Sugar Free Yogurt Cake - My Favorite F Word (2024)

FAQs

What does yogurt replace in a cake mix? ›

Yogurt is a great binding agent! It can replace some of a recipe's fat content while providing a similar texture and structure. Tangy Flavor: Greek-style yogurt has a slightly tangy taste, which can enhance the taste of your baked goods.

And of course, one of Greek yogurt's main selling points is the crave-worthy, slightly tangy flavor it brings to finished baked goods. Plus, it can help cakes, cookies, and quick breads attain a light and fluffy texture while maintaining a perfectly moist crumb.

The Taste and Texture of Yogurt Cake

It's tender and fluffy, barely sweet, and has a wonderful hint of tang from the yogurt. The yogurt and oil provide lots of moisture, so it can sit on your counter for a few days without any fear of it drying out.

Sugar helps cakes stay moist after baking. A completely sugar-free cake will dry out quickly, so wrap cooled cakes in cling film to prevent moisture loss.

You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.

Greek yoghurt is usually 10% fat, whereas natural yoghurt is around 4%. This extra fat content, and thicker consistency, make it great for baking. The extra fat makes the cake moister, and also gives a better (depending on your recipe), denser crumb.

The take-away: In a pinch, substitute buttermilk, or milk that has been spiked with a little lemon juice or vinegar (aka homemade buttermilk) and use 1/4 less milk than the amount of yogurt called for in the recipe.

These proteins contribute a fluffy structure to cake or quick breads. So when substituting, just keep in mind: Sour cream = more dense and rich; Greek yogurt = more airy and moist.

The most common reasons a cake sinks in the middle include the following: The pan is too small. There's too much liquid. Opening the oven or moving pans during baking.

This cake is super easy but there is one thing that may go wrong - make sure yogurt is at room temperature. Otherwise the texture will be dense and floury.

What kind of yogurt is used for baking? ›

It's also important to note the style of yogurt that a recipe requires; Greek yogurt, which has less whey and more protein than regular yogurt, makes for a thicker batter and puffier, more structured end result.

Greek yogurt often goes in recipes to increase texture, provide moisture or serve as a substitute for mayonnaise, sour cream or buttermilk. It can be used in everything from savory dishes to ice cream. Plain regular yogurt is lighter and often mixed into smoothies, dressings and lighter dishes.

More stable blood sugar levels: Sugar-free cakes are typically made with alternative sweeteners, such as stevia or xylitol, which don't cause spikes in blood sugar levels as traditional sugar does. This can be beneficial for people with diabetes or those who are concerned about maintaining stable blood sugar levels.

Due to its thickness, you'll want to add a bit more yogurt to the recipe than the amount of oil called for. Start with a 1:1.25 ratio. For example, if the recipe calls for 1 cup of oil, use 1 ¼ cup of yogurt for baking. If your batter seems dry, slowly stir in a bit more yogurt.

Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference. If your recipe calls for one cup of milk, use three-quarter cup of milk and one-quarter cup of Greek yogurt instead.

If the recipe calls for 1 cup of butter, you can replace it with 1 cup of yogurt. However, yogurt tends to increase the moisture content in a recipe, and as such, bakers suggest only using yogurt in place of recipes that call for 1 cup or less of butter.