Easy Greek Yogurt Apple Cake (Gluten Free)
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 5% greek yogurt
- 4 eggs
- 5 tbs arrowroot powder (or cornstarch)
- 1/4 cup 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 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.
Nutrition
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I really love this!! So easy and tasty with almost zero ‘guilt’…. 😉
I was thinking of switching up the next one a bit by using pear on the top and folding in some tiny chunks of candied ginger in the batter. Do you think they will be suspended or sink to the bottom?
HI Mags, I think that’s a brilliant idea. They might sink – i can’t say for sure!
I’ll let you know…. 🙏🏻
hi 👋 just made this easy not too many bowls cake. it has come out of the oven. when do I release the spring form?
Can you make without a 6 inch springform pan? Just in a regular 8 by 8? It won’t be cheesecake like, I’m assuming.
Hi Holly, You can totally make it any shape pan you like but the measurements are for a 6 inch pan. The volumes of the pans have to match or you have to increase the recipe
Can you substitute the yogurt with cottage cheese or goat yogurt?
Yes! I would whip the cottage cheese in a mini food processor first though! To smooth it out
I’m anxious to try this greek yogurt cheesecake. Sound yummy and lo-cal! I only have an 8 inch springform pan. Would I have to make any adjustments?
Hi Carolyn, I would double the recipe
I just assembled the whole cake and put it into the 6 inch springform pan that you recommended and it was too heavy for the pan and the bottom fell out. The batter was everywhere! Perhaps recommend that people put another pan underneath it so it doesn’t happen to them! 🙁
Hi, thanks so much for the recipe, can i put apple slices inside it
Hi Maria, absolutely yes! But make sure they are really thin
Super easy to make and scrumptious! Had it with fat free yogurt and walnuts
One question can you freeze it??
Hi Jackie, I’m so glad you loved the recipe!
And yes you can freeze this!
I don’t have a 6-inch spring form, only 9-inch. I guess I’d need to double the recipe to accommodate the difference. What do you think or suggest for a 9-inch pan?
HI Christine, I haven’t tried it in a 9 inch round cake pan so I cannot say for sure but I know the recipe time will also increase. I would double the recipe for a 9 inch cake recipe and the time will definitely will go up to 1 hour and 15-20 minutes
Wondering if almond flour would rather than tapioca or regular?!
HI Peggy, I’m not sure if that will work well here and I personally don’t believe it will. I’m sorry!
I made this and I will definitely be making it again. Delicious!
Hi Cindy, thank you for trying out the recipe! <3
How do I send a Picture of mine?
Hi Cindy, Unfortunately my website does not offer that option right now! Stay tuned!
How can I alter the recipe to accept a 2% Greek yogurt? 5% is not readily available in my area…
Hi Denise, it should work with the 2% yogurt. Maybe increase the starch by 1 tbs
excited to try this recipe! Is it possible to make it with fat free Greek yogurt? if so, would any adjustments need to be made?
Hi Brittany, I haven’t tried it with fatfree yogurt but it should work!
Wow, I made this and it did not disappoint. Loved a lower calorie, healthier version of a cheesecake recipe.
Hi Louise, I’m so glad the recipe was enjoyed! thank you for trying it!
Can I use fat free yogurt for this?
HI Deb, I havent tried it but it should work!
Made it this morning and of course my husband couldn’t wait while it was settling in the fridge and had a slice anyway haha. I will wait until later on tonight to try it but I know for sure that he’s enjoying it haha.
Hi Leia, I can’t blame him! And I hope you both enjoyed the treat!