Greek Yogurt Chocolate Chip Pound Cake
Yields: 1 pound cake
 
This is one of my favorite cake recipes! It’s perfectly tender with a warm vanilla flavor, and all of those rich chocolate chips are absolutely irresistible. The cake will last for at least 3 days if stored in an airtight container on the counter, or at least 6 days if stored in an airtight container in the refrigerator. (It also freezes really well, too!)
  • 2 ¾ cups (330g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 3 large egg whites, room temperature
  • 5 tsp vanilla extract
  • 1 tbsp (15mL) vanilla crème stevia
  • ¾ cup (180g) plain nonfat Greek yogurt
  • 1 cup + 2 tbsp (270mL) nonfat milk
  • ¼ cup (56g) miniature chocolate chips, divided
  1. Preheat the oven to 350°F, and line a 9x5” loaf pan with foil. Lightly coat the foil with nonstick cooking spray.
  2. To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Gently fold in 3 ½ tablespoons of chocolate chips.
  3. Spread the batter into the prepared pan, and gently press the remaining chocolate chips on top. Bake at 350°F for 40-50 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before lifting out the cake by the foil and transferring it to a wire rack to cool completely.
Notes: For the gluten-free flour, use the following: 1 ½ cups (180g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 2 teaspoons xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured like this.

Whole wheat pastry flour or all-purpose flour may be substituted in place of the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, although the cake will be less tender and have a distinct wheat-y flavor.

The cake requires 3 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the cake maintains its shape and texture while cooling. Without all 3 egg whites, the cake will collapse while cooling and turn out much denser.

I do not recommend substituting for the vanilla crème stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) However, if you really prefer to omit the vanilla crème stevia from the cake, substitute 1¼ cup (300mL) of pure maple syrup, honey, or agave. Omit the milk if using this substitution. The baking time may vary slightly. In place of the vanilla crème stevia, you may also substitute 1¼ cup (240g) granulated sugar and decrease the milk to 6 tablespoons, but the cake will no longer be clean-eating friendly. The baking time may vary with this substitution as well.

Any milk may be substituted in place of the nonfat milk.

Do not use an electric mixer to mix up the batter. This will result in a dense or tough cake. Use a whisk where instructed, and use a fork for everything else.

{gluten-free, clean eating, low fat, low calorie, lower sugar}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/08/07/greek-yogurt-chocolate-chip-pound-cake/