Kirbie's Cravings

3 Ingredient Yogurt Cake (No Flour, Butter, or Oil)

This creamy yogurt cake is just 3 ingredients and takes only a few minutes to prepare. You don’t even need a mixer to make the batter. You also don’t need flour, butter or oil to make the cake.  The cake is low in sugar and calories.
overhead photo of a yogurt cake with a sliced removed.

This yogurt cake has been trending recently and I had to try it out for myself. I was initially drawn to how much it looks like Basque Burnt Cheesecake. And I was also intrigued by how simple it is. I tested out several versions and share my many tips below. I also tweaked the original recipe slightly to make the measurements more friendly for those living in the US.


  • Vanilla Yogurt
  • Eggs
  • Cornstarch

Vanilla Yogurt: This cake is made with sweetened vanilla yogurt. You can use other flavors though it will change the flavor and color of your cake. You can use whole milk yogurt or low fat yogurt. I have also made this cake successfully with Greek yogurt. Make sure you use a yogurt that has a normal or higher amount of sugar. You don’t want to use a low sugar yogurt because the only sweetness for this recipe comes from the yogurt. I used Yoplait original low fat vanilla yogurt.

I do not have any substitutions for eggs or cornstarch.

Yogurt Cake Texture

This cake looks like a cheesecake but the texture is not the same. The texture is similar to a custard, but more firm. It is both creamy and firm and a little chewy around the edges.
a close-up photo of the cake.

Yogurt Cake Sweetness

This is meant to be a low sugar cake so it is not very sweet. It is mildly sweet and tangy from the yogurt. You do need to let the cake rest in the fridge as it will not be sweet enough when it is fresh out of the oven. You can definitely add some sugar to the cake to make it sweeter, but keep in mind that the cake will no longer be low calorie or low sugar if you add sugar.

If you want to add sugar, whisk granulated sugar in with the yogurt before adding in the eggs. You will likely need around 1/4 cup but you can taste and adjust as needed. If you are using unsweetened yogurt, you will need closer to 1/2 cup sugar.


The original recipe that has been circulating has measurements in grams. Specifically, 400 grams of yogurt, 4 eggs and 40 grams of cornstarch. I made the original recipe but wanted to simplify the conversion for US measurements because using the exact conversions required a lot of extra measuring spoons. So I did tweak the recipe slightly to make it easier for those using US measurements. If you are not in the US, feel free to use the metric measurements above.

Cake Pan

This cake can be made in a springform pan or a round cake pan without a removable bottom. For either one, you will use will it with one sheet of parchment paper which will create a rustic appearance because the parchment paper will wrinkle around the sides of the round cake pan. A single parchment paper is needed for a springform pan because otherwise the batter will leak through if you use separate pieces to line the sides and bottom. You can use two different pieces of parchment paper for a round cake pan without a removable bottom, but I found that the cake will still shrink and wrinkle so it won’t have smooth round edges even if you use separate parchment paper pieces.
a slice of cake on a white plate.

More Easy Cakes to Try

3 Ingredient Yogurt Cake

Servings: 9 slices
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American, Chinese
This creamy, custard-like cake is just 3 ingredients and doesn't require flour, butter or oil! The batter takes only 5 minutes to prepare and you don't even need a mixer to make it.
4.64 from 33 votes


  • 1 1/2 cups (375 g) vanilla yogurt
  • 4 large eggs
  • 5 tbsp (44 g) cornstarch


  • Preheat oven to 350°F. Spray the interior of a 6-inch round springform pan with cooking spray and then line it with a large sheet of parchment paper so that it completely covers the interior of the cake pan and comes up slightly above the pan. Press and crease the parchment paper as needed so that it sticks to the interior edges. You want to use a single sheet of parchment paper. It is okay that the parchment paper will be wrinkled and uneven around the edges. Just try your best to press it flatly against the sides and bottom. This is supposed to be a rustic-looking cake so the cake edges will not be perfectly round.
  • In a large bowl add yogurt. If you are using sugar (see notes), add it now and whisk it in. Add eggs, one at a time, whisking after each addition until the egg is completely blended into the yogurt. When you are finished, you should have a smooth batter.
  • Sift the cornstarch into the batter. You can do this using a mesh strainer. Whisk the cornstarch into the batter, until no cornstarch lumps remain.
  • Pour batter into prepared baking pan. Bake for about 1 hour or until cake is puffed up, no longer wet on top and the surfaces has a caramelized appearance. When the cake comes out of the oven it will begin to deflate and wrinkle. Let cake cool at room temperature for about 30 minutes and then place into fridge for at least 2 hours before serving. Letting the cake sit in the fridge will help develop the flavors. If you try to eat the cake right away, it will be a little eggy and not sweet. Remove cake from the fridge about 15 minutes before serving so that the came can come back to room temperature, which will make it less firm and more creamy.



