Sugar Free Yogurt Cake Recipe

The Sugar Free Yogurt Cake is truly a marvel of baking — pillowy soft, delicate, and melt-in-your-mouth tender, all without a single grain of sugar. This recipe has become my go-to for gatherings and weekday treats alike, thanks to its subtle natural sweetness, a lovely tang from Greek yogurt, and the creaminess that keeps everyone coming back for seconds. The real beauty is that you don’t have to be an experienced baker to whip it up: a handful of wholesome, everyday ingredients and a few gentle techniques add up to a cake that feels both wholesome and indulgent. Whether you’re watching your sugar intake or just crave a lighter dessert, get ready to fall in love with this Sugar Free Yogurt Cake.

Ingredients You’ll Need

You might be surprised how such a dreamy Sugar Free Yogurt Cake relies on just a handful of clean, simple pantry staples. Every ingredient plays a critical role, creating a dessert with creamy texture and delicate sweetness, all while keeping things refreshingly light.

• Large eggs (separated): Separating yolks and whites is key for that magical airy lift; don’t let even a speck of yolk into your whites!
• Non fat Greek yogurt: The heart of the cake, yogurt lends richness, tang, and moisture, replacing oil or butter for a healthy twist.
• Monkfruit sweetener: A plant-based, calorie-free sweetener that brings all the sweetness, none of the sugar or aftertaste.
• Cornstarch: Provides gentle structure, making the cake light and fluffy rather than dense.
• Vanilla extract (optional): Adds that cozy, sweet aroma and rounds out the flavors beautifully.

How to Make Sugar Free Yogurt Cake

Step 1: Separate and Prepare the Eggs

Start by carefully separating the egg yolks from the whites. It’s vital that not a drop of yolk sneaks into the egg whites, as even a trace of fat can prevent them from whipping up into those billowy stiff peaks we’re after. You can use the eggshells to help you, or a handy egg separator if you’ve got one.

Step 2: Beat the Egg Whites

Pour your egg whites into a clean bowl (ideally glass or stainless steel) and whip them with an electric mixer. Crank it up to medium-high speed and watch as the whites transform into glossy, voluminous peaks. They’re ready when you can tip the bowl and nothing budges. Move the beaten whites to another bowl if you need the mixer for the next step.

Step 3: Cream the Yolks with Sweetener and Vanilla

In your mixing bowl, add the egg yolks, monkfruit sweetener, and vanilla extract if you’re using it. Beat until the mixture turns pale and fluffy. This step is where that unmistakable lightness and subtle sweetness in Sugar Free Yogurt Cake really gets started.

Step 4: Blend in the Yogurt

Time to add the Greek yogurt! Pour it straight into your sweet, creamy yolk mixture and gently mix until silky smooth. You should see a lush, custard-like texture forming — that’s exactly what we’re going for.

Step 5: Add the Cornstarch

Sift the cornstarch directly into your bowl (don’t skip sifting, it keeps clumps away) and stir it in until just combined. The cornstarch provides the perfect structure, ensuring your Sugar Free Yogurt Cake is sturdy yet cloud-like.

Step 6: Fold in the Egg Whites

Here comes the gentle part: fold the fluffy egg whites into your yogurt batter, a little at a time. I like to start with a big scoop to lighten the batter, then fold in the rest carefully so you don’t lose any volume. Use a spatula and a light hand — this is the secret to dreamy softness.

Step 7: Prepare the Baking Dish

Line a 7×11-inch baking dish with parchment paper so your gorgeous cake won’t stick. Pour in the batter, spreading it evenly. You should already be able to see its perfectly airy texture.

Step 8: Create a Gentle Water Bath

Place your filled baking dish on a larger baking sheet, then pour boiling water onto the baking sheet until it comes about 1/4 to 1/3 of the way up the sides of your baking dish. This water bath helps regulate the temperature so your Sugar Free Yogurt Cake bakes up uniformly and stays moist.

Step 9: Bake with Care

Slide the whole setup into your preheated oven and bake at 330°F (160°C) for 45 minutes. Then, increase the oven temperature to 350°F (180°C) for an additional 15 minutes. The gradual temperature rise makes the cake set gently, preventing cracks and giving it that lovely golden top.

Step 10: Cool and Set

When your cake is done, turn off the oven, crack the door open, and let it cool inside for 1 to 2 hours. This lets the delicate sponge set completely, making slicing a breeze and keeping the cake feather-light.

How to Serve Sugar Free Yogurt Cake

Garnishes

To elevate your Sugar Free Yogurt Cake even further, try garnishing each slice with fresh berries, a dusting of powdered monkfruit sweetener, or a sprig of mint. Citrus zest, like lemon or orange, gives a bright, aromatic finish that pairs perfectly with the cake’s creamy tang.

Side Dishes

Keep it light by serving with a bowl of fresh fruit salad, or lean into decadence with a dollop of unsweetened whipped cream or a spoonful of raspberry coulis. I love adding a handful of lightly toasted nuts on the side for delightful crunch.

Creative Ways to Present

Cut the cake into cubes for elegant parfaits layered with berries and extra Greek yogurt, or turn a whole cake into a showstopping dessert platter with colorful edible flowers and seasonal fruit. For brunch, try serving small wedges alongside a variety of low-sugar jams and honey for guests to drizzle as they wish.

Make Ahead and Storage

Storing Leftovers

After baking, let the Sugar Free Yogurt Cake come to room temperature, then wrap it tightly or store slices in an airtight container in the fridge. It will stay moist and lovely for up to four days, making it perfect for snacking or satisfying a sweet tooth throughout the week.

Freezing

This cake actually freezes quite well! Slice it first for easier thawing, then wrap each piece individually in cling wrap and pop them into a freezer bag. They keep for up to 2 months — simply thaw slices in the fridge overnight whenever you crave a light dessert or breakfast treat.

Reheating

While this cake is delightful chilled straight from the fridge, you can gently warm it in the microwave for about 10–15 seconds per slice. Be careful not to overheat or it might dry out. For a bit of luxury, try warming a slice and topping it with fresh berries!

FAQs

Can I use a different sweetener in Sugar Free Yogurt Cake?

Absolutely! If you don’t have monkfruit sweetener, you can substitute stevia, erythritol, or even allulose. Just be sure to check the sweetness level as some alternatives are more potent than others.

Is the cake gluten free?

Yes, Sugar Free Yogurt Cake is naturally gluten free because it uses cornstarch instead of flour. Just ensure your cornstarch is certified gluten free if you’re especially sensitive.

Do I have to use non fat Greek yogurt?

Non fat Greek yogurt keeps the cake lighter and lower in calories, but you can use low-fat or full fat Greek yogurt for extra richness. The texture will be a bit creamier but still just as delicious.

What size pan works best?

A 7×11-inch baking dish yields the ideal thickness for this cake. If you use a different size, baking times may vary: a smaller pan will give you a taller cake that may need extra time, while a larger pan will yield a thinner cake that bakes faster.

Why does the cake need a water bath?

The hot water bath gently insulates the cake, baking it slowly and evenly. This helps prevent the delicate egg structure from collapsing and keeps the finished Sugar Free Yogurt Cake incredibly moist and tender.

Final Thoughts

You truly don’t have to compromise on taste, texture, or occasion to fall head over heels for Sugar Free Yogurt Cake. It’s a celebration of simple ingredients and a testament to how sweet life can be — naturally! I hope you feel inspired and excited to try it for yourself. Let this become your new not-so-guilty pleasure!

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