Go Back

Greek Yogurt Cake

A moist, wholesome cake made with Greek yogurt, oat flour, banana, and maple syrup. No butter or oil needed, ready in 40 minutes, and naturally sweetened for a lighter everyday dessert.
Print Recipe Save to My Pins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large egg
  • 2/3 cup Greek yogurt 180g, full-fat recommended
  • 1 ripe banana about 3.5 oz, mashed (or 1/2 cup unsweetened applesauce)
  • 1/3 cup maple syrup or honey 80ml
  • 1 1/2 cups oat flour 150g
  • 1/2 cup almond flour 50g
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/6 tsp salt
  • 1/4 cup milk of choice 60ml
  • 1/4 cup dark chocolate chips 50g, optional

Equipment

  • 7.8-inch round cake pan
  • Parchment paper
  • Large mixing bowl
  • Wire cooling rack
  • Toothpick

Method
 

  1. Preheat your oven to 360 degrees F. Line a 7.8-inch round cake pan with parchment paper, letting the edges hang over slightly for easy lifting later.
  2. In a large bowl, mash the banana until nearly smooth. Add the Greek yogurt, egg, maple syrup, vanilla extract, and salt. Stir well until the mixture is fully combined and creamy with no streaks.
  3. Add the oat flour, almond flour, and baking powder directly into the wet mixture. Gradually pour in the milk while stirring to avoid lumps. Mix until a smooth, slightly thick batter forms. Do not overmix once the flour is incorporated or the cake can turn dense.
  4. Fold in the dark chocolate chips if using. Pour the batter into the prepared pan and spread evenly.
  5. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with foil during the last 5 minutes.
  6. Let the cake cool on a wire rack for at least 15 minutes before slicing. It firms up beautifully as it cools.

Notes

Store at room temperature for up to 2 days or refrigerate for up to 5 days in an airtight container. Freeze individual slices for up to 2 months. Swap banana for 1/2 cup unsweetened applesauce if preferred. Oat flour can be substituted with all-purpose flour at a 1:1 ratio.