DessertEasy · Room Temp
Almond Flour Yogurt Cake with Honey and Mint
A tender, nutty crumb cake with bright honey sweetness and fresh mint, finished with a yogurt tang that echoes the Romanian love for cooling contrast. Simple enough for a weekday treat, special enough for company.
Prep
15 min
Cook
32 min
Total
47 min
Method
1
Preheat your oven to 175C (350F). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides with a little butter.
2
In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt until evenly combined.
3
4
Pour the wet ingredients into the dry and fold gently with a wooden spoon until just combined — do not overmix. Fold in the 2 tbsp finely chopped mint.
5
Pour the batter into the prepared pan and smooth the top. Bake 28-32 minutes, until the top is golden and a toothpick inserted at the center comes out clean.
6
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before glazing.
7
C
Nutri-Score
Fair balance
A–E · lower is better · score 9
Calories
487
per serving
High in saturated fat · 8gCalorie-dense · 487 kcalSource of protein · 17gHigh in fibre · 8g
Protein
17g
Carbs
27g
Fat
38g
Sat. fat
8g
Fiber
8g
Sugar
16g
Sodium
255mg
Gluten FreeGrain FreeLow CarbDiabetesHeart HealthyWeight ManagementHigh ProteinLow Sodium
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
0.3
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.8m³
Land
17Pt
Runoff
0.05g P
egg drives 33% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
3
Umami
8
Sweet
2
Salty
6
Sour
2
Bitter
0
Spicy
Textures
MoistTender
Aromas
DairyHerbalSweet
Kitchen Equipment
Primary Tool
9 Inch Round Cake Pan9 Inch Round Cake PanOvenMeasuring CupsMeasuring SpoonsMixing BowlPastry BrushRubber SpatulaWhiskWire RackWooden SpoonButter For GreasingParchment Paper
Safety & Storage
Cooking Temperature
Bake at 175C (350F) for 28-32 minutes until golden and a toothpick comes out clean. Ensure proper heat distribution by preheating oven fully before baking.
Storage
Refrigerate leftover cake within 2 hours due to yogurt and butter content. Store in airtight container to prevent drying and absorption of odors.
Shelf Life
Consume within 3-4 days when refrigerated. Can be frozen for up to 2 months in airtight wrapping. Thaw overnight in refrigerator before serving.
Cross Contamination
Use dedicated utensils and mixing bowls for nut-free items if preparing for someone with tree nut allergies. Clean all equipment thoroughly with soap and water between uses.
High Risk Population
Eggs and dairy present; ensure eggs are fully cooked. Not recommended for those with severe dairy or egg allergies without modification.
Allergen Warning
This cake contains tree nuts (almond flour), milk (yogurt, butter), and eggs. Verify all guests have no allergies or intolerances to these ingredients before serving.
Handling
Do not overmix batter once wet and dry ingredients are combined to maintain tender crumb texture. Fold gently until just combined.
Pro Tips
Technique
Fold the batter like you're tucking in a blanket — slowly, gently. Almond flour doesn't need the aggression of regular wheat flour; too much mixing makes the crumb tough, and we want it soft and giving, like good bread.
Substitution
If your honey has crystallized, warm it gently in a pot of hot water until it flows smooth again — this gives you the drizzle consistency we need for the glaze, and your cake deserves that golden shine.
From the chef
This cake earns its place on the table by being honest: almond flour gives a tender, nutty crumb that holds together without going dense, honey brings a floral sweetness that white sugar never manages, and the yogurt in the batter keeps everything moist and adds that cooling tang I reach for in every dish. A little fresh mint folded into the batter and scattered on the glaze at the end is not decoration — it is the thing that makes a simple slice feel alive. Nothing fussy, nothing expensive. Just good flavors that know their job.
TagsGluten FreeHoney SweetenedYogurtMintAlmond FlourEasyBakingNo Oven Needed
AllergensTree NutsMilkEggs
Source: generated · June 12, 2026