Yogurt Cake

Preparation time


Cooking time



Serves 8

Yogurt Cake | Ingredients

  • 4 eggs
  • 450 g Greek yogurt
  • 600 g flour
  • 250 ml olive oil
  • 100 g stevia
  • 6 tbspn cocoa powder
  • 2 tsp baking powder
  • 15 tangerine peeled
  • 1 tablespoon of stevia
  • 1 small lemon for its juice
  • 3-4 crushed cardamom seeds

Yogurt Cake | Products for preparing this recipe

Chocolate cake with yogurt, stevia and tangerine jam

Stevia is an excellent sugar substitute, a teaspoon amounts for only a 0,2% of calories whilst it is 3 times sweeter than normal sugar. This means you only need a small portion to get a great sweet flavour. Stevia seems to be the ideal alternative for anyone with diabetes as the glucose it contains doesn’t affect blood sugar or insulin levels. It is widely used in fizzy drinks but the best is that you can take it home and make wonders with it. How about a guilt free chocolate cake?

This chocolate cake has olive oil and yogurt and it is sweetened with stevia instead of sugar. Remember that when used for baking stevia is a lot sweeter than sugar. You will need to adjust the amount of sugar, normally a teaspoon of stevia equals to a cup of sugar. To make up the bulk missing from subtracting the sugar, you can choose another filler. Fruit purees and juices make great substitutes, we went for yogurt though for the excellent moist texture that it gives to the cake.

To top our stevia chocolate cake, a quick tangerine and cardamom jam seems to be just the thing.

Yogurt Cake | How to cook

How to prepare the cake

1. In a large bowl place the eggs and bit lightly. Add the yogurt, and then the olive oil.

2. Start integrating the dry ingredients into the mix, flour, cocoa powder, baking powder and of course stevia.

3. Oil lightly a 26cm round cake tin and add the mix.

4. Bake in a preheated oven at 180 C for approximately 35-40 minutes.

For the jam

1. Separate the tangerines and remove any seeds by making a small incision in the middle and gently pushing the seeds out.

2. Place in a food processor to get a rough puree.

3. Transfer the tangerine in a medium sized pot along with the cardamom and the stevia.

4. Bring to the boil and let simmer for about 25-30 minutes until the mixture is thickened.

5. Add the lemon juice just before removing from the hob.

6. You can place the tangerine jam in sterilised container to keep for later or simply cool and serve along with your cake.