Greek yogurt is SO in right now. It’s a great healthy replacement for butter in cake recipes and actually makes the cake very moist.
This recipe is delicious, low-fat and super easy to make.
Ingredients:
For Cake:
- 1 15 ounce can of pumpkin purée
- 1 cup low-fat greek yogurt
- 4 egg whites
- 1 1/4 cup white sugar
- 1 teaspoon vanilla
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
For Icing:
- 6 ounces low-fat cream cheese (at room temperature)
- 1 teaspoon vanilla
- 1 cup powdered sugar
- 1/2 cup chopped toasted pecans
Directions:
For Cake:
- Preheat oven to 350F. Grease a 9 by 11 glass baking dish.
- Mix together pumpkin, yogurt, egg whites, sugar and vanilla.
- Add in the baking powder, baking soda, flour salt, cinnamon and nutmeg. Mix well at a low speed.
- Pour batter into the baking dish and bake for 25-30 minutes (until a toothpick comes out clean from the center)
- Let cool completely before icing the cake
For Icing:
- Cream together the cream cheese and vanilla with a mixer
- Slowly add in the powdered sugar
- Spread mixture evenly over the cake
- Top with the pecans