Description
A light and delicious yogurt cake that is rich in protein and low in sugar, perfect for a guilt-free dessert.
Ingredients
Scale
- 1½ cups plain Greek yogurt (or any thick, unsweetened yogurt)
- 2 large eggs
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Sweetener to taste (stevia, monk fruit, or 1–2 tablespoons honey/maple syrup)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a 6-inch or 7-inch round cake pan with parchment paper and lightly grease it.
- In a bowl, whisk together yogurt, eggs, and cornstarch until smooth and lump-free.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes until the top is set and slightly golden. The center should jiggle gently.
- Let the cake cool to room temperature, then refrigerate for at least 2 hours.
- Slice and serve chilled. Add toppings like fruit, powdered sweetener, or coconut cream if desired.
Notes
Don’t overmix the batter and watch your baking time closely to ensure the cake doesn’t over-bake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg