Name: Cinnamon Yogurt Cake (No Flour)
Prep time: 10 min
Cook time: PT-497121H30M17S
Total time: 45 min
Cuisine: American
Ingredients: 1 cup (240g) plain Greek yogurt; 3 large eggs; ⅓ cup (80ml) maple syrup or honey; 1 teaspoon vanilla extract; 1 cup (100g) almond flour; 1 teaspoon ground cinnamon; ¼ teaspoon salt; 1 teaspoon baking powder; Extra ground cinnamon, optional; Powdered sweetener, optional; Sliced almonds, optional; Fresh berries, optional; Greek yogurt drizzle, optional

Jump to Recipe·Print Recipe

This Cinnamon Yogurt Cake (No Flour) is one of my favorite ways to make a soft, moist cake without traditional flour. I combine creamy Greek yogurt with almond flour, eggs, cinnamon, and a touch of maple syrup or honey to create a tender cake with a warm, cozy flavor. I like serving it for breakfast or brunch, but it also makes a simple afternoon treat alongside tea or coffee.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 cup (240g) plain Greek yogurt

3 large eggs

⅓ cup (80ml) maple syrup or honey

1 teaspoon vanilla extract

1 cup (100g) almond flour

1 teaspoon ground cinnamon

¼ teaspoon salt

1 teaspoon baking powder

Optional Toppings:

Extra ground cinnamon

Powdered sweetener

Sliced almonds

Fresh berries

Greek yogurt drizzle

Directions

Prepare the Pan:

I preheat my oven to 350°F (175°C). I lightly grease an 8-inch (20cm) round cake pan or line it with parchment paper so the finished cake releases easily.

Mix the Wet Ingredients:

In a large mixing bowl, I whisk together the Greek yogurt, eggs, maple syrup or honey, and vanilla extract. I continue whisking until the mixture looks smooth and evenly combined.

Add the Dry Ingredients:

I add the almond flour, cinnamon, salt, and baking powder directly to the wet mixture. I stir everything together until the batter is uniform and I can no longer see any dry patches.

Fill the Cake Pan:

I pour the batter into my prepared cake pan. Then I gently smooth the surface so the cake has an even thickness and bakes consistently.

Bake:

I bake the cake for 30–35 minutes. I know it is ready when the center looks set and a toothpick inserted near the middle comes out clean.

Cool:

I leave the cake in the pan for about 10 minutes after baking. Then I carefully transfer it to a wire rack and let it cool completely before slicing.

Add Toppings:

Once cooled, I can serve the cake as it is or finish it with extra cinnamon, powdered sweetener, sliced almonds, berries, or a drizzle of Greek yogurt.

Servings and Timing

This recipe makes approximately 8 servings.

Prep time: 10 minutes

Cooking time: 30–35 minutes

Total time: approximately 45 minutes

Servings: 8

Calories: approximately 180 kcal per serving

The exact nutritional values can vary depending on the Greek yogurt, sweetener, almond flour, and toppings I use.

Variations

Apple Cinnamon Yogurt Cake:

When I want extra fruit and texture, I fold a small amount of finely diced apple into the batter. Apple naturally pairs well with cinnamon and gives each slice additional moisture.

Berry Yogurt Cake:

I can gently fold blueberries or raspberries into the batter before baking. I make sure not to overmix once the berries are added so they stay relatively intact.

Nutty Cinnamon Cake:

For a little crunch, I sprinkle sliced almonds or chopped walnuts over the batter before putting the cake in the oven.

Extra-Spiced Version:

When I want a warmer spice profile, I add a small pinch of nutmeg or ground ginger alongside the cinnamon.

Citrus Cinnamon Cake:

I sometimes add finely grated orange or lemon zest to the wet ingredients. The citrus aroma brightens the yogurt and cinnamon flavors without changing the basic preparation.

Storage/Reheating

I let the cake cool completely before storing it. I keep leftover slices in an airtight container in the refrigerator for about 4 days. Refrigeration works especially well for this cake because of its high yogurt and egg content.

For longer storage, I can freeze individual slices in freezer-safe wrapping or containers. I like freezing slices separately so I can thaw only what I need.

