Introduction

This Sugar Free Yogurt Cake is a light and fluffy dessert that’s perfect for those seeking a healthier option without sacrificing flavor. Made with non-fat Greek yogurt and sweetened naturally with monkfruit, it offers a delicate sweetness and tender crumb. Perfect for any occasion, it’s easy to prepare and sure to please.

Three square pieces of cake are placed side by side on a wooden board. Each piece has two layers: a golden-brown, slightly crispy top layer and a thick, soft white bottom layer with a light, fluffy texture. Behind the cake pieces, there are multiple fresh strawberries with bright red color and green leaves scattered on the board. The scene is bright with natural light highlighting the texture of the cake and strawberries. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Separate the yolks from the egg whites carefully, ensuring no yolk gets into the whites as this will prevent them from beating properly.
Step 2: Place the egg whites in a clean bowl and beat with an electric mixer until stiff peaks form. Transfer the whites to another bowl if you need to use the mixer for the yolks next.
Step 3: Add the monkfruit sweetener and vanilla extract to the egg yolks. Beat until the mixture becomes light and fluffy.
Step 4: Stir the non-fat Greek yogurt into the beaten yolks until fully combined.
Step 5: Sift the cornstarch into the yogurt and egg yolk mixture and mix gently to combine.
Step 6: Carefully fold the beaten egg whites into the yogurt and yolk batter, taking care to preserve as much air as possible.
Step 7: Line a 7×11 inch baking dish with parchment paper. Pour the batter into the prepared dish.
Step 8: Place the baking dish on a larger baking sheet. Prepare a water bath by adding boiling water to the baking sheet until it reaches about 1/4 to 1/3 up the side of the baking dish.
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.
Step 10: Turn off the oven, slightly crack the oven door open, and let the cake cool inside for 1 to 2 hours before removing.

Tips & Variations

For a citrus twist, add a teaspoon of lemon or orange zest to the batter along with the vanilla extract.
If you prefer a sweeter cake, increase monkfruit sweetener slightly according to taste.
Use a hand whisk or spoon to fold egg whites gently to keep the batter airy and light.
Make sure no yolk contaminates the egg whites for best volume and texture.

Storage

Store the cake covered in the refrigerator for up to 3 days. For best texture, allow it to come to room temperature before serving. You can also warm individual slices gently in the microwave for about 10 seconds if desired.

How to Serve

A close-up of a square slice of yogurt cake with one visible layer, showing a dense, light cream-colored inside and a golden brown, slightly shiny top crust. The cake slice sits on a wooden board with its texture appearing soft and moist. In the background, there are two bright red strawberries with green leaves, slightly blurred. The scene is set against a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

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 another granulated sugar substitute in equal amounts. Adjust according to your sweetness preference.

Is it necessary to use a water bath during baking?

Yes, the water bath helps the cake cook gently and evenly, preventing cracks and ensuring a soft, moist texture.