Greek yogurt cake is one of those recipes that earns a permanent spot in your kitchen rotation. It comes together in under 40 minutes, uses simple pantry ingredients, and delivers a moist, tender crumb that feels anything but basic. I make this one often when I want something sweet that does not weigh me down.
I still remember the first time I swapped butter and oil for Greek yogurt in a cake. I was honestly skeptical. But the moment I pulled it out of the oven and cut that first slice, I was converted. This Greek yogurt cake has the most satisfying texture, slightly dense but never dry, with a naturally sweet flavor that pairs beautifully with a ripe banana and a touch of maple syrup. It is the kind of cake that tastes like it took effort, when really it took almost none at all.
Table of Contents
Ingredients for Greek Yogurt Cake
I always keep these ingredients on hand because this cake comes together so effortlessly with nothing fancy required. Here is everything you need:
- 1 large egg
- 2/3 cup Greek yogurt (180g) — I recommend full-fat for the best moisture and texture
- 1 ripe banana, about 3.5 oz, mashed (or 1/2 cup unsweetened applesauce)
- 1/3 cup maple syrup or honey (80ml) — my preference is maple syrup for a warmer, more caramel-like sweetness
- 1 1/2 cups oat flour (150g) — in my experience, certified gluten-free oat flour works perfectly if needed
- 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) — I usually fold these in for an extra layer of richness
If you enjoy Greek yogurt in baked goods and snacks, these High Protein Frozen Peanut Butter Greek Yogurt Bites are another great way to put that container to good use.
Step-by-Step Instructions
In my experience, having all your ingredients measured and at room temperature before you start makes this Greek yogurt cake come together even more smoothly.
Step 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.
Step 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.
Step 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 in or the cake can turn dense.
Step 4: Fold in the dark chocolate chips if using, then pour the batter into your prepared pan and spread it evenly.
Step 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.
Step 6: Let the cake cool on a wire rack for at least 15 minutes before slicing. It firms up beautifully as it cools.
What to Serve with Greek Yogurt Cake
This cake pairs well with light, fresh additions that complement its naturally sweet and slightly tangy flavor.
Fresh Berries: A handful of strawberries, blueberries, or raspberries alongside each slice adds a bright, juicy contrast to the moist crumb and gives you a natural nutritional boost without any extra effort.
Greek Yogurt Drizzle: A spoonful of plain Greek yogurt sweetened with a little honey makes a simple, creamy topping that echoes the flavors already baked into the cake. You can also whip up this Greek Yogurt Ranch Dressing if you want a savory companion for a brunch spread alongside this cake.
Banana Slices: Thin slices of fresh banana fanned over the top make for a beautiful presentation and reinforce that warm, naturally sweet flavor in every bite.
Hot Coffee or Tea: This cake is wonderful alongside a morning cup of coffee or afternoon tea. The slight bitterness of coffee plays perfectly against the maple sweetness of each slice.
Protein Cheesecake Bites: If you are building a lighter dessert spread, pairing this cake with a few slices of this Protein Cheesecake gives your guests two wholesome, high-protein sweet options that complement each other beautifully.
Oatmeal Crepes: For a relaxed weekend brunch, serve this Greek yogurt cake alongside these Oatmeal Crepes for a satisfying, wholesome spread that feels special without any stress.
Nut Butter Drizzle: A light drizzle of almond or peanut butter adds healthy fat and a satisfying richness that makes each slice feel more indulgent. These No Bake Peanut Butter Energy Bites are another great snack to set out alongside the cake if you are feeding a crowd.
Storage and Serving Tips
Store leftover Greek yogurt cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. The texture actually improves slightly after a night in the fridge as the flavors settle together.
To serve from cold, let slices sit at room temperature for 10 to 15 minutes, or warm them gently in the microwave for about 20 seconds. I recommend keeping individual slices wrapped separately so they stay fresh longer and are easy to grab throughout the week.
This cake also freezes well. Wrap individual slices in plastic wrap, place them in a freezer-safe bag, and freeze for up to 2 months. Thaw overnight in the fridge or on the counter for about an hour before serving. Pro tip: label the bag with the date so nothing gets forgotten in the back of the freezer.
Conclusion
This Greek yogurt cake is proof that a wholesome, satisfying dessert does not have to be complicated or loaded with refined ingredients. It takes just 10 minutes to prep, uses ingredients you likely already have, and delivers results that feel genuinely special. Give it a try this week and enjoy every single slice.
Greek Yogurt Cake
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- Fold in the dark chocolate chips if using. Pour the batter into the prepared pan and spread evenly.
- 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.
- Let the cake cool on a wire rack for at least 15 minutes before slicing. It firms up beautifully as it cools.
