Flourless Gingerbread Greek Yogurt Cake
Rich, moist, and perfectly spiced, this flourless gingerbread Greek yogurt cake is a wholesome holiday-inspired treat made without flour.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American, Holiday
- Diet: Gluten Free
Ingredients
1 1/2 cups Greek yogurt (plain, full-fat or low-fat)
3 large eggs
1/2 cup maple syrup or honey
1/4 cup molasses
1/4 cup coconut oil (melted) or unsalted butter
1 tsp vanilla extract
1 1/2 cups almond flour (or any flour of choice for a gluten-free version)
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/4 cup chopped candied ginger (optional, for added texture)
For the Glaze (optional):
1/4 cup powdered sugar (or maple syrup for a healthier glaze)
1 tbsp milk (or almond milk)
1/2 tsp vanilla extract
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a round or square cake pan (9-inch) with coconut oil or line it with parchment paper.
Mix the Wet Ingredients:
In a large bowl, whisk together Greek yogurt, eggs, maple syrup (or honey), molasses, melted coconut oil (or butter), and vanilla extract until smooth and well combined.
Combine the Dry Ingredients:
In a separate bowl, whisk together almond flour, ground ginger, cinnamon, cloves, nutmeg, salt, baking powder, and baking soda.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. If you’re using chopped candied ginger, fold it into the batter now.
Bake the Cake:
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Glaze (optional):
If you’re making the glaze, whisk together powdered sugar (or maple syrup), milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
Serve:
Slice and serve the cake as is or with a dollop of whipped cream for an extra treat!
Notes
This cake is naturally gluten-free when made with almond flour. You can substitute with oat flour or other gluten-free flours as needed.
For a dairy-free version, use dairy-free Greek yogurt or coconut yogurt.
Store leftovers in an airtight container in the fridge for up to 4 days.
