3-Ingredient Yogurt Cake

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The Recipe: 3-Ingredient Yogurt Cake

Description

This cake is surprisingly creamy and mildly sweet. Because it contains no flour or oil, the texture is delicate and airy. It’s the perfect canvas for fresh berries or a drizzle of honey.

  • Prep time: 10 minutes

  • Cook time: 40–50 minutes

  • Servings: 6 slices

Ingredients

  1. Greek Yogurt: 1.5 cups (approx. 350g–400g). Use plain, full-fat or 2% for the best texture.

  2. Eggs: 4 large, room temperature.

  3. Cornstarch: 40g (approx. 4 tablespoons). This acts as the “glue” to hold the structure.

Optional (but recommended): If you want more flavor, add 1 tsp of vanilla extract or 2 tbsp of honey/maple syrup. If your yogurt is unsweetened, the cake will be very tart without an added sweetener.

Instructions

  1. Prep: Preheat your oven to 170°C (340°F). Line a 6-inch round cake pan with parchment paper. Tip: Scrunched-up parchment paper fits the curves of the pan better.

  2. Mix: In a large bowl, whisk the eggs until smooth. Add the yogurt and whisk until no lumps remain.

  3. Sift: Sift in the cornstarch. Whisk gently until the batter is silky and uniform.

  4. Bake: Pour the batter into the prepared pan. Bake for 40 to 50 minutes. The top should be golden brown and the cake should have a slight “jiggle” in the middle.

  5. Chill: This is the hard part! Let the cake cool to room temperature, then refrigerate for at least 2 hours (ideally overnight). This allows the custard to set properly.

Tips for Success

  • Room Temp Eggs: Cold eggs don’t emulsify as well with the yogurt.

  • Don’t Over-mix: Once you add the cornstarch, mix just until combined to avoid a rubbery texture.

  • The Sift is Key: Cornstarch loves to clump. Sifting it ensures you don’t find “white pockets” in your finished cake.

  • Water Bath (Optional): For an even creamier, crack-free finish, place your cake pan inside a larger tray filled with 1 inch of hot water while baking.

Nutritional Info (Per Serving)

Values are estimates based on using 2% Plain Greek Yogurt.

Nutrient Amount
Calories 110 kcal
Protein 8g
Fat 5g
Carbs 9g
Sugar 3g

Benefits

  • High Protein: Thanks to the Greek yogurt and eggs, it’s a satisfying snack that won’t cause a massive sugar crash.

  • Gluten-Free: Naturally safe for those with gluten sensitivities.

  • Low Calorie: Compared to traditional cheesecake (which can top 400 calories a slice), this is a very light alternative.

    Q&A

Q: Can I use regular yogurt instead of Greek yogurt?

A: It’s not recommended. Regular yogurt has too much whey (liquid), which will make the cake soggy. If you only have regular yogurt, strain it through a cheesecloth for 4 hours first.

Q: Why did my cake deflate after I took it out of the oven?

A: Don’t panic—this is normal! Like a soufflé, the air bubbles contract as they cool. It will settle into a dense, creamy custard texture.

Q: Can I use an air fryer?

A: Yes! Bake at 150°C (300°F) for about 25–30 minutes. Keep a close eye on it as air fryers cook faster.

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