Vanilla Almond Yogurt Snack Cake

Name: Vanilla Almond Yogurt Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1/2 cup sugar; 1/2 cup almond flour; 1 cup all-purpose flour; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt

Highlighted under: Golden Kitchen

I absolutely love making this Vanilla Almond Yogurt Snack Cake when I want a simple yet delightful treat. The combination of velvety yogurt and aromatic almonds creates a moist cake that's perfect for snacking or enjoying with a cup of tea. The addition of a hint of vanilla elevates the flavor, making it feel indulgent without being overly sweet. Whether it's for a gathering or just a weekday pick-me-up, this cake never fails to impress my family and friends with its lovely texture and taste.

Created by

Bethan Rowcroft

Last updated on 2026-01-21T18:22:36.956Z

Making this Vanilla Almond Yogurt Snack Cake was an experiment after I had some leftover yogurt, and I'm so glad I tried it! The yogurt not only adds moisture but also contributes to a light, fluffy texture that’s hard to resist. I’ve found that mixing in almond flour along with all-purpose flour enhances the nutty flavor and keeps the cake tender.

One key tip I've discovered is to let the cake cool completely in the pan before transferring it to a wire rack. This helps maintain its shape and ensures that every slice is as beautiful as it is delicious. Trust me, this cake is going to be a staple in your kitchen!

Why You'll Love This Recipe
A rich vanilla flavor with a hint of almond.
Moist texture thanks to yogurt, making it a perfect snack.
Quick and easy to make, great for any occasion.

Understanding the Role of Yogurt

Yogurt is a key ingredient in this Vanilla Almond Yogurt Snack Cake, providing moisture and a tender crumb. The acidity of the yogurt not only contributes to the cake's soft texture but also enhances the overall flavor profile. This results in a cake that feels rich without being heavy. To achieve the perfect consistency, use full-fat or Greek yogurt; both options impart a creamy texture that traditional cake batters often lack.

In case you don’t have yogurt on hand, a fantastic substitute would be sour cream or even buttermilk. Both alternatives maintain the moisture content while adding a slightly different tanginess. If you opt for buttermilk, consider reducing the vegetable oil slightly since it is more liquid than yogurt.

Perfecting the Baking Process

When mixing the wet and dry ingredients, it's crucial to combine them just until no dry streaks remain. Over-mixing can lead to a dense cake as it develops gluten in the flour. Aim for a batter that is slightly lumpy; this ensures a light, airy texture in the final cake. As a testing trick, look for a batter that flows smoothly but isn’t entirely uniform.

Baking time can vary slightly based on your oven’s calibration. Keep an eye on the cake starting at the 25-minute mark. It should have a golden edge, and a toothpick inserted in the center should come out clean or with just a few moist crumbs attached. If you notice it browning too quickly, consider covering it loosely with aluminum foil to prevent over-baking.

Ingredients

Gather these ingredients to make your cake.

For the Cake

1 cup plain yogurt
1/2 cup sugar
1/2 cup almond flour
1 cup all-purpose flour
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Make sure to measure your ingredients accurately for best results.

Instructions

Follow these steps to bake your delicious snack cake.

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Wet Ingredients

In a large bowl, whisk together the yogurt, sugar, vegetable oil, and eggs until smooth. Stir in the vanilla extract.

Combine Dry Ingredients

In another bowl, combine the almond flour, all-purpose flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Pour and Bake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick comes out clean.

Cool Down

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, you can serve it plain or add your favorite frosting.

Pro Tips

For extra flavor, you can sprinkle sliced almonds on top before baking.

Storing and Serving Suggestions

Once your cake has cooled completely, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, consider refrigerating it, where it can last for up to a week. You may also freeze individual slices wrapped tightly in plastic wrap and then aluminum foil for up to three months; just let them thaw at room temperature or microwave for a quick snack.

For serving, consider dusting the cake with powdered sugar or drizzling a simple icing made from powdered sugar and milk. Fresh fruits, like sliced strawberries or raspberries, paired with a dollop of whipped cream, can elevate the dish even further, providing a refreshing contrast to the moist cake.

Delicious Variations

Feel free to experiment with this recipe by adding different extracts or flavorings. For instance, swapping half of the almond extract with lemon or orange zest can provide a delightful citrusy twist. Alternatively, you can fold in 1/2 cup of mini chocolate chips for a sweet pop or even diced apples or pears for added moisture and flavor.

If you're looking to make this cake gluten-free, replace the all-purpose flour with a gluten-free blend. Just ensure that the blend contains xanthan gum or add a teaspoon to mimic the binding properties of gluten, ensuring a tender crumb. This allows those with dietary restrictions to enjoy the cake without compromising its delightful taste.

Questions About Recipes

→ Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt will work well and may give the cake a thicker texture.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze the cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then foil. It should last for up to 3 months.

→ What can I serve with this cake?

It pairs beautifully with fresh fruit, whipped cream, or a light glaze.