Sugar Free Yogurt Cake

Why You’ll Love This Recipe

With no flour, no oil, and only three ingredients, this yogurt cake is as easy as it gets. The texture is soft and custard-like, similar to a light cheesecake, but with far less fat and sugar. It can be made in the oven or air fryer, and it’s versatile—you can enjoy it plain, drizzle it with honey, or top it with fresh fruit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Nonfat vanilla Greek yogurt
Large eggs
Cornstarch

Directions

1. Spray a 6-inch round cake pan with cooking spray. Line it with a single large sheet of parchment paper, letting it come up above the rim to prevent sticking. Crease and press the parchment so it fits snugly.

2. In a large mixing bowl, whisk together the yogurt and eggs until fully combined.

3. Add the cornstarch and whisk until the batter is smooth and lump-free.

4. Pour the batter into the prepared pan.

Air Fryer Method
5. Preheat the air fryer to 320°F (160°C). Bake for 20–23 minutes, until puffed, set in the center, and lightly caramelized on top.

Oven Method
6. Preheat the oven to 350°F (177°C). Bake for 70–75 minutes, until puffed, fully set, and golden on top.

7. Allow the cake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours (overnight is best) to develop the flavor and texture.

8. Bring to room temperature for 15–30 minutes before serving. Optionally, drizzle with honey or sweetener.

Servings and timing

Servings: 8 slices
Prep time: 5 minutes
Cook time: 20–23 minutes (air fryer) or 70–75 minutes (oven)
Cooling/Chilling time: 2 hours or overnight
Total time: about 28 minutes active plus chilling

Variations

• Plain Greek Yogurt Version: Use plain yogurt and add ¼–½ cup of sweetener to taste.

• Citrus Twist: Add lemon or orange zest to the batter for a refreshing flavor.

• Chocolate Drizzle: Drizzle with melted sugar-free chocolate before serving.

• Berry Topping: Serve with fresh strawberries, blueberries, or raspberries.

• Cinnamon Spice: Add ½ teaspoon cinnamon for a warm, spiced flavor.

Storage/Reheating

Store in the refrigerator in an airtight container for up to 3 days. This cake is best served chilled or at room temperature. Do not freeze, as freezing will change the texture.

FAQs

Can I use full-fat yogurt?

Yes, full-fat or low-fat Greek yogurt will work, but the texture will be slightly richer.

What does this cake taste like?

It has a mild sweetness and tangy yogurt flavor, with a creamy texture similar to a light cheesecake.

Can I use flavored yogurt?

Yes, but adjust or omit added sweetener since flavored yogurt is often already sweetened.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as it contains no wheat flour.

Why did my cake shrink a lot after baking?

Some shrinking is normal as it cools, but excessive shrinking may be from overbaking or baking at too high a temperature.

Can I make this without cornstarch?

Cornstarch helps bind and firm the cake; without it, the texture will be looser and more custard-like.

How can I make it sweeter?

Add ¼–½ cup of sugar or sugar substitute to the batter, or serve with honey or fruit.

Can I double the recipe?

Yes, but use a larger pan and adjust baking time accordingly.

Can I bake this in muffin tins?

Yes, bake at the same temperature but reduce cooking time to 15–20 minutes in the oven.

Can I serve it warm?

It’s best chilled, as cooling helps set the texture, but you can let it sit at room temperature for a softer bite.

Conclusion

This 3-ingredient yogurt cake is the perfect blend of simplicity and elegance. With minimal prep and a naturally light, creamy texture, it’s a go-to recipe for a quick dessert or healthy snack. Dress it up with fruit or enjoy it plain—it’s delicious either way

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