Greek Yogurt Cake

5 from 2 votes

Create a simple and versatile dessert using this Greek yogurt cake recipe. It’s moist and flavorful, while also being nutritionally balanced and low-effort to make.

Prep Time10

Cook Time35

Cool Time30

Total Time1 15

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: slices

Author: Megan Olson

Ingredients

2 cups Gluten Free Flour
1 cup Nonfat Greek yogurt
2 Eggs
⅓ cup Extra Virgin Olive Oil
½ cup Monkfruit or sugar of choice
2 teaspoons Baking Powder
½ tablespoon Cinnamon
¼ teaspoon Salt
4 Apples
1 Lemon

US Customary - Metric

Instructions

Preheat the oven to 350° F.
Peel, core and slice the apples into 1/2" slices. Place in a bowl, add 1/2 tsp of the cinnamon on top and squeeze the lemon juice over them. Set aside.
Place parchment paper in a round baking dish (mine was 9-inches) and spray the sides with cooking spray.
Mix the eggs, sugar, oil, yogurt and lemon zest together in a mixing bowl.
In a separate bowl, mix the flour, remaining cinnamon, baking powder and salt until combined.
Fold the dry ingredients into the wet until combined then fold in 10 apple slices to the batter. Transfer the batter to the prepared baking dish and smooth into an even layer. Arrange the apples on top in a circular pattern, layering them on top of each other.
Bake at 35-40 minutes or until a toothpick can be inserted clean from the center.
Remove from the oven and cool 20-30 minutes. Optionally add lemon jam on top for a fun glaze.

Notes

Use room temperature yogurt and eggs to ensure a smooth batter without any clumps.
Don’t overwork the batter or your cake will turn out dense. Mix the batter until it is just combined to keep the large air pockets in the cake.
Let the cake cool completely before slicing it so it doesn’t crumble apart when you serve it.
Store the yogurt cake in the refrigerator in an airtight container up to 5 days or in the freezer up to 30 days.

Nutrition