Print

Greek Yogurt Cake Recipe

Greek Yogurt Cake Recipe
Print Recipe

★★★★★

5.2 from 23 reviews

This Greek Yogurt Cake is a moist and healthy treat featuring wholesome ingredients like Greek yogurt, ripe banana, and oat flour. Sweetened naturally with maple syrup and studded with dark chocolate chips, it’s perfect for a guilt-free dessert or breakfast option. The cake is easy to prepare, gluten-free if oat flour is used, and delivers a delightful balance of sweetness and texture.

Ingredients

Scale

Wet Ingredients

  • 1 large egg
  • 180 grams (⅔ cup) Greek yogurt
  • 1 ripe banana (about 100 grams or 3.5 oz., or ½ cup applesauce)
  • 80 ml (⅓ cup) maple syrup (or honey)
  • 1 tsp vanilla extract
  • 60 ml (¼ cup) milk of choice
  • ⅙ tsp salt

Dry Ingredients

  • 150 grams (1 ½ cups) oat flour (or preferred flour)
  • 50 grams (½ cup) almond flour (or more oat flour)
  • 2 tsp baking powder

Add-ins

  • 50 grams (¼ cup) chocolate chips (dark or extra dark)

Instructions

  1. Preheat Oven and Prepare Mold: Preheat your oven to 180ºC (360°F) and line a 20 cm (7.8-inch) cake mold with parchment paper to prevent sticking.
  2. Combine Wet Ingredients: In a large bowl, mash the ripe banana until smooth. Add Greek yogurt, egg, maple syrup, vanilla extract, and a pinch of salt. Stir thoroughly until the mixture is smooth and homogenous.
  3. Make Yogurt Cake Batter: Gradually add the oat flour, almond flour (or additional oat flour if preferred), and baking powder into the wet ingredients. Stir gently, pouring in the milk of your choice bit by bit until the batter is well combined and smooth.
  4. Add Chocolate Chips: Fold the dark or extra dark chocolate chips into the batter to evenly distribute the chocolate throughout the cake.
  5. Bake the Cake: Pour the batter into the prepared cake mold, spreading it evenly. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
  6. Cool and Serve: Remove the cake from the oven and let it cool in the mold for 10-15 minutes before transferring to a wire rack to cool completely. Slice and enjoy as a healthy dessert or snack.

Notes

  • For a vegan option, substitute the egg with a flaxseed or chia egg and use plant-based yogurt and milk.
  • Maple syrup can be replaced with honey if desired, but it will no longer be vegan.
  • This cake is naturally gluten-free if using oat flour certified gluten-free.
  • To enhance flavor, try adding a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Freeze slices individually wrapped for up to one month for longer storage.

Nutrition

Keywords: Greek yogurt cake, healthy cake, gluten free cake, banana cake, oat flour cake, chocolate chip cake, easy dessert

Find it online: https://www.sanacooks.com/greek-yogurt-cake-recipe/