place frosting between the layers*
- Place the yogurt and butter in a bowl. Beat together.
- Slowly add in powdered sugar, coloring, preserves, and extract. Beat until fluffy and place in fridge until ready to use.
- Once cake has cooled, gently scrape a knife around the edges of the cake to help release the cooked cake batter. Then release cake from springform pan.
- Spread the icing on top, evenly. Garnish with sliced berries/fruit, and optional powdered sugar.
Notes
Egg white TIP – It’s best to separate the eggs while cold, then let them sit to come to room temperature
Altitude baking TIP – If you live in a dry climate or at altitude, mix an additional 1 Tablespoon Greek yogurt or sour cream in with the egg yolk mixture.
Sugar Substitutes – Baking stevia or monk fruit sugar may be substituted for raw sugar. Texture will vary. Nutrition below is calculated with sugar free powdered sugar in the frosting.
- Prep Time: 10 minutes
- Cook Time: 25-35 minutes
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 253
- Sugar: 14.6 g
- Sodium: 98.2 mg
- Fat: 13.7 g
- Saturated Fat: 3.5 g
- Carbohydrates: 20.3 g
- Fiber: 2.6 g
- Protein: 11.1 g
- Cholesterol: 118.8 mg
Almond cakes are legit my favorite flavor! Then the berries and yogurt frosting just put it over the top, I LOVE IT!
This was delicious! The cake has a delicate flavor and the yogurt frosting was the perfect topping.
So glad! Thanks for feedback!
AllI have to say is WOW!! This is my new favorite cake!
Beautifully done Lindsay😊 I think this will be a try for me for Mother’s Day. I have a question. Through out the blog it mentions only almond flour/meal. However in the actual recipe it calls for a blend of almond and tapioca flour. Could I skip the tapioca??
Hi Vania! So sorry for the confusion. I think it’s best to combine the almond flour with a starch flour. You could even use oat flour or ground oats or GF all purpose flour in place of the tapioca. If you don’t have any, let me know! We will make it work.;)
This is SO great!
Thanks for your post! I think there are many other people who are interested in them just like me! How long does it take to complete this article? I have read through other blogs, but they are cumbersome and confusing. I hope you continue to have such quality articles to share! Good luck!
wow, this cake is delicious, thank you for sharing the way.
cake looks tasty
Really nice article. dish looks very beautiful.its wonderful to read about it . i am vegetarian. it is for me.
I was excited to find this site. I wanted to thank you for your time for this wonderful read!! I definitely savored every little bit of it and I have you book marked to check out new things in your web site.
It is a great article. You will surely like this also because it is a great stuff, yeah it’s give us lots of interest and pleasure.
This is SO great! I love gluten and berry!
This is the most beautiful cake ever!
Thanks Bethany
I love gluten and yet I want to eat every single thing you make because it’s just so damn beautiful. Bring on berry season!
I try to make GF somewhat appealing, eh? It’s all about the veggies and fruit really, right?
SO sweet! Gotta try this out!
Mega high fives for all the cake testing! Grain-free baking is definitely a challenge! This one looks and sounds amazing! The berry bliss situation sounds soooo refreshing!
Holy. Delicious. I mean seriously, that frosting? Can I just get a bowl and a shovel for that? I am obsessed over here!
I will bring a large bowl and shovel. NO prob! 😉
So beautiful & easy… great for a summer party too!
It always cracks me up when you say you’re not a baker. Every baked good I’ve seen you post has looked amazing! Including this. I’m not a pink fan either, but this frosting is something I could get on board with. Maybe I can get Vegas to make it…
baha well you know what I mean. Those fancy schmany bakers with all the lace cakes, etc. I can’t. I tried. And dang, why doesn’t someone please invent a gluten free pastry flour… swoon. 😉 GO PINK or GO HOME! kidding. Im tired.
Um, yes…I would totally eat this for breakfast! 🙂 It’s beautiful, and it’s exactly the type of baking for this non-baker!
good! cause I saved you a slice. Or two. 😉 come over!
This SCREAMS spring and summer! ANd you know I don’t do quiet!!
another reason why i love you!
I love pink so obviously this is right up my alley. I could use this comfort food right now. Thx again for the chat yesterday.
anytime friend. Always here for you!