High-Protein Raspberry Greek Yoghurt Cake

Written by on in Desserts, Snacks

Looking for a dessert that’s both delicious and nutritious? This High-Protein Raspberry Yoghurt Cake is the perfect solution! This cake is sugar-free, gluten-free, and packed with protein, making it an excellent choice for anyone looking to indulge more healthily. With the creamy texture of Greek yoghurt, the fresh burst of raspberries, and the simplicity of the recipe, this cake is sure to become a favourite in your household.

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High Protein Yoghurt Cake

Why you’ll love this Recipe:

This recipe is perfect for anyone who loves high-protein delicious treats. Here’s why I love it:

  1. High in Protein: Greek yoghurt provides a substantial protein boost, making this cake a satisfying option for a snack or dessert.
  2. Sugar-Free: Made with a sweetener instead of sugar, it’s suitable for those looking to reduce their sugar intake.
  3. Gluten-Free: Cornstarch is used instead of flour, making this cake accessible for those with gluten sensitivities.
  4. Easy to Make: The recipe is straightforward, requiring just a few ingredients and minimal preparation time.

Tips to make this Greek Yoghurt Cake:

  • Use Fresh Raspberries: Fresh raspberries work best in this recipe, but if using frozen, make sure they are thawed and drained well to avoid excess moisture.
  • Choose the Right Sweetener: Use a sweetener that measures like sugar to ensure the correct sweetness level.
  • Check for Doneness: The cake is done when it is set and lightly golden on top.
High Protein Yoghurt Cake

Frequently Asked Questions

Can I use a different fruit instead of raspberries?

Yes, you can substitute raspberries with other berries like blueberries or strawberries. Just ensure they are roughly the same size to maintain the texture balance.

How should I store the cake?

Store the cake in an airtight container in the refrigerator for up to 3 days.

Can I use regular yoghurt instead of Greek yoghurt?

Greek yoghurt is preferred due to its thicker texture and higher protein content. If using regular yoghurt, consider straining it through a cheesecloth to thicken it.

High-Protein Raspberry Greek Yoghurt Cake
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High-Protein Raspberry Greek Yoghurt Cake

Recipe by XiolyCourse: Dessert, SnacksDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking time

40

minutes
Total time

45

minutes

Ingredients

  • 300g Greek yoghurt

  • 2 eggs

  • 25g cornstarch

  • 80g fresh raspberries

  • 3 tbsp granulated sweetener

  • Optional: Icing sugar for sprinkling

Directions

  • Preheat your oven to 180ºC (350ºF).
  • In a large mixing bowl, whisk together the Greek yoghurt, eggs, cornstarch, and sweetener until the mixture is smooth and well combined.
  • Gently fold in the raspberries, ensuring they are evenly distributed throughout the batter.
  • Pour the mixture into a silicone cake mould, spreading it evenly.
  • Place the mould in the preheated oven and bake for 35-40 minutes, or until the cake is set and the top is lightly golden.
  • Remove the cake from the oven and allow it to cool in the mould for about 10 minutes. Then, gently unmold the cake and transfer it to a serving dish.
  • Optional: Once cooled, sprinkle with icing sugar before serving for a touch of sweetness and visual appeal.

Notes

  • Recipe Credit, with small adaptations:  Cristina Fernández Petite @petit_fit

Watch the Recipe’s Video:

@seeolee_cooks

Sugar-free, gluten-free, high in protein and as easy to make. INGREDIENTS: 300g Greek yoghurt 2 eggs 25g cornstarch 80g raspberries. 3 tbsp sweetener Optional: sprinkle with icing sugar after baking INSTRUCTIONS: Preheat the oven to 180ºC. In a bowl, mix the eggs, yoghurt, cornstarch and sweetener and mix until well combined. Then, add raspberries (previously washed) and fold. Pour the mixture into a silicone mould. Bake in the preheated oven for 35-40 minutes, or until set and golden. Remove, let cool and unmold. Optionally, sprinkle with icing sugar before serving. 💡TIP: You can also make it in the air fryer at 180ºC for 25 minutes. Recipe Credit, with small adaptations: Cristina Fernández Petite @petit_fit #easyrecipe

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