  • I share a lot of tips and information of what to expect from this cake in the post. Please review before making the cake.
  • This is a low sugar cake and the only sweetness comes from the yogurt. If you desire a sweeter cake, you can add about 1/4 cup of granular sugar. 
  • This cake can be made with low fat, whole milk or greek yogurt. You can use other flavors other than vanilla. If using greek yogurt, you may want to add a few tbsp of sugar since greek yogurt usually is tangier than regular yogurt. You do want to select a yogurt with a normal or high amount of sugar because it is the only source of sweetness for this cake. A low sugar yogurt will not work as well because your cake won't be sweet enough. I used Yoplait original vanilla low fat yogurt.
  • This cake can be made in a larger or smaller round cake pan but if you use a larger pan, your cake will be thinner. Baking time will also be different if you use a larger or smaller baking pan. 
  • Use a single sheet of parchment paper if using a springform pan, otherwise, the batter will leak through. See post for more details.


Serving: 1slice, Calories: 82kcal, Carbohydrates: 11g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Sodium: 49mg, Fiber: 1g, Sugar: 4g, NET CARBS: 10

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

285 comments on “3 Ingredient Yogurt Cake (No Flour, Butter, or Oil)”

  1. This looks good and easy to make but it stayed raw and soggy after 1.5 hours of baking. Not a fool proof recipe.

  2. I had to alter the recipe a little as I only had 3 eggs. 250g plain unsweetened soya yoghurt, canderel, lemon zest and 30g corn flour. Next time I’ll add more zest. I love it

  3. Wow! I am obsessed with this recipe!! It’s been over a year since I’ve had any type of dessert due to an extreme sensitivity to sugars and man..This really hit the spot! A dream come true! I love that you’ve included metric measurements. I used a 9 inch pan so I increased the recipe to 1.5 like previous commenters noted – with an additional 10 minutes in the oven. Impatiently followed cooling instructions and it was so worth it! It is a tad bit bland as expected as I’ve opted not to put the sugar as recommended but instead I used oatmeal flavor shakers to give it subtle maple and apple flavoring that have a tiny bit of sugar in them then added a dash of vanilla extract. Slowly will increase the sugar each time I make this recipe. Also planning on experimenting using this recipe – thinking about trying half cream cheese with half yogurt with measurements for the 1.5 recipe. Then swapping the corn scratch for arrowroot as other commenters also noted! Can you tell I’m super excited?! Anyways, thank you for sharing!! Turned out so lovely! Will get back to you if it turns out good with half cream cheese! 😀 Exciting!! Happy baking!

    • Thanks for your great review! We’re so glad you’re enjoying the recipe – thanks for sharing all of your tips, too.

  4. this cake is amazing! so easy, low calorie and filling as well!
    my favorite way to eat it is with maple syrup or berry sauce.

  5. If I want to bake a cake that takes 5 min. tp prepare, I am not going to spend 15 min. reading all the instructions that come before the actual recipe. So I went straight for it and just added vanilla and some sweetener. It smelled lovely and looked really nice but the taste was a disaster. It simply tasted of nothing. Additional sweetener made it taste slightly like a ukranian sirniki but not as good. And by the way, one of the things that define a greek yoghurt is the fact that it is never sweetened. Perhaps it would have been better to turn it into a broccoli pie.

    • If you’re not willing to read through the post to get all of the information about the recipe there’s not much we can do to help you. We make this with regular vanilla yogurt which gives it the right amount of sweetness and flavor – if you had read the post, you would have seen that we have made this with Greek yogurt, but it needs to be a sweetened one otherwise the cake will be very different. It sounds like you added sweetener – was it granulated sugar as recommended in the recipe? Also, Greek yogurt does have added sugar – if you look at different brands for flavored Greek yogurt, you’ll see that cane sugar or other sweeteners are listed in the ingredient list.

