3 Ingredient Yogurt Cake
on Feb 24, 2024
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This 3 Ingredient Yogurt Cake is the perfect cross between flan and Basque cheesecake. You don’t need a mixer, flour, butter, or oil to make it. Just a few simple ingredients and you’re good to go. The fact that it’s a healthy and low-calorie option is just the icing on the cake (pun intended 😉)!
Why You’ll Love 3 Ingredient Yogurt Cake
The cake’s texture is soft and creamy, while the taste is rich and tangy, with a subtle sweetness that is perfectly balanced. At first glance, this cake may look like a cheesecake, but the texture is quite different. It has a custard-like consistency that is slightly firmer, yet still incredibly creamy.
How to Prepare
🔥 Preheat the oven to 350F (175C).
🥣 In a bowl, mix the yogurt and eggs until well combined.
🥚 Add pure vanilla extract and cornstarch to the mixture and whisk until smooth.
🍞 Pour the batter into a loaf pan lined with parchment paper.
♨️ Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
🍓 Allow the cake to cool, then top with fresh berries, maple syrup, or honey before serving.
Nonna’s Tip 🍯
This cake is NOT very sweet. It is mildly sweet and tangy from the yogurt so I like to add toppings like maple syrup and honey. I suggest using vanilla yogurt if you want a sweeter cake or even adding sugar to the batter.
Variations and Substitutions for 3 Ingredient Yogurt Cake
This easy 3 Ingredient Yogurt Cake can be adjusted to suit your taste preferences and dietary needs. I have not tried all of these alternatives, so you may need to experiment and adjust the quantities.
- For a sweeter cake you can use flavored yogurt such as vanilla or coconut. You could also add 1/4 cup of sugar to the batter.
- Top the cake with a drizzle of 🍫 chocolate sauce, a dollop of whipped cream, or a dusting of powdered sugar for an extra decadent cake.
- Add spices such as cinnamon, nutmeg, or cardamom to the batter for a different flavor profile.
Similar Recipes
This delicious 3 Ingredient Yogurt Cake has a lovely custard texture that you’ll find in several other recipes, like my Custard Oatmeal.
Custard Oatmeal
10 mins
Custard Yogurt Toast (Viral)
25 mins
Custard Baklava
15 mins
Custard Cake Recipe
8 hrs 25 mins
Best Served With
- Coffee or tea 🫖
- Fresh berries such as 🍓 strawberries, raspberries or blackberries
Common Questions
My 3 Ingredient Yogurt Cake can be stored in the fridge for a few days.
You can add 1/4 cup of sugar to the batter if you are looking for a sweeter option and don’t want a lower-sugar 3 Ingredient Yogurt Cake.
For this cake recipe, you can use plain regular yogurt, Greek yogurt, or flavored yogurt such as vanilla or coconut.
You are welcome to try dairy-free yogurt, but I have not tried this, so you will have to experiment and adjust quantities. I believe that it should work, but don’t know for sure. If you try this recipe with dairy-free yogurt, let me know in the comments!
After about 50-60 minutes of baking, the cake should be golden and set. When you insert a toothpick, it should come out clean.
After baking, you’ll notice the cake will start to deflate and wrinkle, but don’t worry, that’s completely normal!
I let my 3 Ingredient Yogurt Cake cool at room temperature for around 30 minutes, then transfer it to the fridge for at least 2 hours before serving. This helps the flavors develop and gives the cake a firmer texture. But you don’t have to do this, so if you can’t resist trying it right away, you might find that the texture is more eggy and not as sweet.
3 Ingredient Yogurt Cake
Ingredients
- 1.5 cups yogurt (plain or vanilla), (315 grams)
- 4 eggs
- 1 teaspoon pure vanilla extract, optional
- 5 tablespoons cornstarch, (55 grams)
Instructions
- Note: This cake can be made with vanilla yogurt or any flavored yogurt like coconut. The cake will turn out sweeter if the yogurt is flavored. You can also add 1/4 cup of sugar to the plain yogurt if you don't want a lower-sugar option.
- Preheat the oven to 350F (175C).
- In a bowl, add the yogurt and eggs. Whisk well.
- Add the pure vanilla extract and cornstarch. Whisk again until the batter is completely smooth.
- Pour it into a lined loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool and top with fresh berries, maple syrup, or honey! Enjoy.
Video
Notes
- For a sweeter cake you can use flavored yogurt such as vanilla or coconut. You could also add 1/4 cup of sugar to the batter.
- Top the cake with a drizzle of 🍫 chocolate sauce, a dollop of whipped cream, or a dusting of powdered sugar for an extra decadent cake.
- Add spices such as cinnamon, nutmeg, or cardamom to the batter for a different flavor profile.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this! I poured the batter into parchment lined cupcake pans and topped it with strawberry jam. Yummy
Love this cupcake version, Kim! Thank you for sharing! ❤️
I love this. I added 1tbsp of maple syrup for a hint of sweetness. The texture was perfect. Thank you
Thank you, Amy! ❤️
Tge only measurements you gave was 4 eggs.
What is the rest ???
Hey there! When you scroll to the bottom of the page there is a detailed (and printable!) recipe card. There you will find the full recipe with ingredients, instructions, equipment, and a video tutorial. Hope this helps! ❤️
Great recipe, very addicting!
Thank you, Mrs. Barbosa! I’m so glad you love it! ❤️
Might have over baked it but it deflated by half after removing from the oven and the outer crust was chewy. Thoughts?
A little deflating is normal with this cake since there’s no flour, but if it sank a lot and the crust was chewy, it was likely a bit over-baked. Sometimes different ovens can run a little hot, as well. Try reducing the baking time and taking it out once it’s just set. Let it cool slowly—then chill it for that perfect creamy texture. ❤️ Hope this helps!
Hi, I followed your instructions to the tea yet my cake when I took it out from the oven deflated. I don’t know what I did wrong. As for the taste, it taste good. Can you tell me what possibly went wrong? Thank you
Hi Suzan, it’s common for this cake to deflate since it does not have any flour to give it body. Does it have a nice custardy consistency? Because that’s the sign that the recipe has come out as its supposed to. See in my photos how the center of the cake is collapsed? Totally normal.
Can these be frozen ?
Hey dibster, I would not recommend freezing this cake, as the texture will likely change significantly. You can store it in the fridge for a few days.
Can I use something else instead of eggs for vegan recipe
Hi Antonietta, since this recipe has just 3 core ingredients, I can’t recommend substituting the eggs, which contribute to the cake’s unique texture. Here are 3 of my sweet recipes that can be made egg-free:
Mine turned out a bit deflated and watery but besides that it was good 🙂
In the picture it looked deflated so I put a pinch or 2 of baking soda
I wonder if the yogurt you used played a part in that. Hope you try again 🥹
We did not enjoy the flavor or the consistency.
So sorry to hear that 🙁