Here’s exactly what you’ll need to make this light and creamy cake:
- 2 cups (about 500 g) Greek yogurt
Use plain, unsweetened yogurt for best results. You can use full-fat, low-fat, or non-fat depending on your dietary preference. - 3 medium eggs
They help bind the cake and add richness. - ½ cup (about 60 g) cornstarch
This keeps the cake light and fluffy while giving it structure. - Sweetener to taste
Use erythritol for a sugar-free version, or honey/maple syrup for natural sweetness. Start with 2–4 tablespoons depending on your taste. - 3 drops natural vanilla extract
Optional but recommended for flavor.
Instructions
This recipe couldn’t be easier. You’ll only need one bowl and a blender or whisk:
- Preheat your oven to 350°F (175°C).
Lightly grease a small cake pan or line it with parchment paper. - Mix the ingredients:
In a large bowl, whisk together the Greek yogurt, eggs, sweetener, cornstarch, and vanilla extract. You can also use a blender or hand mixer for a smoother texture. - Pour into the pan:
Transfer the mixture into your prepared pan and smooth the top with a spatula. - Bake for 30–40 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Let it cool:
The cake will firm up more as it cools. Refrigerate for at least 1–2 hours (or overnight) for the best texture. - Serve chilled or at room temperature.
Top with fresh berries, a dusting of cinnamon, or a drizzle of honey if desired.
Nutritional Breakdown (Per Slice)
This cake is designed to be light and low in calories, perfect for an after-dinner treat. Here’s the approximate breakdown per serving (based on 8 servings and using non-fat Greek yogurt + erythritol):
- Calories: 90
- Protein: 9 g
- Fat: 2 g
- Carbs: 6 g
- Sugar: <1 g (depending on sweetener used)
That’s more protein than a typical snack bar, and a fraction of the calories of traditional desserts!
Why It’s Perfect for Weight Management
This cake isn’t just low in calories—it’s nutritionally smart:
- High Protein: Protein helps reduce appetite, boost metabolism, and maintain muscle mass during weight loss.
- Low Sugar: Using erythritol or other natural sweeteners avoids sugar crashes and insulin spikes.
- Satiating: The combination of yogurt and eggs gives you lasting satiety, so you’re less likely to snack later.
I’ve eaten this cake literally every night for the past few months, and not only have I not gained weight—I’ve actually felt leaner, more satisfied, and more in control of my cravings.
Variations to Try
One of the best things about this recipe is how customizable it is. Once you’ve got the base down, you can play with flavors and textures to keep things interesting:
1. Chocolate Version
Add 1–2 tablespoons of unsweetened cocoa powder to the batter and an extra tablespoon of sweetener. You’ll get a rich, chocolatey version that still clocks in under 100 calories per slice.
2. Lemon Zest Cake
Add the zest of one lemon and a tablespoon of lemon juice for a refreshing citrus twist.
3. Cinnamon Roll Style
Swirl in a mixture of cinnamon and sweetener before baking, and dust with cinnamon on top after cooling.
4. Berry Boost
Fold in a handful of blueberries, raspberries, or diced strawberries before baking. Berries add natural sweetness and a boost of antioxidants.
5. Pumpkin Spice (for fall vibes)
Add ¼ cup pumpkin purée and a pinch of pumpkin spice mix to the batter. It’s like eating a creamy slice of pumpkin pie—without the guilt.
Tips for Success
- Use thick Greek yogurt: Regular yogurt will make the batter too runny. If your yogurt is watery, strain it through cheesecloth or a coffee filter first.
- Let it cool fully: The texture improves dramatically after chilling. It becomes almost cheesecake-like!
- Adjust sweetener to your taste: Some like it barely sweet, others prefer more of a dessert flavor. Taste the batter before baking and adjust accordingly.
- Use a water bath (optional): For a more custard-like consistency, bake your cake in a water bath. Place your cake pan inside a larger dish filled with hot water and bake as normal.
Real Talk: Does It Actually Taste Like Cake?
Let’s be honest—this is not a butter-and-sugar-rich sponge cake. But it absolutely hits the spot when you want something soft, slightly sweet, and satisfying after dinner.
The texture is somewhere between a cheesecake and a custard. It’s smooth, creamy, and holds its shape beautifully. If you’re used to light, airy desserts like angel food cake or mousse, this will feel indulgent without weighing you down.
Final Thoughts
This easy Greek yogurt cake has completely changed my dessert game. I no longer feel like I have to “cheat” or skip dessert altogether. Knowing that I can enjoy a slice every night without compromising my health goals is a game changer.
If you’re looking for a healthy dessert that’s:
- Easy to make
- Low in calories
- High in protein
- Satisfying and versatile
…then give this recipe a try. You might find yourself making it every night too!
Quick Recap
🕒 Time:
Prep: 5 mins
Bake: 35 mins
Cool: 2 hours
🥄 Servings:
8 slices
🍰 Calories per serving:
~90 (depending on ingredients)
🌟 Bonus:
Gluten-free, low-carb, customizable
Let’s Bake Together!
Have you made this 90-calorie cake? I’d love to hear how it turned out! Share your versions, tweaks, or topping ideas—I’m always looking for new ways to enjoy this nightly treat. ❤️
