I’m not the biggest ‘cake’ fan in the world, probably because I’m too busy counting all the calories and fat with each bite I take. To be fair, I actually do like cake, I just don’t like the fact that cake goes straight to my butt. Greek yogurt cake, with half the sugar and fat (and no butter!), cake butt problem solved! Funny thing about baking without butter is that it has a much longer counter life. If you use butter when baking 24 hours is about as long as it can last without drastically changing the flavor and consistency. Using oil however, gives you 3-5 days easy.
Confession: So, guess what happened? Part of the reason I made this cake was for the longer counter life, and the thing was GONE in about 2 hours. Not all by me mind you, but still. Gotta be a record. Nothing better than when an awesome healthy cake speaks for itself. Did I mention that this takes about 7 minutes to mix all together, and no mixer? Wow, how else can I advertise how awesome this is? Need one more reason? Ok, fine. Once you frost it, it slowly starts to seep into the cake, giving it the perfect gooey cake bite.
Aghh, now I need cake. What’s your favorite cake???!
Greek Yogurt Cake with Maple Frosting
2 containers of Greek Yogurt (I used one vanilla and one honey Oikos)
2/3 cup olive oil
1 1/4 cup sugar
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 tsp nutmeg
2 tbsp lemon juice
1. Preheat oven to 350. Grease a springform pan with a non stick spray and set aside.
2. In a bowl, whisk together the first five ingredients until well mixed. Add the rest of the ingredients on the list until there are no more lumps. Pour into your greased pan and bake for 40 minutes or until a toothpick comes out clean.
1 tbsp maple syrup
1 cup powdered sugar
2 drops of vanilla
Mix together and drizzle over the cake once the cake as fully cooled.