  6. Followed recipe exactly. It was not a cake. It took the shape of the pan and was totally hollow in centre. Came out like ke a bowl!

    • We’re sorry you had trouble – you said you followed the recipe, but what size pan did you use?

  7. I was so skeptical about this recipe. I thought it would taste awful. I was wrong. I had only low-fat vanilla Greek yogurt I needed to use up. I added 1/4 cup white sugar, vanilla and cinnamon. I love it!  It’s move a thick custard than a cake but so good. It would be great with berries or lemon and I can’t wait to try that.  I see you also have a chocolate recipe.  So easy and I will never have to throw out yogurt again! Thank you.

  8. Would it be possible to make this without eggs?

  9. This was damn easy and pretty good! I reduced the number of eggs to 3 and the cornstarch to 3 tbsp, but kept the cooking time the same (baked it in a 6inch pan). The top got nice and caramelized in the oven, and fluffed up beautifully, but deflated later, although that did not affect taste or texture as far as I could tell. Texture wise, this is obviously grainier than cheesecake, but only slightly, and a perfectly acceptable dessert to serve to guests. Oh, I added some orange zest to the batter on a whim, divine!! Will make again, thanks so much for the recipe.

    • We’re glad you enjoyed it! One note, if your cheesecake was grainy, it sounds like the cornstarch was not mixed enough into the batter. Also, make sure you sift it into the batter – that should help, too.

  10. I increased your recipe ingredients by 1.5, to use yogurt I had on hand. 
    Used a 9” pan, lined as instructed.   Turned out beautifully, tho kind of bland. 
    Adding fruit topping as we serve. 
    Question, must I refrigerate, or can I leave on counter?

    • We recommend keeping it in the fridge. It will hold at room temperature for serving, but for storage it’s best to keep it chilled.

  11. Can I freeze it?

  12. As mentioned in the post, the texture of this cake is firm and creamy – it’s not supposed to be fluffy. If you prefer a fluffy cake, you might like our Fluffy Yogurt Cake instead. Also, as mentioned in the post, this cake is mildly sweet. Did you allow it to chill for a couple of hours? The flavors will be better if you do.

  13. We’re sorry you had issues – it shouldn’t have a scrambled egg texture at all, if yours did you might not have mixed the batter thoroughly enough. The texture should be firm and creamy, not gummy. If it’s gummy or rubbery it might have been baked too long.

  14. Very easy to make! I used a shallow baking pan and baked this 30 minutes only after reading previous comments about it being rubbery (recipe called for 70 minutes!)

    I tried it 5 minutes out of the oven. It was very nice and not too sweet at all. I used honey greek yogurt. I’m looking forward to what it tastes like cold. If I wanted to make this custard-cake sweeter, I would drizzle honey on top over crushed walnuts.

    I love how this is a great protein snack where I don’t feel a huge amount of guilt eating it. Next time I’ll be making it in deeper dish pan.

    I took a photo but don’t see anywhere to post it.

    • Thank you for sharing your experience! We’re so glad you liked the recipe. You can’t upload photos here, but you can tag us on Instagram @kirbiecravings or Facebook @kirbiescravings – we’d love to see your photos!

  15. This is my second attempt. When I add cornstarch, batter foams up greatly. I ruined one springform pan trying to get it to fit. This time I have used 2 nine inch cake pans, and batter is still overflowing as it cooks in the oven. What is the problem?

    • That is strange – the cornstarch shouldn’t foam when you add it to the other ingredients, and it sounds like you have way more batter. Just to check – are you using cornstarch or baking soda? What kind of yogurt are you using? Also, are you using weighted amounts or measuring cups?

  16. Hi this is not a cake it doesnt even resemble one it tastes like a flavourless slightly rubbery concoction ( and yes I followed the recipe). You would be far better off eating the yogurt with some fruit and nut mix, then scrambling the eggs for another snack and leave the corn flour in the cubboard.

    • The texture should be firm but not rubbery. If yours was rubbery, it might have baked too long – every oven is different, so you might want to try less baking time.

