Description
This creamy yogurt cake is a light and airy dessert made with only three ingredients: Greek yogurt, eggs, and cornstarch. It’s naturally sweetened, gluten-free, and a healthier alternative to traditional cakes.
Ingredients
1 cup (245g) plain Greek yogurt
4 large eggs
1/4 cup (30g) cornstarch
Instructions
- Preheat your oven to 350°F (175°C). Line a 7-inch round cake pan with parchment paper.
- Separate the egg yolks and whites into two mixing bowls.
- Add the Greek yogurt and cornstarch to the egg yolks and whisk until smooth and fully combined.
- Using a hand mixer or stand mixer, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the yogurt mixture in three additions, using a spatula to keep the batter light and airy.
- Pour the batter into the prepared pan and tap gently to remove air bubbles.
- Bake for 30-35 minutes, or until the cake is set and lightly golden on top.
- Let the cake cool completely in the pan before removing it. Chill it in the refrigerator if you prefer a firmer texture.
Notes
This cake can be stored in the refrigerator for 3-4 days.
To enjoy a firmer texture, chill it in the fridge before serving.
If you’d like to serve it at room temperature, let it sit out for 20-30 minutes before eating.
You can substitute plain yogurt for Greek yogurt, but make sure to drain any excess liquid from regular yogurt.
This cake can also be frozen for up to 2 months. Wrap it tightly and thaw in the refrigerator or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 115 kcal
- Sugar: 6g
- Sodium: 35mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 70mg
