Healthier Greek Yogurt Eggnog Pound Cake
Yields: 1 pound cake, 12 slices
 
This tender pound cake is a huge hit in my family during the winter, especially with my mom. Eggnog is her favorite part of the holidays! This pound cake is full of it, along with a generous amount of cozy spices, and it’s just as tender as traditional recipes. Leftovers will keep for at least one week if stored in an airtight container in the refrigerator.
  • 2 ¾ cups (330g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • 2 tsp ground cinnamon
  • ¾ tsp ground nutmeg
  • ½ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 3 large egg whites, room temperature
  • 1 ½ tbsp (22mL) vanilla extract
  • 4 tsp vanilla stevia
  • ¾ cup (180g) plain nonfat Greek yogurt
  • 1 ¼ cups (300mL) light eggnog or vegan “nog” (see Notes)
  1. Preheat the oven to 350°F, and coat a 9x5” loaf pan with nonstick cooking spray.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, vanilla extract, and vanilla stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in ¼ cup of eggnog. Alternate between adding the flour mixture and remaining eggnog, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
  3. Spread the batter into the prepared pan. Bake at 350°F for 45-55 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 transferring 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 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!) I buy mine online here because that's the cheapest price I've found. However, if you really prefer to omit the vanilla stevia from the cake, substitute ¼ cup of this powdered stevia. I do not recommend substituting other sweeteners (such as honey, pure maple syrup, agave, coconut sugar, granulated sugar, etc) because they will add too much volume to the batter, so your pound cake will not bake properly.

This is the vegan “nog” that I use. It has the same flavor but less than half the calories of traditional eggnog! This is another good option, if you can't find the one I used.

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, lower sugar}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2017/11/30/greek-yogurt-eggnog-pound-cake/