Sugar-Free Yogurt Cake Recipe

Guilt-Free & Delicious! Looking for a sweet treat that won’t spike your sugar levels but still satisfies that dessert craving? This Sugar-Free Yogurt Cake is the answer to your prayers! It’s soft, fluffy, and perfectly balanced with natural sweetness – the kind of cake you’ll find yourself making again and again. Whether you’re watching your sugar intake or just trying to bake a little healthier, this recipe is a no-fuss winner that fits right into your lifestyle. Plus, it’s a total crowd-pleaser – no one will guess it’s sugar-free!

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Ingredients

  • 1 cup plain Greek yogurt (unsweetened)
  • 1 ½ cups almond flour (or all-purpose flour for a fluffier texture)
  • ½ cup erythritol or monk fruit sweetener (adjust to taste)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • Zest of 1 lemon (optional, but recommended!)
  • Pinch of salt
  • 2 tbsp olive oil or melted coconut oil

Recipe Details

  • Serving Size: 8 slices
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes

How to Make Sugar-Free Yogurt Cake

  1. Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it.
  2. In a large bowl, whisk the eggs until frothy. This helps make the cake light and airy.
  3. Add in the Greek yogurt, sweetener, vanilla, lemon zest, and oil, and whisk until smooth.
  4. In a separate bowl, combine the almond flour, baking powder, baking soda, and salt.
  5. Slowly add the dry ingredients to the wet mixture and stir until just combined – don’t overmix.
  6. Pour the batter into your prepared pan and smooth the top with a spatula.
  7. Bake for 35 minutes, or until a toothpick comes out clean and the top is golden.
  8. Let it cool in the pan for 10 minutes, then transfer to a rack. Slice and enjoy!
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Tips for the Best Yogurt Cake

  • Room temp ingredients work best! Cold eggs or yogurt can cause the batter to seize or bake unevenly.
  • Almond flour adds a lovely nutty taste and keeps it low-carb, but you can swap it for whole wheat or oat flour if preferred.
  • A splash of lemon juice or orange zest really brightens the flavor – don’t skip the citrus if you like a little zing!
  • Want it extra moist? Add 2 tablespoons of unsweetened applesauce or a mashed banana (this will add natural sweetness, too).
  • For a more indulgent touch, top it with a sugar-free glaze made from Greek yogurt and powdered erythritol.

Variations to Try

  • Berry Burst: Fold in a handful of fresh blueberries, raspberries, or chopped strawberries before baking.
  • Chocolate Chip: Mix in sugar-free dark chocolate chips for a rich twist.
  • Spiced Version: Add ½ tsp cinnamon and ⅛ tsp nutmeg for a warm, cozy flavor.
  • Coconut Yogurt Cake: Use coconut yogurt and top with shredded unsweetened coconut before baking.

Related Post: No-Bake Blueberry Chia Seed Pie Recipe

FAQs

Can I use flavored yogurt?
You can, but make sure it’s sugar-free! Flavored yogurts often have hidden sugars, so check the label.

Can I freeze this cake?
Yes! Wrap individual slices in parchment paper and store in an airtight container in the freezer for up to 2 months.

How do I store it?
Keep it in the fridge in a sealed container for up to 5 days. It gets even more moist after day one!

Can I make it dairy-free?
Absolutely! Use dairy-free Greek-style yogurt and swap the eggs for flax eggs if needed.

Why isn’t my cake rising?
Double-check your baking powder/soda freshness, and avoid overmixing – that can deflate your batter.