3 INGREDIENT Greek Yogurt Cake | No Sugar, No Flour, 5 Mins Prep!
This 3-ingredient Greek Yogurt Cake is the easiest dessert you’ll ever make—no sugar, no flour, just creamy, tangy goodness! With only five minutes of prep, it bakes into a light, custardy cake that’s perfect on its own or dressed up with fruit. Simple, wholesome, healthy, and effortlessly delicious.
Equipment
- large glass bowl
- Whisk
- Cake tin
- Baking paper / Parchment paper
- Microplane (optional)
- Oven
- Cooling rack
Ingredients
- 500 gr yogurt 4 small tubs
- 4 eggs Medium size
- 50 gr of cornstarch 5 tbsp
Instructions
- Preheat oven to 180°C / 350°F
- Add the natural yogurt and eggs to the bowl and whisk until you get an even consistency.500 gr yogurt, 4 eggs
- Add the cornstarch and whisk the batter again until all the cornstarch is absorbed and there are no lumps.50 gr of cornstarch
- Optional: grate some lemon zest for a little tangy flavor (or add a few berries)
- Line the cake tin with parchment paper and pour the cake batter.
- Optional: grate a little lemon zest on top for some extra tang and texture.
- Bake for 40 minutes, check cake (use a wooden skewer to test), and if you want a slightly browned top, increase heat to 220°C / 430°F, and then bake for another 5 minutes.
- Remove from the oven and place onto a cooling rack. Allow the cake to cool for 10-20 minutes before removing from the cake tin.
Video
Notes
Cooking Tips:
- This cake tastes best when it is cold.
- Use natural unsweetened yogurt, if you prefer a sweeter flavor, use sweetened yogurt instead.
- Is this recipe vegan? No, fresh eggs and natural yogurt are used to make this recipe.
Storage Tips:
- Store in fridge up to 4 days (covered).
- Tastes best cold (improves texture).
- Can freeze slices for up to 1 month, thaw overnight in fridge.