This delectable yogurt cake is moist, fluffy and filled with the tastes of one of the most nostalgic flavor combinations - peanut butter and jelly! This post is sponsored by FAGE. All opinions are my own.
I've been having so much fun this year creating lightened up desserts and treats for my husband and I! Health is always a priority of ours and this year we have made made it an even bigger one. So many people are afraid of adopting a healthy lifestyle because they feel they will have to give up all of the foods they love.
Well I'm here to tell that couldn't be farther from the truth! This Peanut Butter and Jelly Yogurt Loaf Cake is INSANELY delicious and it tastes like pure decadence. Upon tasting this heavenly cake, you'll be shocked to find out that this delicious dessert is made with healthier, lightened up ingredients, and features the added nutritious benefits of Greek yogurt.
FAGE Total Plain 5% Greek Yogurt is my secret weapon in this Peanut Butter and Jelly Yogurt Loaf Cake. It lends so much moisture and a delicious tanginess in this cake. That's right friends - incorporating Greek yogurt into baked desserts is a trick you should definitely keep in your back pocket! You will be transported back to your childhood when you take a bite of this delectable cake with the flavors of one of the most iconic coming of age snacks - PB&J!
Making Peanut Butter and Jelly Yogurt Loaf Cake
Preheat oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper and spray with baking spray. Set aside.
In a medium bowl, sift together flour, powdered peanut butter, baking powder and salt and whisk to combine.
In a separate large bowl, whisk together FAGE Total Plain 5% Greek Yogurt, eggs, stevia or sweetener of choice, creamy peanut butter, milk and vanilla until combined. Add wet ingredients to the bowl with the dry ingredients and mix with a rubber spatula until just combined. Be careful not to overmix.
Pour half of the batter into prepared loaf pan and smooth out into an even layer. Using a teaspoon, top batter with 4-5 dollops of strawberry preserves or spread, using about half of the spread. Take a butter knife and swirl it through the strawberry spread and batter a few times, creating swirls of jam throughout the batter. Pour remainder of the batter into loaf pan and repeat the swirling process with the remainder of the strawberry spread.
Bake cake in preheated oven for 45-55 minutes, until a skewer inserted into the center comes out with no wet batter. Allow cake to cool in pan for 10 minutes then remove to a wire rack to cool completely. Slice and enjoy!
More on Fage's Total Plain Greek Yogurt
FAGE Total Plain Greek Yogurt is deliciously rich and creamy, made with only milk and live active yogurt cultures. The possibilities are endless with Fage Total Plain Yogurt. Use it in:
- Baked desserts like this Peanut Butter and Jelly Yogurt Loaf Cake
- No-bake desserts such as pies and cheesecakes
- Creamy pasta sauces
- Frozen treats like no-churn ice cream or frozen yogurt pops
In addition to the FAGE Total 5% Plain variety, which which is what I used for this recipe, there are also Total 2% Plain and Total 0% Plain varieties available! In addition to incorporating in your favorite recipes, FAGE Total Plain Greek Yogurt is perfect for healthy snacking on the go!
Need A Lactose-Free Option? Check Out FAGE BestSelf Greek Yogurt!
New FAGE BestSelf Greek Yogurt is low-fat Greek yogurt with a perfect balance of rich flavor and creamy texture but without any lactose. In addition to the Fage BestSelf Plain variety, there are also strawberry, blueberry, peach and vanilla blended varieties available! Try the Fage BestSelf Plain variety in this recipe for a lactose-free option!
A Few Notes for Peanut Butter and Jelly Yogurt Loaf Cake
If using stevia or another sugar substitute for this recipe, be sure yours has a one to one replacement ratio with sugar. Many zero calorie sweetener brands have “baking blends” which have a one to one replacement ratio with sugar, which work perfectly for this cake. This is the brand I used for this recipe. You may also use regular cane sugar.
You may use ½ cup of natural creamy peanut butter in this recipe and omit the powdered peanut butter if you do not have any on hand. The powdered peanut butter just provides a way to get all of the peanut butter flavor while cutting out some of the fat, but is not a mandatory ingredient.
I used an organic strawberry spread in this cake but feel free to use any variety of preserves or fruit jam you prefer! Some flavors that I imagine would be tasty and fun are grape, raspberry, peach and blackberry! Feel free to experiment with any other flavor you can think of and be sure and let me know how it turns out in the comments section below!
You Will Also Love this Chocolate Strawberry Cheesecake Recipe!
Peanut Butter and Jelly Yogurt Loaf Cake
- 1 ½ cups whole wheat or all-purpose flour I used whole wheat*
- ¼ cup powdered peanut butter
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup Fage Total Plain 5% Greek Yogurt
- 1 cup stevia baking blend or granulated sweetener of choice**
- ¼ cup natural creamy peanut butter
- ⅓ cup unsweetened almond milk or milk of choice
- ⅓ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- ½ cup strawberry preserves or jam
- Preheat oven to 350° F. Line the bottom of a loaf pan with parchment paper and set aside.
- In a medium bowl, sift together flour, powdered peanut butter, baking powder and salt. Whisk to combine.
- In another large bowl, whisk together yogurt, stevia, creamy peanut butter, milk, oil and vanilla until combined. Add flour mixture to bowl with yogurt mixture and mix with a rubber spatula until just combined.
- Pour half of batter into prepared loaf pan and smooth out into an even layer. Using a teaspoon, drop 4-5 dollops of strawberry spread on top of batter, using about half of the spread. Take a butter knife and swirl it through the jam 3 to 4 times, creating swirls of jam in the batter. Pour the remaining batter into the pan and repeat the swirling process with the remainder of the jam.
- Bake cake in preheated oven for 45-55 minutes until a skewer inserted into the center comes out clean with no wet batter. Allow cake to cool in pan for 10 minutes then remove to a wire rack to cool completely.
Thank you to Fage for sponsoring this post. All opinions are my own.