This low calorie Greek yogurt cake is a deliciously moist, light dessert that’s simple to make and satisfying without excess sugar or fat. Greek yogurt adds natural richness, a gentle tang, and plenty of protein, making this cake a healthier treat you can enjoy any time. Whether you’re looking for an afternoon snack, a breakfast bite, or a guilt-free dessert, this cake delivers flavor and comfort with fewer calories.
Ingredients
- 1 cup (245g) nonfat Greek yogurt
- 2 large eggs
- 1/3 cup (80ml) unsweetened applesauce
- 1/2 cup (100g) granulated sugar or granulated sweetener of choice
- 2 teaspoons vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon (optional, for extra flavor)
- Nonstick cooking spray or a little oil for the pan
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch (20cm) round or square cake pan with nonstick spray or a small amount of oil. Line the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk together the Greek yogurt, eggs, applesauce, sugar (or sweetener), and vanilla extract until smooth and well combined.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. If using lemon zest, add it to the dry ingredients.
- Add the dry ingredients to the wet mixture. Gently fold with a spatula or whisk until just combined. Avoid overmixing; a few small lumps are okay.
- Pour the batter into your prepared pan and spread evenly with a spatula.
- Bake for 28-34 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Let the cake cool in the pan for 10 minutes, then run a knife around the edges and turn it out onto a wire rack to cool completely.
- Once cooled, dust lightly with powdered sugar if desired, slice, and serve.
Tips
- Substitutions: You can use low-fat Greek yogurt instead of nonfat for a slightly richer cake. Unsweetened plain yogurt also works, but the texture may be a bit softer.
- Sweeteners: For fewer calories, use your favorite granulated sugar substitute such as erythritol, monk fruit, or stevia blends. Adjust to taste if your sweetener is more or less sweet than sugar.
- Mix-ins: Fold in up to 1/2 cup of fresh berries, diced apple, or a handful of mini chocolate chips for variety, but note this will slightly increase calories.
- Don’t Overbake: Greek yogurt keeps this cake moist, but overbaking can dry it out. Start checking at the 28-minute mark, especially if your oven runs hot.
Serving Suggestions
- Enjoy a slice with a dollop of extra Greek yogurt and a drizzle of honey or a few fresh berries for a wholesome breakfast or snack.
- Serve slightly warmed with a light dusting of powdered sugar and lemon zest for a refreshing dessert.
- Pair with herbal tea or coffee for a light afternoon treat.
- Top with a spoonful of homemade fruit compote or sugar-free jam for added flavor without many extra calories.
Variations
- Lemon Yogurt Cake: Add the zest and juice of one lemon to the batter for a bright, citrusy flavor. You can also make a simple lemon glaze with powdered sugar and lemon juice for a tangy finish.
- Berry Greek Yogurt Cake: Gently fold 1/2 cup of blueberries, raspberries, or chopped strawberries into the batter before baking. Toss berries with a teaspoon of flour first to prevent sinking.
- Chocolate Greek Yogurt Cake: Replace 1/4 cup (30g) of the flour with unsweetened cocoa powder for a light chocolate version. Add a tablespoon of chocolate chips for extra indulgence.
- Spiced Yogurt Cake: Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg or ginger for a gently spiced cake, perfect for fall.
- Gluten-Free Version: Substitute a gluten-free all-purpose flour blend for regular flour, following the same measurements. Check for doneness a few minutes early, as gluten-free cakes sometimes bake faster.
Storage and Reheating
- Room Temperature: Store the cooled cake, tightly wrapped or in an airtight container, at room temperature for up to 2 days.
- Refrigerator: For longer freshness, refrigerate for up to 5 days. Cover well to prevent the cake from drying out or absorbing fridge odors.
- Freezing: Wrap individual slices or the whole cake in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for 1-2 hours before serving.
- Reheating: To enjoy warm, microwave a slice for 10-15 seconds or heat in a 300°F (150°C) oven for about 5 minutes until just warmed through.
Frequently Asked Questions
- Can I use flavored Greek yogurt instead of plain?
- Yes, you can use vanilla or fruit-flavored nonfat Greek yogurt, but keep in mind this may add sugar and slightly increase calories. Adjust the added sugar in the recipe if your yogurt is already sweetened. Flavored yogurts can also change the final taste, so consider how the flavors will blend with your other ingredients.
- How do I make this cake gluten-free?
- Simply substitute an equal amount of a good-quality gluten-free all-purpose flour blend for the regular flour. Make sure the blend contains xanthan gum or another binder for best texture. The cake may bake a little faster, so start checking for doneness about 5 minutes early.
- Is this cake suitable for diabetics?
- If you use a sugar substitute that does not raise blood sugar (such as erythritol or monk fruit sweetener) and check that your Greek yogurt is unsweetened, this cake can be a lower-sugar option. However, always consult your healthcare provider or dietitian to be sure it fits your dietary needs.
- Why did my cake turn out dense or rubbery?
- This usually happens if the batter is overmixed or if too much flour is added. For best results, gently fold the dry ingredients into the wet just until combined, and measure flour by spooning it into the cup and leveling off (rather than scooping directly from the bag).
- Can I make this cake ahead of time?
- Absolutely! This cake keeps well for several days and can be made a day in advance. Store tightly covered at room temperature or in the fridge. If you want to freeze it, wrap well and thaw before serving for best texture.
- What can I use instead of applesauce?
- If you don’t have applesauce, you can use an equal amount of mashed ripe banana, pumpkin puree, or even extra Greek yogurt. Each option will slightly change the flavor and texture, but all will help keep the cake moist while reducing fat and calories.
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Low Calorie Greek Yogurt Cake Recipe: Moist, Light & Easy