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This 3-Ingredient Creamy Yogurt Cake is an incredibly simple and healthy dessert option with a soft, creamy texture. Made with just Greek yogurt, eggs, and cornstarch, it doesn’t require flour, butter, or oil, making it lighter than most traditional cakes. This cake can be made in either an air fryer or an oven, and it pairs wonderfully with a drizzle of honey or any sweetener of your choice for added sweetness.

Full Recipe:

Ingredients

1 2/3 cups (400 g) nonfat vanilla Greek yogurt
4 large eggs
4 tbsp (32 g) cornstarch

Optional:

¼ cup sugar (if you want a sweeter cake)
Honey or other sweeteners (for drizzling)

Directions

Prepare the Pan:
Spray a 6-inch round cake pan with cooking spray and line it with parchment paper.
Make the Batter:
- In a large mixing bowl, whisk together the Greek yogurt and eggs until fully combined.
- Add the cornstarch and whisk until the batter is smooth.
- If desired, mix in sugar for added sweetness.
Cooking:
- For Air Fryer: Preheat to 320°F (160°C) and cook for 20-23 minutes. The cake should be puffed up, with a caramelized surface, and no longer jiggly.
- For Oven: Preheat to 350°F (177°C) and bake for 70-75 minutes. The cake should be puffed and caramelized when done.
Rest and Chill:
Let the cake cool at room temperature for about 30 minutes, then place it in the fridge for at least 2 hours. This will help set the cake and develop the flavors.
Serve:
Remove the cake from the fridge 15-30 minutes before serving. Drizzle with honey or other sweeteners if desired.

Nutritional Information (per slice)

Calories: 68 kcal
Carbohydrates: 6 g
Protein: 5 g
Fat: 2 g
- Saturated Fat: 1 g
Sodium: 44 mg
Fiber: 0.1 g
Sugar: 2 g
Net Carbs: 6 g

Why This Yogurt Cake is a Healthier Option

Traditional cakes often contain butter, oil, and flour, which can make them rich and calorie-dense. However, this 3-Ingredient Creamy Yogurt Cake is much lighter, making it an ideal option for those who are looking for a healthier dessert without sacrificing flavor or texture. The yogurt provides creaminess and a slight tang, while the eggs give structure and a soft, light crumb. Cornstarch acts as a binder, replacing flour, and ensures that the cake has a smooth, delicate texture.

Because this cake doesn’t rely on flour or butter, it’s lower in fat and calories compared to traditional cakes. Plus, Greek yogurt is packed with protein and probiotics, offering a nutritional boost. If you want to add a touch of sweetness, a drizzle of honey or any sweetener of your choice can provide just the right balance.

Key Ingredients

Nonfat Vanilla Greek Yogurt: The base of this cake, Greek yogurt contributes to the smooth, creamy texture. The vanilla flavor also enhances the cake’s natural sweetness without needing too much added sugar.
Eggs: Eggs provide structure and help the cake rise while ensuring it’s light and fluffy. They also contribute to the richness of the cake, balancing out the tanginess of the yogurt.
Cornstarch: This ingredient acts as a thickening agent, giving the cake its delicate, airy texture. Cornstarch is often used as a substitute for flour in gluten-free baking, making this cake suitable for those avoiding gluten.

Optional Ingredients

Sugar: If you prefer a sweeter cake, you can add sugar to the batter. While the Greek yogurt provides some natural sweetness, a small amount of sugar can enhance the overall flavor, especially if you like your cakes on the sweeter side.
Honey or Other Sweeteners: For serving, you can drizzle the cake with honey or any other sweetener of your choice. This adds a final touch of sweetness and can help balance out the tanginess of the yogurt.

How to Make 3-Ingredient Creamy Yogurt Cake

1. Prepare the Pan

Begin by greasing a 6-inch round cake pan with cooking spray and lining it with parchment paper. This will help the cake come out of the pan easily and prevent sticking.

2. Make the Batter

In a large mixing bowl, whisk together the Greek yogurt and eggs until fully combined. Make sure the mixture is smooth and homogeneous. Then, add the cornstarch and whisk until the batter is smooth and free of lumps. If you want a sweeter cake, you can mix in sugar at this stage. The batter should be thick but pourable.

3. Cooking the Cake

You can cook this cake in either an air fryer or an oven.

For Air Fryer: Preheat the air fryer to 320°F (160°C). Pour the batter into the prepared cake pan and cook for 20-23 minutes. The cake should puff up, have a caramelized surface, and no longer jiggle when shaken gently.
For Oven: Preheat the oven to 350°F (177°C). Pour the batter into the cake pan and bake for 70-75 minutes. The cake should be puffed and golden brown when done. You may want to check the cake with a toothpick to ensure it’s fully cooked through.

4. Rest and Chill

Once the cake is done, remove it from the air fryer or oven. Let the cake cool at room temperature for about 30 minutes, then place it in the fridge for at least 2 hours to help it set. This will also allow the flavors to develop and enhance the creamy texture.

5. Serve

Before serving, remove the cake from the fridge for 15-30 minutes to bring it closer to room temperature. Drizzle with honey or any sweetener of your choice for extra sweetness. The cake is best served chilled or at room temperature.

Conclusion: A Simple, Creamy Delight

This 3-Ingredient Creamy Yogurt Cake is a fantastic, simple dessert that’s perfect for anyone looking for a healthier, lighter treat. With just a few ingredients, it offers a creamy, soft texture that’s satisfying without being overly rich or heavy. Whether you make it in an air fryer or an oven, it’s a versatile dessert that’s easy to prepare and delicious to enjoy. Drizzle with a bit of honey or your favorite sweetener for an extra touch of sweetness, and this cake will quickly become a go-to dessert in your home.

Whether you’re looking for a quick dessert for a weeknight treat or something simple for a gathering, this cake is perfect for all occasions. Plus, it can be made in either an air fryer or an oven, making it a versatile option for any kitchen setup.

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