Low-Calorie Greek Yogurt Cake
This Low-Calorie Greek Yogurt Cake is soft, moist, and lightly sweet with a tender crumb. Made with protein-rich Greek yogurt and simple pantry ingredients, it’s a healthier dessert that’s perfect for breakfast, a snack, or a light treat.
Ingredients
- 1 cup (240 g) nonfat plain Greek yogurt
- 2 large eggs
- ¼ cup (50 g) granulated sweetener (or ⅓ cup honey or maple syrup)
- 1 tsp vanilla extract
- 1 tbsp lemon zest (optional)
- 1½ cups (180 g) all-purpose flour (or white whole wheat flour)
- 2 tsp baking powder
- ¼ tsp salt
- 2 tbsp unsweetened applesauce
- Cooking spray or a small amount of oil for the pan
Optional Toppings
- Fresh strawberries, blueberries, or raspberries
- Powdered sweetener
- Light whipped topping
- Lemon zest
- Fresh mint leaves
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the Greek yogurt, eggs, sweetener, vanilla, lemon zest, and applesauce until smooth.
- In another bowl, combine the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Garnish with fresh berries and a light dusting of powdered sweetener, if desired.
Tips
- Use full-fat Greek yogurt if you prefer a richer, more tender cake.
- Add blueberries or raspberries to the batter for extra flavor.
- Do not overmix the batter, as this can make the cake dense.
- For a citrus twist, add 1 tablespoon of orange zest instead of lemon.
Serving Suggestions
- Fresh berries
- Sugar-free berry compote
- Light whipped cream
- Vanilla Greek yogurt
- Coffee or tea
Storage
- Room Temperature: Store covered for up to 2 days.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap individual slices and freeze for up to 2 months.
Prep Time: 10 minutes
Bake Time: 30–35 minutes
Cooling Time: 15 minutes
Total Time: 55–60 minutes
Servings: 8
Calories: Approximately 145 calories per slice