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Creamy Yogurt Cake

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This 3-Ingredient Creamy Yogurt Cake is a simple, healthier alternative to traditional cakes, made with just Greek yogurt, eggs, and cornstarch. The result is a light, creamy, and delicious cake that’s perfect for those craving a low-calorie treat.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 20-23 minutes (air fryer) or 70-75 minutes (oven)
  • Total Time: 1 hour 30 minutes
  • Yield: 1 cake
  • Category: Dessert
  • Method: Baking
  • Cuisine: Healthy
  • Diet: Vegetarian

Ingredients

1 2/3 cups (400g) nonfat vanilla Greek yogurt (sweetened)

4 large eggs

4 tbsp (32g) cornstarch

Instructions

  1. Prepare the Pan: Spray a 6-inch round cake pan with cooking spray and line it with parchment paper.
  2. Make the Batter: Whisk the yogurt and eggs until smooth. Add sugar if desired, then gradually stir in the cornstarch until the batter is lump-free.
  3. Cook the Cake: For the air fryer, preheat to 320°F (160°C) and cook for 20-23 minutes. For the oven, preheat to 350°F (177°C) and bake for 70-75 minutes. The cake should puff up and become golden brown.
  4. Cool and Serve: Let the cake cool for 30 minutes, then chill in the fridge for at least 2 hours. Before serving, let the cake sit at room temperature for 15-30 minutes. Optionally, drizzle with honey or a sweetener of your choice.

Notes

  • Sweetness: Add about 1/4 cup sugar for a subtle sweetness or up to 1/2 cup for a sweeter cake. Drizzle with honey for extra sweetness when serving.
  • Pan Options: Use a 6-inch round cake pan or a 6-inch round springform pan. Cooking time may need adjustment based on pan size.
  • Texture Differences: The air fryer creates a caramelized surface, while the oven version is slightly moister but may deflate more.

Nutrition

Find it online: https://cheftinaskitchen.com/creamy-yogurt-cake/