If you’re craving a delightful treat that doesn’t derail your healthy habits, this Low Calorie Greek Yogurt Cake – Just 175 Calories Per Slice Recipe will quickly become your go-to. It’s a light, moist cake bursting with subtle sweetness and a hint of lemon zest that naturally complements the creamy tang of Greek yogurt. Whether you’re serving it as a guilt-free dessert or enjoying it with afternoon tea, this cake proves that indulgence can be both delicious and nutritious without any complicated ingredients or prep time.
Ingredients You’ll Need
This recipe shines because of its simplicity and the way each ingredient plays a crucial role in creating the perfect balance of flavor, texture, and color. From creamy Greek yogurt lending moisture to the cake, to the natural sweetness of honey or maple syrup, every element is essential to the final deliciousness.
- 1 cup plain nonfat Greek yogurt: Adds moisture, a slight tang, and extra protein for a tender crumb.
- 2 large eggs: Provide structure and help bind the cake ingredients.
- ½ cup honey or maple syrup: Offers natural sweetness without overpowering the subtle flavors.
- 1 teaspoon vanilla extract: Brings warmth and depth to the batter.
- 1 cup all-purpose flour: The cake’s foundation, giving it body and softness.
- 1 ½ teaspoons baking powder: Ensures the cake rises beautifully and becomes fluffy.
- ½ teaspoon baking soda: Reacts with the yogurt for extra lift and tenderness.
- ¼ teaspoon salt: Balances sweetness and enhances all the flavors.
- Zest of 1 lemon (optional): Introduces a bright, refreshing note that pairs perfectly with Greek yogurt.
- Powdered sugar for dusting (optional): Adds a delicate, pretty finish for presentation.
How to Make Low Calorie Greek Yogurt Cake – Just 175 Calories Per Slice Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by preheating your oven to 350°F. Lightly grease an 8-inch round cake pan or line it with parchment paper. This ensures that your cake will release effortlessly after baking and keep its perfect shape.
Step 2: Whisk Wet Ingredients
In a medium bowl, combine the nonfat Greek yogurt, eggs, honey (or maple syrup), and vanilla extract. Whisk them together until the mixture is smooth and creamy. This step is key to building the cake’s moist texture and rich flavor.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optionally, the lemon zest. This ensures even distribution of leavening agents and that fresh citrus aroma throughout the batter.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently and just until combined. Avoid overmixing to keep the cake tender and fluffy instead of dense and tough.
Step 5: Bake the Cake
Pour the batter evenly into your prepared cake pan, smoothing the surface with a spatula. Bake for 25 to 30 minutes until the top turns a beautiful golden color and a toothpick inserted into the center comes out clean.
Step 6: Cool and Finish
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If you like, dust it lightly with powdered sugar just before serving to add a touch of elegance and subtle sweetness.
How to Serve Low Calorie Greek Yogurt Cake – Just 175 Calories Per Slice Recipe
Garnishes
Fresh berries, such as strawberries, blueberries, or raspberries, complement this cake beautifully by adding juicy bursts of flavor and a pop of color. A sprinkle of toasted nuts or a few mint leaves can also elevate its look and taste.
Side Dishes
This cake pairs wonderfully with a cup of herbal tea, black coffee, or a light fruit salad. The subtle sweetness and mellow texture make it a versatile companion that won’t overpower your beverage or side dish.
Creative Ways to Present
Transform this simple cake into a showstopper by slicing it into petite squares or layering it with a dollop of Greek yogurt and fresh fruit to create mini parfait-style servings. For celebrations, adorn the top with edible flowers for a stunning, colorful effect.
Make Ahead and Storage
Storing Leftovers
This Low Calorie Greek Yogurt Cake – Just 175 Calories Per Slice Recipe stays fresh when wrapped tightly and stored in an airtight container at room temperature for up to two days. For longer storage, refrigeration is suggested, which can keep it moist for about 5 days.
Freezing
You can freeze the cake by wrapping it securely in plastic wrap and then aluminum foil to prevent freezer burn. When stored this way, it will keep well for up to 2 months. Be sure to thaw it in the refrigerator overnight before serving.
Reheating
To enjoy this cake warm, microwave individual slices for about 15 seconds or pop them in a low-heat oven for 5 to 7 minutes. This refreshes the softness and brings out the flavors beautifully without drying it out.
FAQs
Can I use a dairy-free yogurt for this recipe?
Absolutely! Using a dairy-free alternative like coconut or almond-based Greek-style yogurt works great and keeps the cake moist while accommodating dietary restrictions.
Is honey or maple syrup better for sweetness?
Either works wonderfully; honey tends to add a floral note while maple syrup brings a subtle earthy flavor. Choose based on your preference or what you have on hand.
What if I don’t have lemon zest?
No worries at all. The lemon zest is optional but adds freshness. If you want a citrus flavor, you might substitute with a few drops of lemon extract or simply omit it without impacting the cake too much.
Can I make this cake gluten-free?
To make it gluten-free, substitute all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure. The texture might be slightly different but still delicious.
How can I make this cake sweeter or less sweet?
Adjust the amount of honey or maple syrup to taste. For a sweeter cake, increase the sweetener slightly, and for a lighter touch, reduce it by a tablespoon or two. Just keep in mind that sweetness balances moisture and texture too.
Final Thoughts
There’s something truly comforting about a cake that feels indulgent without the guilt, and this Low Calorie Greek Yogurt Cake – Just 175 Calories Per Slice Recipe absolutely delivers. It’s straightforward to make, nutritious, and utterly delicious — perfect for when you want a light but satisfying dessert. Give it a try and watch it become a cherished recipe in your baking collection!
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Low Calorie Greek Yogurt Cake – Just 175 Calories Per Slice Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Calorie
Description
This Low Calorie Greek Yogurt Cake is a moist and delicious dessert option that packs only 175 calories per slice. Made with simple, wholesome ingredients like nonfat Greek yogurt, honey, and lemon zest, it’s a perfect treat for those seeking a lighter yet flavorful sweet option. Ideal for breakfast, snacks, or dessert, this cake is easy to prepare and bakes into a tender, slightly sweet delicacy that pairs wonderfully with tea or coffee.
Ingredients
Wet Ingredients
- 1 cup plain nonfat Greek yogurt
- 2 large eggs
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Zest of 1 lemon (optional)
For Serving (Optional)
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together the plain nonfat Greek yogurt, eggs, honey or maple syrup, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, salt, and optional lemon zest to evenly distribute the leavening agents and flavors.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, taking care not to overmix to keep the cake tender.
- Pour Batter into Pan: Pour the batter into the prepared cake pan and spread it evenly with a spatula to ensure uniform baking.
- Bake the Cake: Bake in the preheated oven for 25 to 30 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely for the best texture.
- Serve: Before serving, dust the top with powdered sugar if desired. Optionally, add fresh berries for extra flavor and nutrition.
Notes
- Add fresh berries on top for extra flavor and nutrition.
- To make the cake dairy-free, substitute the Greek yogurt with a non-dairy yogurt alternative.
- This cake is lightly sweetened and pairs wonderfully with tea or coffee.
