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    Home » Dessert Recipes » Yogurt Cake

    Yogurt Cake

    Last updated: Jun 16, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

    An easy recipe for an incredibly moist and fluffy yogurt cake. Made with almond flour, this cake is low-carb and gluten-free.

    You mix the ingredients in a single bowl, then bake the cake for about 30 minutes. The leftovers keep well in the fridge and can also be frozen.

    A slice of yogurt cake served on a white plate with a fork.

    This wonderful cake is incredibly moist and fluffy. Made with almond flour, it is low-carb and gluten-free. But you'll never know it by the taste and texture!

    I think I like this yogurt cake even better than my almond flour cake, which is also very good. The flavor of this wonderful cake resembles the taste of pound cake, even though it contains no butter. It's wonderfully rich and moist.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty cake. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    Eggs: I use large eggs in most of my recipes, this one included.

    Greek yogurt: It's best to use plain whole-milk yogurt. I don't recommend using low-fat yogurt.

    Sweetener: I use stevia. You can use a granulated sweetener instead. You might need to add a bit of water if you do.

    Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.

    Salt: I use ¼ teaspoon of sea salt in this cake.

    Almond flour: This flour substitute bakes exceptionally well. I use blanched finely ground flour. I don't recommend using a coarse almond meal in this recipe.

    Baking soda: It should keep for a long time, but it’s still a good idea to check the date and make sure it hasn’t expired.

    Instructions

    Making this yogurt cake is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • Whisk together the eggs, Greek yogurt, stevia, vanilla, and salt.
    • Mix in the almond flour and baking soda.
    • Transfer the batter to a greased pie plate.
    • Bake the cake in a 325°F oven for about 30 minutes.
    A six-photo collage showing the steps for baking a yogurt cake.

    Expert tip

    If there's any liquid on top of your yogurt container, it's best to carefully pour it out, to make the yogurt as thick as possible.

    Frequently asked questions

    What yogurt should I use in this cake?

    I use whole milk Fage Greek yogurt. I'm pretty sure that this recipe would work with other Greek yogurt brands. I don't recommend using regular (unstrained) yogurt in this recipe.

    Can I use a sweetener other than stevia?

    Yes. You can replace the stevia with ½ cup of a granulated sweetener such as sugar or Swerve, though you might need to add a bit of extra liquid if you do.

    If you'd like to sweeten this cake with honey, that becomes more tricky. Here are some general tips for swapping honey for sugar in baked goods.

    Can I substitute all-purpose flour for the almond flour?

    It's best to use almond flour and make this recipe as written. While some feel that you can exchange these two flours at a 1:1 ratio, in my experience, this usually doesn't work.

    Variations

    The best way to vary this recipe is to use different flavor extracts. So instead of 1 tablespoon of vanilla extract, you could use 1 teaspoon of coconut, almond, or lemon extract.

    You can also add 1 tablespoon of lemon or orange zest to the batter. They greatly enhance the cake's flavor.

    Serving suggestions

    If you like your cakes frosted, feel free to add frosting to this basic cake. This cream cheese frosting is excellent. You can also try this Greek yogurt frosting. If you add frosting, you can top it with sliced fruit or sprinkle it with tiny chocolate chips.

    You can also dust the top of the cake with a small amount of Swerve Confectioners to make it prettier.

    Storing leftovers

    Once the cake is completely cool, I slice it, then arrange the slices in an airtight glass storage container. I separate layers with wax paper. Stored this way, the leftovers keep well for 4-5 days.

    You can also freeze slices of this cake in freezer bags. If layering, separate the layers with wax paper so that the slices don't stick to each other.

    A slice of yogurt cake served on a white plate with a fork.

    Related recipes

    • Coconut Cake
    • Almond Flour Chocolate Cake
    • Coconut Flour Cake
    • Crustless Ricotta Cheesecake

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Yogurt cake.
    4.96 from 711 votes
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    Yogurt Cake

    An easy recipe for an incredibly moist and fluffy yogurt cake. Made with almond flour, this cake is low-carb and gluten-free.
    Prep Time15 mins
    Cook Time30 mins
    Rest time30 mins
    Total Time1 hr 15 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Servings: 8 slices
    Calories: 186kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • Avocado oil spray for pan
    • 3 large eggs
    • 1 cup plain whole-milk Greek yogurt (I use Fage 5%)
    • 1 ½ teaspoons stevia glycerite (equals ½ cup sugar)
    • 1 tablespoon vanilla extract
    • ¼ teaspoon sea salt
    • 1½ cups blanched finely ground almond flour (6 oz)
    • ½ teaspoon baking soda

    INSTRUCTIONS

    • Preheat your oven to 325 degrees F. Generously spray a 9-inch pie plate with oil.
    • In a medium bowl, whisk together the eggs, yogurt, stevia, vanilla, and salt.
    • Mix in the almond flour, whisking until the batter is smooth and free of lumps.
    • Mix in the baking soda.
    • Using a rubber spatula, transfer the batter to the prepared pan.
    • Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
    • Cool the cake in the pan on a wire rack for 30 minutes, then slice and serve.

    WATCH THE VIDEO:

    NOTES

    If there's any liquid on top of your yogurt container, it's best to carefully pour it out, to make the yogurt as thick as possible.

    ADD YOUR OWN NOTES

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    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1slice | Calories: 186kcal | Carbohydrates: 6g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Sodium: 156mg | Fiber: 3g | Sugar: 2g
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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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