How many calories are in Yogurt Cake?
Yogurt Cake has about 157 calories per serving based on the current ingredient list and serving size on this page.
InternationalBreakfastLow CarbUnder 300 Calories
Yogurt Cake
Yogurt Cake is a Breakfast international recipe with 157 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
157 kcal
Total Time
55 min
Servings
8
Protein
5.9 g
About This Recipe
The story behind Yogurt Cake
Yogurt Cake is a breakfast recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around egg, egg white, and yogurt.
Like most enduring breakfast recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 8 servings and lands at roughly 157 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 55 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Yogurt Cake worth coming back to.
Ingredients
- Egg2 count (110 g)
- Egg White3 count (120 g)
- Yogurt3/4 cup (180 g)
- Vanilla Extract2 teaspoon (10 g)
- Ground Cinnamon1/2 teaspoon (1 g)
- Almond6 tablespoon (84 g)
- Flour1 cup (120 g)
- Baking Powder1 teaspoon (5 g)
- Salt1 pinch (1 g)
Instructions
- 1
Step 1
Preheat the oven to 356 °F (180 °C) and set up a baking pan.
- 2
Step 2
Place the eggs and egg whites in a medium bowl, add the yogurt, vanilla extract and liquid sweetener (optional). Use a mixer to mix until creamy.
- 3
Step 3
Separately, mix the flour with the cinnamon, baking powder and salt, stirring. Pour this mixture over the first one and continue mixing.
- 4
Step 4
When there are no lumps, fill the mold carefully. Add the crushed or sliced almonds and the cinnamon powder on top or add to the mixture.
- 5
Step 5
Bake for about 40-45 minutes.
- 6
Step 6
Wait for some minutes before removing from the baking pan. Let cool completely before serving.
Nutrition Snapshot
Macros and micros at a glance
20/ 100
Forkd Score · Limited
This recipe is lighter on nutrient density relative to its per-serving calories.
Calories
157
Protein
5.9g
Carbs
13.7g
Fat
2.7g
Fiber
0.1g
Micronutrients
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Vegetarian
No
Vegan
No
Gluten Free
No
Dairy Free
No
Allergens
MilkEggTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Yogurt Cake can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.
Frequently Asked Questions
Common questions about Yogurt Cake
How long does Yogurt Cake take to make?
Yogurt Cake takes about 55 minutes from start to finish. That is roughly about 55 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Yogurt Cake?
Most ingredients in Yogurt Cake can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. For dietary needs you can swap Flour for a gluten-free equivalent and use a plant-based version of Yogurt. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Yogurt Cake?
Yogurt Cake can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Yogurt Cake?
Yes, Yogurt Cake generally freezes well. Cool it completely, portion it into airtight freezer-safe containers, and freeze for up to 2 to 3 months. Thaw overnight in the fridge before reheating.
How do I reheat Yogurt Cake?
Reheat Yogurt Cake gently until it is piping hot throughout. The microwave is quickest for single portions, while the stovetop or oven keeps the texture closer to fresh. Add a splash of water or oil if it looks dry.
Can I scale Yogurt Cake up or down?
Yes. Yogurt Cake is written for 8 servings, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Yogurt Cake?
A nonstick skillet or a small baking dish handles Yogurt Cake well, depending on whether it is cooked on the stovetop or in the oven.
How do I know when Yogurt Cake is cooked properly?
Yogurt Cake is ready when the egg is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Yogurt Cake suitable for vegetarians?
No. Yogurt Cake is not vegetarian as written.
Is Yogurt Cake gluten-free?
Yogurt Cake is not reliably gluten-free as written because it includes Flour. You can often adapt it with gluten-free swaps if needed.
Are there any allergen ingredients in Yogurt Cake?
Yes. This recipe includes Milk, Egg, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Yogurt Cake ahead of time?
Yogurt Cake can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.
How can I adjust Yogurt Cake for my calorie or macro goals?
To make Yogurt Cake higher in protein, add a lean protein source or swap part of the starch for a higher-protein ingredient. To lower calories, reduce calorie-dense toppings or oils while keeping the core ingredients the same.
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