Sugar Free Yogurt Cake is a delicious, healthy treat that you can enjoy guilt-free. This cake is light, fluffy, and perfect for those who are watching their sugar intake but still crave something sweet. With yogurt as a star ingredient, it offers a unique texture and a refreshing flavor that is great for any occasion.
Why Make This Recipe
Making Sugar Free Yogurt Cake is a wonderful choice for several reasons. First, it’s a sugar-free dessert, making it suitable for people looking to reduce their sugar consumption. Second, using Greek yogurt provides added protein, which adds to its nutritional value. Lastly, this cake is easy to prepare with simple ingredients, so you can whip it up anytime you want a tasty treat.
How to Make Sugar Free Yogurt Cake
Ingredients:
- 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:
- Start by separating the egg yolks from the egg whites. Make sure no yolk gets into the egg whites, as they won’t beat to stiff peaks if they do.
- Pour the egg whites into the bowl of an electric mixer. Beat them until stiff peaks form. Once done, transfer the egg whites to another bowl.
- In the same mixer bowl, add monkfruit sweetener to the egg yolks along with the vanilla extract. Cream the yolks until they become light and fluffy.
- After creaming the eggs, add the yogurt and mix it into the egg yolk mixture.
- Sift the cornstarch into the egg and yogurt mixture and combine well.
- Gently fold the beaten egg whites into the yogurt and egg batter until well mixed.
- Line a 7 by 11-inch baking dish with parchment paper. Pour the batter into the dish.
- Place the baking dish on a larger baking sheet. Carefully add boiling water to the baking sheet, enough so that the baking dish is about 1/4 to 1/3 submerged.
- Bake in a preheated oven at 330°F (160°C) for 45 minutes.
- After 45 minutes, raise the temperature to 350°F (180°C) and bake for an additional 15 minutes.
- Once done, turn the oven off. Crack the oven door open and let the cake cool for about 1 – 2 hours.
How to Serve Sugar Free Yogurt Cake
Once the cake has cooled, you can slice it and serve it plain, or you can top it with fresh fruits like berries or a drizzle of sugar-free sauce. It pairs wonderfully with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch.
How to Store Sugar Free Yogurt Cake
Store the Sugar Free Yogurt Cake in an airtight container in the refrigerator. It should last for about 3-5 days, keeping it fresh and delicious for a few days after baking.
Tips to Make Sugar Free Yogurt Cake
- Ensure that no yolk mixes with the egg whites to achieve properly whipped egg whites.
- If you like a stronger vanilla flavor, feel free to increase the amount of vanilla extract.
- For added flavor, consider mixing in a little lemon zest or almond extract.
Variation
You can easily adapt this recipe by adding fruits, such as blueberries or chopped apples, into the batter before baking. Nuts, like walnuts or almonds, can also add a delightful crunch.
FAQs
Q: Can I use regular yogurt instead of Greek yogurt?
A: Yes, but Greek yogurt gives the cake a thicker texture and adds more protein.
Q: Is it possible to make this cake dairy-free?
A: Yes, you can substitute Greek yogurt with a dairy-free yogurt alternative.
Q: Can I freeze the Sugar Free Yogurt Cake?
A: Yes, you can freeze the cake. Make sure to wrap it tightly in plastic wrap or foil before placing it in a freezer-safe container.
Sugar Free Yogurt Cake
Ingredients
Main Ingredients
- 4 large large eggs (separated) Ensure no yolk gets into the 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 for flavor enhancement.
Instructions
Preparation
- Start by separating the egg yolks from the egg whites. Make sure no yolk gets into the egg whites.
- Pour the egg whites into the bowl of an electric mixer and beat them until stiff peaks form. Transfer the egg whites to another bowl.
- In the same mixer bowl, add monkfruit sweetener to the egg yolks along with the vanilla extract. Cream the yolks until light and fluffy.
- Add the yogurt to the egg yolk mixture and mix until combined.
- Sift the cornstarch into the egg and yogurt mixture and combine well.
- Gently fold the beaten egg whites into the yogurt and egg batter until well mixed.
Baking
- Line a 7 by 11-inch baking dish with parchment paper and pour the batter into the dish.
- Place the baking dish on a larger baking sheet and carefully add boiling water to the baking sheet until the baking dish is about 1/4 to 1/3 submerged.
- Bake in a preheated oven at 330°F (160°C) for 45 minutes.
- After 45 minutes, increase the temperature to 350°F (180°C) and bake for an additional 15 minutes.
- Once done, turn off the oven, crack the oven door open, and let the cake cool for about 1-2 hours.
Serving
- Slice the cake and serve it plain or top it with fresh fruits, a drizzle of sugar-free sauce, whipped cream, or a sprinkle of cinnamon.