Yogurt Almond Flour Coffee Cake
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
12 Servings
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Calories
169 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
Yogurt Almond Flour Coffee Cake
Description
The Yogurt Almond Flour Coffee Cake combines super fine almond flour with salt, baking powder, and a sweetener to form the dry base. Wet ingredients include Greek yogurt, eggs, and a mixture of melted butter, brewed coffee, brandy, and orange zest, which brings warmth and brightness to the flavor profile. The batter is smooth and fairly wet before baking in a lined loaf pan.
Baked for about 40 minutes until golden brown, this cake yields a moist and relatively dense crumb with a slight crack on top, typical for almond flour baked goods. The orange zest and coffee create a complementary aroma and flavor that balances the richness of butter and sweetness from the powdered sweetener.
Best served cooled and optionally dusted with powdered sweetener; it may be decorated with thinly sliced oranges or coffee beans. Lining the pan with parchment or butter and almond flour helps with removal, and careful oven handling prevents collapse. This cake is suitable for anyone avoiding gluten or seeking a flavorful coffee-accompaniment dessert.
Ingredients
- 2 cups almond flour 220 grams, super fine; from blanched whole almonds
- ½ teaspoon salt sea salt
- 2 teaspoons baking powder
- ¾ cup Swerve confectioners sweetener 100 grams
- 1 cup Greek yogurt 240 grams, unsweetened plain
- 3 egg at room temperature
- ¼ cup butter 56 grams
- 2 tablespoons coffee strong brewed or espresso
- 1 tablespoon orange zest the zest of about 1 large whole orange
- 1 tablespoon brandy
Instructions
- Preheat the oven to 350 ℉/180 ℃.
- Line your loaf pan—see notes.
- In a small saucepan add butter coffee, brandy, and orange zest over lowest heat setting.
- Stir until butter is fully melted and the ingredients are well combined with the melted butter. Reserve and allow to slightly cool.
- Meanwhile, combine the almond flour, salt, and baking powder in a large bowl.
- It’s best to use a whisk to break up any flour clumps, set aside.
- In another bowl, lightly beat the eggs. Then stir in the Swerve sweetener until completely dissolved.
- Using a whisk, stir the yogurt in the egg mixture until smooth.
- Pour the reserved butter-coffee-brandy-orange zest mixture into the egg mixture and combine.
- Then, in small batches, add the reserved almond flour mix and gently stir until every batch is completely mixed into the wet ingredients. The batter will be smooth and fairly wet.
- Transfer the batter into the lined baking pan.
- Bake for 40 minutes or until golden brown on top and an inserted toothpick comes out clean.
- Take the cake out of the oven and let it completely cool before removing it from the pan.
- Place any remaining cake in an airtight container and store in the refrigerator for up to 5 days.
Notes
- Line the loaf pan with parchment overhang or grease and dust with almond flour for easy removal.
- Allow the melted butter-coffee-brandy mixture to cool before blending with eggs to prevent curdling.
- Use powdered sweetener for a moist, smooth texture; grind sweetener if needed.
- Substitute whiskey for brandy if unavailable.
- Use unsweetened plain or Greek yogurt for best results.
- Bake for about 40 minutes, checking doneness starting at 30 minutes without opening oven door prematurely.
- Open oven door slowly when removing to avoid sudden temperature drops that can deflate the cake.
- Let cake cool fully in pan before removal to prevent breaking.
- Optional garnishes include powdered sugar dusting, coffee beans, or thinly sliced orange slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 220mg | 9% |
| Potassium | 42mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 105mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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