Sugar Free Yogurt Cake Recipe

Introduction

This sugar-free yogurt cake is a light, fluffy dessert perfect for those looking to enjoy a sweet treat without added sugar. Made with Greek yogurt and monkfruit sweetener, it offers a tangy flavor and tender texture that’s sure to impress.

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

1. Step 1: Separate egg yolks from the whites, ensuring no yolk mixes into the whites to allow them to beat properly.
2. Step 2: Beat the egg whites in an electric mixer until stiff peaks form, then transfer to another bowl.
3. Step 3: Add monkfruit sweetener and vanilla extract to the egg yolks and cream until light and fluffy.
4. Step 4: Incorporate the Greek yogurt into the creamed egg yolk mixture.
5. Step 5: Sift the cornstarch into the yogurt and egg mixture and gently combine until smooth.
6. Step 6: Carefully fold the beaten egg whites into the batter to maintain airiness.
7. Step 7: Line a 7×11 inch baking dish with parchment paper and pour the batter in.
8. Step 8: Place the baking dish on a larger baking sheet. Add boiling water to the larger sheet until the baking dish is ¼ to ⅓ submerged.
9. Step 9: Bake at 330°F (160°C) for 45 minutes. Then increase the temperature to 350°F (180°C) and bake for an additional 15 minutes.
10. Step 10: Turn off the oven, crack the door open, and let the cake cool inside for 1 to 2 hours before removing.

Tips & Variations

• Use full-fat Greek yogurt for a richer texture if preferred.
• Add a tablespoon of lemon zest for a citrusy twist.
• Make sure to fold the egg whites gently to keep the cake light and airy.
• For extra flavor, try swapping vanilla extract with almond extract.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled. Because it contains yogurt, it’s best consumed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of monkfruit?

Yes, you can substitute monkfruit sweetener with erythritol or a blend of stevia and erythritol to keep it sugar-free. Avoid liquid sweeteners as they may alter the batter consistency.

Why do I need to bake the cake in a water bath?

The water bath helps the cake bake evenly and prevents the edges from drying out, resulting in a moist and tender texture throughout.

Sugar Free Yogurt Cake Recipe

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★★★★★

4.5 from 100 reviews

This Sugar Free Yogurt Cake is a light and fluffy dessert made with non-fat Greek yogurt and sweetened naturally with monkfruit sweetener. It is a moist cake that uses whipped egg whites for volume and is baked in a water bath to ensure a tender crumb without added sugar, making it a healthy alternative for those looking to enjoy a guilt-free treat.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes plus 1-2 hours cooling
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Western
• Diet: Diabetic

Ingredients

Scale 1x2x3x

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

1. Separate the eggs: Carefully separate yolks from egg whites, ensuring no yolk gets into the whites to help them beat properly.
2. Beat egg whites: Place egg whites in an electric mixer bowl and beat until stiff peaks form. Set aside in a separate bowl.
3. Cream yolks and sweetener: Add monkfruit sweetener and vanilla extract to the egg yolks and beat until light and fluffy.
4. Incorporate yogurt: Mix the non-fat Greek yogurt into the creamed egg yolks thoroughly.
5. Add cornstarch: Sift the cornstarch over the yogurt and egg yolk mixture and gently fold it in until combined.
6. Fold in egg whites: Carefully fold the beaten egg whites into the batter, preserving as much air as possible to maintain the light texture.
7. Prepare baking dish: Line a 7×11 inch baking dish with parchment paper and pour the batter inside.
8. Set up water bath: Place the baking dish on a larger baking sheet. Preheat the oven and pour boiling water into the larger baking sheet until it comes up one-quarter to one-third the height of the cake dish.
9. Bake the cake: Bake the cake at 330°F (160°C) for 45 minutes. Then increase the oven temperature to 350°F (180°C) and bake for an additional 15 minutes.
10. Cool down: Turn off the oven, crack the door open slightly, and let the cake cool inside for about 1 to 2 hours to prevent cracking and allow gentle setting.

Notes

• Ensure no yolk is mixed into the egg whites to achieve proper stiff peaks.
• Folding the egg whites gently into the batter preserves the cake’s fluffiness.
• The water bath (bain-marie) helps to keep the cake moist and prevents cracking.
• Using monkfruit sweetener makes this cake sugar-free and diabetic-friendly.
• Letting the cake cool gradually in the oven prevents sudden temperature changes that might cause it to collapse.

Keywords: Sugar free yogurt cake, diabetic dessert, sugar-free cake, Greek yogurt cake, monkfruit sweetened cake, healthy dessert