4 Ingredient Healthier Eggless Blueberry Yogurt Cake
After successfully making a rich and velvety chocolate cake with just three ingredients (with ice cream being the secret ingredient), I was really curious whether I could make it work with frozen yogurt, which would be a healthier alternative.
I bought some fat free Greek blueberry frozen yogurt, which I thought would give the cake a nice light purple color and make the recipe much healthier. I also added in some fresh blueberries because the frozen yogurt didn’t have any blueberry pieces.
This cake didn’t have the velvety texture that the chocolate one did, but that’s because it’s a lot healthier. You have yogurt as the base instead of cream, butter and eggs. While the texture wasn’t as tender, it still worked out pretty well considering the recipe is almost fat free. It tasted a little like a quick bread cake.
I used a fat free frozen yogurt, but added a little sugar because the batter wasn’t very sweet. You could eliminate the additional sugar if you want more of a quick bread that isn’t sweet or use an artificial sweetener but I don’t like using those. While this isn’t necessarily a “healthy” dessert, it is much healthier than the original ice cream version.
Blueberry Yogurt Cake
1 1/2 cups blueberry fat free Greek frozen yogurt (about 1 pint)
1 cup cake flour
1/4 cup sugar
1 1/2 tsp baking powder
optional: 1/2 cup fresh blueberries
Preheat oven to 350F and grease two 6 x 2.5 mini loaf pans. Melt frozen yogurt in microwave for about 30 seconds. Mix together frozen yogurt, flour, sugar, and baking powder until smooth batter forms and no flour chunks remain. Add in blueberries if using. Pour into prepared pans and bake for about 30-35 minutes until toothpick inserted comes out clean.
All images and content are © Kirbie's Cravings.
Did you make this recipe?
Share it on instagram with the hashtag #kirbiecravings!