This 3 ingredient creamy yogurt cake is light, smooth, and surprisingly simple. Made without flour, butter, or oil, it’s a healthier twist on traditional yogurt cakes. The best part? It only takes about 5 minutes to prep and can be baked in the oven or cooked in the air fryer!
With a soft, custard-like texture—almost like cheesecake—and a naturally low sugar content, this cake makes a satisfying snack or light dessert. It’s ideal for anyone looking for a sweet treat with fewer ingredients and less fuss.
Why You’ll Love This Yogurt Cake
- ✅ Just 3 ingredients
- ✅ No flour, oil, or butter
- ✅ Low sugar and lower calorie
- ✅ Creamy texture with a slightly chewy exterior
- ✅ Air fryer or oven friendly
- ✅ Quick prep—just 5 minutes!
Ingredients You’ll Need
- Sweetened Nonfat Greek Yogurt – This is where the cake gets its sweetness and creaminess. I used vanilla-flavored yogurt, but other flavors like honey or strawberry work well too. Avoid unsweetened yogurt unless you plan to add sugar.
- Eggs – Provide structure and help the cake set while baking.
- Cornstarch – Absorbs excess liquid from the yogurt and helps maintain a creamy yet firm texture. You won’t taste it at all.
Note: You can use regular yogurt, but the cake will be firmer and less creamy.
Texture & Sweetness
This cake has a mild sweetness and a luscious, creamy texture that resembles a light cheesecake. The edges become slightly chewy after baking. If you prefer a sweeter cake, you can easily adjust it by:
- Mixing in ¼ cup of sugar (or up to ½ cup if using unsweetened yogurt)
- Drizzling honey or maple syrup over each slice before serving
How to Make Creamy Yogurt Cake
- Prepare the Pan:
Lightly spray a 6-inch round cake pan with cooking spray. Line it with a large sheet of parchment paper, allowing the paper to come up the sides and overhang slightly. It’s okay if the paper wrinkles—this cake has a rustic charm! - Mix the Batter:
In a large bowl, whisk together the yogurt and eggs until smooth and fully combined. Whisk in the cornstarch until no lumps remain. - Bake or Air Fry:
- Air Fryer: Preheat to 320°F (160°C). Cook for 20–23 minutes, or until the top is golden and caramelized. The cake should be puffed up and no longer jiggly.
- Oven: Preheat to 350°F (177°C). Bake for 70–75 minutes until the cake is fully set and golden on top. It will puff up in the oven and deflate slightly as it cools.
- Chill & Serve:
Let the cake cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours (overnight is best). Bring the cake to room temperature before serving, and drizzle with sweetener if desired.
Tips & Notes
- For a sweeter version, stir sugar into the batter before baking.
- This recipe works best with a 6-inch one-piece or springform pan.
- The air fryer version has a slightly drier surface and deflates less, making it my preferred method.
Nutrition Info (Per Slice)
- Calories: 68
- Protein: 5g
- Carbs: 6g
- Fat: 2g
- Sugar: 2g
Nutrition information is estimated based on an online calculator. For precise dietary needs, please consult a nutritionist.
Leave a Comment