3 Ingredient Creamy Yogurt Cake for Effortless Indulgence

The 3 Ingredient Creamy Yogurt Cake is a simple and delicious dessert that's gluten-free and vegetarian-friendly.

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Prep Time 15

Cook Time 1 15

Chilling Time 2

Total Time 3 30

Servings: 8 slices

Course: Desserts

Cuisine: Gluten-Free, Vegetarian

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups Greek Yogurt Can be substituted with full-fat or flavored yogurt.
3 large Eggs Whisk until pale for best aeration.
1 cup Cornstarch Can be swapped with potato starch if necessary.

Optional Toppings

1 cup Fresh Berries Strawberries, blueberries, or raspberries.
to taste Honey or Maple Syrup Drizzle for additional sweetness.
1/2 cup Chopped Nuts Almonds or walnuts.

Equipment

Cake Pan
Mixing Bowl
Whisk
Oven
Cooling Rack

Method

Preparation

Grease a 15 cm round cake pan, line with parchment paper, and preheat the oven to 177°C (350°F).
In a large bowl, whisk Greek yogurt and eggs until smooth, about 2-3 minutes.
Gradually add cornstarch, mixing until no lumps remain.

Baking

Pour batter into the pan and bake for 70-75 minutes or until golden.
For air fryer, preheat to 160°C (320°F) and bake for 20-23 minutes.

Cooling and Serving

Allow to cool in the pan for 30 minutes, then transfer to a cooling rack.
Refrigerate for a minimum of 2 hours before serving.
Serve at room temperature topped with berries, honey, or nuts.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 100mgPotassium: 200mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 150mgIron: 0.5mg

Notes

For best results, whisk eggs well and chill the cake to enhance flavor and texture. Store leftovers in the fridge for up to 3 days.

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