Greek Yogurt Cake Recipe – Light and Healthy

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
  • Sugar
  • Vanilla extract for that extra flavor
  • Cornstarch
  • 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.

Greek yogurt cake 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
Greek Yogurt Cake

Greek Yogurt Cake Recipe

This cake is not like any other. It has no flour and no oil or butter. Very light and fluffy. It is low in calories and high in protein. It tastes like a cheesecake.
4.34 from 3 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 4
Calories 256 kcal

Equipment

  • 7 by 11 baking dish    
  • Cuisinart immersion blender
  • Mixing bowl

Ingredients
  

  • 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

Instructions
 

  • Separate egg yolks from egg whites
  • To a mixing bowl add sugar to egg yolks and cream them
    Greek yogurt cake recipe
  • Add yogurt and mix. I am using Cuisinart immersion blender
    Greek yogurt cake recipe
  • Add cornstarch, vanilla and baking powder and mix
    Greek yogurt cake recipe
  • Beat egg whites and fold them into egg and yogurt batter
    Greek yogurt cake recipe
  • Line baking dish with parchment paper
  • Pour batter into 7 by 11 baking dish    
    Greek yogurt cake recipe
  • Preheat oven to 350F
  • Bake for 45 minutes
  • Turn the oven off and let the cake cool in the oven
    Greek yogurt cake recipe
Keyword greek yogurt cake, yogurt cake, yogurt cake recipe


18 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

    • – 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 😉

    • 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:
      4 servings
      Calories per serving: 256
      Total Fat: 12.8 g
      Total Carbohydrates: 35.3 g
      Protein: 11.8 g

  • 4 stars
    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.

  • 5 stars
    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.

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