Of course! A Low Calorie Greek Yogurt Cake is a fantastic choice. It’s moist, protein-packed, and much lighter than traditional butter-or-oil-based cakes.
This recipe is designed to be a simple, versatile base that you can customize with your favorite flavors.
Low Calorie Greek Yogurt Cake
This cake is incredibly moist, subtly tangy, and has a satisfying richness thanks to the Greek yogurt, all for a fraction of the calories.
Yield: 1 loaf cake (8 slices)
Prep time: 10 minutes
Cook time: 40-50 minutes
Total time: About 1 hour
Ingredients
For the Base Cake:
· 1 cup (240g) plain, non-fat Greek yogurt
· 2 large eggs
· ½ cup granulated sweetener of choice (e.g., erythritol, monk fruit blend, or coconut sugar)*
· 1 teaspoon vanilla extract
· 1 ½ cups (180g) white whole wheat flour or all-purpose flour
· 1 ½ teaspoons baking powder
· ½ teaspoon baking soda
· ¼ teaspoon salt
Optional Add-ins (choose one):
· Lemon Poppy Seed: Zest of 1 lemon + 2 tbsp lemon juice + 1 tbsp poppy seeds.
· Blueberry: ¾ cup fresh or frozen blueberries (tossed in 1 tsp flour).
· Chocolate Chip: ¼ cup mini dark chocolate chips.
· Almond: ½ teaspoon almond extract + 2 tbsp sliced almonds for topping.
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving an overhang on two sides for easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, eggs, sweetener, and vanilla extract until the mixture is smooth and well combined. If using a liquid flavoring like lemon juice or almond extract, add it now.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Using a spatula, gently fold the mixture together until just combined. Do not overmix! A few lumps are okay. Overmixing will lead to a tough cake.
- Add Mix-ins: If you are using any add-ins (like blueberries or chocolate chips), gently fold them in now.
- Bake: Pour the batter into your prepared loaf pan and smooth the top. Bake for 40-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool Completely: This is a crucial step for a moist cake! Let the cake cool in the pan for 15 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely before slicing.
Why This Recipe is Low Calorie & Healthy
· Greek Yogurt: Replaces the need for butter or oil, adding moisture and protein while cutting fat and calories significantly.
· Whole Wheat Flour: Adds fiber and nutrients compared to refined all-purpose flour (though AP flour works perfectly fine).
· Sugar Substitute: Using a zero-calorie sweetener like erythritol dramatically reduces the calorie count. Using coconut sugar or a reduced amount of regular sugar is also an option.
· Portion Control: Made in a loaf pan, it’s easy to slice into sensible portions.
Nutritional Information (Approximate per slice, base recipe with erythritol):
· Calories: ~110
· Protein: ~8g
· Carbohydrates: ~15g
· Fat: ~2g
· Fiber: ~2g
(Note: Values can vary based on specific ingredients and brands used.)
Recipe Variations & Pro Tips
· Mug Cake Version: Want a single serving? Mix 3 tbsp flour, 2 tbsp Greek yogurt, 1 tbsp sweetener, ¼ tsp baking powder, and a splash of vanilla in a mug. Microwave for 60-90 seconds until cooked through.
· Make it a Frosted Cake: For a special treat, top with a light frosting made by whipping together ½ cup of non-fat Greek yogurt, 2 tablespoons of powdered sweetener, and a splash of vanilla.
· Don’t Skip the Cooling Time: This cake is very moist and needs time to set. Cutting it warm will make it seem gummy.
· Storage: Store covered in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. Slice it first before freezing for easy single servings.
Enjoy your delicious, guilt-free treat