3 ingredient yogurt cake recipe (no flour, butter, or oil)
I fell utterly in love with this recipe! This creamy yogurt cake is just three ingredients and takes only a few minutes to prepare. You don’t even need a mixer to make the batter, and you also don’t need flour, butter, or oil to make the cake. The cake is low in sugar and calories.
1 1/2 cups (375 g) vanilla yogurt
4 large eggs
5 tbsp (44 g) cornstarch
1 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 to completely cover the cake pan’s interior and come up slightly above the pan.
2 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, and 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.
3 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.
4 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.
5 Pour batter into prepared baking pan. Bake for about 1 hour or until cake is puffed up, no longer wet on top, and the surface has a caramelized appearance. When the cake comes out of the oven, it will begin to deflate and wrinkle.
6 Let cake cool at room temperature for about 30 minutes and then place into the 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.
7 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.
*This cake is made with sweetened vanilla yogurt. You can use other flavors though it will change the taste 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 an average 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.
**If you want to add sugar, whisk granulated sugar in 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.