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Sugar-Free Yogurt Cake

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This sugar-free yogurt cake is light, fluffy, and sweetened with monkfruit sweetener, making it perfect for those following a sugar-free or low-carb diet. The Greek yogurt provides a creamy texture with a slight tang, balancing the sweetness of the sweetener, and resulting in a moist and soft cake.

Ingredients

4 eggs

1 and a half cups (350 grams/12.5 oz) of non-fat Greek yogurt

5/8 cup of monkfruit sweetener (70 grams/2.5 oz)

1/3 cup of corn starch (40 grams/1.4 oz)

1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper for easy removal.
  2. In a large bowl, whisk together the eggs, Greek yogurt, monkfruit sweetener, and vanilla extract until smooth and well combined.
  3. In a separate bowl, sift the cornstarch to remove any lumps.
  4. Gradually add the cornstarch to the wet ingredients, stirring gently until fully incorporated.
  5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
  6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Reheat individual slices by microwaving for 10-15 seconds or warming them in the oven for a few minutes.

If you prefer a richer flavor, you can use full-fat Greek yogurt, but this will make the cake slightly denser.

The cake is gluten-free due to the use of cornstarch, but ensure that the cornstarch is labeled gluten-free if you have gluten sensitivities.

For an egg-free version, you can use a flax egg or another egg replacer.

You can add fresh berries or lemon zest to the batter for an extra flavor boost.

This cake can be frozen. Wrap slices in plastic wrap and store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.

If you prefer, you can substitute the cornstarch with arrowroot powder or potato starch.

Nutrition

Find it online: https://familydinnercooking.com/sugar-free-yogurt-cake/