Have you ever wanted a cake made without protein powder that’s still high in protein and macro friendly? That’s what we’re making today! This easy to make Greek Yogurt Cake is made with simple ingredients and only takes a couple minutes to prep.

Start this one with either a small mixing bowl, blender, or food processor. A blender or food processor isn’t necessary, but it will speed things up.

Add into whatever you’re using 3 large whole eggs, 1 cup of a high protein Greek yogurt, 1-2 tablespoons of an optional sweetener, 1/4 cup of all purpose flour, 1 1/2 teaspoons of vanilla extract, 3 tablespoons of corn starch, and 1/2 teaspoon baking soda.

What % Greek yogurt? Low fat is preferred though I’ve used nonfat without issue. If I have both low fat and nonfat at the house, I’ll typically do a 50/50 mix.

If you want even more protein in this Greek yogurt cake recipe you can add in 1/2 to 1 scoop of a complementing protein powder. I’ll make sure to put both macro breakdowns below in the recipe card below.

The most important step in this recipe is to use a good tasting Greek yogurt. Additionally, if your Greek yogurt isn’t sweet enough and you like your desserts sweet, make sure to use the sweetener.

Continue by mixing, blending, or processing your Greek yogurt cake ingredients together until smooth. Stop blending or processing as soon as everything is mixed.

Greek Yogurt Cake Pan

Next, choose your pan! Make this in a bread pan, cake pan, muffin pan and so on. The choice is yours! Coat whatever pan you’re using with some cooking spray or add in some parchment paper if you’re not using a nonstick pan.

Pro tip on using parchment paper with a bread pan? Place your paper underneath and cut the corners off. If you did it right, it should fit right in without much effort.

Last, pour in your mix. You can top this easy Greek yogurt cake with sugar free chocolate chips, ground cinnamon, or anything else you want.

Put your cake into the oven on 350F/176C for around 30-35 minutes. This may change depending on what you’re baking it in so keep an eye on it! Here are some additional times:

• Bread Pan: 25 Minutes
• 6” Cake Pan: 30-35 Minutes
• Muffin Pan: 10-15 Minutes

After the oven you can store it in the fridge once it cools or eat it as is. In my opinion, it tastes even better once cooled.

I like to say this with all my cake recipes but topping it with one of our protein frostings will make it that much better!