Name: Greek Yogurt Cake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1 large egg; 180 grams (⅔ cup) Greek yogurt; 1 ripe banana (about 100 grams / 3.5 oz.) or ½ cup applesauce; 80 ml (⅓ cup) maple syrup (or honey); 150 grams (1 ½ cups) oat flour (or preferred flour); 50 grams (½ cup) almond flour (or more oat flour); 1 tsp vanilla extract; 2 tsp baking powder; ⅙ tsp salt; 60 ml (¼ cup) milk of choice; 50 grams (¼ cup) dark or extra dark chocolate chips

Jump to Recipe

If you are on the lookout for a delightful treat that combines wholesome goodness with irresistible flavor, this Greek Yogurt Cake is exactly what you need. Light, moist, and subtly sweet, it harnesses the creamy tang of Greek yogurt along with the natural sweetness of ripe bananas and a hint of maple syrup. Whether you want to enjoy it as a cozy breakfast, a fulfilling snack, or a lovely dessert, this cake strikes the perfect balance between health and indulgence. Plus, its tender crumb studded with chocolate chips makes every bite a little moment of joy you’ll want to share with friends and family.

Ingredients You’ll Need

The magic of this Greek Yogurt Cake lies in its beautifully simple ingredients, each chosen to enhance the flavor, texture, and overall appeal of the cake. From the creamy Greek yogurt to the nutty almond flour and naturally sweet banana, every component plays a vital role.

1 large egg: Provides structure and helps bind the ingredients together for that perfect cake texture.
180 grams (⅔ cup) Greek yogurt: Adds a creamy tang and moisture, making the cake wonderfully tender.
1 ripe banana (or ½ cup applesauce): Brings natural sweetness and moisture, replacing refined sugars and fats.
80 ml (⅓ cup) maple syrup (or honey): Delivers a gentle sweetness with a rich, caramel-like flavor.
150 grams (1½ cup) oat flour: Offers a wholesome, slightly nutty base that keeps the cake light.
50 grams (½ cup) almond flour: Adds a subtle crunch and enhances flavor depth; can be replaced with more oat flour if preferred.
1 tsp vanilla extract: Infuses warmth and aroma, elevating the taste complexity.
2 tsp baking powder: Ensures the cake rises beautifully for a soft, airy crumb.
⅙ tsp salt: Balances sweetness and enhances all the flavors.
60 ml (¼ cup) milk of choice: Helps achieve the perfect batter consistency and adds extra moisture.
50 grams (¼ cup) chocolate chips (dark or extra dark): Optional but highly recommended for little pockets of indulgence that melt in your mouth.

How to Make Greek Yogurt Cake

Step 1: Preparing Your Pan and Oven

Start by preheating your oven to 180ºC (360°F). Line a 20 cm (7.8-inch) cake mold with parchment paper. This step prevents sticking and ensures your cake comes out in one flawless piece, ready to impress.

Step 2: Combine the Wet Ingredients

In a large bowl, mash your ripe banana until smooth. Add in the Greek yogurt, egg, maple syrup, vanilla extract, and a small pinch of salt. Mixing these wet ingredients first helps you create a smooth, cohesive base, blending the sweet and tangy flavors seamlessly.

Step 3: Make the Yogurt Cake Batter

Next, gradually add your oat flour, almond flour, and baking powder into the wet mixture. Pour in the milk bit by bit while stirring to keep the batter smooth and lump-free. This step is key to achieving the perfect balance of moistness and structure that makes this Greek Yogurt Cake so special.

Step 4: Add the Chocolate Chips

If you’re feeling a bit indulgent, now is the time to fold in those chocolate chips. The slight bitterness of dark chocolate pairs beautifully with the cake’s natural sweetness for a delightful contrast in every bite.

Step 5: Bake the Cake

Pour your luscious batter into the prepared pan and place it in the oven. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. As it bakes, your kitchen will fill with the most inviting aromas, signaling a fantastic treat is near.

How to Serve Greek Yogurt Cake

Garnishes

To elevate your Greek Yogurt Cake, consider garnishing it with a dusting of powdered sugar or a drizzle of honey. Fresh berries or a dollop of whipped cream can add vibrant color and a refreshing twist. These simple touches transform an everyday cake into a charming centerpiece.

Side Dishes

This cake pairs wonderfully with a warm cup of tea or coffee, but for an extra special experience, serve alongside a small bowl of Greek yogurt topped with honey and nuts. The combination is heavenly, echoing the flavors in the cake and adding a creamy, crunchy element to each bite.

