This is the kind of cake you can make on a weeknight without thinking twice. It’s soft, moist, gently sweet, and uses ingredients you likely already have. No fancy equipment, no hard-to-find items, and no sugar crash afterward.
If you want a cake that feels like comfort but fits your goals, this one delivers. It’s easy to customize, quick to bake, and great for sharing—or for keeping all to yourself.
What Makes This Special
- Low sugar, still sweet: The recipe uses a modest amount of coconut sugar or brown sugar, plus applesauce for natural sweetness.
- Moist without a ton of oil: Greek yogurt and applesauce keep the crumb tender and soft.
- Simple pantry ingredients: No special flours needed—just whole wheat pastry flour or a mix with all-purpose.
- Versatile base: Add lemon zest, spices, berries, or nuts to switch things up.
- One-bowl friendly: Minimal mess, minimal effort, maximum payoff.
Ingredients
- Dry Ingredients:
- 1 cup whole wheat pastry flour (or 1/2 cup whole wheat + 1/2 cup all-purpose)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon (optional, but nice)
- Wet Ingredients:
- 2 large eggs, room temperature
- 1/3 cup coconut sugar or light brown sugar
- 1/3 cup plain Greek yogurt (2% or 5%)
- 1/3 cup unsweetened applesauce
- 1/4 cup light olive oil or neutral oil (avocado, grapeseed)
- 2 teaspoons pure vanilla extract
- Zest of 1 lemon or orange (optional, adds brightness)
- Moisture Boosters (Choose 1–2):
- 1/2 cup finely grated zucchini (squeezed of excess water)
- 1/2 cup very ripe mashed banana
- 1/2 cup fresh blueberries or diced strawberries
- Optional Toppings:
- 2 tablespoons chopped nuts or seeds
- 1 tablespoon turbinado sugar for a light crunch
- A dusting of powdered sugar after baking
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8-inch square pan or 9-inch round pan with parchment and lightly oil the sides.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon until well combined.
- Whisk wet ingredients: In a large bowl, whisk eggs and sugar until slightly frothy, about 30 seconds.
Add yogurt, applesauce, oil, vanilla, and citrus zest if using. Whisk until smooth.
- Combine: Add the dry ingredients to the wet and stir with a spatula just until no dry streaks remain. Do not overmix.
- Fold in moisture boosters: Gently fold in grated zucchini, mashed banana, or berries.
If using zucchini, pat it dry first to avoid excess water.
- Batter to pan: Pour the batter into the prepared pan and smooth the top. Sprinkle nuts or turbinado sugar if you like a little crunch.
- Bake: Bake for 22–28 minutes, depending on your pan and add-ins. The cake is done when the center springs back lightly and a toothpick comes out with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then lift it out onto a rack to finish cooling.
This helps maintain moisture without getting soggy.
- Serve: Enjoy plain, dust with powdered sugar, or add a thin smear of Greek yogurt mixed with a touch of honey and lemon.
How to Store
- Room temperature: Keep covered for up to 2 days. Use an airtight container or wrap tightly to lock in moisture.
- Refrigerator: Store for 4–5 days. The crumb stays moist; bring to room temp before serving for best texture.
- Freezer: Slice and freeze pieces in a single layer, then transfer to a bag.
Keeps well for up to 2 months. Thaw at room temperature or warm gently in a low oven.
Why This is Good for You
- Lower sugar load: Applesauce and a modest amount of sugar keep this cake lightly sweet without going overboard.
- Better fats, better feel: Using olive or avocado oil provides heart-friendly fats instead of heavy butter.
- Fiber and micronutrients: Whole wheat pastry flour adds fiber; zucchini, berries, or banana bring vitamins and antioxidants.
- Protein boost: Greek yogurt and eggs support a more balanced snack that keeps you satisfied longer.
What Not to Do
- Don’t overmix: That creates a tough, dry cake. Stir just until combined.
- Don’t skip measuring correctly: Spoon flour into the cup and level it.
Packing flour leads to a dense result.
- Don’t overbake: Pull it when crumbs cling to the toothpick. Dry cake happens fast past doneness.
- Don’t overload with wet add-ins: Too much zucchini or fruit can make the center gummy. Stick to the suggested amounts and drain zucchini well.
Variations You Can Try
- Lemon-Blueberry: Add 1 tablespoon lemon zest and 1/2 cup blueberries.
Finish with a light lemon-yogurt glaze.
- Banana-Walnut: Fold in 1/2 cup mashed banana and 1/3 cup chopped walnuts. Add a pinch of nutmeg.
