I love this recipe because it is simple, wholesome, and easy to prepare with everyday ingredients. It creates a moist cake without using oil, making it lighter while still tasting delicious.
I also enjoy how versatile this cake can be. I can add chocolate chips for extra sweetness or keep it plain for a simple breakfast or snack.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 large egg 180 grams Greek yogurt 1 ripe banana, or ½ cup applesauce 80 ml maple syrup, or honey 150 grams oat flour 50 grams almond flour, or more oat flour 1 teaspoon vanilla extract 2 teaspoons baking powder ⅙ teaspoon salt 60 ml milk of choice
Optional Ingredients
50 grams dark chocolate chips
Directions
I preheat the oven to 180ºC (360°F) and line a 20 cm cake pan with parchment paper.
In a large bowl, I mash the banana and mix it with the Greek yogurt, egg, maple syrup, vanilla extract, and salt until smooth.
I add the oat flour, almond flour, and baking powder into the wet ingredients while gradually pouring in the milk. I stir everything together until a smooth batter forms.
If I want extra sweetness, I fold in the chocolate chips.
I transfer the batter into the prepared cake pan and bake for about 30 minutes until a toothpick inserted into the center comes out clean.
I let the cake cool slightly before slicing and serving.
I sometimes replace the banana with applesauce for a milder flavor. Honey also works well instead of maple syrup.
For a richer dessert, I add dark chocolate chips or chopped nuts like walnuts or almonds.
Storage/Reheating
I store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, I warm a slice in the microwave for about 10 to 15 seconds.
FAQs
Can I use regular flour instead of oat flour?
Yes, I can use all-purpose flour or another preferred flour, but oat flour gives the cake a softer texture.
Can I make this cake dairy-free?
Yes, I can use dairy-free yogurt and plant-based milk alternatives.
Is this cake very sweet?
No, the cake is lightly sweetened, making it perfect for breakfast or snacks.
Can I freeze the cake?
Yes, I freeze individual slices in airtight containers for up to 2 months.
Why is my cake dense?
Overmixing the batter or using too much flour can make the cake denser.
Conclusion
This Greek Yogurt Cake is moist, light, and naturally satisfying. I love how easy it is to prepare while still tasting like a comforting homemade dessert. Whether enjoyed plain or with chocolate chips, it always makes a delicious healthier treat.
Greek Yogurt Cake that is moist, fluffy, and naturally sweetened for a healthier dessert option. This high protein cake is low calorie, oil-free, and easy to make.
Author:Ella
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:12 servings
Category:Dessert, Snack
Method:Baking
Cuisine:Healthy, Mediterranean-Inspired
Ingredients
1 large egg
180 g Greek yogurt
1 ripe banana (about 100 g) or ½ cup applesauce
80 ml maple syrup or honey
150 g oat flour or preferred flour
50 g almond flour or additional oat flour
1 tsp vanilla extract
2 tsp baking powder
⅙ tsp salt
60 ml milk of choice
Optional Ingredients: 50 g dark or extra dark chocolate chips
Instructions
Preheat oven to 180°C (360°F) and line a 20 cm cake pan with parchment paper.
In a large bowl, mash the banana. Add Greek yogurt, egg, maple syrup, vanilla extract, and salt. Mix until smooth.
Add oat flour, almond flour, and baking powder to the wet mixture. Stir while gradually pouring in the milk until fully combined.
Fold in the chocolate chips if using.
Pour the batter into the prepared cake pan.
Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool slightly before slicing and serving.
Notes
Applesauce can be used instead of banana for a milder flavor.
Use extra oat flour if you prefer a nut-free version.
Dark chocolate chips add extra richness without making the cake overly sweet.
Store leftovers in an airtight container for up to 3 days.
