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High Protein Greek Yogurt Cake – Low Sugar

High Protein Greek Yogurt Cake – Low Sugar Delight Awaits

A delightful High Protein Greek Yogurt Cake recipe with low sugar that satisfies sweet cravings guilt-free.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 medium Egg swap with a flaxseed egg for a vegan version
  • 1 cup Greek Yogurt full-fat is recommended for best results
  • 1 medium Ripe Banana replace with ½ cup applesauce to cut down on sugar
  • 1/3 cup Maple Syrup honey can be used as a substitute
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt balances the sweetness
  • 1 cup Milk of Choice opt for plant-based milk for a vegan option
Dry Ingredients
  • 1 cup Oat Flour mix with almond flour for a unique flavor
  • 1/2 cup Almond Flour can be substituted with more oat flour if preferred
  • 1 tablespoon Baking Powder must not be omitted
  • 1/2 cup Chocolate Chips optional for added sweetness; consider dark or sugar-free varieties

Equipment

  • Oven
  • Mixing Bowl
  • Spatula
  • Cake Mold
  • Parchment paper

Method
 

Baking Steps
  1. Preheat your oven to 180°C (360°F) and line a 20 cm (7.8 inches) cake mold with parchment paper.
  2. Mash your ripe banana until smooth, then mix in the Greek yogurt, egg (or flaxseed egg), maple syrup, vanilla extract, and salt. Stir until creamy.
  3. Gradually sift in the oat flour and almond flour along with the baking powder into the wet mixture, folding until just combined.
  4. Fold in any chocolate chips or optional mix-ins.
  5. Pour the cake batter into the prepared mold and bake for about 30 minutes or until a toothpick comes out clean.
  6. Let it cool for a few minutes in the mold, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 22gProtein: 6gFat: 5gSaturated Fat: 1gCholesterol: 20mgSodium: 125mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 10mgIron: 5mg

Notes

Store the cake in an airtight container for up to 4 days or freeze for longer storage.

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