Creative Ways to Present

For a unique presentation, slice the Greek Yogurt Cake into small squares and serve it on a platter with an assortment of fresh fruit, nuts, and a few extra chocolate chips scattered on top. This is perfect for brunches or casual get-togethers where you want to impress without effort.

Make Ahead and Storage

Storing Leftovers

Greek Yogurt Cake keeps nicely when stored in an airtight container at room temperature for up to two days. For longer storage, place it in the fridge where it will remain fresh for about four days. The cake tends to keep its moisture and flavor wonderfully well.

Freezing

If you want to prepare in advance, this cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to avoid freezer burn. When stored properly, it can last for up to three months, making it a perfect make-ahead option for busy days or unexpected guests.

Reheating

To enjoy your leftover Greek Yogurt Cake warm, simply microwave a slice for 15 to 20 seconds or warm it briefly in an oven at low heat. This quick reheat revives its moist texture and melts the chocolate chips just enough to feel freshly baked once again.

FAQs

Can I substitute the banana with applesauce?

Absolutely! Using about ½ cup of applesauce in place of the banana works perfectly to provide moisture and natural sweetness in your Greek Yogurt Cake.

Is it possible to make this cake dairy-free?

Yes, just swap the Greek yogurt for a plant-based yogurt that mimics its thickness and tang, and use a non-dairy milk such as almond or oat milk. The texture will still be delightful.

What type of flour can I use if I don’t have oat or almond flour?

You can replace both with your favorite all-purpose flour, though the texture and flavor will be a bit different. Whole wheat flour could also add nuttiness and fiber.

Can I make this cake without chocolate chips?

Of course! The chocolate chips are optional but highly recommended. If you prefer, try adding nuts or dried fruit for a different flavor burst.

How long does this Greek Yogurt Cake last?

Stored properly, this cake lasts up to four days in the refrigerator and about two days at room temperature. Freezing extends its life to around three months.

Final Thoughts

If you’ve been searching for a dessert that feels both nourishing and indulgent, you absolutely must try making this Greek Yogurt Cake. It’s a perfect example of how simple ingredients can come together to create something truly special—comforting, flavorful, and satisfying every time. I hope you enjoy baking and sharing this cake as much as I do!

Greek Yogurt Cake Recipe

★★★★★

5 from 30 reviews

Author: Charlotte
Total Time: 40 minutes
Yield: 8 servings 1x
Diet: Low Fat

Print Recipe

Description

This Greek Yogurt Cake is a moist and flavorful treat made with wholesome ingredients like Greek yogurt, ripe banana, and oat flour. Naturally sweetened with maple syrup and studded with rich dark chocolate chips, this cake offers a healthy twist on traditional desserts. Perfect for breakfast, snack time, or a guilt-free dessert, it combines protein, fiber, and a subtle sweetness with minimal added fats.

Instructions

Preheat the Oven and Prepare the Mold: Preheat your oven to 180ºC (360°F). Line a 20 cm (7.8 inches) cake mold with parchment paper to prevent sticking and ensure easy removal of the cake.
Combine Wet Ingredients: In a large mixing bowl, mash the ripe banana until smooth. Add Greek yogurt, egg, maple syrup, vanilla extract, and a pinch of salt. Stir thoroughly until you achieve a smooth, homogenous mixture.
Make the Cake Batter: Gradually add the oat flour, almond flour, and baking powder into the wet mixture. Stir continuously while slowly pouring in the milk to create a smooth batter without lumps.
Incorporate Chocolate Chips: Fold in the chocolate chips evenly throughout the batter if you desire a rich chocolatey flavor and texture in your cake.
Bake the Cake: Pour the batter into the prepared cake mold. Place it in the preheated oven and bake for about 30 minutes. The cake is done when a toothpick inserted into the center comes out clean, indicating the right level of doneness.

Notes

You can substitute the ripe banana with ½ cup of applesauce to adjust flavor and sweetness.
For a gluten-free version, ensure your oat flour is certified gluten-free and use almond flour as indicated.
Maple syrup or honey can be used interchangeably depending on your preference and dietary needs.
Dark or extra dark chocolate chips enhance the flavor while keeping sugar levels moderate.
Milk of choice can be dairy or plant-based, such as almond, soy, or oat milk, to suit dietary preferences.
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Cake, Snack, Dessert
Method: Baking
Cuisine: Greek, Healthy