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Sugar Free Yogurt Cake

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A creamy, smooth, and slightly tangy 3-ingredient yogurt cake made with Greek yogurt, eggs, and cornstarch. Naturally light, protein-rich, and perfect for an effortless dessert or snack.

  • Author: Tina
  • Prep Time: 5 minutes
  • Cook Time: 20–23 minutes (air fryer) or 70–75 minutes (oven)
  • Total Time: about 28 minutes active plus chilling
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Gluten Free

Ingredients

2 cups nonfat vanilla Greek yogurt

4 large eggs

1/4 cup cornstarch

Instructions

  1. Spray a 6-inch round cake pan with cooking spray. Line with a large sheet of parchment paper, letting it overhang the rim to prevent sticking.
  2. In a large mixing bowl, whisk together the yogurt and eggs until fully combined.
  3. Add the cornstarch and whisk until smooth and lump-free.
  4. Pour the batter into the prepared pan.
  5. Air Fryer Method: Preheat air fryer to 320°F (160°C). Bake for 20–23 minutes, until puffed, set in the center, and lightly caramelized on top.
  6. Oven Method: Preheat oven to 350°F (177°C). Bake for 70–75 minutes, until puffed, set, and golden.
  7. Cool at room temperature for 30 minutes, then refrigerate for at least 2 hours (overnight preferred) to develop flavor and texture.
  8. Bring to room temperature for 15–30 minutes before serving. Optionally drizzle with honey or sweetener.

Notes

  • Use plain Greek yogurt for a less sweet version; add sweetener as desired.
  • Do not freeze, as texture will change.
  • Best served chilled or at room temperature.
  • Some shrinking after baking is normal.
  • Add lemon zest, cinnamon, or berries for flavor variations.

Nutrition

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