This flourless Greek yogurt cake is insanely rich, creamy, soft and fluffy and has the perfect custard-like consistency that will instantly slip you into a food coma.
The cake is gluten free, packed with protein, and tastes almost as heavenly as cheesecake, if not better.
Best of all, this cake is made with yogurt and just a few other pantry essentials- no leavening agents and no fancy baking products.
I have recently been experimenting quite a bit with using yogurt as the base or the key ingredient for my sweet treats, and after my very successful attempt at making baked yogurt cups, inspiration hit me and I tried this easy flourless cake.
This rather simple yogurt cake turned out even more delicious than I imagined.
It is a great recipe to make when you want to bake a cake, but don’t want to spend too long in the kitchen.
Why I Love This Recipe
My favorite part about this easy yogurt cake is the fact that it needs just 3 simple ingredients to make.
I literally need just under 10 minutes of hands-on kitchen time to make this elegant looking dessert that tastes just as delicious.
Everyone in my family enjoyed this cake, and considering how aesthetic it looked, I know I’m going to be making it again!
Ingredients For the Greek Yogurt Recipe
To make the cake, you’ll need just 4 ingredients.
Greek yogurt: I used unflavored plain Greek yogurt.
Eggs: Room temperature eggs lend a nice fluffy texture to the cake batter.
Sugar: I used regular sugar for this recipe, but you could use powdered sugar if you want to.
Cornstarch: Cornstarch helps thicken the cake mixture and gives the end result that nice, custard-like texture.
See recipe card for quantities.
How to Make the Greek Yogurt Cake
Once you have all the ingredients for the Greek yogurt cake recipe ready, here’s what you’ll need to do next.
Preheat your oven to 350° F and prepare your round cake pan with a spray of cooking spray and line it with some (deliberately) crumpled parchment paper.
In a large bowl, whisk the yogurt until smooth.
Next, add the cornflour and sugar and whisk again until fully the mixture is uniform.
Now add the eggs and whisk well until the mixture is light and fluffy.
Pour the batter into the spring form pan and bake this cake for around an hour, or brown on the top and well done.
Once the cake is done, remove the cake from the oven and allow the cake to cool.
Unwrap the cake, let it cool and get to room temperature before you pop it in the fridge for at least 2 hours.
When you want to serve the cake, get it out of the refrigerator and let it sit for 15 minutes before you slice it.
Substitutions & Variations
- If you want a bit of extra flavor to this cake, you can add some fresh lemon zest to the batter. Meyer lemon is a great choice, but you can also use any other kind of lemon if you want to.
- To make this a lemon yogurt cake, you can also add a dash of lemon juice into the cake batter.
- If you don’t have the corn starch that the recipe calls for, you can also make this recipe using tapioca flour instead.
- If you don’t want to use Greek yogurt you can also try using coconut yogurt for this recipe.
To check if the yogurt cake is cooked or not, check if a toothpick inserted in the center of the cake comes out clean.
How to Store the Leftover Cake
Enjoyed the cake but have some leftovers? Simply transfer the cake to an airtight container and refrigerate it for 2-3 days.
Tips & Tricks to Nail the Recipe
- Remember not to use low fat yogurt or fat-free yogurt for this recipe, especially if you want that rich, creamy texture. Using non fat Greek yogurt will actually end up ruining the essence of the cake.
- To bring a little flavor to the cake, you can use vanilla Greek yogurt if you want to.
- When you make this cake, remember to allow it to rest for a while and get it at room temperature before you chill it.
- As you let the cake cool, you’ll notice the cake deflated. Don’t be worried- that’s actually supposed to happen.
- Since there’s no flour in the recipe, the key to getting the cake texture right is to stick to the recipe.
- Make sure you beat the eggs well, as that’s the key to getting the soft and fluffy cake. You can use an electric whisk to do it.
- You can also bring in a bit of variation by using a Bundt cake pan for this recipe.
How to Serve the Greek Yogurt Cake
This wonderful cake tastes absolutely divine all on its own, but if you really want to go the extra mile, you can also top it with a drizzle or some toppings of your choice.
Here are a few good ideas to get you inspired.
With a Drizzle
If you’re all about adding other flavors to complement the flavors of this delicious cake, you can drizzle a bit of your favorite sauce over the top or the cake, right before you serve.
I like to top the cake with some chocolate sauce or mango curd if I have it at hand.
You can also choose to top the delicious Greek yogurt cake with some coarsely chopped nuts or candied nuts of your choice. I love topping it with some crushed almond and hazelnut brittle if I have it at hand.
You can also choose to sprinkle some chocolate quinoa crispies on the cake if you want a bit of texture.
And of course, nothing beats a nice dusting of powdered sugar or icing sugar on the top of the cake!
If you want to, you can use regular yogurt too. Just remember to choose full fat yogurt for this recipe, and drain off all the excess liquid, leaving behind just the thick, creamy yogurt.
You sure can! You can start off with a simple vanilla yogurt or experiment with other flavored yogurt too!
You can definitely use sweetened yogurt too, if that’s what you have at hand. Remember to reduce the amount of sugar you’re adding in to keep the cake from getting overly sweet.
Looking for other recipes like this? Try these:
Greek Yogurt Cake
- 1½ cups 5% Greek yogurt
- 4 eggs
- 5 tablespoon cornstarch
- ¼ cup sugar
- Preheat your oven to 350° F and prepare your round cake pan with a spray of cooking spray and line it with some (deliberately) crumpled parchment paper.
- In a large bowl, whisk the yogurt until smooth.
- Next, add the cornflour and sugar and whisk again until fully the mixture is uniform.
- Now add the eggs and whisk well until the mixture is light and fluffy.
- Pour the batter into the spring form pan and bake this cake for around an hour, or brown on the top and well done.
- Once done, remove the cake from the oven and allow the cake to cool.
- Unwrap the cake, let it cool and get to room temperature before you pop it in the fridge for at least 2 hours.
- When you want to serve the cake, get it out of the refrigerator and let it sit for 15 minutes before you slice it.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove