Healthy & Delicious Homemade Yogurt Almond Cake
Healthy & Delicious Homemade Yogurt Almond Cake
Effortlessly Bake a Wholesome Yogurt Almond Cake That Tastes Like a Bakery Treat
Do you dream of baking cakes at home that rival those from your favorite bakery? This Yogurt Almond Cake is surprisingly simple to make yet incredibly delicious and healthy. Baked in a mini pound cake mold (130mm x 55mm x 45mm), it’s the perfect single-serving treat for when a craving strikes! 🙂 Made with the goodness of Greek yogurt and nutrient-rich almond flour instead of wheat flour, this cake is packed with flavor and benefits. It’s a guilt-free indulgence that you’ll want to enjoy every day. The advantages are endless, but the best way to discover them is to try baking it yourself!
Ingredients- Greek yogurt 70g
- Almond flour 70g
- Sugar 20g (adjust to taste)
- 1 large egg (room temperature)
- 25g butter (room temperature)
- 1/4 tsp vanilla extract
- 1g baking powder
- 0.5g salt (a pinch)
Cooking Instructions
Step 1
These are common baking ingredients that most home bakers likely have on hand, making preparation a breeze.
Step 2
To bake a single-serving mini cake, prepare a small glass bowl. Add 70g of Greek yogurt, 1 room-temperature egg (which will incorporate better), and a pinch of salt (about 0.5g). Stir in 1/4 tsp of vanilla extract for a lovely aroma. Whisk everything together gently until well combined.
Step 3
Melt 25g of butter. It’s important to let the melted butter cool down slightly before adding it to the batter; don’t pour it in while it’s piping hot, as this could cook the egg. Let it cool to lukewarm.
Step 4
Now, let’s prepare the cake mold. Take a paper towel and dip it lightly into the bowl with the melted butter. Gently grease the sides of your mini pound cake mold with this residual butter. This minimal greasing is enough to ensure the cake releases easily after baking.
Step 5
Next, add the dry ingredients. Stir in 70g of almond flour, which gives the cake its wonderful nutty flavor and texture.
Step 6
Add the sugar (20g) for sweetness. If you prefer a sweeter cake, feel free to increase the amount of sugar slightly. (Note: I tend to prefer less sweetness in my baking, hence the base amount.)
Step 7
Finally, add 1g of baking powder, which acts as a leavening agent to help the cake rise. Mix everything together until just combined. Be careful not to overmix.
Step 8
Using a spatula or whisk, mix the batter until smooth and free of lumps. The batter will be quite thick, not runny, which helps it hold its shape when poured into the mold.
Step 9
Carefully pour the prepared batter into your mini pound cake mold. Fill the mold about 80% full, as the cake will rise during baking.
Step 10
This amount of batter is perfect for a mini mold with a 13cm long side. Gently tap the filled mold on the counter a few times. This helps to level the batter and release any large air pockets, although with a thicker batter, the effect might be minimal.
Step 11
Bake in a preheated oven at 175°C (350°F) for approximately 25 minutes. Baking times can vary depending on your oven, so it’s a good idea to check for doneness around the 20-minute mark with a toothpick inserted into the center. If it comes out clean, the cake is ready.
Step 12
Once baked, let the cake cool in the mold for a few minutes before carefully inverting it onto a wire rack to cool completely. For a beautiful finish, lightly dust the top with powdered sugar once it has cooled slightly. If you desire more sweetness or a fruity note, serving it with jam is a delightful option!