  17. Very nice recipe chef ???. I made some raspberry coulis and I drizzle over it yammy ?. Thank you for your effort ???

  18. This is genius! And it tastes great! I used Greek yoghurt, and added in vanilla extract and some powdered sugar to sweeten it mildly.

  19. I only have an eight inch pan.   How long should I bake it?

  20. I followed recipe exactly, fimding it hard to believe that everyone rated this 5 stars. It was rubbery and not edible. Used vanilla greek yogurt.

    • The cake is supposed to be firm with lightly chewy edges – if you overbake it the texture could turn out rubbery, so maybe that was the issue.

  21. I now have perfected this recipe for the yogurt cake
    2 frozen bananas 
    2 tablespoons of almond flour
    5 tablespoons of cornstarch
    1 tablespoon baking powder
    2 tablespoons almond extract
    2 tablespoons vanilla
    One and a half cups of plain Greek yogurt It does not shrink and it is beautiful much better than the other recipe. I would like to know how to add my photo a pic yogurt cake

    • There isn’t a way for you to share a photo here, but you can tag @kirbiecravings on Instagram with your photo so we can see it.

    • Looking forward to making this 3-ingredient cake. I bake a lot, and sometimes you want something simple and easy that everyone will enjoy without too much fuss. Not sure about “perfecting” a 3-ingredient cake by making it a 7-ingredient cake. (I keep neither almond flour nor frozen bananas on hand.) Had I seen that list first, I would have skipped it as I already have many ingredient-intensive cake recipes among my favorites. Can’t wait to try Kirbie’s.

  22. I made this with non fat Greek yogurt not sweetened used 3 tablespoons of honey and 3 tablespoons of raspberry jam . It turned out fantastic I fried almond slivers and put it on top this is my favorite no thank you. I give you five stars this was not sweet this was just perfect. I can’t wait to use this at a dinner party. thank you again from the Bahamas. Greek yogurt cake Greek yogurt cake.

  23. Can I use maple syrup instead of sugar?

  24. I made this just this morning. The only yogurt I had was Greek plain 2%. I added a couple of tbsp vanilla and 5 tbsp Splenda. Of course I tasted the batter after each tbsp or sweetener. I only had a 10 inch spring pan so I lowered the baking time to 55 minutes. My wife and I are both type 2 diabetics so we are waiting with baited breath to see how it will taste. It’s on the counter cooling so it will be ready for lunch (after setting up in the fridge). It smells delicious. Thank you. 

  25. Hi can i use airfryer for this one?

  26. What can I use if I don’t have any parchment paper at the moment?  

    • If you use a regular cake pan, you should be able just to spray it with cooking spray. We don’t recommend using a springform pan without parchment paper because the cake filling will leak out.

  27. Do you use a wet or dry measuring cup for the yogurt.?

  28. Just made the cake.  The cake deflated after sitting in the fridge for over 2 hours.  Could the reason be the fact that I added strawberries to the batter?

    • The cake does deflate as it cools but it shouldn’t be flat. The strawberries might have impacted the structure of the cake causing it to deflate more than it should but without knowing how much yours deflated it’s hard to say.

  29. Can this make into cupcake size?

  30. Can I substitute corn starch with potato starch 

    • Sorry, but we haven’t tried that and can’t say if it will work.

    • I substituted with potato starch and it turned out fine. Generally the two are interchangeable.

    • This was the cake for this weekend- I made this yesterday and it’s Just. So. Good!! The hardest part was waiting to eat it! It smelled amazing while in the oven. I love your easy-to-follow recipe and directions- followed them to the “T” and it’s perfect- thank you! It turned out just like your pictures! It’s creamy and SO Delicious!! As usual, can’t seem to put my fork down… Which means I need to decide which of your recipes I’ll be making next! Thanks again!

      • Thanks so much for your nice comment! We’re so glad you enjoyed it.

