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Kefir-based plain home-style cake; moderate energy, made with refined flour and sugar.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Kefir cake (80 g) has 256 calories. That works out to 320 calories per 100 g. It contains 38 g of carbs, 4.6 g of protein, 9.4 g of fat and 1 g of fiber. Its 8.8 µg of Selenium covers 16% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 80 g
256
KCAL / 80G
Carbs
38g
· 14% DV
Protein
4.6g
· 9% DV
Fat
9.4g
· 12% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 7% · Fat 33%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 256 kcal | |
| Total fat | 9.4 g | 12% |
| Saturated fat | 2.56 g | 13% |
| Trans fat | 0.06 g | |
| Sodium | 192 mg | 8% |
| Total carbohydrate | 38 g | 14% |
| Fiber | 1 g | 4% |
| Protein | 4.6 g | 9% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 80 g | 256 kcal |
| 1 slice (thin) | 40 g | 128 kcal |
| 1 piece (small) | 55 g | 176 kcal |
| 100 g | 100 g | 320 kcal |
| 1 serving (medium) | 100 g | 320 kcal |
| 1 slice (thick) | 120 g | 384 kcal |
| 1 piece (large) | 140 g | 448 kcal |
| 1 serving (large) | 180 g | 576 kcal |
| 1 piece (whole) | 900 g | 2880 kcal |
Calculated from 320 calories per 100 g.
Kefir cake is a simple home-style cake made with kefir, flour, eggs, sugar, and a raising agent. Mix the wet and dry ingredients just until combined, pour the batter into a prepared pan, and bake until the centre is set.
Yes, plain kefir can usually replace buttermilk in kefir cake. Both add moisture and acidity to the batter; use them in the same amount, and avoid overmixing once you add the flour.
Yes, the heat of baking destroys most of kefir’s live cultures. Kefir still contributes moisture and a mild tang to kefir cake, but the finished slice should not be counted on as a probiotic food.
Kefir cake often turns dense when the batter is overmixed, the raising agent has lost strength, or the cake is underbaked. Fold in the flour gently and check that the centre is cooked before removing it from the oven.
Yes, flavored kefir can be used in kefir cake, but it changes the taste and may make the cake sweeter. Reduce the added sugar if needed, and choose a flavor that works with any fruit or spices in the recipe.
No, kefir cake is made with kefir, while yogurt cake uses yogurt. Both can produce a moist cake, but kefir is thinner and more tangy, so the batter texture and final flavor may differ.
Kefir cake keeps best in an airtight container so it does not dry out. Store it in a cool place for short-term eating, or refrigerate it for longer storage; let chilled slices come to room temperature for a softer texture.
Yes, kefir cake freezes well. Cool it completely, wrap individual slices tightly, and store them in a sealed freezer container; thaw a slice at room temperature before serving.
Lemon zest, vanilla, cinnamon, berries, or chopped nuts all pair well with kefir cake. Add fruit sparingly so it does not make the batter too wet, and fold it in gently just before baking.
Yes, you can make an egg-free kefir cake with a suitable egg replacer, such as mashed banana or a commercial baking substitute. The cake may be denser and the banana will add its own flavor.
Vitamins
Biotin
4µg · 13% DV
B2
0.13mg · 10% DV
B12
0.18µg · 8% DV
Vitamin A
62.4µg · 7% DV
Minerals
Selenium
8.8µg · 16% DV
Phosphorus
84mg · 12% DV
Manganese
0.19mg · 8% DV
Sodium
192mg · 8% DV
Potassium ⭐
96mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 256 calories in 1 slice (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Kefir cake is a simple home-style cake made with kefir in the batter. The fermented milk drink adds moisture, giving the crumb a soft texture; recipes commonly combine it with flour, sugar, eggs and oil. It is more a practical style of home baking than a dish with one clearly established place of origin, and recipes vary from kitchen to kitchen.
Serve a slice with tea or coffee, as a snack or a straightforward dessert; fresh fruit makes a good accompaniment. It is mainly a carbohydrate-rich sweet, with 47.5 g of carbohydrates per 100 g, and offers modest protein. For a lighter serving, keep the slice small and pair it with fruit rather than an especially rich topping.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.56g
MONOUNSATURATED
3.52g
POLYUNSATURATED
1.68g
Omega 6:3 ratio 38:1
Above the ideal 4:1 (38:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.