Healthy Plum and Yoghurt Cake

We both love yoghurt and eat it every single day. Not just for the flavour and it’s versitility as an ingredient, but also the health benefits. Here, we have made a cake using yoghurt to replace butter in order to make a cake much lower in fat and kilojoules. We have also used Natvia instead of sugar which dramatically reduces the total kilojoules in the cake. Using plums also offers sweetness.

You would never know that this is a low fat and low sugar cake. It is super soft and looks stunning, the top of the cake glistens with deep red plums and a shiny red sauce.


Preperation time: 10 minutes

Cooking time 30-35 minutes

Serves 6-8

Yoghurt Plum Pudding

  • 2 large eggs
  • 100g Natvia (or the same quantity of sugar)
  • 1 tsp vanilla extract or 2 tsp vanilla essence
  • 280g plain flour or wholemeal flour
  • 3 tsp baking powder
  • 250ml low fat greek yoghurt
  • 120ml olive oil
  • 1 can of tinned plums. Use 6 whole plums from the tin.

To prepare the cake


  • Preheat the oven to 180 degrees celsius
  • Prepare the plums: Strain the syrup and reserve for later to make plum syrup. Take 6 plums, and halve the fruit with a knife and remove the stone. Place in a bowl and reserve for later
  • To make the cake: whisk the eggs and Natvia together in large bowl until pale and fluffy. Mixture should slightly thicken (approximately 2 minutes).
  • Add vanilla extract/essence
  • Sift together the flour and baking powder and fold into the bowl containing the egg, Natvia and vanilla mixture.
  • Mix in the yoghurt and then the oil. Make sure it is thoroughly combined but do not overmix or cake will become tough.
  • Using canola oil or olive oil, lightly grease a large ring tin, or either a large round or square cake tin.
  • Take the plum segments and place curved side down  to cover the bottom of the tin.
  • Carefully pour batter on top of plums
  • Bake at 180C in a preheated oven for 30-35 minutes until a skewer inserted into the centre comes out clean.
  • Leave pudding in tin to cool for 10 minutes before transferring to a cake rack to cool.

To prepare the Plum Syrup:


  • Approximately 2-3 cups of reserved plum syrup
  • 1 tablespoon Natvia


  • Place reserved plum syrup into a small saucepan.
  • Cook on medium heat without a lid, until syrup starts to become thick and syrup like (approximately 10 minutes).
  • When you have reached the consistency you desire, add 1 tbsp Natvia to sweeten. Stir through to dissolve.
  • When Natvia has dissolved, remove from the heat.
  • Serve this syrup warm drizzled over cooked cake.

Photographs by The Nutrition Guru

5 thoughts on “Healthy Plum and Yoghurt Cake

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  3. Pingback: Winter Warmer – CHOCOLATE MUG PUDDING. Quick, easy and low sugar | The Nutrition Guru and the Chef

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