Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup almond flour; 1 cup all-purpose flour; 3/4 cup sugar; 1/2 cup vegetable oil; 3 large eggs; 2 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; Sliced almonds for topping

Highlighted under: Baking & Desserts

I absolutely adore baking, especially when I can create something as delightful as this Vanilla Almond Yogurt Cake. The combination of yogurt and almond flour brings a unique texture and flavor that is simply irresistible. Each bite melts in your mouth and leaves you craving more. Plus, it's surprisingly easy to whip up in under an hour! Whether you're serving it at a family gathering or enjoying a slice with a cup of tea, this cake is sure to impress and satisfy your sweet tooth.

Created by

Hayley Morton

Last updated on 2026-01-16T00:22:11.947Z

When I first decided to experiment with yogurt in my cake, I wasn't sure what to expect. The result was a pleasantly moist and flavorful cake that won my heart at first bite. The yogurt not only adds moisture but also balances the sweetness perfectly, making it an ideal treat for any time of the day.

One tip I’ve discovered is to let the cake cool completely before slicing. This helps maintain its structure and allows the flavors to deepen. Trust me, the waiting is worth it for that first delightful taste!

        Why You'll Love This Cake
        Moist texture enhanced by yogurt
Nutty flavor from almond flour
Perfectly sweet without being heavy

      

Understanding Ingredients

The star ingredient in this Vanilla Almond Yogurt Cake is yogurt, which not only imparts moisture but also provides a slight tang that balances the sweetness. Opting for plain unsweetened yogurt ensures that the flavors remain balanced without additional sugar. Greek yogurt can be a great alternative, as it adds density and creaminess, resulting in a richer texture that pairs beautifully with almond flour.

Almond flour adds a nutty flavor and a unique texture to the cake. It’s essential to use finely ground almond flour for even mixing and a smoother cake. If you're gluten-sensitive or looking for substitutions, you can replace the all-purpose flour with a gluten-free blend that does not contain xanthan gum to retain the cake's structure.

Baking Tips for Success

When mixing the wet ingredients, ensure that your sugar is fully dissolved before adding eggs for a smooth batter. Overmixing can develop the gluten in the all-purpose flour, resulting in a dense cake; mix just until you see no dry flour visible. I like to use a rubber spatula for gentle folding to maintain the fluffiness of the batter.

For the perfect bake, place the cake pan in the center of the oven, away from the walls, to ensure even heat distribution. A quick tip: if you do not have a toothpick on hand to check for doneness, a thin skewer works just as well. The cake is done when it is golden on the edges and springs back slightly when pressed.

Ingredients

Gather these simple ingredients to create your Vanilla Almond Yogurt Cake:

Ingredients

1 cup plain yogurt
1 cup almond flour
1 cup all-purpose flour
3/4 cup sugar
1/2 cup vegetable oil
3 large eggs
2 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Sliced almonds for topping

Now that you have your ingredients ready, let's start baking!

Instructions

Follow these steps to make your Vanilla Almond Yogurt Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix the Wet Ingredients

In a large mixing bowl, combine yogurt, sugar, and vegetable oil. Mix well until smooth.

Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together almond flour, all-purpose flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Pour into Pan

Pour the batter into the greased cake pan and smooth the top. Sprinkle sliced almonds on top.

Bake

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Enjoy your homemade Vanilla Almond Yogurt Cake!

Pro Tips

For an extra flavor boost, consider adding almond extract or a sprinkle of cinnamon to the batter. This cake also pairs beautifully with fresh berries or a dollop of whipped cream.

Serving and Storage

This Vanilla Almond Yogurt Cake is delightful served warm or at room temperature. You can also dress it up with a dusting of powdered sugar or a drizzle of honey for added sweetness. If you want a more decadent touch, serve slices with fresh berries and whipped cream for an elegant dessert experience.

To store leftovers, wrap the cake in plastic wrap or place it in an airtight container at room temperature for up to three days. For longer storage, you can freeze the cake for up to three months. Make sure to slice it beforehand, as this allows for quicker thawing when you crave a piece of this delicious cake.

Variations and Add-ins

Feel free to customize this base recipe! Incorporate lemon zest for a citrus kick or mix in chocolate chips for a delightful balance of flavors. If you enjoy spices, a pinch of cinnamon or nutmeg pairs wonderfully with almonds and would bring a warm depth to every bite.

You can also explore using different nuts for the topping, such as chopped walnuts or pistachios, which can provide exciting flavor contrasts. For a dairy-free version, substitute yogurt with dairy-free yogurt alternatives and ensure that your egg substitutes are suitable for the desired outcome.

Questions About Recipes

→ Can I substitute the yogurt?

Yes, you can use Greek yogurt or even sour cream for a different texture.

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.

→ What can I use instead of almond flour?

You may use regular flour, though it will alter the flavor and texture slightly.