Greek Yogurt Cake Recipe – Light and Healthy
Looking for a cake you can eat every day guiltfree? You found it! This Greek Yogurt Cake recipe is light and airy. Because it has minimal amount of sugar and besides eggs there is no extra added butter or oils, it is very low in calories. To top this all, it is absolutely amazing and it tastes like a light version of a cheesecake.
When I first came across this recipe I have to admit, I was skeptical. After going over the ingredients I didn’t think this cake could taste good. Needless to say, the results blew my mind. Such a moist , light and delicious dessert.
Make sure to look at the video instructions here:
What do you need to make Greek Yogurt Cake?
- Greek yogurt like Fage. Fage is my favorite brand but you can use any you like.
- Eggs: separated yolks from egg whites
- Vanilla extract for that extra flavor
- Baking powder
As you can see, you may just have all these ingredients and can go ahead and start making this amazing low calorie dessert now. And if you have more yogurt and are hungry for even more Greek yogurt recipe ideas, check out these amazing homemade Ice Cream recipe.
Frequently Asked Questions
What does Greek Yogurt do in baking?
Greek yogurt makes the cake moist. Additionally, it gives the cake its light and airy texture. It is a great substitute for sour cream in recipes. Moreover, Greek yogurt is much lighter in calories and has lots of protein than sour cream and you won’t even notice the difference in taste. I call it win win situation.
Can I use non fat greek yogurt instead of full fat?
Yes, you can use non fat greek yogurt in this recipe. However, keep in mind full fat yogurt has a richer flavor and it’s not as tart as non fat yogurt. Some people do not taste the difference though. So if you are one of them it would be a better, even lower calorie option.
Does Greek Yogurt make cakes moist?
Yes, Greek yogurt will make any cake moist. I even use it in my Oat Pancakes and healthy Banana bread, they come out perfectly moist.
What does Greek yogurt replace in baking?
Greek yogurt replaces sour cream, buttermilk and even oils and butters in baking products. In Banana Bread Recipe I replaced a stick of butter with 7 ounces of non fat Greek yogurt. The result is astonishing! Make sure you try that recipe. You will never make banana bread with stick of butter again. I promise!
Greek Yogurt Cake Recipe
- 7 by 11 baking dish
- Cuisinart immersion blender
- Mixing bowl
- 4 large eggs separated
- 350 g yogurt (full fat or low fat is good) 12.5 oz
- 40 g cornstarch 1.4 oz
- 70 g sugar 2.5 oz
- ½ tsp baking powder
- 1 tsp vanilla extract
- Separate egg yolks from egg whites
- To a mixing bowl add sugar to egg yolks and cream them
- Add yogurt and mix. I am using Cuisinart immersion blender
- Add cornstarch, vanilla and baking powder and mix
- Beat egg whites and fold them into egg and yogurt batter
- Line baking dish with parchment paper
- Pour batter into 7 by 11 baking dish
- Preheat oven to 350F
- Bake for 45 minutes
- Turn the oven off and let the cake cool in the oven
37 thoughts on “Greek Yogurt Cake Recipe – Light and Healthy”
I don’t see what size pan to use. Looks like 9×13 but I’m only guessing. I would love to try this but not without knowing the correct pan size
It is a smaller, 7 by 11 baking dish
The recipe clearly states 7 x 11 baking dish
What are the ingredient amounts in American meadures? Cant wait to try this!
– 4 eggs
– 1 and a half cups (350 grams/12.5 oz) of full fat greek yogurt
– 5/8 cup of sugar (70 grams/ 2.5 oz)
– 1/3 cup of corn starch (40 grams / 1.4 oz)
– 1 tsp vanilla extract
– 1/2 tsp baking powder
I suggest weighing the ingredients – it is more precise. Also after trying different versions of this recipe, I realized baking powder was not needed. Good luck, let me know how it turns out 😉
Really enjoyed the cake but it split quite alot in the middle what did I do wrong, any ideas? Thanks
You did nothing wrong, it works like a cheesecake, it is sensitive to change of temperature. That is why it also goes down when you turn the oven off and take it out. If it bothers you, look at this YouTube video https://youtu.be/I00rTCS2WdA on how to prevent cracks in a cheesecake.
