3 Ingredient Yogurt Cake
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.
Ingredients
- 1 1/2 cups (375 g) vanilla yogurt
- 4 large eggs
- 5 tbsp (44 g) cornstarch
Instructions
- 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.
Notes
- 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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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