Greek Yogurt Cake
A light, moist, and protein-rich cake made with Greek yogurt, perfect as a healthy dessert or afternoon snack. Naturally sweetened and easy to customize with citrus, berries, or a touch of vanilla.
Ingredients
- - 1 cup plain Greek yogurt full-fat or 2%
- - 2 large eggs
- - 1/3 cup maple syrup or honey
- - 1/4 cup olive oil or melted coconut oil
- - 1 tsp vanilla extract
- - Zest of 1 lemon or orange optional
- - 1 1/2 cups whole wheat flour or spelt flour
- - 2 tsp baking powder
- - 1/2 tsp baking soda
- - Pinch of salt
Instructions
- Preheat Oven
- Preheat oven to 175°C (350°F). Grease a loaf pan or line it with parchment paper.
- Mix Wet Ingredients
- In a large bowl, whisk together Greek yogurt, eggs, maple syrup, oil, vanilla, and citrus zest until smooth.
- Add Dry Ingredients
- In a separate bowl, mix flour, baking powder, baking soda, and salt. Gradually fold into the wet mixture until just combined.
- Bake
- Pour the batter into the prepared pan. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve as is or with a dollop of yogurt and fresh fruit.
- prep_time: PT10M
- cook_time: PT40M
- total_time: PT50M
- servings: 8
Notes
nutrition:
calories: ~180
carbohydrates: ~20g
protein: ~6g
fat: ~8g
sugar: ~7g
fiber: ~2g notes:
- Use flavored Greek yogurt for a twist (vanilla or lemon work well).
- This cake stores well in the fridge for up to 4 days.
- Top with fresh berries or a dusting of cinnamon before serving.
calories: ~180
carbohydrates: ~20g
protein: ~6g
fat: ~8g
sugar: ~7g
fiber: ~2g notes:
- Use flavored Greek yogurt for a twist (vanilla or lemon work well).
- This cake stores well in the fridge for up to 4 days.
- Top with fresh berries or a dusting of cinnamon before serving.