This super creamy yogurt cake without flour is a deliciously light and moist dessert that is perfect for those who are looking for a healthier alternative to traditional cakes. Made with Greek yogurt, eggs, and a natural sweetener like Xylitol, this cake is low in carbs and flour-free, making it a great option for people on a gluten-free or low-sugar diet. The addition of lemon zest and vanilla bean provides a refreshing and aromatic flavor that will leave you wanting more.
This recipe is incredibly easy to prepare and doesn’t require any fancy equipment. All you need is a mixing bowl, a whisk, and a springform pan. The cake is fluffy and light, with a creamy texture that melts in your mouth. Whether you’re hosting a gathering or simply enjoying a treat at home, this yogurt cake will be a hit with everyone.
Ingredients:
- Zest of one large organic lemon
- Seeds from one vanilla bean
- 1 teaspoon of cream of tartar (or a small amount of baking powder if you prefer)
- 5 eggs
- 120g of Xylitol or another sugar substitute (you can also use regular sugar if preferred)
- 450g of Greek yogurt
- 100g of pudding powder (vanilla flavor)
Preparation:
1. Preheat the Oven: Begin by preheating your oven to 180°C (350°F) with both the top and bottom heating elements. This ensures that the heat is evenly distributed during baking, which helps the cake rise uniformly.
2. Prepare the Springform Pan: Grease a 24 cm springform pan with a little butter or oil to prevent the cake from sticking. You can also line the bottom with parchment paper for added convenience. This step ensures the cake will come out easily once it’s baked.
3. Separate the Eggs: Crack the 5 eggs and carefully separate the egg whites from the yolks. Put the egg whites in one mixing bowl and the yolks in another. Be sure not to get any yolk in the egg whites, as this could affect the consistency when whipping them.
4. Whisk the Egg Whites: Using a hand mixer or stand mixer, beat the egg whites until they form stiff peaks. The egg whites should be fluffy and firm when you lift the whisk. This is what will give your cake its light, airy texture.
5. Whisk the Egg Yolks and Sweetener: In the bowl with the egg yolks, add the Xylitol (or your chosen sugar substitute). Use the mixer to beat the mixture until it becomes smooth and light in color. The sweetener will dissolve into the egg yolks, creating a creamy consistency.
6. Add Yogurt, Vanilla, and Lemon Zest: To the egg yolk mixture, add the Greek yogurt, the seeds scraped from the vanilla bean, and the zest of the lemon. These ingredients will infuse the cake with a refreshing, fragrant aroma. The Greek yogurt also adds to the creaminess and moistness of the cake.
7. Mix in the Dry Ingredients: In a separate bowl, combine the cream of tartar (or baking powder) with the pudding powder. Sift these ingredients together to ensure there are no lumps. Then, gently fold the dry mixture into the wet ingredients. It’s important to mix slowly and gently at this stage to avoid deflating the egg whites.
8. Fold in the Egg Whites: Gently fold the whipped egg whites into the batter. Use a spatula and work in small batches to ensure the egg whites are incorporated without losing too much air. The goal is to maintain the light and fluffy texture of the whipped egg whites in the batter.
9. Bake the Cake: Once the batter is fully combined, pour it into the prepared springform pan. Smooth the top with a spatula for an even surface. Place the pan in the preheated oven and bake for about 30 minutes. Make sure to check the cake with a toothpick or cake tester to ensure it is fully baked. The cake is done when the tester comes out clean, and the top is golden brown.
10. Cool and Serve: After baking, let the cake cool in the pan for about 10 minutes before removing it. Once it has cooled completely, you can dust the top with a little powdered sugar for an extra touch of sweetness. If desired, you can also serve the cake with fresh berries or whipped cream for added flavor and decoration.
Why This Cake Is So Special: This yogurt cake stands out for its creamy texture and delicate flavor. The Greek yogurt provides a rich and smooth consistency that makes the cake moist and tender without the need for flour. The lemon zest adds a refreshing citrusy note, while the vanilla bean gives it a warm and aromatic touch. By using Xylitol or another sugar substitute, this cake can be made much lower in sugar than traditional cakes, making it a great option for those watching their sugar intake. Additionally, it’s a gluten-free alternative for anyone who needs to avoid wheat or flour.
Tips and Variations:
- If you prefer a sweeter cake, feel free to increase the amount of sweetener or use regular sugar.
- For a different flavor twist, try adding a teaspoon of almond extract or orange zest instead of lemon.
- You can serve this cake with a dollop of whipped cream or a scoop of ice cream for a richer dessert.
- To make the cake even lighter, you can fold in a handful of fresh berries like raspberries or blueberries into the batter before baking.
Perfect for Any Occasion: This cake is versatile and can be enjoyed on a variety of occasions. Whether you’re looking for a light dessert to serve after dinner or need a treat to bring to a party, this yogurt cake is sure to impress. Its simple ingredients and easy preparation make it a go-to recipe for any baker, from beginners to experienced chefs.
So, the next time you’re craving something sweet but don’t want to load up on sugar and flour, give this super creamy yogurt cake a try. It’s guaranteed to be a hit with anyone who tries it, and you’ll feel great about serving a dessert that’s both delicious and a little healthier than most traditional cakes.
