This Greek Yogurt Cake is soft, moist, and gently sweet with a light golden crust. It is made with vanilla Greek yogurt, eggs, and olive oil for a protein rich base that fits beautifully into low calorie, healthy sweet treats. With only 175 calories per slice, it satisfies dessert cravings while keeping ingredients clean and simple. This is one of those yogurt recipes that works for breakfast, snack, or dessert. Simple plan, reliable pleasure.
The key to this recipe is balance. The ratio of yogurt to flour keeps the crumb tender without becoming dense. Olive oil adds moisture, while erythritol sweetens without heaviness. The eggs provide structure. Everything works together in one smooth batter that bakes into a soft, golden cake with a slightly custard like center.
I tested similar low calorie cakes with applesauce or mashed banana. They often baked up rubbery or flat. This one stays light and moist every single time.
If you tried other healthy Greek yogurt recipes and felt disappointed, this one changes that. It tastes like a real cake, yet it still fits into everyday eating.
Try it alongside my Protein Brownie Bites with Greek Yogurt if you want a chocolate twist next.
Ingredient Breakdown and Why They Matter
Greek yogurt makes up the bulk of this batter. I use full fat yogurt because it gives the softest crumb and a creamy mouthfeel. Low fat yogurt works too, but it sets slightly firmer. Vanilla Greek yogurt adds gentle sweetness and comfort. It also supports the structure beautifully.
Olive oil acts as the fat that keeps the cake moist and tender. It blends smoothly into the batter and gives a clean finish. A mild olive oil tastes best here so the vanilla and yogurt shine.
Erythritol sweetens the cake without heaviness. It bakes well and keeps calories low. Monk fruit or allulose blends can also work if that is your pantry choice.
For more creamy yogurt inspiration, I love my Chocolate Greek Yogurt Dessert too. It shares the same comfort factor with a deeper flavor profile.
The Yogurt Matters Most
Yogurt does more than add protein. It controls moisture, flavor, lift, and tenderness. Thick Greek yogurt creates a stable batter that rises gently without collapsing.
Runny yogurt changes the texture, so thickness matters. If you have regular yogurt, you can strain it with a paper towel or cheesecloth for about 15 to 20 minutes. It becomes thicker and ready to use.
I usually choose vanilla Greek yogurt because it adds depth before the cake even goes in the oven. Lemon zest adds brightness when I want a fresher taste. I use that same trick in my Greek Yogurt Lemon Bars too.
Step by Step Texture Guide
Once you whisk the wet ingredients, the mixture should look smooth, creamy, and silky. That tells you everything is blended correctly. When you fold in the dry ingredients, the batter should thicken slightly while staying pourable.
It should fall from the spoon in soft ribbons. That shows the flour has absorbed moisture without becoming tough. If the batter stands stiff, it means it was mixed too aggressively.
In the oven, the cake rises gently and forms a light golden top. A clean toothpick tells you it is ready. I begin checking around 38 minutes to keep it soft and moist.
If you love coconut and chocolate flavor together, the Fudgy Vegan Coconut Brownies on my site feel like a cozy companion dessert.
Make It Your Way
Fresh blueberries work beautifully in this cake. Mini chocolate chips add sweetness without heaviness. A little almond extract changes the personality of the cake completely. A swirl of berry jam across the top turns it into a breakfast style treat.
A thick plant based yogurt also works if you need a dairy free option. The texture stays close to the original when the yogurt is thick enough.
Sometimes I top slices with a spoonful of yogurt and fruit. Sometimes I leave it plain. Both versions make sense based on mood and moment.
How to Store and Reheat
This cake keeps well on the counter for 2 days in an airtight container. It stays soft and pleasant. After that, store it in the fridge for up to 5 days. It feels slightly firmer when chilled, but softens again after a short microwave warm up.
For freezing, wrap slices in parchment paper and place them in a freezer safe bag for up to 2 months. Thaw gently at room temperature or warm in the microwave. The texture comes back beautifully.
Tips From My Kitchen Tests
Grease the pan and line the base with parchment. This cake likes a smooth release. Whisk the wet ingredients well so the erythritol blends fully. Give the cake its 10 minute rest in the pan after baking. That quiet moment sets the structure before you move it.
You can also bake this in a loaf pan. Slices come out neat and tidy. Just extend the baking time and begin checking at 50 minutes.
Save This Recipe For Later
Save this Greek Yogurt Cake to your Pinterest boards so you can bake it again.
Share in the comments how it turns out for you, or if you tried a fun twist. I always love hearing from you and seeing this cake in your kitchen.
Yogurt Cake Recipe
This Greek Yogurt Cake is light, moist, and naturally sweet, with only 175 calories per slice. Made with vanilla Greek yogurt and pantry staples, it fits perfectly into a low calorie meal plan or balanced lifestyle. Packed with protein from healthy Greek yogurt, it satisfies dessert cravings without excess sugar or fat. A simple and guilt-free option when you’re after healthy sweet treats that still feel indulgent. One of the easiest yogurt recipes to bake and enjoy any time of day.
Ingredients
- 1½ cups (375g) Greek yogurt
- 3 medium eggs
- ¼ cup (60ml) olive oil
- 1 tsp vanilla extract
- ¾ cup (150g) erythritol
- 1¼ cups (150g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- Zest of 1 lemon (optional)
Instructions
- PREHEAT AND PREP: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides.
- MIX WET INGREDIENTS: In a large mixing bowl, whisk together the Greek yogurt, eggs, olive oil, vanilla extract, and erythritol until smooth and creamy. The mixture should look silky and well combined.
- COMBINE DRY INGREDIENTS: In a separate bowl, sift or whisk together the flour, baking powder, salt, and lemon zest (if using) to ensure everything is evenly distributed.
- FOLD BATTER TOGETHER: Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix gently just until no streaks of flour remain. Avoid overmixing for the best texture.
- TRANSFER TO PAN: Pour the batter into the prepared cake pan and smooth the top with a spatula for an even surface.
- BAKE: Bake for 40–45 minutes or until the top is golden and a toothpick inserted in the center comes out clean. The cake will rise slightly and form a light crust on top.
- COOL AND SERVE: Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. Slice and serve plain or with your choice of toppings.
Notes
Full-fat Greek yogurt gives the best texture, but low-fat can work in a pinch.
Erythritol may be substituted with another 1:1 sugar-free sweetener if preferred.
Lemon zest adds a subtle brightness but is optional.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 175Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gCholesterol 36mgSodium 200mgCarbohydrates 26gFiber 1gSugar 1gProtein 6g
