Sugar-Free Yogurt Cake Recipe
Introduction
This sugar-free yogurt cake is a simple, wholesome dessert that’s both light and satisfying. Perfect for those looking to enjoy a sweet treat without added sugars, it combines creamy yogurt and a subtle vanilla flavor for a delightful bite.
Ingredients
- 1 cup plain yogurt
- 3 large eggs
- Sweetener of choice, equivalent to 3/4 cup sugar
- 1/2 cup cornstarch or all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper or lightly grease it.
- Step 2: In a large bowl, whisk together the plain yogurt, eggs, sweetener, cornstarch (or flour), and vanilla extract until the mixture is smooth and well combined.
- Step 3: Pour the batter evenly into the prepared pan and smooth the top with a spatula.
- Step 4: Bake for 30 to 35 minutes, or until the cake is set and the top turns lightly golden.
- Step 5: Allow the cake to cool completely in the pan before slicing and serving.
Tips & Variations
- Use Greek yogurt for a richer texture and higher protein content.
- Swap vanilla extract with almond extract for a different flavor profile.
- Try adding citrus zest, like lemon or orange, for a fresh twist.
- If using a granular sweetener, ensure it dissolves well by whisking thoroughly or warming slightly before combining.
Storage
Store the cake in an airtight container in the refrigerator for up to 3 days. For best texture, bring to room temperature before serving. You can also freeze slices for up to 1 month; thaw overnight in the fridge and enjoy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use flour instead of cornstarch?
Yes, all-purpose flour can be used in place of cornstarch. It will give a slightly denser texture but still works well.
What sweeteners are best for this recipe?
Natural sweeteners like stevia, erythritol, or monk fruit work well. Choose the equivalent sweetness that matches about 3/4 cup of sugar, and adjust to taste.
PrintSugar-Free Yogurt Cake Recipe
This Sugar-Free Yogurt Cake is a light and moist dessert perfect for those looking to enjoy a sweet treat without added sugar. Made with plain yogurt, eggs, and a sugar-free sweetener, this cake offers a tender crumb and subtle vanilla flavor, making it an ideal choice for a healthy snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Diabetic
Ingredients
Main Ingredients
- 1 cup plain yogurt
- 3 large eggs
- 1/2 cup sweetener of choice (e.g., erythritol, stevia blend, or monk fruit sweetener)
- 3/4 cup cornstarch or all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8-inch round or square baking pan with parchment paper or lightly grease it to prevent sticking.
- Mix Ingredients: In a large bowl, whisk together the plain yogurt, eggs, sweetener, cornstarch (or flour), and vanilla extract until the batter is completely smooth and well combined, without lumps.
- Pour Batter: Pour the smooth batter evenly into the prepared baking pan, spreading it out gently with a spatula to ensure an even layer.
- Bake Cake: Place the pan in the preheated oven and bake for approximately 30 to 35 minutes, or until the cake is set in the center and lightly golden on top. You can test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool and Serve: Remove the cake from the oven and let it cool completely in the pan on a wire rack before slicing. This helps the cake to firm up and improves texture when served.
Notes
- For a gluten-free version, use cornstarch or a gluten-free flour blend instead of regular flour.
- You can substitute the sweetener with any preferred sugar-free alternative, but adjust quantity based on sweetness.
- Ensure the yogurt is plain and unsweetened for best results.
- Serve the cake chilled or at room temperature, optionally with fresh fruit or a sugar-free syrup.
- Storage: Keep the cake refrigerated and consume within 3 days for optimal freshness.
Keywords: sugar-free cake, yogurt cake, diabetic dessert, low sugar cake, healthy cake, sugar substitute dessert, easy yogurt cake
