Ingredients:
- 1 cup Greek yogurt (plain, non-fat or low-fat)
- 1/2 cup egg whites (about 4 egg whites)
- 1/4 cup honey or maple syrup (for sweetness, or adjust to taste)
- 1 cup almond flour (or whole wheat flour for a more traditional version)
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup unsweetened applesauce (to replace some of the fat)
- A pinch of salt
Instructions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a loaf pan with a light layer of non-stick spray or line it with parchment paper. - Mix the Wet Ingredients:
In a large bowl, whisk together the Greek yogurt, egg whites, honey (or maple syrup), applesauce, and vanilla extract. Ensure everything is smooth and well combined. - Add the Dry Ingredients:
In a separate bowl, combine the almond flour, baking powder, and salt. Whisk them together until evenly mixed. - Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix. - Pour into Pan:
Pour the batter into your prepared loaf pan and spread it out evenly. - Bake:
Bake for 30–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. You may need to cover the top with foil halfway through baking if it starts to brown too quickly. - Cool:
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. - Serve:
Once cooled, dust the top of the cake with a light sprinkle of powdered sugar (optional), or enjoy it plain. Slice and serve.
Tips:
- Sweetness: Adjust the amount of sweetener based on your taste preference. You can also use a sugar substitute like stevia or monk fruit for an even lower-calorie version.
- Flavor Variations: Add in some lemon zest or cinnamon for a different flavor. You can also fold in some fresh berries for extra freshness and flavor.
- Storage: This cake can be stored in an airtight container at room temperature for 2–3 days or refrigerated for up to a week.