  31. Instead on yoghurt can I use cremfresh ?

  32. Lovely easy recipe, delicious results. Next one’s going to have some cinnamon & cardamom added I think!

  33. I absolutely love this recipe. Fist time I made this cake I only had 300 gr of key lime yogurt at home, so I tried my luck and added 75 gr of sour cream to it. I mixed in some Stevia and vanilla aroma to make it sweeter, but didn’t change anything regarding the eggs and the cornstarch. I was pretty sure that it will be awful but to my surprise it was a wonderful cake that even my very picky kids loved. It disappeared within 24 hours and now I am baking a new one. Thanks for the recipe Kirbie!

  34. I followed this recipe exactly and it turned out terribly! I used a full fat, cream top yogurt but the result wasn’t creamy or custard like. The texture was tough and chewy, although the flavor was pleasant. I may try again and use half the eggs and corn starch called for.

    • We haven’t tested the recipe with cream top yogurt which is different from regular vanilla yogurt. If you change ingredients the results will change, too.

  35. Should the parchment paper be removed prior to placing cake in refrigerator or after it has been refrigerated?

  36. Can I use almond flour instead of corn starch?
    Do I hv to use baking powder ?

  37. Absolutely delicious! Simple to make and  showy  to serve topped w fresh fruit. I added lemon zest but nutmeg, cardamom or cinnamon would work as well.

  38. I made this once and it was a great hit. Making it again for a meeting because one member is gluten free. I will offer compote of berries as well. So easy and so good. 

  39. I think you are wonderful to have shared this recipe. I’ll be making it tomorrow and I’m sure we will love it.
    Thanks again

  40. May I replace cornstarch for a potato one.

  41. Is it typical for the parchment paper to stick to the cake after being in the refrigerator? I also used a 9″ pan and you are correct it was thinner. BTW, it is very good.

    • You do have to peel it off, but it shouldn’t stick and be difficult to remove. We’re glad you enjoyed it!

  42. I was wondering if there could be a replacement for the cornstarch, such as self raising flour. Do you think lemons and bananas would work well with this recipe? I have many lemons and bananas to use.

    • Self-rising flour won’t work as a sub for the cornstarch. We haven’t tried adding bananas or lemons to this recipe, so can’t say how that will work.

  43. Made this as I had masses of yoghurt to use, I had never made a cake like this but it worked well!

    Really needs a fruit compote or cut fruits to go on top, that improves it 100x. (Maybe less urgent if you used a sweet yoghurt – mine was plain so I added a bit of honey but the actual cake is not very sweet and is quite tangy. So needs fruits to balance it.)

  44. Do u bake it

    • Yes, the baking instructions are detailed in the recipe card at the end of the post before the comment section.

  45. Can I use an airfryer to bake the yogurt cake instead of using an oven?

  46. I doubled the recipe for those who have doubled it cooking time did you add and for those adding fruit to the batter would you please share how you deviated from the recipe. Thank you!!

  47. I bought vanilla greek yogurt instead of plain greek so I tried your recipe. I used arrowhroot instead of cornstarch cause thats what I had and it so good!! My husband hates greek yogurt but loves this recipe!

    • thank you for sharing your results! i’m so glad it worked out for you!

    • Hi Norma, I would like to make this with arrowroot powder as well. Did you use the same amount, or double the amount as is usually necessary when substituation arrowroot for cornstarch?

  48. Tried it with coconut greek yogurt, was good but felt needed fruit compote topping. Made again for family function,doubled recipe as have bigger spring, still used coconut greek yogurt, served with blueberry compote on the side .Was big hit.
    If I added pumpkin puree would I need to increase the corn starch?

    • I’m glad it worked out for you and was a big hit! I’m not sure if you would need to add more cornstarch if you add pumpkin puree. I haven’t tried adding any purees to the cake batter

  49. If you dont have the 6 inch springform pan make your own! I use 2 sheets of foil and a 6 inch sauce pan. 1 1/2 foot foil. 2 of these. Line your sauce pan tightly with these first one way then then the other way to make a cake pan. Then make rolled handles around the top. Lift your cake pan out of the sauce pan and set on a cookie sheet. Make sure its sturdy. Spray, fill and bake. When done cool maybe half hour at room temp then remove foil gently.

  50. Well got #4in the oven now. Made according to directions BUT used 1/2 cup splenda, 2cups greek nonfat vanilla yougart, splash vanilla. Made according to direction. Comes out so so creamy. Very rich,smooth. Can put toppings on or eat plain. So good, thank you for the recipe.

