A slice for your thoughts? This Greek Yogurt Amaretto Cake is gluten free, fluffy, and perfect for tea time!
Look how fun this cake is! I don’t usually bake cakes, but when do, I splurge on my toppings! I’ve actually make this cake a couple times in the past, but I’ve never made it like this before. It was rainy and cloudy on Saturday, so when this bad boy came out of the oven, something felt missing.
Sure the cake turned out the way it was supposed to. It was also fragrant and lovely. However, I felt that it needed more color or a a lil extra something something. You’re probably thinking “umm hello, buttercream frosting? icing sugar?” While I agree that those are obvious choices, I wanted to keep this cake as healthy as possible while also adding a creative twist. So, Madame et monsieur, without further ado, I introduce to you my Greek yogurt amaretto cake!
What’s your favorite slice? My favorite would be the strawberry slice because I simply love strawberries on any dessert! Plus, this cake has a little surprise on the inside…. yup you got it, more strawberries! The strawberries in this Greek yogurt amaretto cake add a natural sweetness and texture, while the Greek yogurt adds moisture which makes the cake fluffy. And the amaretto? Well, that just adds an extra touch of almond apricot flavor and fun! If you don’t have amaretto or any almond liqueur available, you can also use almond extract or omit it completely. So pick a slice and enjoy some cyber cake with me!
- Wet ingredients:
- ½ cup melted organic coconut oil
- 1 cup coconut palm sugar
- 1 cup plain Greek yogurt (fat free)
- 2 eggs
- 2 tablespoons Amaretto (I used Disaronno)
- Dry Ingredients:
- 2 cups gluten free oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 cups diced fresh strawberries
- Preheat oven to 350°F and lightly spray a round cake dish with coconut oil
- In a large bowl, stir together dry ingredients and set aside.
- In another bowl, whisk together the eggs and coconut sugar until thick and fluffy. Using a wooden spoon, stir in the melted coconut oil and amaretto. Add the flour mixture in 3 additions, altering with the yogurt and beginning and ending with the flour. Stir until smooth. Your batter might be a little fluffy but that is expected.
- Using a spatula or a spoon, fold in the diced strawberries. Pour the batter into the prepared baking dish and smooth the top with the spatula. Bake for 50-60 minutes, or until it passes the toothpick test.
- When ready, transfer the pan to a wire rack and let it cool completely, about 10 minutes. Top with toppings of choice. Enjoy!