Sugar Free Yogurt Cake
why make this recipe
Sugar Free Yogurt Cake is the perfect guilt-free dessert for those who want to satisfy their sweet tooth without compromising their health goals. Made primarily with Greek yogurt and light sweeteners, this cake is moist, flavorful, and incredibly simple to make. It’s an excellent choice for anyone looking to reduce their sugar intake without sacrificing taste, making it suitable for various dietary needs, including low-sugar and low-carb diets.
how to make Sugar Free Yogurt Cake
Creating your own Sugar Free Yogurt Cake is a straightforward process that doesn’t require any specialized skills. With just a few simple steps, you’ll have a light and fluffy cake that can serve as a satisfying dessert or a delicious snack. Follow the structured directions below to get started!
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 :
- Separate the yolks from the egg whites, ensuring no yolk contaminates the whites, as this will prevent them from beating to stiff peaks.
- Pour the egg whites into a bowl of an electric mixer and beat until stiff peaks form. Once ready, transfer them to another bowl for later use.
- With the mixer still on, add the monkfruit sweetener and vanilla extract to the egg yolks. Cream the yolks until they become light and fluffy.
- Once creamed, add the Greek yogurt to the egg yolk mixture and incorporate well.
- Sift the cornstarch into the egg and yogurt mixture, carefully combining everything until smooth.
- Gently fold the stiff egg whites into the yogurt-egg batter until well mixed, being careful not to deflate the mixture.
- Line a 7 by 11-inch baking dish with parchment paper and pour the batter into it.
- Place the baking dish on a larger baking sheet and carefully fill the baking sheet with boiling water, ensuring the baking dish is 1/4 to 1/3 submerged in the water.
- Bake at 330°F (160°C) for 45 minutes, then raise the temperature to 350°F (180°C) and bake for an additional 15 minutes.
- Turn off the oven, crack the door open, and let the cake cool for about 1 to 2 hours.
how to serve Sugar Free Yogurt Cake
Once your Sugar Free Yogurt Cake has cooled, it can be served in various ways. Slice it into squares and enjoy it plain, or top it with fresh fruit or a dollop of whipped cream for added flavor and presentation. This versatile cake pairs well with tea or coffee, making it an excellent choice for afternoon snacks or dessert.
how to store
To store your Sugar Free Yogurt Cake, make sure it has completely cooled and then cover it with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to a week. If you’d like to enjoy it later, you may also freeze it for up to three months. For the best texture, thaw it in the refrigerator overnight before serving.
tips to make
- Ensure that all your ingredients are at room temperature before starting for the best mixing results.
- Be gentle when folding the egg whites into the batter to maintain the cake’s lightness.
- Experiment with different flavorings by adding citrus zest or a splash of almond extract for a unique twist.
variation
For a chocolate twist, consider adding unsweetened cocoa powder to the batter. You can also mix in fresh berries, such as blueberries or raspberries, for a fruity delight. Additionally, using flavored Greek yogurt can enhance the overall taste of your cake, introducing new flavors without adding unnecessary sugars.
FAQs
1. Can I use regular sugar instead of monk fruit sweetener?
Yes, you can substitute regular sugar for monk fruit sweetener, but keep in mind that this will increase the sugar content of your cake.
2. Is it necessary to use cornstarch?
The cornstarch helps to provide structure and keeps the cake light. If you want to avoid cornstarch, consider using a 1:1 gluten-free flour blend as a substitute, but results may vary.
3. Can I make this cake gluten-free?
Yes! Use a gluten-free flour blend in place of cornstarch, and you’ll have a delicious gluten-free cake that everyone can enjoy.
Sugar Free Yogurt Cake
Ingredients
Main 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)
Instructions
Preparation
- Separate the yolks from the egg whites, ensuring no yolk contaminates the whites, as this will prevent them from beating to stiff peaks.
- Pour the egg whites into a bowl of an electric mixer and beat until stiff peaks form. Once ready, transfer them to another bowl for later use.
- With the mixer still on, add the monkfruit sweetener and vanilla extract to the egg yolks. Cream the yolks until they become light and fluffy.
- Once creamed, add the Greek yogurt to the egg yolk mixture and incorporate well.
- Sift the cornstarch into the egg and yogurt mixture, carefully combining everything until smooth.
- Gently fold the stiff egg whites into the yogurt-egg batter until well mixed, being careful not to deflate the mixture.
- Line a 7 by 11-inch baking dish with parchment paper and pour the batter into it.
- Place the baking dish on a larger baking sheet and carefully fill the baking sheet with boiling water, ensuring the baking dish is 1/4 to 1/3 submerged in the water.
- Bake at 330°F (160°C) for 45 minutes, then raise the temperature to 350°F (180°C) and bake for an additional 15 minutes.
- Turn off the oven, crack the door open, and let the cake cool for about 1 to 2 hours.
Serving
- Slice the cooled Sugar Free Yogurt Cake into squares and enjoy it plain, or top it with fresh fruit or a dollop of whipped cream for added flavor.
- This versatile cake pairs well with tea or coffee, making it an excellent choice for afternoon snacks or dessert.
Storage
- Make sure the cake has completely cooled and then cover it with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to a week.
- If you’d like to enjoy it later, you may also freeze it for up to three months. For the best texture, thaw it in the refrigerator overnight before serving.
