Low calorie greek yogurt cake

Introduction

This low-calorie Greek yogurt cake is a moist, tangy, and naturally sweet dessert that uses Greek yogurt to reduce fat while keeping a tender texture. It’s perfect for those who want a healthier cake without sacrificing flavor. You can make it plain, add citrus zest for brightness, or fold in fresh berries for extra natural sweetness.

---

Ingredients

Dry Ingredients

• 1½ cups all-purpose flour (or whole wheat pastry flour for extra fiber)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 1 cup non-fat Greek yogurt
• ½ cup honey, maple syrup, or a low-calorie sweetener
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons olive oil or melted coconut oil
• Zest of 1 lemon or orange (optional for flavor)

Optional Add-ins

• ½ cup fresh berries (blueberries, raspberries)
• ¼ cup chopped nuts (walnuts or almonds)
• ½ teaspoon cinnamon for warmth

---

Equipment

• 8-inch or 9-inch round cake pan
• Parchment paper or non-stick spray
• Mixing bowls
• Electric mixer or whisk
• Spatula

---

Preparation Steps

Step 1: Preheat and Prepare Pan

1. Preheat the oven to 175°C (350°F).
2. Grease the cake pan lightly and line the bottom with parchment paper for easy removal.

---

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. If using cinnamon, mix it in at this stage.

---

Step 3: Mix Wet Ingredients

1. In a large bowl, whisk Greek yogurt, honey (or sweetener), eggs, vanilla extract, and oil until smooth and creamy.
2. Stir in citrus zest if using.

---

Step 4: Combine Wet and Dry Ingredients

1. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
2. Avoid overmixing to keep the cake tender.
3. Gently fold in optional add-ins like berries or nuts.

---

Step 5: Bake the Cake

1. Pour the batter into the prepared cake pan and smooth the top.
2. Bake at 175°C (350°F) for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

---

Step 6: Optional Topping

• Dust with powdered sugar, drizzle with a thin layer of honey, or serve with a dollop of Greek yogurt and fresh berries.
• For a lighter glaze, mix 2 tablespoons powdered sweetener with 1 teaspoon lemon juice and drizzle over the cooled cake.

---

Tips for Best Results

• Use full-fat Greek yogurt for a richer texture or non-fat for a lighter version.
• Room-temperature eggs help the batter mix evenly.
• Don’t overbake; Greek yogurt cakes are best when moist.
• Citrus zest enhances flavor without adding calories.

---

Storage

• Store the cake in an airtight container at room temperature for 1–2 days.
• Refrigerate for up to 4 days; bring to room temperature before serving for best flavor.
• Freezes well for up to 1 month; thaw overnight in the refrigerator.

---

This low-calorie Greek yogurt cake is soft, moist, and naturally sweetened, making it a guilt-free dessert that still feels indulgent.