Greek Yogurt Cake Recipe

If you’re craving a dessert that’s both indulgently moist and beautifully wholesome, you absolutely must try this Greek Yogurt Cake. It masterfully combines the tangy richness of Greek yogurt with the natural sweetness of ripe banana and maple syrup, resulting in a cake that feels light yet satisfyingly decadent. The tender crumb, subtly enhanced by almond and oat flours, makes every bite a little celebration of comfort and nutrition. Whether for a cozy afternoon treat or a casual gathering, this Greek Yogurt Cake is destined to become one of your favorite go-to recipes.

Ingredients You’ll Need

The magic of this Greek Yogurt Cake lies in its simplicity and the quality of each ingredient. Every one is essential, contributing flavor, texture, or moisture that comes together to create that perfect balance in your cake.

• 1 large egg: Acts as a binder, giving structure and ensuring our cake holds together perfectly.
• 180 grams (⅔ cup) Greek yogurt: Adds incredible moisture and a subtle tang that sets this cake apart from the rest.
• 1 ripe banana (about 100 grams or 3.5 oz., or ½ cup applesauce): Provides natural sweetness and makes the crumb irresistibly tender.
• 80 ml (⅓ cup) maple syrup (or honey): Sweetens the cake naturally, with rich undertones that complement the yogurt wonderfully.
• 150 grams (1 ½ cup) oat flour (or preferred flour): Creates a soft crumb and adds a wholesome, slightly nutty flavor.
• 50 grams (½ cup) almond flour (or more oat flour): Infuses subtle nuttiness and keeps the cake delightfully moist.
• 1 tsp vanilla extract: Introduces warmth and depth to the flavor profile.
• 2 tsp baking powder: Helps the cake rise beautifully, keeping it light and fluffy.
• ⅙ tsp salt: Enhances all the flavors, balancing sweetness with a subtle savory note.
• 60 ml (¼ cup) milk of choice: Adds just enough liquid to bring the batter together smoothly.
• 50 grams (¼ cup) chocolate chips (dark or extra dark): Optional, but a fantastic touch for lovers of chocolate, adding little pockets of melty indulgence.

How to Make Greek Yogurt Cake

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 180ºC (360°F). Line a 20 cm (7.8 inches) cake mold with parchment paper, which makes for easy removal and cleanup. Prepping ahead ensures your batter goes straight into a warm oven, promoting a lovely rise and even baking.

Step 2: Combine the Wet Ingredients

In a large bowl, mash your ripe banana thoroughly until smooth. This natural sweetener adds moisture and flavor that words can barely describe. Then, add the Greek yogurt, egg, maple syrup, vanilla extract, and a pinch of salt. Stir everything together until you get a uniformly smooth and luscious mixture – this is your cake’s creamy base!

Step 3: Build the Batter

Now it’s time to bring the dry ingredients into play. Gently fold in the oat flour, almond flour, and baking powder to your wet mixture. As you do this, gradually pour in the milk to keep your batter smooth and easy to work with. Mixing just enough to combine ensures the cake stays tender and not dense.

Step 4: Add the Chocolate Chips

This step is optional but highly recommended if you adore a bit of chocolate surprise in your cake. Stir in the chocolate chips evenly so that every slice promises little bursts of gooey richness.

Step 5: Bake Until Perfect

Pour your batter into the prepared cake mold, spreading it evenly. Bake in the preheated oven for around 30 minutes. Your Greek Yogurt Cake is ready when a toothpick inserted into the center comes out clean, signifying a perfectly set and moist interior.

How to Serve Greek Yogurt Cake

Garnishes

Serving this Greek Yogurt Cake is where you can get creative. A simple dusting of powdered sugar or a light drizzle of honey can elevate its visual charm. Fresh berries, a dollop of whipped cream, or even a few toasted almonds on top add texture and bursts of color that will entice everyone’s taste buds.

Side Dishes

This cake pairs beautifully with a hot cup of coffee or tea. For a more decadent experience, serve alongside a scoop of vanilla ice cream or a spoonful of fruit compote. The fruity acidity balances the richness of the cake in the most delightful way.

Creative Ways to Present

If you’re hosting a brunch or tea party, consider slicing the cake into small squares and arranging them on a pretty platter with fresh herbs like mint or edible flowers. Another fun idea is to cut the cake into mini cubes and skewer them with berries and marshmallows for an easy-to-enjoy dessert kabob.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Greek Yogurt Cake fresh by wrapping it tightly in plastic wrap or transferring it to an airtight container. Store it at room temperature for up to two days, or pop it in the fridge where it will last up to five days without drying out.

Freezing

If you want to enjoy this treat later, Greek Yogurt Cake freezes beautifully. Simply wrap individual slices tightly with plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to three months. When craving a slice, just thaw in the fridge overnight.

Reheating

To revive that freshly baked warmth, heat your slices gently in a microwave for about 15-20 seconds or pop them in a warm oven at 150ºC (300°F) for 5-7 minutes. You’ll get a cozy, soft texture and that lovely aroma will fill your kitchen again.

FAQs

Can I substitute the banana with something else?

Absolutely! While ripe banana adds moistness and sweetness, you can replace it with an equal amount of applesauce or even pumpkin puree. These swaps maintain moisture and add their unique flavors to the Greek Yogurt Cake.

Is it necessary to use both oat flour and almond flour?

Not at all. Combining oat and almond flours introduces a rich, nutty taste and excellent texture, but you can use one flour if preferred. Just keep in mind that using all-oat flour will yield a slightly different crumb.

Can I make this cake vegan?

With a few tweaks, yes! Swap the egg for a flax or chia egg, use plant-based yogurt, and choose a non-dairy milk. Maple syrup keeps the sweetness, and coconut oil can replace the butter if you decide to add any. Your vegan Greek Yogurt Cake will be just as delightful.

Why is Greek yogurt used instead of regular yogurt?

Greek yogurt is thicker and creamier, contributing to the cake’s moist texture and giving a subtle tang that enhances the overall flavor. Regular yogurt tends to have more moisture, which might affect the cake’s structure.

Can I skip the chocolate chips?

Definitely! The chocolate chips are optional and simply a tasty addition for chocolate lovers. Without them, the Greek Yogurt Cake is just as delicious and perfect for a simple, wholesome treat.

Final Thoughts

I genuinely hope you give this Greek Yogurt Cake a try soon. It’s one of those recipes that feels like a warm hug—simple to make, naturally sweetened, and irresistibly tender. Whether you’re baking for yourself, family, or friends, this cake promises to bring smiles and many compliments to your table.

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