Soft, Fluffy, Moist & Easy Healthy Dessert
This Low Calorie Greek Yogurt Cake is a light, delicious homemade dessert made with creamy Greek yogurt, eggs, and simple baking ingredients. It has a soft texture, a gentle sweetness, and no butter or oil. Enjoy it as a healthy dessert, breakfast treat, or afternoon snack.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 35–45 minutes
- Total Time: 45–55 minutes
- Servings: 8 slices
- Category: Healthy Desserts
- Difficulty: Easy
Ingredients
- 1 cup (245 g) plain nonfat Greek yogurt
- 2 large eggs
- ¼ cup (50 g) granulated sugar or a suitable baking sweetener
- ½ cup (60 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (optional)
- A small pinch of salt
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper or lightly coat it with nonstick cooking spray.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, add the Greek yogurt, eggs, sugar, and vanilla extract. Whisk until the mixture is smooth and creamy, with no visible lumps.
If you enjoy a fresh citrus flavor, add the lemon zest and mix well.
Step 3: Combine the Dry Ingredients
In a separate bowl, combine the all-purpose flour, baking powder, and salt. Stir together to distribute the baking powder evenly.
Step 4: Prepare the Cake Batter
Gradually add the dry ingredients to the yogurt mixture. Gently fold everything together using a spatula or whisk until just combined.
Avoid overmixing the batter, as this can make the cake denser. The batter should be smooth and slightly thick.
Step 5: Pour into the Cake Pan
Pour the prepared batter into the lined cake pan. Use a spatula to spread it evenly and smooth the top.
Gently tap the pan on the counter to release any large air bubbles.
Step 6: Bake the Cake
Place the cake pan in the preheated oven and bake for 35–45 minutes.
The cake is ready when the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the center is still wet, continue baking for another 5 minutes before checking again.
Step 7: Cool the Cake
Remove the cake from the oven and let it cool in the pan for 10–15 minutes.
Carefully transfer it to a wire rack and allow it to cool completely before slicing. This helps the cake set properly and makes serving easier.
Step 8: Serve and Enjoy
Slice the cooled cake into 8 portions. Serve plain or top with fresh strawberries, blueberries, or a spoonful of Greek yogurt.
For a refreshing dessert, refrigerate the cake for 1–2 hours before serving.
How to Make the Cake Extra Soft
- Use Greek yogurt at room temperature for easier mixing.
- Measure the flour accurately to avoid a dry cake.
- Mix the batter gently rather than beating it excessively.
- Avoid overbaking, which can make the cake dry.
- Let the cake cool completely before cutting.
How to Store Low Calorie Greek Yogurt Cake
Refrigerator: Store the cake in an airtight container for up to 4 days.
Freezer: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving tip: Enjoy it chilled for a firmer texture or let it sit at room temperature for about 10 minutes before eating.
Nutrition Facts
Estimated nutrition per slice, based on 8 servings and using nonfat Greek yogurt and regular sugar:
| Nutrient | Amount per slice |
|---|---|
| Calories | 85–100 kcal |
| Protein | 6–8 g |
| Carbohydrates | 11–14 g |
| Fat | 1–3 g |
| Sugar | 5–7 g |
Nutrition values are estimates and may vary depending on the ingredients and brands used.
Final Thoughts
This Low Calorie Greek Yogurt Cake is an easy way to enjoy a homemade dessert without butter or oil. Greek yogurt adds moisture and protein, while vanilla and optional lemon zest give the cake a delicious flavor.
It pairs beautifully with fresh fruit and a little extra Greek yogurt, making it a lovely option for anyone looking for a lighter sweet treat.