When I want to serve a refrigerated slice warm, I gently reheat it in the microwave for a few seconds at a time. I can also let it sit at room temperature briefly if I prefer a softer texture without reheating.

FAQs

Can I make Cinnamon Yogurt Cake without almond flour?

I wouldn't simply leave out the almond flour because it provides important structure and absorbs moisture from the yogurt and eggs. If I use a different flour, I expect the amount and final texture to change, so I prefer sticking with almond flour for this recipe.

Can I use honey instead of maple syrup?

Yes. I can use either honey or maple syrup. Honey gives me a slightly richer floral sweetness, while maple syrup adds its characteristic caramel-like flavor. Both work nicely with cinnamon.

Why is my yogurt cake very moist in the center?

Because this cake contains Greek yogurt and almond flour, I expect it to be moister than a traditional wheat-flour cake. If the center seems excessively wet, I give it a few additional minutes in the oven and check again. I also allow it to cool before slicing because the texture continues to settle as it cools.

Can I use regular yogurt instead of Greek yogurt?

I prefer thick Greek yogurt because its lower moisture content helps create the intended texture. Regular yogurt can be considerably thinner, so substituting it may produce a wetter batter and softer cake.

Is this Cinnamon Yogurt Cake gluten-free?

The main ingredients don't contain traditional wheat flour, and almond flour is naturally gluten-free. When I need the finished cake to be strictly gluten-free, I check that ingredients such as baking powder and vanilla are labeled or certified gluten-free and haven't been exposed to cross-contact.

Conclusion

This Cinnamon Yogurt Cake (No Flour) proves that I don't need traditional flour or complicated techniques to make a soft and comforting homemade cake. Greek yogurt keeps every slice moist, almond flour provides a tender texture, and cinnamon brings warm flavor to every bite.

I especially like how easily I can adapt this recipe to suit the occasion. I can keep it simple for breakfast, pair it with coffee for an afternoon snack, or add fresh berries, almonds, and a yogurt drizzle when I want something a little more special. With just 10 minutes of prep and a straightforward one-bowl batter, this is an easy cake I can return to whenever I'm craving something cozy and homemade.

📖 Recipe:

Cinnamon Yogurt Cake (No Flour)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 45 minutes
Yield: 8 servings
Diet: Gluten Free

Print Recipe

Description

A soft, moist cinnamon yogurt cake made with creamy Greek yogurt and almond flour instead of traditional wheat flour. Lightly sweetened with maple syrup or honey, it is perfect for breakfast, brunch, or an afternoon treat.

Instructions

Preheat the oven to 350°F (175°C). Lightly grease an 8-inch (20cm) round cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the Greek yogurt, eggs, maple syrup or honey, and vanilla extract until smooth and evenly combined.
Add the almond flour, cinnamon, salt, and baking powder. Stir until the batter is uniform with no visible dry patches.
Pour the batter into the prepared cake pan and gently smooth the surface into an even layer.
Bake for 30–35 minutes, or until the center is set and a toothpick inserted near the middle comes out clean.
Let the cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack and allow it to cool completely before slicing.
Serve plain or finish with extra cinnamon, powdered sweetener, sliced almonds, fresh berries, or a drizzle of Greek yogurt.

Notes

Use thick Greek yogurt for the best texture; regular yogurt contains more moisture and may make the cake softer or wetter.

Either maple syrup or honey works well. Honey provides a richer floral sweetness, while maple syrup adds caramel-like flavor.

For an apple variation, fold a small amount of finely diced apple into the batter.

For a berry variation, gently fold blueberries or raspberries into the batter without overmixing.

For extra crunch, sprinkle sliced almonds or chopped walnuts over the batter before baking.

Add a pinch of nutmeg or ground ginger for a warmer spice flavor, or add finely grated orange or lemon zest for a citrus variation.

For strict gluten-free preparation, make sure packaged ingredients such as baking powder and vanilla are certified gluten-free.

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

Individual slices can be wrapped and frozen for longer storage. Thaw before serving and gently microwave for a few seconds if desired.

The cake is naturally very moist because of the Greek yogurt and almond flour. If the center is excessively wet, bake for a few additional minutes and allow the cake to cool completely before slicing.

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Category: Breakfast
Method: Baking
Cuisine: American