Sugar Free Yogurt Cake is a delightful treat that brings a touch of lightness to your dessert table. With its moist texture and subtle sweetness, this cake is perfect for those looking to enjoy a guilt-free indulgence. Made primarily with Greek yogurt, it is not only delicious but also filled with protein. Whether for a gathering or a special family dessert, this cake is sure to impress everyone.
Gather Your Sugar Free Yogurt Cake Ingredients
To whip up this healthy dessert, you’ll need a few simple 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)
Step-by-Step Sugar Free Yogurt Cake Recipe
Follow these easy steps to create your delightful cake:
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Begin by carefully separating the egg yolks from the egg whites. Be cautious not to let any yolk mix with the egg whites; this will prevent them from beating into stiff peaks.
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Place the egg whites in a bowl of an electric mixer and beat until stiff peaks form. Once ready, transfer the whipped egg whites to another bowl.
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In the same mixer bowl, add the egg yolks along with the monkfruit sweetener and optional vanilla extract. Cream the mixture until it becomes light and fluffy.
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After the yolks are creamed, gently fold in the Greek yogurt until well combined with the egg mix.
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Sift the cornstarch into the yogurt and egg mixture, and mix until all the ingredients are combined.
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Carefully fold the whipped egg whites back into the yogurt egg batter. Take your time with this step to ensure you maintain that airy texture.
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Line a 7×11 inch baking dish with parchment paper and pour the batter into it.
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Place the baking dish on a larger baking sheet. Pour boiling water into the larger baking sheet, just enough to submerge the smaller baking dish about 1/4 to 1/3 of the way.
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Preheat your oven to 330°F (160°C) and bake for 45 minutes. After that, raise the temperature to 350°F (180°C) and bake for an additional 15 minutes.
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Once finished, turn off the oven and crack the door open, allowing the cake to cool for about 1 to 2 hours.
Serve & Enjoy Sugar Free Yogurt Cake
When it comes to serving your Sugar Free Yogurt Cake, presentation is key! Here are a few tips for the perfect serving:
- Slice the cake into squares and place them on a decorative plate.
- Consider dusting the top with a light sprinkle of monkfruit sweetener for added sweetness and a touch of elegance.
- Pair it with fresh berries or a dollop of whipped cream for a delicious contrast in flavors.
- Enjoy it as a light dessert after dinner or as a midday snack alongside a cup of tea or coffee.
Helpful Tricks for Sugar Free Yogurt Cake
Here are some handy tips to make your cake even better:
- Egg Whites: Ensure your bowl for whipping the egg whites is completely clean and dry. Any fat will prevent the whites from whipping properly.
- Flavor Alternatives: Feel free to add some lemon zest or a splash of orange juice to enhance the flavor of the cake.
- Store Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. Enjoy them chilled!
Sugar Free Yogurt Cake: Frequently Asked Questions
Can I use regular yogurt instead of Greek yogurt?
Yes, but the texture and flavor may vary slightly. Greek yogurt gives a richer and creamier taste.
How do I know when the cake is done?
The cake should be set and lightly golden on top. A toothpick inserted in the center should come out clean.
Can I freeze this cake?
Yes! Allow it to cool completely, wrap it in plastic wrap, and then place it in an airtight container. It can be frozen for up to a month.
Try making this delightful Sugar Free Yogurt Cake and treat yourself to a healthier dessert that doesn’t compromise on flavor! Happy baking!
Sugar Free Yogurt Cake
Ingredients
Method
- Begin by carefully separating the egg yolks from the egg whites. Be cautious not to let any yolk mix with the egg whites; this will prevent them from beating into stiff peaks.
- Place the egg whites in a bowl of an electric mixer and beat until stiff peaks form. Once ready, transfer the whipped egg whites to another bowl.
- In the same mixer bowl, add the egg yolks along with the monkfruit sweetener and optional vanilla extract. Cream the mixture until it becomes light and fluffy.
- Gently fold in the Greek yogurt until well combined with the egg mix.
- Sift the cornstarch into the yogurt and egg mixture, and mix until all the ingredients are combined.
- Carefully fold the whipped egg whites back into the yogurt egg batter, maintaining an airy texture.
- Line a 7×11 inch baking dish with parchment paper and pour the batter into it.
- Place the baking dish on a larger baking sheet. Pour boiling water into the larger baking sheet, just enough to submerge the smaller baking dish about 1/4 to 1/3 of the way.
- Preheat your oven to 330°F (160°C) and bake for 45 minutes. After that, raise the temperature to 350°F (180°C) and bake for an additional 15 minutes.
- Once finished, turn off the oven and crack the door open, allowing the cake to cool for about 1 to 2 hours.
- Slice the cake into squares and place them on a decorative plate.
- Consider dusting the top with a light sprinkle of monkfruit sweetener for added sweetness and a touch of elegance.
- Pair it with fresh berries or a dollop of whipped cream for a delicious contrast in flavors.
- Enjoy it as a light dessert after dinner or as a midday snack alongside a cup of tea or coffee.