Sugar Free Yogurt Cake Recipe
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.
- 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
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
- Separate the eggs: Carefully separate yolks from egg whites, ensuring no yolk gets into the whites to help them beat properly.
- Beat egg whites: Place egg whites in an electric mixer bowl and beat until stiff peaks form. Set aside in a separate bowl.
- Cream yolks and sweetener: Add monkfruit sweetener and vanilla extract to the egg yolks and beat until light and fluffy.
- Incorporate yogurt: Mix the non-fat Greek yogurt into the creamed egg yolks thoroughly.
- Add cornstarch: Sift the cornstarch over the yogurt and egg yolk mixture and gently fold it in until combined.
- Fold in egg whites: Carefully fold the beaten egg whites into the batter, preserving as much air as possible to maintain the light texture.
- Prepare baking dish: Line a 7×11 inch baking dish with parchment paper and pour the batter inside.
- 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.
- 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.
- 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
Find it online: https://chefmilacook.com/sugar-free-yogurt-cake-recipe/
