Flourless Greek Yogurt Apple Cake

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Intensity Levels (1–5 scale)

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Ingredients

Wet Ingredients

• 1 ½ cups (340g) plain Greek yogurt (full-fat or 2%; not non-fat for best texture)

• 3 large eggs

• ¼ cup (60ml) honey or maple syrup

• 1 tsp vanilla extract

Dry Ingredients (no flour)

• 1 cup (120g) almond flour (finely ground blanched almonds)

• ½ cup (45g) unsweetened protein powder (whey or plant-based; optional but boosts protein)

• 1 tsp baking powder (ensure gluten-free if needed)

• ½ tsp baking soda

• ½ tsp ground cinnamon

• ¼ tsp salt

For the Apples

• 2 medium apples (Honeycrisp, Gala, or Granny Smith)

• 1 tbsp lemon juice (to prevent browning)

• 1 tsp cinnamon + 1 tbsp coconut sugar (for topping)

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Nutrition Information (per slice – 1/8 of cake)

Calculated using full-fat Greek yogurt, honey, almond flour, and no protein powder.

*Note: Adding protein powder will increase protein by ~5-7g per slice and add ~20-30 calories.*

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Instructions

1. Preheat & Prepare Pan

Time: 2 minutes | Intensity: Low

Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper (or grease well with coconut oil). For best release, cut a circle of parchment for the bottom and lightly grease the sides.

2. Prepare the Apples

Time: 5 minutes | Intensity: Medium (knife work)

Wash and core the apples. Do not peel them (the peel adds color and fiber). Slice them thinly, about ⅛-inch thick. Place slices in a small bowl, toss with 1 tbsp lemon juice to prevent browning. Set aside.

*Pro tip: Reserve 8-10 perfect slices for the top arrangement; dice the rest into small chunks for the batter.*

3. Mix Wet Ingredients

Time: 3 minutes | Intensity: Low

In a large mixing bowl, whisk together the Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until completely smooth and pale. The mixture should look like thick custard.

4. Combine Dry Ingredients

Time: 2 minutes | Intensity: Low

In a separate small bowl, whisk almond flour, protein powder (if using), baking powder, baking soda, cinnamon, and salt. No sifting required.

5. Make the Batter

Time: 2 minutes | Intensity: Low

Gradually add the dry mixture into the wet mixture. Stir with a spatula just until combined—do not overmix. The batter will be thick, like a dense muffin batter. Fold in the diced apple chunks (not the reserved slices).

6. Assemble in Pan

Time: 3 minutes | Intensity: Low

Pour the batter into the prepared pan. Smooth the top with a spatula. Arrange the reserved apple slices in a circular pattern on top, gently pressing them into the batter. Sprinkle with the cinnamon-coconut sugar mixture.

7. Bake

Time: 40 minutes | Intensity: Passive (just wait)

Bake for 35–40 minutes. Check at 35 minutes: Insert a toothpick into the center—it should come out with a few moist crumbs but not wet batter. The top will be golden brown, and the edges will pull away slightly from the pan.

Because there is no flour, the cake will feel softer and jiggle slightly when hot. It sets as it cools.

8. Cool & Release

Time: 15 minutes | Intensity: Low

Let the cake cool in the pan for 15 minutes. Run a knife around the edge, then invert onto a wire rack, then flip back right-side up (so the apple topping stays on top). Cool completely if serving later, or serve warm for a gooey texture.

9. Slice & Serve

Time: 2 minutes | Intensity: Low

Use a sharp serrated knife to cut into 8 even slices. Serve plain, with a dollop of extra Greek yogurt, or a drizzle of warm honey.