If you want a healthy, light, and delicious dessert, this Low-Calorie Greek Yogurt Cake is perfect for you. It’s moist, fluffy, and naturally sweet — made without butter, oil, or refined sugar. Instead, this cake gets its richness from Greek yogurt, which adds protein, moisture, and a creamy texture.
Whether you’re watching your calories, following a high-protein diet, or simply want a guilt-free sweet treat, this cake is a winner. It’s ideal for breakfast, afternoon snacks, or dessert and pairs perfectly with fruit, coffee, or tea.
The best part? You only need a few simple ingredients and one bowl to make it. No fancy equipment, no complicated steps — just a wholesome, homemade cake that tastes amazing.
Ingredients
Greek Yogurt – Adds creaminess, moisture, and protein. It replaces butter or oil.
Eggs – Help bind the cake and give it structure and rise.
Honey or Maple Syrup – Natural sweeteners that make the cake mildly sweet.
Oat Flour or Almond Flour – Keeps the recipe gluten-free while adding nutrients and fiber.
Baking Powder – Helps the cake rise and stay fluffy.
Vanilla Extract – Adds lovely aroma and flavor.
Lemon Zest – Gives a light, fresh citrus taste.
Salt – Enhances sweetness and balances flavor.
Step-by-Step Instructions
- Preheat the Oven
Preheat your oven to 170°C (340°F). Line a loaf tin or small cake pan with parchment paper. - Mix the Wet Ingredients
In a mixing bowl, whisk together Greek yogurt, eggs, honey (or maple syrup), and vanilla extract until smooth. - Add the Dry Ingredients
In another bowl, combine oat flour (or almond flour), baking powder, salt, and lemon zest. - Combine Both Mixtures
Slowly add the dry ingredients to the wet ingredients. Mix gently until the batter is smooth. Avoid overmixing. - Bake the Cake
Pour the batter into your prepared tin and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. - Cool and Serve
Allow the cake to cool for at least 10–15 minutes before slicing. It will firm up as it cools.
Serving Ideas
- Serve plain or dusted with a bit of powdered sugar.
- Top with fresh berries or sliced fruit for extra flavor.
- Add a spoonful of Greek yogurt or whipped cream on top.
- Drizzle with honey or melted dark chocolate for a dessert twist.
Tips & Tricks
- Use full-fat Greek yogurt for the best texture and taste.
- Let the cake rest before cutting; it becomes more stable as it cools.
- Don’t overbake — check with a toothpick at 30 minutes.
- Store leftovers in the fridge for up to 4 days.
- You can freeze individual slices for meal prep or quick snacks.
Low-Calorie Greek Yogurt Cake
Description
A moist, fluffy, and healthy cake made with Greek yogurt. It’s low in calories, naturally sweetened, and perfect for breakfast, snacks, or dessert.
Duration
Prep Time: 10 minutes
Cook Time: 35 minutes
Cool Time: 15 minutes
Total Time: 1 hour
Ingredients
- 1 cup Greek yogurt
- 2 eggs
- ¼ cup honey or maple syrup
- 1 cup oat flour or almond flour
- 1½ tsp baking powder
- 1 tsp vanilla extract
- Zest of 1 lemon (optional)
- Pinch of salt
Instructions
- Preheat oven to 170°C (340°F). Line a baking pan with parchment paper.
- In a bowl, whisk yogurt, eggs, honey, and vanilla until smooth.
- Add flour, baking powder, salt, and lemon zest. Mix until combined.
- Pour into the pan and bake for 30–35 minutes or until golden.
- Let cool for 10–15 minutes before slicing.
Tips & Tricks
- Use full-fat yogurt for a softer crumb.
- Add cocoa, nuts, or berries for variety.
- Store in the fridge for up to 4 days or freeze slices.
