Flourless Yogurt Cake
A soft, lightly sweet cake made mostly with yogurt and eggs—no flour needed. It’s custardy, creamy, and slightly tangy, similar to a Japanese cheesecake or crustless cheesecake hybrid.
🛒 Ingredients:
- 1½ cups plain Greek yogurt
- 3 large eggs
- ½ cup sugar (or honey, slightly reduced)
- 2 tbsp cornstarch (or almond flour for a nutty version)
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, for brightness)
- Pinch of salt
👩🍳 Instructions:
1. Preheat oven
Set to 325°F (160°C).
Grease a small cake pan (6–8 inch) and line with parchment paper.
2. Mix batter
In a bowl, whisk together:
- Yogurt
- Eggs
- Sugar
- Vanilla
- Lemon juice
Whisk until smooth and well combined.
Add cornstarch and salt. Mix until no lumps remain.
3. Bake
Pour batter into prepared pan.
Place pan inside a larger baking dish and add hot water halfway up the sides (water bath method).
Bake for 40–55 minutes, until:
- Center is set but slightly jiggly
- Top is lightly golden
4. Cool
Turn off oven and let cake sit inside for 10–15 minutes.
Then cool completely before removing.
Chill for best texture (2–3 hours or overnight).
🍽️ Serve with:
- Fresh berries
- Honey drizzle
- Powdered sugar
- Fruit compote
🔥 Flavor profile:
- 🍶 Light, creamy yogurt tang
- 🍯 Soft sweetness
- 🍰 Custard-like texture
- 🍋 Subtle citrus brightness
🔄 Variations:
- 🍓 Strawberry yogurt swirl cake
- 🍫 Chocolate yogurt version (add cocoa powder)
- 🥥 Coconut yogurt cake
- 🍯 Honey-lemon glaze topping
- 🍎 Apple cinnamon baked version
💡 Tips:
- Don’t overbake—slight jiggle = perfect texture
- Water bath keeps it creamy and prevents cracks
- Full-fat yogurt gives the best richness
- Chill before slicing for clean edges