Here’s a delicious low-calorie Greek yogurt cake recipe that’s moist, fluffy, and healthier than traditional cakes. Perfect for a guilt-free dessert or snack!
Ingredients (8–10 servings)
- 1 cup (240 g) plain Greek yogurt (non-fat or low-fat)
- ¾ cup (150 g) granulated sugar or natural sweetener (like erythritol or stevia, adjust to taste)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups (180 g) whole wheat flour or all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons olive oil or melted coconut oil
- Optional add-ins: fresh berries, citrus zest, or cinnamon
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9-inch round cake pan or line with parchment paper.
2. Mix Wet Ingredients
- In a large bowl, whisk together:
- Greek yogurt
- Sugar or sweetener
- Eggs
- Vanilla extract
- Olive oil
3. Mix Dry Ingredients
- In another bowl, combine:
- Flour
- Baking powder
- Baking soda
- Salt
4. Combine
- Gradually fold dry ingredients into the wet mixture until just combined.
- Do not overmix—this keeps the cake light.
5. Add Optional Mix-ins
- Fold in berries, citrus zest, or cinnamon if desired.
6. Bake
- Pour batter into prepared pan.
- Bake for 30–35 minutes or until a toothpick comes out clean.
7. Cool and Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Optionally dust with powdered sugar or a light glaze for sweetness.
Tips for a Healthier Version
- Use unsweetened applesauce instead of oil to lower calories further.
- Substitute half the flour with oat flour for added fiber.
- Sweeten naturally with ripe mashed bananas or honey.
If you want, I can also make a “Greek yogurt cake with zero added sugar” version that’s naturally sweetened with fruits and still fluffy and moist.
Do you want me to do that?
