Flourless Vanilla Bean Greek Yogurt Cake 
A delicate, creamy cake with real vanilla flavor and a beautifully tender texture.
Ingredients
2 cups plain Greek yogurt
4 large eggs
⅓ cup maple syrup or honey
½ cup almond flour
1 tablespoon vanilla bean paste (or 2 teaspoons pure vanilla extract)
1 teaspoon baking powder
¼ teaspoon salt
1 tablespoon lemon zest (optional)
Instructions
Preheat oven to 350°F (175°C). Lightly grease and line an 8-inch round cake pan with parchment paper.
In a large bowl, whisk together the Greek yogurt, eggs, maple syrup, and vanilla bean paste until smooth.
Add the almond flour, baking powder, salt, and lemon zest if using.
Whisk until fully combined.
Pour the batter into the prepared pan.
Bake for 35–40 minutes, or until the center is just set and lightly golden on top.
Allow the cake to cool for at least 20 minutes before slicing.
Chill for 1 hour if you prefer a firmer, cheesecake-like texture.
Makes
8 servings
Optional Toppings
Fresh berries
Greek yogurt
Sliced almonds
A light dusting of powdered sugar
Storage
Store covered in the refrigerator for up to 5 days.
Meal Prep Tip
This cake tastes even better after chilling overnight as the vanilla flavor becomes more pronounced.
