“This sugar-free yogurt cake is not only a delightful treat but also packs a deliciously moist texture that keeps you coming back for more. With just a few simple ingredients, it’s the perfect addition to any family gathering or cozy afternoon snack, making every bite feel like a warm hug from home.”
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Sugar Free Yogurt Cake
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Sugar-Free, Gluten-Free
Description
A delightful sugar-free yogurt cake that is light, fluffy, and perfect for family gatherings or cozy afternoons.
Ingredients
- 4 large eggs, separated
- 1.5 cups non-fat Greek yogurt (350 g)
- ⅓ cup monkfruit sweetener (70 g)
- ⅓ cup cornstarch (40 g)
- 1 tsp vanilla extract (optional)
Instructions
- Separate the Egg: Carefully separate the yolks from the egg whites.
- Beat the Egg Whites: Beat the egg whites until stiff peaks form and set aside.
- Make Egg Yolk Mixture: Mix monkfruit sweetener and vanilla extract into yolks until light and fluffy.
- Incorporate Yogurt: Fold Greek yogurt into the egg yolks until smooth.
- Add Cornstarch: Sift in cornstarch and combine until smooth.
- Fold in Egg Whites: Gently fold the egg whites into the yogurt batter.
- Prepare the Baking Dish: Line a baking dish with parchment paper and pour in the batter.
- Create a Water Bath: Place the baking dish in a larger baking sheet with boiling water underneath.
- Bake: Bake at 330°F (160°C) for 45 minutes, then increase to 350°F (180°C) for another 15 minutes.
- Cooling Time: Let the cake cool for 1-2 hours before serving.
Notes
Taste the batter to adjust sweetness preference. Ensure egg white beaters are clean for perfect peaks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 0g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 150mg
Why You’ll Love This Recipe
Let me take you on a little trip down memory lane — picture sun-drenched afternoons spent in the kitchen with my grandmother, the sweet aroma of baked goods wafting through the air. She had a way of turning simple ingredients into something magical, just like this sugar-free yogurt cake. It’s light yet fluffy, with a hint of sweetness from the monkfruit, and it brings back those nostalgic moments of family and love. My kids adore it, often sneaking spoonfuls of the batter and begging for seconds, while I love that it fits perfectly into our healthier lifestyle. Every time I serve it, I see smiles all around, and it feels like a celebration of everyday moments.
Let’s Cook It Together
This sugar-free yogurt cake may sound fancy, but it’s a breeze to whip up, perfect for both beginner cooks and seasoned bakers. It’s all about layering those flavors and textures to create something truly special. Ready? Let’s dive in!
What You’ll Need
- 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 Directions
Separate the Eggs: Begin by carefully separating the yolks from the egg whites, ensuring that no yolk ends up in the whites—this helps them beat to perfect stiff peaks.
Beat the Egg Whites: In a clean bowl, pour the egg whites and beat with an electric mixer until stiff peaks form. Once done, transfer the egg whites to another bowl and set aside.
Make Egg Yolk Mixture: Using the same mixer (no need to clean it!), add the monkfruit sweetener and vanilla extract to the egg yolks. Cream the yolks until they are light and fluffy.
Incorporate Yogurt: Mix the Greek yogurt into the egg yolks until fully combined and smooth—this step brings in that creamy goodness we all love!
Add Cornstarch: Sift the cornstarch into the yogurt and egg mixture, gently combining everything until it’s smooth—not a lump in sight!
Fold in Egg Whites: Carefully add the egg whites to the yogurt batter, using gentle motions to maintain that airy texture. This is what gives the cake its delightful lightness.
Prepare the Baking Dish: Line a 7 x 11-inch baking dish with parchment paper and pour the batter into the dish, smoothing it on top.
Create a Water Bath: Place the baking dish on a larger baking sheet and add boiling water to the baking sheet, filling it so that the baking dish is 1/4 to 1/3 submerged. This steaming method helps keep the cake moist.
Bake: Bake in a preheated oven at 330°F (160°C) for 45 minutes. Then, increase the temperature to 350°F (180°C) and bake for an additional 15 minutes until golden and set.
Cooling Time: After baking, turn off the oven and crack the door open, letting the cake cool for 1-2 hours. This step helps prevent cracking!
Nutrition Values
- Serving size: 1 slice
- Calories: 140
- Protein: 8g
- Carbs: 10g
- Fat: 4g
- Fiber: 0g
Packed with protein and fiber, this tasty cake fills you up without feeling heavy, making it a guilt-free indulgence.
Perfect Pairings for This Dish
Serving this sugar-free yogurt cake is all about creating the perfect moment. I love to serve it with fresh seasonal berries and a dollop of whipped cream on the side, adding a burst of color and flavor. It’s also fantastic paired with a warm cup of chamomile tea or an aromatic coffee for that cozy afternoon treat. Imagine gathering with family on the porch, sharing laughs and stories as the sun sets.
Keeping It Fresh
After your delicious baking adventure, it’s essential to store your yogurt cake properly. Allow it to cool completely before placing it in an airtight container. You can refrigerate it for up to five days. If you want to save some for later, it freezes beautifully! Just slice it into portions and wrap them tightly in plastic wrap and then foil. It will stay fresh for up to three months in the freezer.
Pro Tips from My Kitchen
Sweetness Level: Taste the batter before baking and adjust the sweetness according to your preference. Monkfruit sweetener can vary in sweetness levels.
Perfect Peaks: Ensure your mixing bowl and beaters are completely clean and dry when whipping egg whites for that perfect peak.
Check for Doneness: If you’re unsure if the cake is done, gently shake the baking dish; it should jiggle just slightly in the center but not seem liquidy.
Flavor Boost: Consider adding citrus zest for a pop of flavor or spices like cinnamon or nutmeg for that cozy autumn essence.
Keep It Simple: If you need to skip the water bath, try reducing the oven temperature to 300°F (150°C) and bake a little longer to keep the cake moist.
Fun Variations
Berry Bliss: Fold in a cup of fresh blueberries or raspberries into the batter for a fruity twist.
Choco Delight: For a chocolate version, substitute 2 tablespoons of cornstarch with cocoa powder. Add a few sugar-free chocolate chips for extra indulgence
Nutty Crunch: Top the cooled cake with chopped nuts like almonds or walnuts for added texture and flavor.
FAQs
Can I freeze this recipe?
Absolutely! This sugar-free yogurt cake freezes beautifully. Just ensure it is wrapped well and stored in an airtight container. It stays fresh for up to three months.
What’s the best substitute for monkfruit sweetener?
If you can’t find monkfruit sweetener, you can use erythritol, Stevia, or any other granulated sugar substitute. Just remember to adjust the quantity according to their sweetness levels.
How long will this stay fresh?
The yogurt cake can last up to five days in the refrigerator if stored in an airtight container. Just give it a moment to come to room temperature before serving for the best flavor!
Can I double the recipe for meal prep?
Yes! This recipe can easily be doubled. Just use a larger baking dish and adjust the baking time to ensure it’s baked through properly. Enjoy your family gatherings with this delightful treat!