Description
This Flourless Coconut Greek Yogurt Cake is a light, protein-packed dessert made without flour or refined sugar. It’s naturally sweetened, gluten-free, and easy to prepare with wholesome ingredients.
Ingredients
- 1 cup Greek yogurt (plain, full-fat or 2%)
- 3 large eggs
- 1/2 cup maple syrup or honey
- 1/4 cup coconut oil (melted and slightly cooled)
- 1 tsp vanilla extract
- 1 1/2 cups unsweetened shredded coconut
- 1/4 cup cornstarch
- 1 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9-inch round cake pan.
- In a large bowl, whisk together the Greek yogurt, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract until smooth.
- Add the shredded coconut, cornstarch, baking powder, and salt. Stir until well combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve plain or with fresh fruit, yogurt, or a dusting of powdered sugar if desired.
Notes
- This cake is naturally gluten-free since it uses cornstarch instead of flour.
- Make sure the coconut oil is not hot when mixing with eggs to avoid scrambling.
- Store in the fridge for up to 5 days; it gets even better the next day!
- You can substitute maple syrup with honey based on your preference.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
