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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:
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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.
Could I use plain protein yogurt and xilitol or eritritol to sweeten the cake ?And the corn starch ,could I use almond flour instead?
I’m sure this is an amazing recipe as it is ,but I’m on a diet and can’t eat some ingredients ,so I always try to substitute what I can ,so I’m able to eat once in a while something sweet .
Hi Alessandra. I’ve not tried this recipe with some of the alternate ingredients that you have suggested, so I just can’t guarantee that the results will be close or even similar. However, please do give it a try. Plain yogurt should work just fine.
Enjoying all the recipes you have posted and wondering if cream cheese could be added to this one converting it to a cheese cake?
Hi Vinnie. The amount of moisture from the yogurt would be slightly different from cream cheese which is denser, so the result would be a much denser cake than this soft yogurt cake. If you’d like to try a cheese cake recipe, here are a few recipes: https://rasamalaysia.com/?s=cheese+cake+
My cake keeps cracking and sticking to the paper. Is the cake supposed to crack on the top?
Hi Kristen. If your cake keeps cracking, it usually means your oven temperature is too hot and is forcing the batter to rise too rapidly. Please do try this recipe again but at a lower temperature. Most ovens tend to run cool or too hot than the actual temperature, so I would suggest investing in an oven thermometer.
Cn it be made using dairy free Greek yogurt?
Hi Sarah. I have not tried this recipe using dairy-free yogurt, but I don’t see why it would be a problem. Happy baking!
Can this be frozen?
Hi Sharon. Yes, you can freeze the cake. However, do wrap it up well so it doesn’t develop any freezer burn.
Can I use frozen yogurt in the yogurt cake
You can, but the taste may differ and it may cook differently.
What if you beat the egg whites to snow and incorporate into the batter at the end? Wouldn’t that make it fluffier?
Yes, you can, just be careful and fully fold in each scoop before adding the next. This method is hit or miss.
Can use flour in place of cornstarch?
Using cake flour instead of cornstarch may give you a different texture of this cake.
I would love to try but I only have a 9” springform pan. Would I double the recipe to fit my pan?
I used a 6-inch springform pan for this recipe. You may double the recipe for a 9-inch springform pan.
Thank you for this information…I only have a 9”pan.
You’re most welcome.
Can you use a regular round cake pan?
Yes, a regular round cake pan works for this recipe.