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 3 Ingredient Yogurt Cake
🔥 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delish!
I did the basic recipe in my Instant Pot, 30 min low pressure, 10 min natural release, in a well greased pan, homemade yogurt, no vanilla. The result was pleasantly cheesy, rather like cream cheese.
Next time I’ll try some sweetening and add vanilla and make a large amount.
Thank you, Maria! Sounds amazing! Appreciate you sharing your experience in the instant pot!!! 😍🥰
Hubby approved!
Used nonfat Greek yogurt from Costco, 1/4c mink fruit sweetener, optional vanilla and 2 eggs + 90ml aquafaba.
LOVE it, Terryann!! Great substitutions!! Sounds amazing. 😍
Would you consider adding a Keto version of this? I am going to try it but winging it. Not sure if it would be better to use almond flour, xanthum gum as the cornstarch replacement
Hi Deanna, I am not sure how well that would work to be honest. I don’t think almond flour would be successful on here
Want to make this for Easter what size loaf pan should I use for 6/8 servings. Thank you
Hi Terri, I would actually double the recipe and use two loaf pans instead. A larger one could be harder to bake evenly
Made this yesterday and had for dessert last night. I used vanilla greek yogurt and added a tablespoon of sugar and some cinnamon to the batter. It baked up perfectly and was the perfect base for the berry compote I made to top it. Love that it’s a dessert with 10g of protein per serving! (I cut mine into 6 slices.)
I love the protein count on this cake as well, Melissa! Thank you for sharing how you made this your own! Sounds delicious with the berry compote on top! ❤️
Good evening, I made the 3 Ingredient Yoghurt Cake for dessert for a luncheon today! It turned out beautifully and everyone loved it. I wanted something quick to make and this was perfect! I added the sugar and used low fat Greek yoghurt, I was so happy with it. Thank you for a great healthy dessert!
Kind regards,
Yuleen
Tasmania, Australia
You’re so welcome, Yuleen. Sounds like it was the perfect cake for the occasion! I love when that happens. Thank you so much for sharing your experience and rating! Much appreciated! ❤️
Hello,
Do the eggs and yogurt need to be at room temperature before making this recipe?
Thank you!
I have tried both ways and they both work so its up to you 🙂
Would love you to do an Instant Pot /pressure cook version of this…
Oh wow that’s a great idea!
this was so easy to put together! i prefer my desserts to be sweeter so i think the addition of 1/4 cup is much needed. the texture was like a less dense cheesecake and the flavor was a bit eggy like flan
That’s a great description, Emma! Thank you for your take on this and for the rating! 😊
Hello! I can’t wait to make this! Can I sub tapioca flour for cornstarch?
Hi Stef, I have not tried so I don’t want to lead you the wrong way