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Almond Spice Cake with Greek Yogurt Meringue

I don’t run around like one of those elitist health gurus who haven’t had a potato chip, drop of soda, or much less a slice of cake in forever types, and I’m not saying this for attention or praise, but I’ve been blessed with a sugar shunning disposition.  I just don’t have an affinity for the sweet stuff – lucky me (we can talk about all the other “bad” things I do have an affinity for another time…).

Well, sugar lover or not, you will be glad to know that this recipe brought me to my non-sugary knees.  If you are a dessert person, you can safely make knowing you can simultaneously indulge and be healthy at the same time.  If you’re not, like me, you may be satisfied in knowing that this is one dessert that actually knocks your socks off while you still keep your non-sweet reputation.  Either way, it’s delicious!

Almond Spice Cake with Greek Yogurt Meringue


1 ½ cups AP gluten free flour

1 cup quinoa flour

½ tsp. kosher salt

½ tsp. baking soda

½ tsp. ground dried cloves

2 T. cinnamon

½ cup olive oil

¼ cup maple syrup

3 eggs

1 tsp. almond extract

1 tsp. pure vanilla extract

½ cup almonds, roughly chopped

Zest of ½ lemon

juice of ½ lemon

½ cup blueberries

For the Greek Yogurt Meringue:

1 cup of Strauss Organic Greek Yogurt

1 T. honey

1 tsp. vanilla extract

Garnish with:



fruits of your choice (I used fig, starfruit, and pomegranate seeds)

Greek Yogurt Whipped Topping

Directions for whipped topping:

In a bowl, use a hand or stand mixer to whip greek yogurt into stiff peaks, additionally add 1 tsp. of cinnamon and 1 tsp of honey for extra flavor.

Directions for the cake:

Preheat oven to 350F.

Spray a 9-inch round pan with coconut oil cooking spray.

In a large bowl, stir  flour, salt, baking soda and cinnamon together.

In a separate bowl, whisk oil, maple syrup, egg yolks, lemon juice, zest and extracts.

In a separate bowl, whisk egg whites until firm peaks.

At the end, fold in blueberries, nuts and whipped egg whites. Combine well. Pour into the pan outfitted with parchment paper or non stick spray.

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely and flip onto a cake platter.

Decorate with whipped topping and whatever ingredients you like.



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