This post may contain affiliate links. Please read my privacy policy.
Easy, gluten-free 4 Ingredients Greek Yogurt Cake recipe takes only 5 minutes to prepare and tastes absolutely delicious with a creamy and eggy texture. It's one of the best low-carb healthy desserts to enjoy at any time.
4 Ingredients Greek Yogurt Cake Recipe
This 4 ingredients Greek yogurt cake recipe is absolutely amazing and effortless to make.
The Greek yogurt and egg combine to create a pudding-like texture that tastes creamy and moist. The cake completes with powdered sugar dusting on top and is served with a handful of fresh fruits. Healthy yet delicious!
Why This Recipe Works
Greek yogurt is a great source of protein and calcium, and it also contains beneficial probiotics. This cake uses minimal sugar and corn starch, making it a healthier option than many other cakes.
It’s a great recipe for beginners or anyone short on time. It requires only 4 ingredients and takes less than 5 minutes to prepare the batter.
This cake is delicious on its own, but it can also be customized with different toppings or flavors. For example, you can add lemon zest or vanilla extract for a different flavor profile, or top it with fresh fruit for a refreshing twist.
Recipe Ingredients
This homemade healthy yogurt cake calls for four ingredients:
- Greek Yogurt
- Eggs
- Sugar – The sweetness is adjustable with 1 or 2 tablespoons more sugar added to the batter.
- Corn Starch
See the recipe card for full information on ingredients.
How To Make 4 Ingredients Greek Yogurt Cake
This quick Greek yogurt cake recipe is followed by three simple steps.
First, combine and mix all four ingredients in a bowl until smooth. Pour the batter into a springform pan lined with parchment paper.
Next, bake the cake for 1 hour until golden brown and the center is popped up.
Finally, remove the cake from the oven, and let it cool down before chilling it for 2 hours in the fridge. Serve with fresh fruit and sugar powder dusting on top.
Baking Tips
- For more flavors, you may use a flavored Greek yogurt or add 1/2 teaspoon of vanilla extract to the batter.
- The cake is made with less sugar, you may add 1 to 2 tablespoons of sugar more to meet your personal taste.
- After baking, cool down the cake at room temperature for 30 minutes and then chill it in the fridge for at least 2 hours to create a smooth and creamy texture.
Frequently Asked Questions
Place the cake in an airtight container or wrap it tightly with plastic wrap to prevent it from absorbing any odors from the fridge. The cake should last up to 5 days in the refrigerator.
When you’re ready to eat the cake, let it come to room temperature before serving. This will help it regain its moisture and texture. Dusting sugar powder on top to add more sweetness and add fresh fruits for a refreshing taste.
This recipe has 100 calories per serving.
What To Serve With Greek Yogurt Cake
For a delightful afternoon tea, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
4 Ingredients Greek Yogurt Cake
Equipment
- 1 6-inch springform pan
Ingredients
- 1 1/2 cups plain Greek yogurt
- 4 eggs
- 1 tablespoon sugar
- 4 tablespoons cornstarch
Instructions
- Preheat the oven to 350°F (175°C) and line a 6-inch (15 cm) springform pan with parchment paper. Set the pan aside.
- In a large bowl, combine plain Greek yogurt, eggs, and sugar. Mix well. Add cornstarch and whisk until the mixture is smooth and well combined. Pour the batter into the prepared pan and gently tap the pan on the counter to release any air bubbles.
- Bake for 1 hour, or until the center is puffed up and the edges are slightly browned. Remove the cake from the oven and let it cool for 30 minutes; the center will deflate as it cools. Transfer the cake to the refrigerator and chill for 2 hours, or until it firms up
- Once the cake is chilled and firm, remove it from the refrigerator and unmold it.
- When you're ready to serve, let the cake sit at room temperature for 15 minutes. Slice and serve with a dusting of powdered sugar and fresh berries on top.
Video
Notes
- For more flavors, you may use a flavored Greek yogurt or add 1/2 teaspoon of vanilla extract to the batter.
- The cake is made with less sugar, you may add 1 to 2 tablespoons of sugar more to meet your personal taste.
- After baking, cool down the cake at room temperature for 30 minutes and then chill it in the fridge for at least 2 hours to create a smooth and creamy texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t have a spring pan, what other pan/dish can I bake it in?
You can use any cake pan that is round just line with parchment paper.
do you have to use a sping form pan?
It’s best to use a spring form pan or you can use regular pan that you have!
If I double the recipe, shouldn’t I need a bigger springform pan?
Yes you can, or bake twice.
Hi. Can you use xanthan gum in place of corn starch? If so, what would the measurements be? Thank you.
Hi Geri, please follow the instructions. I did not use xantham gum and no idea what is the measurement.
Can this be made without sugar or any sugar alternatives whether they be natural or artificial?
You need sugar to create the structure of the cake.
Can cocoa powder be used to make a chocolate cake?
Yes, cocoa powder is commonly used to make chocolate cake.
Can I use honey instead of sugar?
Hi Gloria. Yes, you can try to substitute the sugar with honey. But due to the extra moisture, you may need to let it bake just slightly longer. Do check for doneness before adding time.
I made it last night and it was delicious . Thank you , I added fresh blueberries in the mix and once i was ready to serve , i added more fresh blueberries. This dessert is a hit !. My question is , for a larger crowd, would it work to bake in individual ramekins? Looking forward to your thoughts . Thank you
Hi Nadine. I’m sure you can bake them in individual ramekins. You would just have to reduce baking time, and keep an eye on it while it bakes.