French Yogurt Cake with Almonds is an extremely easy-to-make cake that is moist and delicious—perfect for brunch or afternoon tea!
This French Yogurt Cake is one of my all-time favorite cake recipes. Baking this cake sends a sweet nutty smell wafting out of the oven. You won’t want to wait to unmold your cake and take a bite. It needs nothing more than a sprinkle of powdered sugar to serve, though a handful of berries is a nice touch.
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Why Make This Recipe
- Light and Delicious: This is my favorite kind of cake—the kind that doesn't make you feel over-stuffed after eating it. One slice, dusted with powdered sugar, is the perfect light dessert!
- So Easy: No mixer required for this cake, and you can put the ingredients together and have it in the oven in 15 minutes tops!
- Great for Any Occasion: This yogurt cake is perfect for dessert, but really works for any time of day. Serve it for brunch or as an afternoon snack with a cup of tea.
🥗 Ingredients
- Almond Flour: Almond flour is made from ground almonds, usually from blanched almonds (with the skin removed). You may see almond meal in the store as well, but as almond meal is sometimes coarser than almond flour, I would avoid it unless you can see that it has a very fine grind.
- Sliced Almonds: You can use blanched sliced almonds or regular sliced almonds for this recipe. The beauty of this cake is that the almonds toast on top of the cake as the cake bakes. No need to toast them in advance!
- Yogurt: I like to use plain, full-fat yogurt for this recipe, the thicker the better. Greek yogurt works well, and adds a mild tanginess as well. See Expert Tips for another option.
- Olive Oil: A mild olive oil is recommended for this recipe, so no need to use your fancy bottle of extra extra-virgin olive oil. You can also replace the olive oil with vegetable oil or grapeseed oil.
🥣 Step-by-Step Instructions for Yogurt Almond Cake
Preheat oven to 350 degrees. Butter the sides and bottom of a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, combine 1 cup all-purpose flour, ½ cup almond flour, ¾ cup sugar, 2 teaspoons baking powder, and ¼ teaspoon salt, and whisk gently.
In a large bowl, whisk together ½ cup plain yogurt, 3 eggs, 1 teaspoon vanilla extract, and ½ cup olive oil until the oil is fully incorporated.
Then add the dry ingredients to the liquid ingredients and stir just until the batter comes together. Pour batter in pan, and sprinkle the nuts on the top.
Bake for 25-30 minutes, until top is golden brown, and a toothpick comes out almost cleanly. Remove almond flour yogurt cake from oven and place onto a cake rack to cool. After 15 minutes, when cake is still warm, invert cake pan onto a plate to unmold. Then remove parchment paper, and flip right-side up again.
Sprinkle with powdered sugar to serve, adding fresh berries if desired.
🧐 FAQs for French Yogurt Cake
Traditional French yogurt cake recipes feature just regular flour, sugar, baking powder, yogurt, eggs, and oil—the combination of yogurt and oil makes for a moist cake not quite as dense as a pound cake. And, the basic recipe is a delicious starting point for many other flavors. See below for ideas!
Yes! This almond yogurt cake is delicious the day you make it, and maybe even more delicious the next day. To store, wrap in plastic wrap and keep it at room temperature. Yogurt cake will last up to 3-5 days wrapped at room temperature. You can also freeze yogurt cake, either whole or cut into individual slices and wrapped in plastic wrap. When you’re ready for it, thaw the cake in the fridge overnight. Take it out of the fridge an hour before serving to bring it to room temperature.
Adding yogurt to cake batter adds liquid and fat, which will help make your cake moist. It also reacts with baking soda to add rise to your cake. And, it can bring a very mild tang that balances some of the sugary flavor.
As far as cakes go, French yogurt cake is not particularly UNhealthy. My recipe, which uses olive oil and yogurt, is healthier and lower calorie than most cakes made with butter. And, the almonds are loaded with antioxidants and nutrients. But, I can’t claim healthy for anything that includes ¾ cup of sugar. So, healthy-ish? 😀
👩🍳 Expert Tips
French Yogurt Cake, called Gâteau au Yaourt in French, is one of the first cakes children learn to bake in France. Traditionally, bakers measure out ingredients with a small glass yogurt cup. Recipes call for a jar of this and 2 jars of that, using the yogurt jar that has just been emptied into the mixing bowl. This is my favorite brand of French yogurt in their glass yogurt jars. They make cute little bud vases when empty! In the U.S., it's more difficult to find these jars. Luckily, the French glass yogurt cup is just about a perfect ½ cup size, so it’s an easy translation to U.S. cup measurements. Not nearly as cute, but much less room for error.
