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Reduced sugar yogurt cake


Zingy yogurt cake

When I was still in high school I would often bake on Sundays and I can remember baking Yogurt cake and Japie se Gunsteling pudding on Sundays. Other baking projects included coffee cookies, but I can remember feeling completely overwhelmed with the amount of time it took to complete said coffee cookies and also following my grandmother’s recipe that made hundreds of cookies. It was just so much dough to work with for a young girl. To this day I have never made coffee cookies again, but I still enjoy them.

Like always I try to healthify this recipe because there really is no need to add 1 cup of sugar. I adapted a recipe and added a 1/2 cup sugar which was still sweet enough for me and my family. I also don’t cook with any seed oils like canola or sunflower oil because of their inflammatory properties and find that avocado oil is great for baking and produce moist cakes.

For the frosting, I also reduced sugar from 1 cup to 2 tbs. And the sweetness was just perfect for me. Lemon or lime juice will work for the frosting. As long as it is zingy.

Other similar recipes on the blog are

Moist vegan beetroot chocolate cake

Zingy yogurt cake

Zingy Yogurt Cake

  • Author: Ankie Niesing


Delicious yogurt cake. Easy to make and serve at a tea party or a weekend baking project



1.5 cups (190g) stoneground flour

1.5 tsp baking powder

1/2 tsp salt

3 eggs

1 cup yogurt

1/2 cup sugar

1/2 cup avocado oil

zest of 1 lime

1 tsp vanilla extract

Cottage Cheese Frosting

23 tbsp fat-free cottage cheese or full fat cream cheese

2tbs icing sugar

5ml vanilla extract

a squeeze of lime juice


Preheat oven to 180’C

Prepare loaf tin 21.5 x 11.4 cm with baking paper

Add wet ingredients to a bowl and whisk

Sieve flour, baking powder, and salt into wet ingredients

Stir until well mixed, but do not over-stir.

Add cake mix to tin and place in the oven

Bake for 40-45 minutes.

If it turns brown too quickly before being cooked, cover with tin foil

Remove from oven and cool down


In a small bowl mix cottage cheese, icing sugar, vanilla, and a little lime juice. Adjust taste, you don’t need alot of frosting.

Once the cake has cooled down, spread frosting on top and grate some more zest over. Decorate with flowers.



You can use full cream or fat-free cottage cheese or cream cheese. I use to think of cottage cheese as something to eat with crackers that do not taste very nice. But recently I have discovered that it is a great source of protein whilst being low in fat and can be added to all kinds of recipes and the taste and texture is not really impaired.

Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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