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.