3 Ingredient Yogurt Cake
This is such a simple and easy dessert option to make. It'’s a cost effective gluten free cake that anyone can make and enjoy. Load it up with fresh, seasonal fruit or berries for a yummy dessert or afternoon treat.
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Servings: slices
Equipment
- 1 cake pan (8 inch/ 20cm)
- 1 sheet of parchment paper
- 1 whisk or electric hand mixer
- 1 mixing bowl
- 1 fine mesh strainer or sifter
Ingredients
- 1 ½ cups (500 g) vanilla yogurt (full-fat, sweetened), see notes
- ¼ + 1 tbsp cup (40 g) cornstarch
- 5 eggs (3 eggs, 2 egg-whites)
Optional
- ¼ cup (50 g) soft brown sugar
- peanut caramel sauce (topping)
You can find detailed step-by step-photos above the recipe card.
Instructions
- Preheat oven to 350°F (175°C).
- To a mixing bowl add 3 eggs and 2 egg whites (or 5 whole eggs, see notes). Beat until frothy using an electric hand mixer or a whisk.
- Add the yogurt and whisk again until fully incorporated.
- Optional step: This cake is lightly sweetened, if you prefer a sweeter cake or won't add any sweet toppings then I recommend adding ¼ cup of granulated sugar (I prefer soft brown) to the yogurt and eggs.
- Place the fine mesh strainer over the bowl. Add the cornstarch a little at a time. Gently tap the side of the strainer with your hand to push the cornstarch through the strainer (see step-by-step photos or video).
- Line a cake pan with parchment paper. Pour the batter into the pan and bake on the middle rack for about 55 minutes.
- Remove from the oven. Let the cake sit in the pan for another 30 minutes before moving it onto a wire rack. The cake will deflate- that's normal. Let sit for another 30 minutes until fully cooled down (it will firm up even more).
- Serve with toppings of choice (dusted icing sugar, Peanut Butter Caramel Sauce) and enjoy!
Video
Notes
- Eggs: Since there are 5 eggs included in this cake, it's really important to choose fresh, high-quality (I prefer organic free-range) eggs for best results. I chose to use 3 whole eggs and 2 egg whites to reduce the amount of cholesterol but feel free to use 5 whole eggs.
- Type of yogurt: Choose full-fat sweetened yogurt. I love vanilla greek yogurt.
- Baking time: Monitor baking time carefully to avoid the cake being under or overdone (which might result in a rubbery texture). Check doneness after the 55 minute mark: Gently shake the springform pan. If the entire cake ripples, it should continue baking. If the dough only wobbles a little in the middle, the cake is ready.
- Golden top: If the cake is fully baked but you want to achieve a browned top, try placing the cake on the upper-middle rack for the last 5 minutes. Alternatively, you can turn on the broiler for a minute or two. However watch the cake closely, as it can go from lightly browned to burnt very quickly.
- Toppings: This cake is lightly sweetened so I love to add toppings such as dusted icing sugar, coulis, jam or my favorite being this Peanut Butter Caramel Sauce!
- Firmness: The cake will become firmer the longer it sits in the fridge.
- Serve warm: put the cake in microwave or oven and reheat until warm.
Nutrition
Serving: 1 slice. | Calories: 86kcal | Carbohydrates: 14g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 55mg | Potassium: 116mg | Fiber: 0.03g | Sugar: 10g | Vitamin A: 87IU | Vitamin C: 0.3mg | Calcium: 75mg | Iron: 0.3mg
All nutritional information is based on third-party calculations and should be considered estimates.
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