Sugar Free Yogurt Cake Recipe

Introduction

This Sugar Free Yogurt Cake is a light and fluffy dessert perfect for anyone looking to enjoy a sweet treat without the sugar. Made with Greek yogurt and monkfruit sweetener, it offers a moist texture and delicate flavor 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 the egg yolks from the egg whites carefully, ensuring no yolk gets into the whites as this will prevent them from beating properly.
2. Step 2: Place the egg whites in a clean bowl and beat with an electric mixer until stiff peaks form. Set aside in another bowl if needed.
3. Step 3: Add the monkfruit sweetener and vanilla extract to the egg yolks. Beat until the mixture is light and fluffy.
4. Step 4: Stir the Greek yogurt into the creamed egg yolks until well combined.
5. Step 5: Sift the cornstarch into the yogurt and egg yolk mixture and gently mix to combine.
6. Step 6: Carefully fold the beaten egg whites into the yogurt and egg yolk batter, maintaining as much air as possible.
7. Step 7: Line a 7×11 inch baking dish with parchment paper, then pour the batter into the dish.
8. Step 8: Place the baking dish on a larger baking sheet. Add boiling water to the baking sheet until the dish is submerged about one-quarter to one-third.
9. Step 9: 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.
10. Step 10: Turn off the oven and crack the door open. Let the cake cool inside the oven for 1 to 2 hours before removing.

Tips & Variations

• Make sure your egg whites are completely free of yolk for the best volume and fluffiness.
• Feel free to add citrus zest or a pinch of cinnamon to the batter for extra flavor.
• If you prefer, replace monkfruit sweetener with another sugar-free sweetener of choice, adjusting amounts to taste.
• Use full-fat Greek yogurt for a richer texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy chilled. Avoid freezing as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of monkfruit?

Yes, you can use erythritol, stevia blend, or another sugar-free sweetener. Adjust the quantity according to sweetness levels of your chosen alternative.

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

Baking in a water bath helps the cake cook evenly and prevents it from drying out or cracking by maintaining a moist environment inside the oven.

Sugar Free Yogurt Cake Recipe

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★★★★★

4.9 from 76 reviews

A light and fluffy sugar-free yogurt cake made with non-fat Greek yogurt and sweetened naturally with monkfruit sweetener. This moist cake uses egg whites for volume and is baked in a water bath to achieve the perfect tender texture without added sugar.

• Author: Amy
• 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: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Eggs

• 4 large eggs, separated

Dairy

• 1.5 cups non-fat Greek yogurt (350 g / 12.5 oz)

Sweeteners & Flavorings

• ⅓ cup monkfruit sweetener (70 g / 2.5 oz)
• 1 tsp vanilla extract (optional)

Dry Ingredients

• ⅓ cup cornstarch (40 g / 1.4 oz)

Instructions

1. Separate Eggs: Carefully separate the yolks from the egg whites, making sure no yolk contaminates the whites as this will prevent them from whipping properly.
2. Beat Egg Whites: Using an electric mixer, beat the egg whites until stiff peaks form. Once done, transfer them to a clean bowl to keep for folding later.
3. Cream Yolks and Sweetener: Add the monkfruit sweetener and vanilla extract to the egg yolks and beat until the mixture becomes light and fluffy.
4. Add Yogurt: Incorporate the non-fat Greek yogurt into the creamed egg yolks, mixing gently until combined.
5. Sift and Add Cornstarch: Sift the cornstarch over the yogurt and egg yolk mixture and mix gently to combine everything well.
6. Fold in Egg Whites: Carefully fold the stiff egg whites into the yogurt and egg yolk batter, maintaining as much air as possible for a light texture.
7. Prepare Baking Dish: Line a 7×11 inch baking dish with parchment paper and pour the batter into it, spreading evenly.
8. Set Up Water Bath: Place the lined baking dish on a larger baking sheet. Pour boiling water into the baking sheet until it reaches about one-quarter to one-third up the sides of the baking dish.
9. Bake at 330°F (160°C): Bake the cake in the preheated oven for 45 minutes.
10. Increase Temperature and Continue Baking: After 45 minutes, increase the oven temperature to 350°F (180°C) and bake for an additional 15 minutes to finish cooking.
11. Cool Down: Turn off the oven, crack the oven door open, and allow the cake to cool inside for 1 to 2 hours before removing.

Notes

• Using a water bath helps the cake bake gently and prevents cracking while ensuring a moist texture.
• Ensure no egg yolk mixes with the whites to get maximum volume.
• Monkfruit sweetener is used here for sugar-free sweetness but other zero-calorie sweeteners can be substituted if desired.
• The cake is best enjoyed after it has cooled completely to allow flavors and texture to set.

Keywords: Sugar free cake, yogurt cake, monkfruit sweetener, low calorie dessert, healthy cake, non-fat Greek yogurt cake