- Chai Spice: Swap cinnamon for 1 1/2 teaspoons chai spice blend. Add 1 teaspoon grated fresh ginger.
- Chocolate Chip Treat: Fold in 1/3 cup dark chocolate chips.
Keep sugar as-is to balance sweetness.
- Gluten-Friendly: Use a 1:1 gluten-free baking blend and add 1 extra tablespoon applesauce to keep moisture.
- Dairy-Free: Use a thick dairy-free yogurt (coconut or almond) and choose avocado oil.Nutty Crunch: Top with chopped almonds or pistachios for texture and healthy fats.
Explore more irresistible cake recipes you won’t want to miss:
FAQ
Can I make this cake without eggs?
Yes. Replace each egg with 1/4 cup unsweetened applesauce plus 1 tablespoon ground flax mixed with 2 tablespoons water. Let the flax mixture sit for 5 minutes before adding.
The texture stays moist and tender.
Is there a way to reduce sugar even more?
You can cut the coconut sugar to 1/4 cup and add 1–2 tablespoons maple syrup for flavor depth, or use only 1/4 cup sugar if your banana is very ripe. Just note the cake will be less sweet, which many people prefer.
What if I only have all-purpose flour?
Use 1 cup all-purpose flour. The cake will still be moist.
If you want a touch more fiber, add 1 tablespoon ground flaxseed to the dry mix.
Can I bake this as muffins?
Absolutely. Divide the batter into a 12-cup lined muffin tin and bake at 350°F (175°C) for 16–20 minutes. Start checking at 16 minutes.
Why is my cake dense?
Most likely too much flour or overmixing.
Make sure to measure flour lightly and mix only until the batter comes together. Also check that your baking powder and soda are fresh.
How do I know it’s done without drying it out?
Look for edges pulling slightly from the pan and a springy center. A toothpick should come out with a few moist crumbs, not wet batter.
Can I add frosting?
Sure.
For a lighter option, whisk 1/2 cup Greek yogurt with 1–2 teaspoons honey and a splash of vanilla. Spread a thin layer over the cooled cake.
Wrapping Up
This healthy, low-sugar cake proves you don’t need a ton of butter or loads of sweetness to get a moist, satisfying dessert. It comes together quickly, adapts to what you have, and keeps well for days.
Use it as a base for your favorite add-ins and make it your own. When you want something simple, cozy, and better-for-you, this is the cake you’ll actually bake again and again.
Healthy Cake Recipe Moist Low Sugar Easy to Make – A Simple, Feel-Good Treat
Ingredients
- Dry Ingredients: 1 cup whole wheat pastry flour (or 1/2 cup whole wheat + 1/2 cup all-purpose)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 teaspoon ground cinnamon (optional, but nice)
- Wet Ingredients: 2 large eggs, room temperature
- 1/3 cup coconut sugar or light brown sugar
- 1/3 cup plain Greek yogurt (2% or 5%)
- 1/3 cup unsweetened applesauce
- 1/4 cup light olive oil or neutral oil (avocado, grapeseed)
- 2 teaspoons pure vanilla extract
- Zest of 1 lemon or orange (optional, adds brightness)
- Moisture Boosters (Choose 1–2): 1/2 cup finely grated zucchini (squeezed of excess water)
- 1/2 cup very ripe mashed banana
- 1/2 cup fresh blueberries or diced strawberries
- Optional Toppings: 2 tablespoons chopped nuts or seeds
- 1 tablespoon turbinado sugar for a light crunch
- A dusting of powdered sugar after baking
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line an 8-inch square pan or 9-inch round pan with parchment and lightly oil the sides.
- Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon until well combined.
- Whisk wet ingredients: In a large bowl, whisk eggs and sugar until slightly frothy, about 30 seconds.Add yogurt, applesauce, oil, vanilla, and citrus zest if using. Whisk until smooth.
- Combine: Add the dry ingredients to the wet and stir with a spatula just until no dry streaks remain. Do not overmix.
- Fold in moisture boosters: Gently fold in grated zucchini, mashed banana, or berries.If using zucchini, pat it dry first to avoid excess water.
- Batter to pan: Pour the batter into the prepared pan and smooth the top. Sprinkle nuts or turbinado sugar if you like a little crunch.
- Bake: Bake for 22–28 minutes, depending on your pan and add-ins. The cake is done when the center springs back lightly and a toothpick comes out with a few moist crumbs.
- Cool: Let the cake cool in the pan for 10 minutes, then lift it out onto a rack to finish cooling.This helps maintain moisture without getting soggy.
- Serve: Enjoy plain, dust with powdered sugar, or add a thin smear of Greek yogurt mixed with a touch of honey and lemon.