If you’ve been craving a dessert that feels fancy but is secretly easy… this French Almond Yogurt Cake is the one. It’s gluten-free, made with no refined sugar, naturally moist, and finished with a silky date-sweetened chocolate ganache and toasted almonds.
Clean ingredients, simple steps, and a cake that tastes like it came from a little café in Paris.
Watch the YouTube HERE to see how easy this is to make!
Ingredients
Cake
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3 eggs, whisked
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1⁄2 C. yogurt (I like Harmless Harvest plain Coconut flavor with no added sugar)
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1/3 C. cold or expeller pressed Avocado Oil
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1⁄2 C. date syrup (I like Date Lady or Just Date brands)
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1-1/2 C. almond flour (finely ground)
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1 TB vanilla powder (I like Vanilla Bean Kings)
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1⁄2 tsp baking soda
- 1⁄4 tsp salt
Ganache
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2/3 cups date sweetened chocolate chips (made by Just Date)
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1⁄2 cup almond milk (I use Calfia. You could use any of your favorite milk of choice) 1/2 cup slivered almonds, toasted
Choose organic ingredients whenever possible
Instructions
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Preheat oven to 350°F.
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Prepare your cake pan by lining the bottom with parchment and lightly spraying with avocado oil. (A springform pan makes removal super easy.)
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In a mixing bowl, whisk the eggs. Add the yogurt, avocado oil, and date syrup, and whisk by hand until well combined.
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In a separate bowl, combine the almond flour, vanilla powder, baking soda, and salt. Add the dry ingredients to the egg mixture and whisk lightly until blended—don’t over mix.
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Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick comes out clean.
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Remove the cake from the oven and let it cool in the pan for about 10 minutes.
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Transfer the cake to a plate or cooling rack and let it cool completely (about 30–45 minutes).
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While the cake cools, toast the slivered almonds in a dry skillet over medium heat for about 7 minutes. Set aside to cool
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Once the cake has cooled, prepare the Ganache. For the ganache, heat the almond milk over medium-high heat until just before boiling.
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Pour a small amount of the hot milk over the chocolate chips and stir. Add more milk slowly until you reach your desired consistency—thicker for frosting, thinner for a drizzle. (In the video I used about half the milk for a thicker frosting.)
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Frost the cooled cake and press the toasted slivered almonds gently into the ganache.
Storage: This cake keeps well for several days and remains moist (by keeping it covered but stored out of the fridge).
Bon appétit mis amis!