3-Ingredient Creamy Yogurt Cake Recipe

This creamy yogurt cake is a simple yet delicious dessert made with just three ingredients. It’s a healthier alternative to traditional cakes and has a soft, cheesecake-like texture. The cake is low in calories, quick to prepare, and can be baked in either an oven or air fryer. Perfect for a light snack or dessert!

Ingredients:

1 2/3 cups (400 g) nonfat vanilla Greek yogurt
(You can also experiment with flavored yogurts like strawberry or peach for a twist.)
4 large eggs
(These provide structure and help set the cake.)
4 tbsp (32 g) cornstarch
(This helps to set the cake and gives it a smooth, creamy texture.)

Optional Ingredients for Sweetness:

Sugar (if you want to make the cake sweeter)
Honey (for drizzling after baking)

Instructions:

1. Prepare the Cake Pan

Lightly spray a 6-inch round cake pan with cooking spray.
Line the pan with parchment paper, ensuring it covers the sides as well. This makes it easier to remove the cake once baked. Don’t worry if the parchment paper is a bit wrinkled; it will still work perfectly.

2. Mix the Ingredients

In a large mixing bowl, whisk together Greek yogurt and eggs until smooth.
If you want a sweeter cake, feel free to add sugar at this point. For a light, natural sweetness, honey can be drizzled on top after baking.
Whisk in the cornstarch until the mixture is smooth and lump-free.

3. Pour the Batter into the Pan

Transfer the smooth batter into the prepared cake pan, ensuring it’s evenly spread out.

4. Cook the Cake

Air Fryer:

Preheat your air fryer to 320°F (160°C).
Cook the cake for 20-23 minutes. The cake should puff up, firm up, and develop a caramelized surface. It may deflate slightly when you remove it, but the texture should still be creamy and smooth.

Oven:

Preheat your oven to 350°F (177°C).
Bake for 70-75 minutes. The cake should puff up and form a golden, caramelized surface. It may wrinkle a little as it cools.

5. Cool the Cake

Let the cake cool at room temperature for about 30 minutes.
Then, refrigerate the cake for at least 2 hours before serving. For the best flavor, refrigerate it overnight.

6. Serve the Cake

Before serving, remove the cake from the fridge about 15-30 minutes to bring it to room temperature.
Drizzle with honey or your favorite sweetener if desired.

Nutrition Facts (per slice, assuming 8 servings):

Calories: 68
Fat: 0g
Carbs: 7g
Protein: 6g
Sugar: 6g (from yogurt)

Tips & Tricks:

Adjust Sweetness: If you want the cake sweeter, you can add sugar to the batter before baking or drizzle honey or your preferred sweetener on top once it’s done.
Flavor Options: Try experimenting with flavored Greek yogurts, such as strawberry or peach, for a fun variation of the cake.
Texture: This cake has a creamy texture that’s almost like a cheesecake. The top may caramelize slightly, giving it a delicious golden brown surface.
Make-Ahead: This cake is perfect for meal prep. Make it ahead of time and refrigerate it, as it holds up well in the fridge for a few days.
Air Fryer Tip: If you’re using an air fryer, keep an eye on the cake towards the end of the cooking time to ensure it doesn’t over-brown. Cooking times may vary slightly depending on the model of the air fryer.

Frequently Asked Questions (FAQ):

Q1: Can I use non-Greek yogurt for this recipe?

A1: Greek yogurt is preferred because it has a thicker, creamier consistency, which helps create the smooth, cheesecake-like texture. However, if you don’t have Greek yogurt, you can try regular yogurt, but the texture may be slightly less dense.

Q2: How do I adjust the sweetness of the cake?

A2: Since the Greek yogurt is already sweetened, the cake will have a mild sweetness. To make it sweeter, you can add sugar directly into the batter, or drizzle honey or your sweetener of choice on top once it’s baked.

Q3: Can I use a different pan size?

A3: This recipe calls for a 6-inch round cake pan for the best results. If you use a larger pan, the cake may bake faster and could be thinner, so keep an eye on it and adjust the cooking time if necessary.

Q4: Can I make this in the oven instead of the air fryer?

A4: Yes, you can bake it in the oven. Preheat the oven to 350°F (177°C) and bake for 70-75 minutes. The texture may be slightly different, but the result will still be delicious!

Q5: How do I store leftovers?

A5: Store leftover cake in an airtight container in the fridge for up to 3-4 days. You can enjoy it cold or let it come to room temperature before serving.

Q6: Is this recipe suitable for people with dietary restrictions?

A6: This recipe is gluten-free as it uses cornstarch instead of flour, and it can be made dairy-free if you use a plant-based yogurt. However, it’s not suitable for vegans as it contains eggs. You can experiment with egg substitutes if needed.

Q7: Can I make this cake in a different flavor?

A7: Yes! You can experiment with different flavors of yogurt, such as strawberry, peach, or coconut, for a fun twist. The basic recipe stays the same, but the flavor profile will change based on the yogurt you choose.

Conclusion:

This 3-Ingredient Creamy Yogurt Cake is an incredibly simple yet tasty dessert option that’s healthy, low in calories, and easy to prepare. With just Greek yogurt, eggs, and cornstarch, you can create a creamy, cheesecake-like cake that is naturally low in sugar. Perfect for a light dessert or snack, this cake can be made ahead of time, refrigerated, and even sweetened to your taste. Enjoy!