Name: Yoghurt Cake
Total time: 50 min
Ingredients: 3 eggs; 120 g semi-skimmed yoghurt; 100 g oil; 175 g flour; 1 packet of baking powder (10 g); 1 teaspoon vanilla extract; ½ teaspoon of apple cider vinegar; A pinch of lemon zest; A pinch of salt; 13 full tablespons of SPLENDA® Granulated Sweetener (13 g)

Yoghurt Cake

Makes10-12 Slices
Total Time50 min
Calories183
Made withSplenda Granulated Sweetener

Ingredients

3 eggs
120 g semi-skimmed yoghurt
100 g oil
175 g flour
1 packet of baking powder (10 g)
1 teaspoon vanilla extract
½ teaspoon of apple cider vinegar
A pinch of lemon zest
A pinch of salt
13 full tablespons of SPLENDA® Granulated Sweetener (13 g)

Nutrition Info Per Serving
% Daily Value*
Energy183 kcal234.62%
Total Fat11.90 g15.26%
Total Carbohydrate15.30 g5.56%
Fibre0.47 g1.68%
Protein4.20 g8.4%

Instructions

1

Preheat your oven at 180°C. Grease the cake mould with a soft piece of butter and sprinkle flour inside.

2

Add the eggs and vinegar to the whipping bowl and whisk. Slowly add Splenda Granulated and continue whisking. The mixture will have risen well.

3

Slowly add oil to the mixture while whisking continues. Then add the yoghurt and whisk some more.

4

Mix flour, baking powder, salt and lemon zest. Add it little by little to the cake mix and continue whisking.

5

Bake for about 40 minutes. When a toothpick is inserted in the middle of the cake and it comes out dry, it means the cake is ready. You can serve the cake a while after it comes out of the oven.

Your low calorie Yoghurt Cake is ready! Bon appetit.

Made with