Apple and Almond Yoghurt Cake

This Apple and Almond Yoghurt Cake is a deliciously light and moist cake that is incredibly easy to make. Even if you're not an experienced baker, this recipe is simple, quick, and foolproof. The combination of almond flour, vanilla yoghurt, and apple purée creates a beautifully soft texture with a naturally sweet flavour.

This cake is perfect for breakfast, as a mid-day snack, or as a light dessert. The use of erythritol as a sweetener makes it a great low-sugar option, while the addition of protein from yoghurt and apple purée makes it more nutritious. Whether you're looking for a healthier treat or a simple cake to enjoy with a cup of tea, this Apple and Almond Yoghurt Cake is a must-try!

Why You Will Love This Apple and Almond Yoghurt Cake 

• Light and Fluffy– The combination of almond flour and yoghurt creates a wonderfully soft texture.
• Easy to Make– No complicated techniques, just mix and bake!
• Naturally Sweetened– Uses apple purée and erythritol for a refined sugar-free option.
• High in Protein– Thanks to the yoghurt and protein-rich ingredients.
• Gluten-Free Option– Almond flour keeps it naturally gluten-free.

Ingredients

• 2 eggs– Provides structure and moisture.
• 1 cup vanilla yoghurt– Adds creaminess and a slight tang.
• 1 tsp vanilla essence– Enhances flavour.
• ¼ cup erythritol– A low-calorie sweetener alternative.
• 1 cup almond flour– Gives a rich, nutty texture.
• Apple purée (blended apple with vanilla protein powder)– Adds natural sweetness and moisture.

Method

1. Prepare the batter:
   • Whisk the eggs and vanilla yoghurt in a bowl until well combined.
   • Add erythritol, vanilla essence, and almond flour, mixing until smooth.
2. Assemble the cake:
   • In a round cake tin or silicone tray, pour half of the cake mixture.
   • Spread the apple purée evenly in the middle.
   • Top with the remaining cake mixture, spreading it out to cover the purée.
3. Bake:
   • Preheat the oven to 180°C (350°F).
   • Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean.
4. Cool and Serve:
   • Let the cake cool for a few minutes before slicing.
   • Enjoy as is or with a dollop of yoghurt and a sprinkle of cinnamon.

Nutrition (Per Serving, Approximate)

• Calories:~180 kcal
• Protein:~8g
• Carbohydrates:~10g
• Fat:~12g

Tips for Making This Apple and Almond Yoghurt Cake

• Use a Silicone Mould:Prevents sticking and makes it easier to remove.
• Make it Dairy-Free:Use coconut or almond yoghurt instead.
• Enhance the Flavour:Add a pinch of cinnamon or nutmeg.
• Extra Protein Boost:Mix in a scoop of vanilla protein powder.
• Make it Crunchy:Top with slivered almonds before baking.

How to Best Serve This Recipe

• With Greek Yoghurt & Honey:Adds extra creaminess and natural sweetness.
• With Fresh Berries:A refreshing contrast to the nutty flavour.
• Warm with a Scoop of Ice Cream:Perfect for a dessert treat.
• As a Breakfast Cake:Pair with a hot cup of tea or coffee.

Customise This Recipe

• Swap Sweeteners:Use coconut sugar or honey instead of erythritol.
• Different Fruits:Try pear or banana purée instead of apple.
• Add Nuts or Seeds:Walnuts, pecans, or chia seeds work well.
• Chocolate Twist:Stir in some dark chocolate chips for extra indulgence.

How to Store This Recipe (Storage)

• Refrigeration:Store in an airtight container for up to 5 days.
• Freezing:Wrap slices individually and freeze for up to 3 months.
• Reheating:Warm in the microwave for a few seconds before serving.

You can see this recipe on Instagram: