A Cake That’s a Hug in Slice Form
Ever had a cake that feels as though it melts in your mouth while being guilt-free? Sugar-Free Yogurt Cake is the answer you didn’t know you were looking for! This delightful dessert is a blend of rich flavors and creamy textures — all crafted with a few basic ingredients. Perfect for any occasion, it’s easy to whip up and your taste buds will be doing a happy dance!
Why Make This Recipe
Why might you want to bake this beauty? For starters, clean-up is a breeze! You mix, bake, and enjoy, with no fussy clean-up required. Plus, it’s family-friendly. Kids and adults alike will find joy in the fluffy texture and the sweet hint of monkfruit — they won’t believe it’s actually sugar-free! And let’s be honest, who doesn’t appreciate a dessert that feels indulgent but isn’t going to derail your healthy eating goals? 😂
Ingredients
You don’t need fancy stuff — just these basics!
- 4 large eggs (separated)
- 1.5 cups non-fat Greek yogurt (350 g/12.5 oz)
- ⅓ cup monkfruit sweetener (70 g/2.5 oz)
- ⅓ cup cornstarch (40 g/1.4 oz)
- 1 tsp vanilla extract (optional)
Directions
Follow these simple steps to get your cake baking!
- Separate the yolks from the egg whites, ensuring no yolk sneaks in.
- Beat the egg whites in a bowl using an electric mixer until stiff peaks form.
- Transfer the beaten egg whites to another bowl.
- Cream the egg yolks with monkfruit sweetener and vanilla extract until light and fluffy.
- Add Greek yogurt to the egg yolk mixture and mix until combined.
- Sift in the cornstarch and fold it smoothly into the mixture.
- Gently fold the beaten egg whites into the yogurt batter.
- Line a 7×11 inch dish with parchment paper and pour the batter in.
- Set the baking dish on a larger sheet, fill it with boiling water until submerged about 1/4 to 1/3 of the way.
- Bake at 330°F (160°C) for 45 minutes.
- Raise the temperature to 350°F (180°C) and bake for another 15 minutes.
- Turn off the oven, crack the door, and let the cake cool for 1-2 hours.
How to Make Sugar-Free Yogurt Cake (Overview)
Making this Sugar-Free Yogurt Cake is as easy as pie! (Or should I say cake?) Start by whipping those egg whites until they’re nice and stiff — it’s the secret to that fluffy texture! Then whip your egg yolks and sweetener together until fluffy, add in some creamy Greek yogurt, and sift in that cornstarch. Fold in those beautiful egg whites carefully; you want to keep as much air as possible!🥳 Finally, bake gently in a water bath to ensure ultra-moist goodness and let it cool with the oven door cracked. Pro tip: Patience pays off — let it cool completely before cutting!
How to Serve Sugar-Free Yogurt Cake
Imagine this lovely cake adorned with fresh berries, a dusting of powdered monkfruit, or a dollop of homemade whipped cream. The vibrant colors and delightful aroma will make everyone’s mouth water! Serve it up with a steaming cup of tea or coffee for a perfect sweet treat that will elevate your dessert game!
How to Store Sugar-Free Yogurt Cake
This delicious cake stays fresh in the fridge for up to 3 days — but good luck keeping it around that long! If you want to make it ahead, it freezes well too! Just wrap slices in plastic wrap and stash them away. When you get a craving, you can quickly pop them in the microwave for a few seconds. Voila, instant dessert!
Tips to Make Sugar-Free Yogurt Cake
- Egg whites are your best friends in achieving that airy texture — don’t skip beating them until stiff!
- If you need to, substitute the monkfruit with another sugar alternative, but make sure to check the conversion rates.
- For a richer flavor, add a hint of lemon or orange zest.
- If you find it too sweet, adjust the sweetener to your taste; everyone has their preference!
Variation
Feeling adventurous? Add a spoonful of cocoa powder to the batter for a chocolate twist or toss in some chopped nuts for that delightful crunch. You can even make it vegan by swapping the eggs for aquafaba (the liquid from canned chickpeas). Deliciousness awaits, no matter how you spin it!
FAQs
1. Can I use regular yogurt instead of Greek yogurt?
You can, but Greek yogurt adds a thicker texture and creamier consistency that works best in this recipe.
2. How can I make this cake ahead of time?
You can prepare it the day before and store it in the fridge. It tastes even better the next day when the flavors meld!
3. Can I freeze leftover cake?
Absolutely! Wrap it tightly in plastic wrap and place it in an airtight container. It should keep for up to 2 months in the freezer.
📌 Pin this recipe for your next cozy dinner night!
Sugar-Free Yogurt Cake
Ingredients
Main Ingredients
- 4 large large eggs (separated) Ensure no yolk sneaks into the egg whites.
- 1.5 cups non-fat Greek yogurt Can substitute with regular yogurt for a different texture.
- ⅓ cup monkfruit sweetener Can substitute with another sugar alternative but check conversion rates.
- ⅓ cup cornstarch Sift into the mixture for best results.
- 1 tsp vanilla extract Optional for flavor enhancement.
Instructions
Preparation
- Separate the yolks from the egg whites, ensuring no yolk sneaks in.
- Beat the egg whites in a bowl using an electric mixer until stiff peaks form.
- Transfer the beaten egg whites to another bowl.
- Cream the egg yolks with monkfruit sweetener and vanilla extract until light and fluffy.
- Add Greek yogurt to the egg yolk mixture and mix until combined.
- Sift in the cornstarch and fold it smoothly into the mixture.
- Gently fold the beaten egg whites into the yogurt batter.
- Line a 7×11 inch dish with parchment paper and pour the batter in.
Baking
- Set the baking dish on a larger sheet, fill it with boiling water until submerged about 1/4 to 1/3 of the way.
- Bake at 330°F (160°C) for 45 minutes.
- Raise the temperature to 350°F (180°C) and bake for another 15 minutes.
- Turn off the oven, crack the door, and let the cake cool for 1-2 hours.
Notes
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