Moist Greek Yogurt Cake
This Greek yogurt cake is a delightful treat that combines a moist texture with a hint of lemon and vanilla. Perfect for any occasion, it’s easy to make and sure to impress your family and friends.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Greek
Ingredients
Scale
- 1 large egg
- 180 grams Greek yogurt
- 1 ripe banana (or ½ cup applesauce)
- 80 ml maple syrup (or honey)
- 60 ml milk of choice
- 150 grams oat flour (or preferred flour)
- 50 grams almond flour (or more oat flour)
- 1 tsp vanilla extract
- 2 tsp baking powder
- ⅙ tsp salt
- 50 grams chocolate chips (dark or extra dark)
Instructions
- Preheat your oven to 180ºC (360°F).
- Prepare a 20 cm (7.8 inch) cake pan by lining it with parchment paper to prevent sticking.
- In a large bowl, mash the banana with a fork until smooth (about 2 minutes).
- Add the Greek yogurt, egg, maple syrup, and vanilla extract to the mashed banana. Mix well until smooth (about 3 minutes).
- Add the oat flour, almond flour, and baking powder to the bowl. Mix well while slowly adding the milk (about 2 minutes), being careful not to overmix to keep the cake fluffy.
- If desired, fold in the chocolate chips gently into the batter (about 1 minute).
- Pour the batter into the prepared cake pan and smooth the surface (about 1 minute).
- Bake the cake in the preheated oven for about 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before removing it and allowing it to cool completely on a wire rack (about 30 minutes).
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg