Sugar Free Yogurt Cake

A Delectable Surprise in Every Bite

Ever craved a dessert that feels light yet indulgent? Get ready to meet the Sugar-Free Yogurt Cake – it’s creamy, smooth, and pretty much guilt-free! This little gem is super quick to whip up, uses simple ingredients, and is perfect for any occasion. Trust me, you won’t even miss the sugar!

Why Make This Recipe

Who doesn’t appreciate a dessert that’s both delicious and easy? Here’s why you’ll fall head over heels for this yogurt cake:

• Easy Cleanup: One bowl, no fuss! You can spend more time enjoying your cake and less time scrubbing pans.
• Family-Friendly: Everyone from toddlers to grandparents will love this treat. It’s sweet without the guilt, making it a hit at family gatherings.
• Affordable Ingredients: You don’t need to break the bank to enjoy a delicious dessert. We’re keeping it simple and budget-friendly!

Ingredients

You don’t need fancy stuff — just these basics!

• 4 large eggs (separated)
• 1.5 cups non-fat Greek yogurt (350 g/12.5 oz)
• ⅓ cup monkfruit sweetener (70 g/2.5 oz)
• ⅓ cup cornstarch (40 g/1.4 oz)
• 1 tsp vanilla extract (optional)

Directions

Ready to bake? Let’s get started with these simple steps:

1. Separate yolks from egg whites, ensuring no yolk sneaks in. Egg whites need to be pristine for those stiff peaks!
2. Beat the egg whites in a bowl using an electric mixer until stiff peaks form. Transfer them to another bowl to keep things organized.
3. Cream the egg yolks with monkfruit sweetener and vanilla extract until light and fluffy.
4. Add Greek yogurt to the egg yolk mixture and mix until combined.
5. Sift in the cornstarch and fold it smoothly into the mixture.
6. Gently fold the beaten egg whites into the yogurt batter. Be careful to keep it fluffy!
7. Line a 7×11 inch dish with parchment paper and pour the batter in.
8. Set the baking dish on a larger sheet, fill it with boiling water until submerged about 1/4 to 1/3 of the way.
9. Bake at 330°F (160°C) for 45 minutes, then raise the temperature to 350°F (180°C) and bake for another 15 minutes.
10. Turn off the oven, crack the door, and let the cake cool for 1-2 hours.

How to Make Sugar Free Yogurt Cake (Overview)

Making this cake is a breeze! First, you’ll separate the eggs and whip the whites to airy perfection. Then you mix the yolks, yogurt, and sweetener until everything is fluffy and smooth. Remember, slowly folding in the egg whites is key to keeping that light texture.

Pro Tip: Remember to use a clean bowl for your egg whites! Any grease or yolk will ruin your chances of achieving those fluffy peaks.

How to Serve Sugar Free Yogurt Cake

Slice into this gorgeous cake, and you’ll be greeted by its soft, moist interior. Serve it plain or top it with fresh berries for a pop of color. A drizzle of honey or a sprinkle of nuts adds a delightful crunch and aroma that’ll make your kitchen smell divine!

How to Store Sugar Free Yogurt Cake

Store leftovers in the fridge for up to 5 days. If you want to keep it longer, freeze it! Just make sure to wrap it well to prevent freezer burn. For a quick redo, pop a slice in the microwave for 15-20 seconds and enjoy it warm and delicious again!

Tips to Make Sugar Free Yogurt Cake

• Temperature Matters: Room temperature eggs yield better fluffiness. So, don’t forget to take them out beforehand!
• Sweetener Swap: If monkfruit isn’t your jam, feel free to use your go-to sugar substitute.
• Texture Check: Make sure not to overmix the batter after adding the egg whites; we’re going for fluffy, not flat!

Variation

Want to jazz things up? Try adding a zest of lemon or orange to the batter for a citrusy twist. If you’re feeling adventurous, throw in some cocoa powder for a chocolatey version. You can even replace the yogurt with a dairy-free alternative for a vegan option!

FAQs

Can I make this cake ahead of time?
Absolutely! It’s perfect for make-ahead desserts and keeps well in the fridge.

Is there a good substitute for monkfruit sweetener?
Yes! Sweeteners like erythritol or stevia work well if you prefer those.

Can I freeze leftover cake?
Of course! Just wrap it tightly and it will last for up to 3 months in the freezer.

Try it out for yourself and see why this treat is bound to be a favorite!

📌 Pin this recipe for your next cozy dinner night!

Sugar-Free Yogurt Cake

A light and indulgent dessert that's creamy, smooth, and guilt-free, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Main ingredients

• 4 large large eggs (separated) Separate yolks from egg whites.
• 1.5 cups non-fat Greek yogurt (350 g/12.5 oz)
• ⅓ cup monkfruit sweetener (70 g/2.5 oz)
• ⅓ cup cornstarch (40 g/1.4 oz)
• 1 tsp vanilla extract Optional

Method

 

Preparation

1. Separate yolks from egg whites, ensuring no yolk sneaks in.
2. Beat the egg whites in a bowl using an electric mixer until stiff peaks form.
3. Transfer the beaten egg whites to another bowl to keep things organized.
4. Cream the egg yolks with monkfruit sweetener and vanilla extract until light and fluffy.
5. Add Greek yogurt to the egg yolk mixture and mix until combined.
6. Sift in the cornstarch and fold it smoothly into the mixture.
7. Gently fold the beaten egg whites into the yogurt batter, being careful to keep it fluffy.
8. Line a 7×11 inch dish with parchment paper and pour the batter in.
9. Set the baking dish on a larger sheet, fill it with boiling water until submerged about 1/4 to 1/3 of the way.
10. Bake at 330°F (160°C) for 45 minutes, then raise the temperature to 350°F (180°C) and bake for another 15 minutes.
11. Turn off the oven, crack the door, and let the cake cool for 1-2 hours.

Notes

Serve plain or top with fresh berries, honey, or nuts. Store leftovers in the fridge for up to 5 days or freeze for longer storage. Use room temperature eggs for better fluffiness.