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

Scale

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

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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, 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.

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 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