Hello. Stumbled on your recipe solely on the great photography (we all eat with our eyes first, hu?). Did I miss the content that includes nutritional value for this wonderful dessert? Thank you.
I only have calories listed on the recipe form. But every video has nutrition facts in video description: https://youtu.be/r7-myTvdS64 . If you want to find the macro breakdown of every recipe on my website, go to the video and scroll down in description.
Nutrition facts for the yogurt cake:
Calories per serving: 256
Total Fat: 12.8 g
Total Carbohydrates: 35.3 g
Protein: 11.8 g
Its easy enough to make but mine came out more like a cross between an African milk tart and a Phillipine leche flan.
I smeared jam on the top and served it in wedges it still was greeted with much enthusiasm and immediately gobbled up.
Never had African milk tart or Phillipine leche flan 🙂 but I am glad you enjoyed it anyway
How long did you beat the egg whites? They look like maybe soft peaks…?
They are stiff peaks, they would not fall out of the bowl.
Can you freeze this cake? I am the only one eating it so it would be good if it freezes well.
I have never tried to freeze it. I did store it in the fridge in air tight container for a week.
Gave it a 5 star rating before I have made it for the ease of directions and no “weird” ingredients! This looks fantastic. My question is I make yogurt in my instant pot using 2% reduced fat Fairlife milk. It comes out quite thick and would I be able to use it in place of store bought Greek yogurt? It is thick enough that a spoon stands up in it. Would love to make this with my yogurt.
I have never tried but I think it should be alright. The consistency is important, as long as it is a thick yogurt, it should be fine. Watch it when it bakes, as different oven have different temperatures. Thank you for your comment.
A good trick for the consistency is to add a box of low cal pudding (e.g. Jell-o pudding not the gelatin) and follow the same recipe.
KayKay … after you make your yogurt in your instant pot, strain it in a coffee filter lined strainer overnight in your refrigerator and you will have Greek yogurt for this recipe. The whey that is strained off can be used in other recipes. Any regular yogurt can be turned into Greek yogurt by straining it overnight. Be sure to line your strainer with coffee filters or cheesecloth.
I love the flavour and consistency of this super light cake , bit last a light baked cheesecake 😋
I agree, it tastes like light cheesecake:) such a great guilt free dessert and full of protein.
Love the taste, but no matter what I do, it sinks down so much that it’s an inch or less thick. I’m leaving it in the oven to cool? I’ve tried different pans, am gentle folding in the egg whites. Would just love if it was thicker and more luscious like the photos!
It is not thick on the photos. Same thing happens to me. But you can try to avoid it by turning oven off and crack it slightly open for it to cool before you take it out. I, personally don’t mind the look, I just like the taste. Play with it and let me know if you find a way.
Thank you for the tip! I guess it’s just the closeup and it is so delicious. Will give it a shot and see what happens!
You’re welcome. I am going to try to make it again and see if the baking in water bath like a cheesecake would help too.
Please stop calling regular yogurt “greek yogurt”.. it’s just plain regular yogurt. Thank you from a European who knows better.
Question… can we use flour instead of cornstarch? and if so, is it a 1:1 substitute? I have flour more readily available than cornstarch, but I didn’t know if the cornstarch was necessary for some kind of reaction in the recipe. Thanks!
I have never seen this recipe with flour. Cornstarch keeps it together. But I would be curious what happens if you use flour. If you decide to try please let me know how it turned out
Can this be made with something other than cornstarch like tapioca starch? I have a corn allergy.
I have never tried but I would think so. Tapioca or potato starch have similar consistency to cornstarch.
I opted to use Eggbeaters (egg whites only) and a 9×9 square pan. Turned out great and absolutely delicious!! Great recipe that I will definitely make again.
Were you able to beat the egg whites to stiff picks using eggbeaters?
I made it with coconut yogurt(SO Delicious) and it urned out delicious, but I wonder ,since I haven’t tried it with regular yorurt if it was different. Has anyone tried coconut yogurt with this recipe?
I have not for sure, but if the texture and taste turned out great, it probably is not much different if not better in taste. Thank you for sharing
The video says to put it in a 9×5.5 pan but your recipe says 7×11 which is right? I will try it with my own Greek style yogurt.
I didnt even know that video say that, sorry. it is 7×11