Greek Yogurt Cake is a light, tender, and naturally sweetened treat that’s perfect for any time of day. Made with wholesome ingredients like oat flour, almond flour, ripe banana, and Greek yogurt, this cake offers a balanced alternative to traditional baked goods without compromising on flavor. Whether enjoyed as a breakfast slice, afternoon snack, or healthy dessert, this simple recipe is both nourishing and satisfying.

Why You’ll Love This Recipe

This Greek Yogurt Cake stands out for its moist texture and subtle sweetness. It’s naturally sweetened with banana and maple syrup, making it a healthier option for those seeking to reduce refined sugar. The combination of oat and almond flours creates a soft crumb that’s both gluten-friendly and high in fiber. Additionally, this recipe is highly customizable—chocolate chips can be added for extra indulgence, or applesauce can replace banana depending on your taste. It’s quick to prepare, uses minimal equipment, and is perfect for meal prepping.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 large egg

• 180 grams (⅔ cup) Greek yogurt

• 1 ripe banana (about 100 grams or 3.5 oz.) or ½ cup applesauce

• 80 ml (⅓ cup) maple syrup or honey

• 150 grams (1½ cups) oat flour (or preferred flour)

• 50 grams (½ cup) almond flour (or substitute with more oat flour)

• 1 teaspoon vanilla extract

• 2 teaspoons baking powder

• ⅙ teaspoon salt

• 60 ml (¼ cup) milk of choice

• 50 grams (¼ cup) chocolate chips (optional)

Directions

1. Preheat the Oven: Set your oven to 180ºC (360°F) and line a 20 cm (7.8 inch) cake mold with parchment paper.

2. Prepare the Wet Mixture: In a large mixing bowl, mash the banana thoroughly. Add Greek yogurt, egg, maple syrup, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and well combined.

3. Add Dry Ingredients: Add oat flour, almond flour (or additional oat flour), and baking powder to the wet mixture. Gradually pour in the milk while stirring to form a smooth batter.

4. Optional Add-In: Fold in chocolate chips if using.

5. Bake the Cake: Pour the batter into the prepared cake mold and spread it evenly. Bake for approximately 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

6. Cool and Serve: Allow the cake to cool before slicing. Serve plain or with a light dusting of powdered sugar or fresh fruit, if desired.

Servings and timing

Servings: 8 slices
Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

• Fruit swap: Replace banana with unsweetened applesauce for a slightly different flavor.

• Add-ins: Mix in chopped nuts, dried fruits, or shredded coconut for extra texture.

• Flour options: Substitute oat flour with whole wheat or all-purpose flour if preferred.

• Vegan version: Use a flax egg and plant-based yogurt and milk alternatives.

• Sugar-free option: Omit maple syrup and add a mashed Medjool date or sugar substitute.

Storage/Reheating

Store the Greek Yogurt Cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap individual slices and store them in a freezer-safe container for up to 2 months. Reheat gently in the microwave for 10–15 seconds or enjoy cold.

FAQs

Can I use applesauce instead of banana?

Yes, ½ cup of unsweetened applesauce works well as a substitute for banana in this recipe.

Is this cake gluten-free?

If you use certified gluten-free oat flour, the recipe is gluten-free. Always check labels to ensure compliance.

Can I use all oat flour instead of almond flour?

Yes, you can substitute the almond flour with an equal amount of oat flour.

What kind of Greek yogurt should I use?

Plain, full-fat or low-fat Greek yogurt both work well. Avoid flavored or sweetened varieties.

Can I add protein powder to the cake?

Yes, but reduce the flour slightly to maintain the correct texture. Start with 1–2 tablespoons of protein powder.

Is this recipe suitable for children?

Yes, it’s made with wholesome ingredients and natural sweeteners, making it child-friendly.

Can I make this in a muffin tin?

Yes, divide the batter evenly among muffin cups and bake for 18–20 minutes or until a toothpick comes out clean.

How do I know when the cake is done?

The cake is ready when it is golden on top and a toothpick inserted into the center comes out clean.

Can I double the recipe?

Yes, double the ingredients and use a larger baking pan. Adjust baking time accordingly.

Can I use honey instead of maple syrup?

Yes, honey can be used in equal measure for a slightly different flavor profile.

Conclusion

This Greek Yogurt Cake is a delicious and healthy alternative to traditional desserts, combining simple ingredients with natural sweetness and a light, moist texture. Easy to prepare and perfect for any occasion, it’s a go-to recipe for those who want a treat that feels indulgent yet nourishing. Whether you enjoy it for breakfast, a midday snack, or a wholesome dessert, this cake is sure to satisfy.