  51. I could only find fat free Vanilla yoghurt, do you know if it will work or how I would have to adjust it?
    Was also wondering if I could substitute cornstarch with custard powder?
    Can’t wait to make it!

  52. Can you use almond yogurt and sweeten it with a small banana?

  53. Does not give details about how to measure etc, or cook

  54. Hi, can I use lactose free plain yogurt?

  55. Wow I will try it it’s looking yummy

  56. I can’t wait to give this a go, I can’t bake and anything with 5 or less ingredients is perfect for me. And that’s healthy as well, double whammy!
    Thanks for sharing this amazing simple and I am sure cake.

  57. I have not tried with tapioca flour so I’m not sure.

  58. Easy to make and great to eat. I added just a little less than 1/4 c of sugar and it was delicious.

  59. Hello, Im making this for the first time today.
    I hope it turns out. I will definitely leave a post sometime this week.
    Thank you , can’t wait to bake!
    Linda S.

  60. I only have an 8 inch springform pan. How much less time do I need?

  61. Thank you for the recipe! How long would this keep in the fridge/ freezer? Would this keep ok at room temperature- ok to bring out for kids snack box? Thanks

  62. What can you use for a cornstarch replacement?

  63. I’m making this at the moment …question… has anybody had this happen?  Ive got like a crack that’s flaring up as supposed to just cracking and it’s not browning yet suggestions looks like it’s going to be good!

  64. Can you make this in a bundt cake pan?

  65. I’ve made it now three times in the last week since I found this recipe..if that tells you how good it is. We serve with some fresh fruit compote. My husband is diabetic and is so thankful for this recipe!!

  66. Sounds great to me I shall definitely try this healthy option cake. Most recipes are unhealthy due to large quantities of Sugar, Fats/Oils and salt in many savory recipes.

  67. I made this cake- tastes great accompanied with Fred strawberries and whipped cream. I would have liked the cake to have been at least 1-2” high is was more like quarter of an inch. Instead of cornstarch does it need a leavening agent like 5 TABs self-rising flour?

    • It does not need self-rising flour. What size pan did you use? It should be thicker than a quarter inch if you used a 6 inch pan.

  68. Excellent!

  69. I decided to try this recipe and didn’t have yogurt so I decided to experiment with sour cream. I added the 1/4th cup suggestion and it came out amazing! I can’t believe it substituted so nicely. I’m going to make some more of this recipe for my mom’s birthday tomorrow.

  70. How do you get the cake out of the tin? Is it better to use a springform tin and line the sides and the bottom?

    • The entire inside of the cake pan is lined with parchment paper. You just need to pull up on the sides of the parchment paper to get the cake out.

  71. Can I use Psyllium whole husk powder instead of cornstarch for this recipe?? Trying to make it Keto friendly?

  72. Looks a fabulous recipe and I’m looking forward to trying it.
    I didn’t quite understand why you would need lots of spoons for the gram method, you don’t need any spoons, just a set of scales.

    • You need spoons if you are not using a scale. I was discussing converting the measurements from grams to US measuring spoons and cups

  73. Absolutely DELICIOUS?????? It’s got a great flavor and wonderful smooth texture. I made it exactly like the recipe with the low fat vanilla yogurt. 
    It tastes yummy plain or for some added sweetness and flavor, I had a piece with all fruit raspberry jam on top. 
    I think I may try different varieties such as adding blueberries, or making one with almond extract, or with Meyer lemon juice zest and juice, and also try cinnamon sugar one too. 

    • Thank you for sharing! I’m so glad you liked it. Your ideas for different varieties sound great!

      • I have been making the lemon poppy seed cake and the blueberry almond version regularly. I double the recipe and I add extra cornstarch for the extra liquid I add with the flavoring. They are both truly delicious ????

      • thank you so much for sharing the versions you made!

  74. Does this recipe require baking powder ?

  75. Trying this out as I type! Can’t wait to taste it once it’s cooled and set in the fridge. Also, prep is super easy. Thanks for sharing this recipe!

