Wow... this 3 Ingredient Yogurt Cake is simple, sturdy and healthy. Can you ask for anything more??
The texture of this cake is a little stiffer and denser than cheesecake and it is not as sweet. But - that is why you can dress it up and serve it for dessert or ... wait for it.... BREAKFAST!
It gets stiffer and denser with time so if you are serving it for dessert make it same day, refrigerate for an hour or more and then dust it with icing sugar and garnish with fresh fruit and/or whipped cream.
I thoroughly enjoyed the leftovers with a splash of 10% cream and fresh fruit!
3 Ingredient Yogurt Cake
Fast, versatile and healthy!
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookServings: 6 servings
Equipment
- Parchment paper
- springform pan optional but recommended
Ingredients
- 1 ¾ cups sweetened vanilla yogurt approx 400 grams See Notes for yogurt variations
- 4 eggs
- 5 Tbsps corn starch approx 40 grams
Optional Garnishes
- icing sugar for dusting
- whipped cream garnish
- fresh fruit
Instructions
- Preheat oven to 340° F. (340°-not a typo). Spray the inside of a 7" springform pan or a flat bottom casserole dish with cooking spray. See notes if you don't have a springform pan. Tear off a piece of parchment paper big enough to go up the sides of the pan and clear a couple of inches above the rim. Press it on to the bottom and in to the edges as best you can. It will be wrinkled but will give a rustic appearance to your finished cake.
- Pour yogurt into a bowl. (If adding honey do it now. See Notes). Whisk eggs in one at a time until they are thoroughly mixed in. Sift cornstarch into batter whisking the entire time.
- When batter is smooth and fully mixed pour it in to the prepared pan. Bake approximately 50 minutes until cake is browned and wrinkled on top and a toothpick comes out clean.
- Remove from the oven and allow to cool about 30 minutes. Gently remove the cake from the pan and remove the parchment paper. Transfer cake to a plate and refrigerate at least one hour. Remove from fridge about 20 minutes before serving. It is creamier and tastier at room temperature.
- Serve garnished with icing sugar, whipped cream and/or fresh fruit as desired.
- Leftover keep well in the fridge but the cake gets stiffer and less light as time goes on.
Notes
Nutrition does not include garnishes.
Notes:
- You can use any type of yogurt. low fat, regular or Greek. If you use unsweetened yogurt then add 2-3 Tbps of honey to the yogurt and mix in well.
- If you don't have a springform pan use a casserole dish with a flat bottom so the mixture will be a uniform depth. Line that with parchment making sure the parchment edges go well up the sides so you have an edge to grab hold of when it is time to lift the cake out. Pick up instructions at Step 6.
- If you plan on serving as dessert you can consider adding a teaspoon of vanilla extract or other extract flavouring such a maple or coconut.
- Garnish with whipped cream, fruit, etc as desired.
- Allow cake to come to room temperature before serving for best flavour.
Nutrition
Calories: 128kcal | Carbohydrates: 16g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 113mg | Sodium: 89mg | Potassium: 197mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 189IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg
Tried this recipe?Mention @thewineloverski or tag #thewineloverski!
Wela
You stated the springform pan is optional, but better, what will happen if one is not used? (I don’t have one).
Carolyn Hetke
You can just line some other oven proof casserole dish with the parchment paper. Your shape will not be as uniform for presentation purposes. Choose a casserole or dish with a fairly generous bottom so that your mixture is uniform depth. And you may have to adjust the bake time if your mixture is much thicker. Thanks for asking. I will add the info to the post!