Low-Calorie Greek Yogurt Cake

This moist, protein-rich cake is light and satisfying, and perfect when you want a delicious, guilt-free dessert. It’s simple to make, versatile, and can be customised with your favourite flavours.

Ingredients:

For the cake:

– 1 cup (240 g) of plain, non-fat Greek yoghurt
– 2 large eggs at room temperature
– ½ cup (100 g) of granulated sweetener of choice (e.g. monk fruit, erythritol or coconut sugar)*
– 1 tsp of vanilla extract
– 1 tsp of almond extract (optional, but adds depth)
– Zest of 1 lemon or orange (optional, for brightness)
– 1½ cups (180 g) of all-purpose or whole wheat pastry flour
– 1½ tsp of baking powder
– ½ tsp of baking soda
– ¼ tsp of salt

For the glaze/topping (optional & light):

– ½ cup (60 g) of powdered sugar substitute (or powdered erythritol)
– 1–2 tablespoons of fresh lemon juice or unsweetened almond milk
– ½ teaspoon of vanilla extract
– Fresh berries or a sprinkle of cinnamon to serve

Instructions:

Preparation:
Preheat the oven to 180°C (350°F). Lightly grease an 8-inch round or square cake tin, or line it with baking paper.

Mix wet ingredients:
In a medium bowl, whisk together the Greek yoghurt, eggs, sweetener, vanilla and almond extracts, and citrus zest until smooth and well combined.

Combine the dry ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda and salt.

Make the batter:
Gradually fold the dry ingredients into the wet mixture until just combined – do not overmix.
Pour the batter into the prepared tin and smooth the top.

Bake:
Bake for 25–30 minutes or until a toothpick inserted into the centre comes out clean and the top is lightly golden.
Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Optional glaze:
Whisk together the icing sugar substitute, lemon juice (or milk) and vanilla until smooth. Drizzle over the cooled cake.
Top with fresh berries or a dusting of cinnamon before serving.

Nutrition highlights (per slice, 1/8 of the cake, without glaze):

· Calories: ~120–140
– Protein: ~7 g
– Fat: ~1.5 g
– Carbs: ~20 g (varies with sweetener choice)
– Sugar: ~3 g (natural from yoghurt)

Using a zero-calorie sweetener will reduce the carbs and calories further.

Tips for success:

Use room temperature ingredients for even mixing and a better rise.
· Do not overmix — just fold until there are no more flour streaks to keep the cake tender.
· Check early as baking times may vary slightly depending on the material of the pan.
For an even lighter cake, replace one egg with an extra 1/4 cup of Greek yoghurt.

Flavour variations:

Lemon poppy seed: add 2 tbsp poppy seeds and extra lemon zest.
Chocolate: Replace 1/4 cup of flour with unsweetened cocoa powder and add 1/4 cup of dark chocolate chips.
Berry: Fold 1 cup of fresh or frozen blueberries or raspberries into the batter.
Spiced: Add 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg and a pinch of cloves.

Serving suggestions:

Enjoy a slice with fresh fruit and a dollop of Greek yoghurt.
· Perfect for breakfast, a snack or a light dessert.
· Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

This Greek Yogurt Cake proves that healthy baking can be delicious, moist and satisfying — no one will guess it’s low calorie!