  76. Sounds like this would be good with either maple syrup or honey drizzled on top for sweetness.

  77. Could you use some honey in place of sugar?

  78. Does anyone know if you can substitute Xantham Gum for the cornstarch? And if so, would the ratio be the same? Typically when substituting for thickening the ratio is 1:1

  79. Must the cake be kept in the refrigerator all the time,?

    • No, you can leave it at room temperature for serving but before you serve it (or if you have leftovers) they should be stored in the refrigerator.

  80. This was not an enjoyable “cake” for my family and me. We found the consistency to be strange and it lacked flavor. We liked the idea of the healthy ingredients but were disappointed with the outcome.

  81. How long will this cake keep in the fridge for?
    Am definitely going to make this & serve with berries yum thanks

  82. Can you use fruit flavored yogurt? Or have a type of icing or glaze for this?

  83. Looks great, will let you know when I try it. Thanks!

  84. Sounds great, but I have a question:

    If I used plain Greek yogurt it won’t have the vanilla flavor. How much vanilla would I add?

    I want to make it for my daughter & family. They are on Keto diets.

  85. Hi,. I’m new to baking and am wondering if cornstarch is also know as cornflour in the UK? Are they the same thing, or have I got that wrong please?
    Thanks for the recipe, I look forward to trying it.

  86. I will try this out and add a berry compote with it. Thank you so this recipe!

  87. How many slices per cake?

  88. Wonderful light and low calorie. Served with cherry berry compote. Great for people following Noom lifestyle. Thank you. Will be checking out more of your recipes. My question is, could this be made using dairy free yogurt?

  89. Sounds really yummy- trying this out now.  I’m adding frozen blueberries …hoping it turns out. 
    I’ll let you know?

  90. How easy is it to remove the cake from the pan?

  91. Just made a vegan version of this using aquafaba flax eggs (1 egg = 2.5 tbsp aquafaba, 1 tbsp flax meal) and coconut milk based yogurt, and it turned out fantastic. Just wanted to give a heads-up to any plant-based people out there.

    Thanks for posting this recipe.

    • thank you for sharing a vegan version!

    • Yay!!! I can’t wait to try this with your substitutions. I’m so intrigued by this recipe and was wondering how I could adapt it to make it vegan. I’m so happy to hear it worked out for you! ?
      thanks for sharing

  92. This was very good, I added 1/4 sugar as I wanted it sweeter, and added 1/2 tsp of vanilla extract. I think my oven heat is off because si didn’t get the caramel color, it was a little lighter.
    Tasted like a cream brûlée but with a firmer consistency.

    • I’m so glad it worked out for you! Perhaps try turning up the heat a little towards the end of baking next time to get the caramelized color or baking it a little bit longer. But I’m glad it tasted good

  93. What is the oven temp?

  94. Hi there, this recipe looks really good I really want to try it my question is what can I substitute the cornstarch with? To make it a keto friendly dessert for me, and thank you in advance

  95. Interesting recipes. Anxious to try. Thank you.

  96. Can you add blueberries or peaches to this cake? If so, at what stage?

    • We haven’t tried adding fruit so not sure how that would work. If you want a flavored cake, you can try using different flavored yogurts. Please see the post for more details about that.

  97. Sounds amazing. Will definitely try it out this weekend. Maybe add a blueberry or blackberry compote on top.
    Thank you so much for this recipe.

  98. Really good

  99. Hello! Can you tell me the correct calories per serving? I believe 82kcal as stated is 82000 calories. Do you mean just 82 calories per serving? Thank you and I look forward to making this recipe today.

  100. I’m type1 diabetic so am looking forward to trying this yogurt cake sounds great and simple 

  101. Can I sub almond flour

  102. I’m interested in making this cake. ?
    I’m curious as to why you listed the servings as a total of 9 slices for a round cake? Cutting a round cake into 9 slices vs 8 slices is tricky. Was this to manipulate the nutritional data?

    • I listed 9 slices because that is how many I sliced mine into. Getting an odd number of slices is only tricky if you start by cutting the cake in half. If you remove one slice at a time, then it is quite easy to end up with an odd number of slices. I’m not sure why you would jump to manipulation of nutrition information. The nutrition difference between 8 versus 9 slices is very minimal.

  103. I just found this page and I would love to make this. I have a question though. I like the Yoplait Yogurts that have fruit in them. Could I use them instead of the vanilla?

