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.
For the Almond Cake
- 5 eggs, separated and room temperature (see tips below)
- 3/4 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)
- 1–1/2 cup blanched almond flour
- 1 teaspoon baking powder
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/4 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)
- 1/2 cup powdered sugar or sugar free powdered sugar
- 2 Tablespoons strawberry preserves or a 1/2 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
- 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, 1/3 cup sugar, and berries until smooth.
- In small bowl, 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 1/2 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.
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
- Serving Size: 1 slice with frosting
- 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
Keywords: flourless cake, yogurt frosting, gluten free desserts, gluten free layer cake, almond flour cake