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French Yogurt Cake


Delightful French Yogurt Cake with Creamy Frosting


Indulge in a moist and tangy French Yogurt Cake topped with a luscious cream cheese frosting and fresh strawberries.


French desserts have an uncanny ability to transport us to a quaint patisserie on a cobblestone street in Paris. One such delight is the French Yogurt Cake. It’s a simple yet sophisticated treat that marries the tanginess of yogurt with the sweetness of cake. And what’s better than adding a creamy frosting to elevate it to the next level? This recipe not only brings the flavors of France to your kitchen but also provides a versatile option for those seeking keto or low-carb alternatives.



For the Cake:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1 cup granulated sugar
  • 1 cup Greek yogurt, room temperature
  • 1/2 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract

For the Frosting:

  • 6 ounces cream cheese, softened
  • 1 cup Greek yogurt, room temperature
  • 1 to 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract


  • Fresh strawberries (for garnish)


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
  2. Sift together the flour, baking powder, and salt in a large mixing bowl.
  3. In another bowl, whisk together the sugar, Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. Pour the batter into the prepared cake pan and spread it evenly.
  6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the Frosting:

  1. In a mixing bowl, beat together the softened cream cheese, Greek yogurt, powdered sugar, and vanilla extract until smooth and creamy.
  2. Once the cake has cooled completely, spread the frosting evenly over the top.
  3. Garnish with fresh strawberries or any desired toppings.

Cook Notes and Variations:

  • Citrus Zest: Add lemon or orange zest to the cake batter for a refreshing twist.
  • Nuts: Fold in chopped nuts like almonds or walnuts for added texture.
  • Chocolate: For chocolate lovers, mix in chocolate chips or cocoa powder into the batter.
  • Alcohol Infusion: Brush the cooled cake with a flavored syrup such as Grand Marnier for a sophisticated touch.

Keto and Low-Carb Versions:

Keto Version:

  • Replace all-purpose flour with almond flour or coconut flour for a keto-friendly option.
  • Substitute granulated sugar with a keto-friendly sweetener like erythritol or stevia.
  • Use full-fat Greek yogurt and cream cheese for richness and to keep the cake moist.

Low-Carb Version:

  • Follow the keto version substitutions but adjust the quantities to fit your preferred level of carb intake.
  • Consider reducing the amount of frosting or omitting it altogether for a lower carb option.

Indulge in the decadence of French cuisine with this delightful Yogurt Cake. Whether you’re enjoying it with a cup of coffee in the morning or as a sweet treat after dinner, its moist texture and tangy flavor are sure to delight your taste buds. Plus, with keto and low-carb variations available, everyone can enjoy a slice of this heavenly dessert. So, channel your inner pastry chef and let the aroma of freshly baked cake fill your kitchen!


Frequently Asked Questions (FAQs):

Q: Can I use regular yogurt instead of Greek yogurt?

A: While Greek yogurt provides a thicker texture and tangier flavor, you can substitute it with regular yogurt. However, the consistency of the batter may be slightly different.


Q: How should I store the cake?

A: Store the cake in an airtight container in the refrigerator for up to 3-4 days. Make sure to bring it to room temperature before serving for the best taste and texture.

Q: Can I freeze the cake?

A: Yes, you can freeze the unfrosted cake for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw it overnight in the refrigerator before frosting and serving.

Q: Can I make the frosting ahead of time?

A: Absolutely! The frosting can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Just make sure to let it come to room temperature and give it a quick stir before spreading it on the cake.

Q: Can I omit the frosting?

A: Yes, if you prefer a simpler cake, you can omit the frosting altogether or serve it with a dusting of powdered sugar or a dollop of whipped cream instead.