Yogurt Topped Cherry Almond Breakfast Cakes

Yogurt Topped Cherry Almond Breakfast Cakes, a fun and healthy way to have cake for breakfast!

Mini dish of baked cherry cake with a scoop of yogurt and a fresh cherry.

This has been a summer of Amazing tasting produce!  Every bag of cherries I’ve tossed in the shopping cart has been ripe, juicy and so delicious.  I hope your cherry season has been equally spectacular 🙂

Unfortunately, cherry season will be winding down soon.  Before those sweet gems disappear let’s grab a handful and enjoy these Yogurt Topped Cherry Almond Breakfast Cakes.  This simple toaster oven breakfast recipe comes together quickly and is vegan-friendly when topped with a dairy-free yogurt.

Mini baking dish with cake topped with sliced sweet cherries.

Speaking of yogurt, I used to dislike it, a lot.  I actually enjoy the tart and tangy, slightly sour flavor of yogurt.  It’s the texture that I find off-putting.

If you don’t drink cow’s milk and love cheese but limit your consumption, including other sources of calcium in your diet is kind of important.  Plus Tim loves yogurt and sharing things you enjoy with someone else makes life fun.  It’s also a great reason to give something a second chance.

I conquered my texture issue by trying every non-fat plain yogurt in a 10 mile radius.  During my regular shopping trips I would purchase a different brand and give it a spin.  Some were lumpy while others had a terrible snot-like quality but eventually the yogurt slipper fit.

Now I’m all about yogurt especially in some tasty Coffee Greek Yogurt Parfaits filled with Small Batch Almond Granola and lots of fresh cherries.

Small cherry breakfast cake with yogurt next to a cup of coffee.

Tips for selling someone on a healthy meal (even yourself):

  • Start with delicious ingredients like fresh in season produce, natural sweeteners and whole grains.
  • Try combining an ingredient you love (Yay cherries!) with something you are learning to like (Hello, yogurt).
  • Presentation: It doesn’t have to be complicated, I find an ice cream scoop can really elevate the appeal of yogurt.  Instead of sitting down to a dish covered in a lumpy white mass I get to enjoy a breakfast cake “sundae” complete with a cherry on top.

However you serve them I hope you enjoy these fruity little cakes along with a happy and healthy start to your day.

Mini dish of baked cherry cake with a scoop of yogurt and cherry.

Yogurt Topped Cherry Almond Breakfast Cakes

Yield: 2 Servings
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes

Sweet fresh cherries are the star of this easy toaster oven breakfast recipe.


  • 3 tablespoons Almond Milk, (or milk of your choice)
  • 4 teaspoons Grapeseed Oil (see note)
  • 2 teaspoons Real Maple Syrup, plus more for drizzling
  • 1/8 teaspoon Almond Extract
  • 1/4 cup White Whole Wheat Flour (see note)
  • 1/4 teaspoon Baking Powder
  • Pinch Fine Sea Salt
  • 2 tablespoons Slivered Almonds, (plus more for sprinkling if desired)
  • 1/3 cup Pitted and Halved Cherries, (about 8 whole cherries)
  • 2/3 cup Yogurt


  1. Preheat toaster oven to 350°F and lightly oil two 5 ounce ramekins.
  2. In a small bowl whisk together the milk, oil, maple syrup, and almond extract.
  3. In a small bowl combine the flour, baking powder, and salt. Add the milk mixture and whisk until combined. Stir in sliced almonds.
  4. Pour batter into prepared ramekins and arrange cherry halves sliced side down. Gently press the cherries into the batter. Sprinkle batter with sliced almonds if desired.
  5. Place ramekins on a rimmed baking sheet (this makes it easier to remove the cooked ramekins) and bake until a toothpick inserted into the center comes out clean, about 9 to 11 minutes.
  6. Allow cakes to cool for at least 10 minutes before topping with yogurt. Drizzle with maple syrup and dig in!


Oil: Melted coconut oil can also be used but you'll need to make sure all of the other ingredients are at room temperature. If the milk is cold, the oil will harden in the mixture.

Flour: We've made these mini cakes substituting spelt flour and all-purpose flour without any problems.

Nuts: Chopped pistachios or pecans taste great too. For a nut-free option, omit the almonds entirely.

To Make a Single Cake: pour the batter into one ramekin or a mini loaf pan and increase the baking time, ours took about 13 minutes.

Nutrition Information:
Yield: 2 Serving Size: 1 Yogurt Topped Breakfast Cake
Amount Per Serving: Calories: 268Total Fat: 12.9gSaturated Fat: 9.1gCholesterol: 1.6mgSodium: 172.4mgCarbohydrates: 32gFiber: 3.5gSugar: 15.9gProtein: 8.9g

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  1. I made it this morning and loved it! My 10 year old was hesitant, but ate hers, yogurt separate, which is a win. It’s a recipe I’ll do again. Thank you.

    1. That’s awesome, Sherry! I’m so glad to hear you both liked it. Kids can be really tough customers – so well done you, enjoy that win 🙂

    1. Haha, no worries 🙂 I really like your idea of making a big holiday breakfast cake! I responded to your other comment with a few suggestions – hope one of them works for you.

  2. I was thinking of trying to make this bigger for a holiday breakfast. Perhaps a 9 inch pie plate instead. Do you think I could double, triple, or quadruple it? Thank you!

    1. Thanks Thalia! I know most days there’s only enough time for oatmeal but on the weekends you have to Treat Yo Self 🙂

  3. Wow these look great! And simple too! You’re my kind of gal and these are my kind of treat 😉