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–+ servings
soft and fluffy greek yogurt cake on a plate

Greek Yogurt Cake

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.
5 from 5 votes
Enozia Vakil
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Prep Time 5 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American, Italian
Servings 4 people
Calories 195 kcal

Ingredients
  

  • 1½ cups 5% Greek yogurt
  • 4 eggs
  • 5 tablespoon cornstarch
  • ¼ cup sugar

Instructions
 

  • 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.

Notes

  • To check if the yogurt cake is cooked or not, check if a toothpick inserted in the center of the cake comes out clean.
  • 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.

Nutrition

Calories: 195kcalCarbohydrates: 25gProtein: 13gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 167mgSodium: 91mgPotassium: 167mgFiber: 0.1gSugar: 15gVitamin A: 241IUCalcium: 108mgIron: 1mg
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