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Dairy
Easy
40 Minutes
Diets 
A soft and sweet dairy breakfast cake made with fat-free vanilla yogurt and egg whites, with a light caramel flavor on top. It is fat-free, higher in protein than a regular cake, and works beautifully as a breakfast treat with coffee. For best results, use fat-free vanilla yogurt, mix the batter well but don’t overmix after adding the flour, and bake just until a toothpick comes out clean so the cake stays soft. I’m Using for the Caramel syrup “DaVinci Gourmet Classic Caramel Syrup” and for the yogurt “Mehadrin Vanilla Fit ’n Free Yogurt” which are both fat-free.
4 egg whites
2 teaspoons vanilla extract
1 cup fat-free vanilla yogurt (I used Mehadrin Vanilla Fit ’n Free Yogurt)
1/2 cup sugar
1 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
pinch of salt
4 tablespoons caramel syrup (I used DaVinci Gourmet Classic Caramel Syrup)
optional: chocolate syrup
Preheat a convection oven to 350 degrees Fahrenheit.
Line a 9×13-inch baking pan with parchment paper.
In a large bowl, mix the egg whites, vanilla extract, fat-free vanilla yogurt, sugar, and light brown sugar with a fork until well combined.
Add the baking powder, baking soda, flour, and salt.
Mix well until the batter is smooth and fully combined.
Spread the batter evenly into the prepared 9×13 pan using a spatula.
Let rest for about five minutes.
Drizzle or spray the caramel syrup evenly over the top of the batter.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool slightly before cutting.
Optional: you can drizzle a little bit of chocolate syrup for design.
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Absolutely delicious! Perfect for a fat free diet!