  104. when you say cake pan, is that the standard size cake pan??

  105. Just perfect for me n family. Personally I am crazy about custard fillings. And the taste and texture are the perfect combination for me. Million thanks for sharing .

  106. Custard is my favorite! over the years I’ve developed a sugar intolerance forcing me to limit refined sugars.

    You can imagine how excited I was to come across this recipe. I tried it this morning, and I absolutely loved it!

  107. I’m looking forward to making this recipe. I’m going to swap out the corn starch for arrowroot powder which I do for all my recipes that call for corn starch.

  108. Can I I add vanilla or lemon zest for flavor to this?

  109. How many carbs and calories

  110. This sounds amazing. I’m dairy free and was wondering if you have tested this with coconut yogurt? Also, do you think Arrowroot could be used in place of the cornstarch?

  111. Sounds like a good recipe to try for a diabetic. Presuming there is any left how do you store it and how long for

    • Store it in a container or wrapped in plastic wrap. It should keep well for a couple of days in the refrigerator.

  112. Have you tried it with a non-dairy yogurt? This sounds wonderful.

  113. Looking forward to making this cake.  Love easy & simple

  114. Can use coconut milk yogurt?

  115. Have you subbed the cornstarch out for dutched cocoa powder? I’m hoping to make it sort of chocolate for those TOM cravings.

  116. Hi there! I would live to try this recipe…could I use a Paleo substitute for the cornstarch? Arrowroot or tapioca starch? Thanks!

  117. Hi & thanx SO MUCH for your Rustic Yogurt Cake. I am diabetic type 2. I struggle 24/7 !! ?. IT IS SO REFRESHING to see your recipe (s). I am looking forward to more as I subscribed ~ KEEP BAKING – KEEP POSTING ??? Yours in HEALTH, Lorraine

  118. Thank you for the recipes. Would try out the yogurt cake .

  119. Can you make this with almond milk??

    • We haven’t tested this recipe with almond milk and can’t say that it will work. Yogurt is used to achieve the right texture.

  120. Awesome

  121. Can I use organic kefir (not the drinkable kind) to make this interesting dessert?

  122. can you make this in air fryer. if so, what temp and time………… 3 ingredient cake using yogurt eggs and cornstarch. Can you use egg whites?

    • We haven’t tested this in an air fryer so can’t say how long it would take. Also, we can’t say how it will work with just eggs whites – the yolks add the rich creamy flavor and texture to the cake.

  123. More like this

  124. I really want to try this because it seems so easy. Could you add fruit to this or no? Also could this be made in a pie shell?

  125. Tried your peanutbutter cookies with maple syrup. Very tasty!

    • Glad to hear you enjoyed them!

      • Has anyone tried this in a larger spring form pan, a 9″? Also curious if anyone has used coconut flour as a thickening agent? I’m Keto and cornstarch on top of yogurt just tosses this one out the window. Although I may just have to make as is and have a cheat day for this one!

      • the cake will be very thin in a 9 inch pan.

      • I made this for my vanilla loving hubby and it was a huge hit! Super easy and yummy. Thanks for a great recipe that I can make in snap. My cake turned out looking exactly like the picture. Love it!

      • I’m so glad it worked well for you and that your husband enjoyed!

    • I missed the part where you used a 6-inch pan and was wondering why my cake was so flat…

      Still, it ended up being really good!

  126. Eager to try your recipes. 
    They sound really good ? 
    Thank You 
    Greta Horsley 

  127. This recipe sounds much like flan. Will be making it soon. Sounds easy.

    • We hope you like it!

      • Custard is my favorite pie, over the years I’ve developed a sugar intolerance forcing me to limit refined sugar intake.
        You can imagine how excited I was to come across this recipe.
        So I gave it a try this morning, and I absolutely loved it! I baked 2, one got eaten right away and the other sat til this evening.

        Thank you for sharing this recipe. I will definately make this again and again.

      • thank you so much for sharing!

    • I just put together my yogurt to make a “cream” spread you can use on baked potatoes,toast or whatever you want
      Added garlic salt for taste

    • Made this using Passionfruit flavoured yoghurt. After setting, had it topped with berries and a dusting of icing sugar.
      Thanks for a quick, easy, light tasting dessert