Greek Yogurt Cake

Greek Yogurt Cake

Light and protein‑rich, this cake is a delicious way to enjoy Greek yogurt while keeping the calorie content moderate.

Ingredients

• 2 cups plain Greek yogurt (non‑fat or low‑fat)
• 1 cup whole‑wheat flour (or oat flour)
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract (or lemon zest)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• Pinch of sea salt
• Optional: 1/4 cup chopped nuts or fresh berries for topping

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9‑inch bundt or loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and honey/maple syrup.
3. In a separate bowl, beat the eggs, then fold in the Greek yogurt and vanilla extract.
4. Gradually stir the dry mixture into the wet mixture until just combined. Do not over‑mix.
5. Pour batter into prepared pan and smooth the top.
6. Bake 25–27 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then