If you don't want to use Greek yogurt but want to make your yogurt thicker (like many French yogurts), line a large measuring cup with some cheesecloth. Then pour in your yogurt and let drain for a couple of hours before using.
One of the best things about this cake is that it is a really good base recipe for a cake. You can flavor it as you like. Add some almond extract for more almond flavor. Or try a wintery version by adding warming spices like cinnamon and nutmeg. Fancy a Lemon Yogurt Cake? Use lemon yogurt and add some lemon juice and lemon zest to the batter, then top with a lemon glaze made from lemon juice and powdered sugar to really double down on the lemon flavor. And of course, chocolate chips and chopped nuts are always an option.
This cake also makes a great layer cake, since the crumb is nice and sturdy. Double the recipe to make two 9-inch cakes, and leave off the almonds on top. You may need to slice the dome off the cake that you use for the bottom layer. Then fill and frost with buttercream or whipped cream, or whatever you desire.
You might also want to try baking this in a loaf pan. Make sure to line the pan with parchment paper (or grease and flour it well), and note that you will need to bake it longer since the cake will be deeper. Test with a toothpick to see when it is done.
Other Almond Flour Baking Recipes
If you like this French yogurt cake with almond flour, you might want to try more almond flour baking recipes. Here are a few favorites, some of which are completely gluten-free!
- Almond Flour Chocolate Cake
- Apple Almond Cake
- Almond Flour Peanut Butter Cookies
- Almond Flour Chocolate Cookies
Other Delicious Dessert Ideas
If you're looking for other delicious desserts, be sure to check out my Dessert Archive, where you will find lots of recipes, including these:
If you try this French Almond Cake recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
📖 Recipe
French Yogurt Cake with Almonds
French Yogurt Cake with Almonds is an extremely easy-to-make cake that is moist and delicious—perfect for brunch or afternoon tea!
Ingredients
- butter, for greasing pan
- 1 cup all-purpose flour (130 grams)
- ½ cup almond flour (51 grams)
- ¾ cup sugar (168 grams)
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup plain, full-fat yogurt (123 grams)
- 3 eggs
- 1 teaspoon vanilla extract
- ½ cup olive oil
- ⅓ cup sliced or blanched almonds
- powdered sugar and berries, to serve, optional
Instructions
- Preheat oven to 350 degrees.
- Butter the sides and bottom of a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, combine the flours, sugar, baking powder, and salt, and whisk gently.
- In a large bowl, whisk together the yogurt, eggs, vanilla extract, and olive oil until the oil is fully incorporated.
- Then add the dry ingredients to the liquid ingredients and stir just until the batter comes together.
- Pour the batter into the pan, and sprinkle the sliced almonds on the top.
- Bake for 25-30 minutes, until top is golden brown, and a toothpick comes out almost cleanly.
- Remove cake from oven and put onto a cake rack to cool.
- After 15 minutes, when cake is still warm, invert cake pan onto a plate to unmold, remove parchment paper, and then flip right-side up again.
- Sprinkle with powdered sugar to serve, adding fresh berries if desired.
Notes
Use a mild olive oil for this cake if possible. If you have an olive oil that is strong-tasting, you can replace ½ of it with vegetable oil. (If you love olive oil flavor though, feel free to use the strong stuff!)
Yogurt cake can be wrapped in plastic wrap and kept at room temperature for 3 days. Cake can also be wrapped in plastic and frozen. Defrost overnight in the refrigerator, and let sit at room temperature an hour before serving.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 497Total Fat: 29gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 72mgSodium: 316mgCarbohydrates: 54gFiber: 4gSugar: 37gProtein: 10g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.
Instagram Users: Now that you've made this recipe, tag me @vanillabeancuisine or #vanillabeancuisine because I'd love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
[email protected] says
Made this cake and absolutely loved it. So did my guests. It's easy to put together and rather elegant, in a French sort of way:)
Chef Molly says
So glad you and your guests enjoyed this, Laura! One of my favorite cakes for sure!
Smita Bahadur says
Hi molly, the cake is so delicious. The family loved it. And I made it gluten free the second time around.. Just replaced 1 c flour with 1 c cassava flour keeping everything else the same.. and It’s just as good , nobody can tell the difference.. soft n moist .. Thank you so much.
Chef Molly says
Thanks for posting, Smita! That's a great thing for all our gluten-free friends to know! I'm going to try to experiment with cassava flour now, as I've never used it before. 🙂
Allison says
Really good. I used almond meal instead of flour since that is what I had on hand. Also added a touch of orange flower water since I love it. Tasty and substantial.
Chef Molly says
Oooh, love the orange flower water idea! I bet that's a lovely twist on this recipe. Glad you enjoyed it!