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.
5 from 12 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, Potassium: 71mg, Fiber: 1g, Sugar: 4g, NET CARBS: 10g

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

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

  2. 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.

  3. Really good

  4. 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

  5. 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

  6. Does this recipe require baking powder ?

  7. 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. 

  8. 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

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

  10. 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.

  11. 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.

  12. Excellent!

  13. 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.

  14. 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!!

  15. 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!

  16. What can you use for a cornstarch replacement?

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

  18. 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.

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

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