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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/sugar-free-yogurt-cake-recipe/