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This creamy Greek yogurt cake is a delicious and healthy alternative to apple cheesecake. A perfectly LIGHTER dessert for a gluten free diet!
Growing up we ate our fair share of cheesecake from my dad’s diner. This is an ode to the classic apple cheesecake but made much simpler. I took away the graham crust and used healthy, simple ingredients to create a similar texture and flavor! Another easy recipe that is comparable to this is my 5 Ingredient Lemon Blueberry Yogurt Cake.
This recipe was derived from our super popular 3 Ingredient Greek Yogurt Cake! We simply added in vanilla extract and topped the cake to bake with sliced apples. The apples were dredged in some cinnamon and sugar to amp up their flavor. Do not bypass this step.
Simply make ahead for it to have ample time to set. Enjoy with some whipped cream, chopped pecans, honey or powdered sugar sprinkled on top. Another simple apple cake you will love is my Invisible Apple Cake.
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Greek Yogurt Apple Cake
Ingredients
- 1½ cups (300 g) 5% greek yogurt
- 4 eggs
- 5 tbs arrowroot powder, (or cornstarch)
- 1/4 cup (27.5 g) granulated sweetener, of choice
- 1 tsp vanilla extract
- pinch salt
- 1 medium apple, , cored, peeled + sliced thin
- 1 tsp cinnamon
- 1 tbs granulated sweetener, of choice
- Optional Garnish: 1/4 cup (27.25 g) chopped pecans, honey drizzle, whipped cream or powdered sugar
Instructions
- Preheat oven to 350℉. Spray your 6 inch round spring form pan with oil and then line it with parchment paper. I like to scrunch my paper and then it is more pliable to shape to the pan.
- To a large bowl add the yogurt and then whisk in your eggs until the batter is silky smooth. Next sift in arrowroot flour and stir to combine. Next mix in 1/4 cup granulated sweetener, vanilla, pinch of salt until incorporated. Pour this batter into you pan.
- In a small bowl toss the apple slices with 1 tsp cinnamon + 1 tbs sugar to coat all. Gently layer on the apple slices on top of the cake. Bake the cake for 1 hour – it will puff and turn golden brown. Allow to deflate, set and cool on your counter for 30-40 minutes. Then transfer to your fridge to fully set for 2 hour or up to overnight. Slice and serve with chopped pecans, honey drizzle or whipped cream!
Notes
- Nutritional Information is for a cake made with Zero Sugar Erythritol granulated sweetener.
- Store leftovers in an air tight container in your fridge.
- If you don’t have arrowroot powder or cornstarch, you can use tapioca flour or regular all purpose flour.
- This cake is not super sweet. IF you would like a sweeter cake, simply add in more granulated sweetener.
I made this Apple Greek Yogurt Cake today in a 6-inch springform pan. It turned out well, and the taste was excellent. The texture was perfect, holding its form as each slice was cut and served.
I’m so glad you tried it and enjoyed the recipe!
I don’t have a spring form pan. Could I use a 8×8 or 9×9 dish?
Hi Tommy, YOu don’t need a spring form but the size of the pan should be smaller than a brownie pan. If not the cake will be flatter. If that’s okay with you, then go for it! Also keep in mind that the bake time will also decrease!
Looks and tastes like a cheesecake, but with half the calories. Will definitely make this again, it’s company worthy.
This recipe looks amazing! Has anyone tried it with stevia sweet drops instead of a granulated sweetener?
Has anyone tried using an egg substitute? I have a housemate with an allergy
I’m not a baker but this is a gorgeous cake and so easy. Would love to know how to adapt to a 9” tin
Why didn’t mind puff up? It’s not very deep at all. Haven’t eaten it yet so I hope it tastes as good as it looks
does the sweetener have to be granulated? I have maple syrup and honey. could that work to coat the apples first?