This Healthy Yogurt Cake is a light and airy dessert with just the right amount of sweetness, perfect for satisfying your sweet tooth without overindulging. Made with wholesome ingredients like Greek yogurt, eggs, olive oil, and a touch of maple syrup or honey, this cake is naturally moist, protein-rich, and free from refined sugar.
Whether you enjoy it for breakfast, afternoon tea, or as a guilt-free dessert, this yogurt cake delivers a beautifully tender crumb with a bright, slightly tangy flavor. It’s incredibly simple to make and customizable with citrus zest, fruit, or even nuts—making it a perfect base recipe you’ll come back to again and again.
Ingredients Overview
Every ingredient in this yogurt cake brings something important to the table—flavor, structure, or nutrition.
Greek Yogurt
The star of the cake. It adds moisture, a subtle tang, and a boost of protein. Full-fat or 2% Greek yogurt works best for richness and tenderness.
Eggs
Bind the cake together and help it rise. They also contribute to the fluffy texture and golden color.
Maple Syrup or Honey
Natural sweeteners that provide gentle sweetness and moisture. You can adjust the amount based on your taste preference.
Olive Oil (or Avocado Oil)
Keeps the cake tender and moist. Olive oil adds a subtle fruitiness that pairs well with the yogurt’s tang.
Whole Wheat or All-Purpose Flour
For a balance of nutrition and softness. Whole wheat flour adds fiber, while AP flour gives a lighter crumb. You can also use a blend of the two.
Baking Powder
Gives the cake lift and lightness.
Vanilla Extract + Lemon Zest
Adds aroma and brightness. The lemon zest especially complements the yogurt beautifully.
Optional Add-ins
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Fresh berries
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Chopped nuts
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Diced apples or pears
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Shredded coconut
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A dusting of cinnamon or nutmeg
Step-by-Step Instructions
This cake is perfect for beginner bakers and requires just one bowl and no mixer.
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease or line an 8-inch round or loaf pan with parchment paper.
2. Mix Wet Ingredients
In a large bowl, whisk together:
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1 cup plain Greek yogurt (full-fat or 2%)
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2 large eggs
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⅓ cup maple syrup or honey
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⅓ cup olive oil
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1 tsp vanilla extract
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Zest of 1 lemon (optional but recommended)
Whisk until smooth and creamy.
3. Add Dry Ingredients
To the bowl, add:
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1½ cups whole wheat or all-purpose flour
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2 tsp baking powder
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¼ tsp salt
Mix just until combined. Do not overmix.
Optional: Fold in ½ cup fresh or frozen berries, chopped fruit, or nuts.
4. Bake
Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes (round pan) or 45–50 minutes (loaf pan), or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips, Variations & Substitutions
Tips for Perfect Yogurt Cake
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Use full-fat Greek yogurt for the best texture and richness.
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Do not overmix the batter—mix until just combined to avoid a dense texture.
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Cool completely before slicing to help the crumb set.
Flavor Variations
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Blueberry Lemon Yogurt Cake: Add blueberries and extra lemon zest
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Almond Yogurt Cake: Add almond extract and top with slivered almonds
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Spiced Apple Yogurt Cake: Fold in grated apple and a pinch of cinnamon
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Coconut Yogurt Cake: Use coconut oil and top with shredded coconut
Substitutions
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Flour: Sub 1:1 with gluten-free flour blend
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Sweetener: Use date syrup or coconut sugar for different flavors
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Dairy-free: Use plant-based Greek-style yogurt and oat or almond milk
Serving Ideas & Occasions
This light and wholesome cake is perfect for everyday moments or special occasions.
When to Serve
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Healthy dessert after dinner
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Brunch centerpiece with fresh fruit and tea
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Kids’ snack with no refined sugar
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Meal prep breakfast—just slice and go
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Mother’s Day or baby shower cake
How to Serve
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With a dollop of Greek yogurt or coconut cream
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Drizzled with warm honey or a berry compote
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Dusted with powdered sugar or cinnamon
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Paired with black tea or coffee
Nutrition & Health Notes
This cake strikes a balance between indulgence and nutrition. It’s lower in sugar, high in protein, and rich in healthy fats and fiber—making it an excellent alternative to traditional cakes.
Estimated Nutrition (Per Slice, 10 slices):
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Calories: 180–210
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Protein: 5–7g
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Carbohydrates: 18–20g
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Fat: 8–10g
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Sugar: 7–9g
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Fiber: 2–3g
Health Highlights: Greek yogurt adds probiotics and protein, olive oil provides heart-healthy fats, and whole wheat flour offers slow-digesting carbs and fiber.
Frequently Asked Questions (FAQ)
1. Can I make this yogurt cake gluten-free?
Yes! Use a 1:1 gluten-free flour blend or a mix of almond flour and oat flour (adjusting moisture as needed). The texture will be slightly denser but still delicious.
2. Does this cake taste like yogurt?
Not strongly. The yogurt adds a subtle tang that complements the lemon and vanilla but doesn’t dominate the flavor.
3. Can I reduce the sweetener?
Yes. If you’re used to lower-sugar desserts, reduce maple syrup or honey to ¼ cup. You can also substitute with mashed banana for a fruit-sweetened version.
4. How should I store this cake?
Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. It also freezes well for up to 2 months—just wrap slices individually.
5. Can I add fruit to the batter?
Absolutely! Berries, grated apples, or diced peaches work great. Toss them lightly in flour before folding into the batter to prevent sinking.
6. Can I use regular yogurt instead of Greek?
Yes, but the batter may be thinner. Reduce the oil slightly or add 1–2 extra tablespoons of flour to compensate.
7. Is this cake suitable for babies or toddlers?
Yes—especially if you skip the sweetener or use mashed banana or date paste instead. It makes a great first cake for birthdays or baby-led weaning.