Honey cake with Greek nonfat yogurt

Here’s a classic honey cake, redesigned for anyone who wants full flavor without loading up on empty calories. Butter is replaced by olive oil - rich in heart-friendly monounsaturated fats and lighter on the calorie count than a standard stick of butter. Low-fat quark adds high-quality protein and helps lock in moisture, so the crumb stays soft without extra sugar or fat. Honey provides natural sweetness and floral depth.

After baking, the loaf rests long enough for moisture and flavor to settle, so that you slice into a silky crumb with a well-rounded honey profile.

NutriTaste Science

Olive oil over butter → Swapping 80 g butter for 80 g mild olive oil cuts saturated fat by about 75%, boosts heart-healthy oleic acid and vitamin E, and keeps the crumb tender without the heaviness of dairy fats.
Nonfat Greek yogurt or quark/skyr instead of full-fat dairy → 120 g low-fat (0.2-2%) product adds around 15 g of high-quality protein with almost no extra fat. Its casein protein stabilizes the crumb, and the gentle acidity helps baking soda work for a lighter, more open cake.
Honey as a multifunctional sweetener → Honey doesn’t just sweeten: its invert sugars hold moisture and offer trace antioxidants, keeping the loaf fresh for days without the need for syrup soak.
Spelt instead of wheat → Spelt is an ancient grain with a delicate, slightly nutty flavor and is easier to digest than modern wheat. It absorbs less water, leading to a naturally moist and tender crumb. Unlike wheat, spelt is less likely to increase inflammatory markers and has a lower glycemic index, making it a gentler option for blood sugar. Spelt represents a return to a more original, “clean” cereal grain.
The “rest” → Rest after baking lets moisture redistribute, starches set, and aromas fully develop. This is how you get that silky crumb and mellow honey depth - don’t skip it!

Prep Time 30 mins

Cook Time 45 mins

Rest Time 2 hrs

Total Time 3 hrs 15 mins

Category: Cakes & Tarts

Difficulty: Beginner

Servings: 13

Calories: 315 kcal / 100g

Description

Delicious honey cake with spelt and low-fat Greek yogurt (low-calory, full-flavor)

Ingredients:

180-200 g Honey (Floral)
80 g Olive oil (Extra-virgin)
1 Tsp Soy lecithin (Optional, but recommended)
2 Eggs
120 g Greek nonfat/low fat yogurt (Or low-fat quark or skyr)
300 g Spelt flour
13 g Cream of tartar (Or baking powder)
1 Tsp Baking soda (if not included)
1/4 Tsp Salt
1 Tsp Turmeric powder (for yellow color)
1 Tsp Psyllium husks (Optional)
3-5 Tbsp Oat drink (to moisturize the cake, as needed)

Instructions:

Wet Ingredients:

1
Whip the honey until it turns pale and airy.
2
Gently heat the olive oil.
3
Dissolve the lecithin in the warm olive oil (this builds a perfect emulsion).
4
Beat the eggs into the honey, one at a time.
5
Slowly drizzle the oil-lecithin mixture into the honey while whisking constantly (this creates a glossy, thick emulsion).
6
Stir in the Greek yogurt (quark, skyr) until smooth.

Dry Ingredients:

7
Quickly sift the flour and baking powder through a large sieve directly into the batter and fold in quickly.
8
Important: Do not overmix! Spelt gluten is delicate, and overmixing will make the cake dense and bread-like.

Baking:

9
Optional: Let the batter rest for 3 minutes (this lets the flour fully hydrate).
10
Pour the batter into a Bundt pan.
11
Bake for 10 minutes at 350°F (175°C).
12
Reduce the oven temperature to 320°F (160°C) (let the temp drop naturally) and bake for another 30-40 minutes (depending on oven; too long somewhat dries out the cake, too little can make it shrink during cooling)
13
Test with a skewer or knife (the cake should be moist but not liquid; the tester should come out clean).
14
Optional: Brush with honey water (1 Tbsp water + 2 Tbsp honey) for a shiny surface.

Cooling & Resting:

15
Let the cake cool in the pan for 10 minutes, then gently loosen and invert onto a rack.
16
Allow to cool almost completely on a rack, then transfer to a cake dome or similar cover.
17
Let rest at least 2 hours (this allows the starches to set and the crumb to become sliceable).
18
After 2–12 hours: sugars migrate and flavors harmonize (resulting in a silky mouthfeel and full honey aroma).
19
After 12–24 hours: pH balance is reached (for a lighter, more pleasant melt-in-the-mouth texture).

Nutrition Facts

Servings 13

Amount Per Serving
Calories 212kcal

% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.1g6%
Cholesterol 26mg9%
Sodium 75mg4%
Total Carbohydrate 32g11%
Dietary Fiber 4.3g18%
Sugars 13g
Protein 5.9g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.