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A close-up of a sliced, yellow, cake-like dessert dusted with powdered sugar on a beige plate. The texture appears moist and fluffy, with visible coconut flakes inside. Sunlight highlights the surface.
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4.50 from 2 votes

4 Ingredient Yogurt Cake

There's no flour, no oil, no baking powder, and honestly, no logic. It just works. You just mix everything together, pour it in a loaf pan, and 35 minutes later you've got yourself a cake.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American, Mediterranean
Keyword: 4 ingredients, breakfast cake, easy cake, easy cake recipe, gluten free dessert, gluten-free
Servings: 8 pieces
Author: The Modern Nonna

Equipment

Ingredients

  • 4 eggs
  • 1 cup vanilla yogurt
  • 1 cup unsweetened shredded coconut
  • 3 tablespoons corn starch
  • sliced almonds optional
US Customary - Metric

Instructions

  • Add all ingredients (minus the almonds) to a bowl. Mix well.
    A metal whisk rests inside a stainless steel bowl filled with pale yellow cake batter, placed on a light marble surface.
  • Pour into a lined loaf pan. I lined mine with parchment paper. Optionally, add sliced almonds on top.
    A rectangular loaf pan lined with parchment paper filled with smooth, pale yellow cake batter, sitting on a light marble surface.
  • Bake in a preheated 350F for 20-25 minutes or until set. Keep an eye on it. Enjoy with berries on top, coconut whipped cream, or any sweetener of choice.
    A rectangular loaf of baked bread with a golden top sits in a parchment-lined metal loaf pan on a light surface.

Video

Notes

  • Yogurt options: Feel free to use whichever yogurt you have on hand. I like to use vanilla yogurt for sweetness and flavor, but you could also use plain yogurt, Greek yogurt, and even coconut yogurt!
  • Spices: Spice things up a bit with a pinch of cinnamon, cardamom, or nutmeg.
  • Sweeteners: Add your favorite sweeteners for a more indulgent cake. Maple syrup, sugar, agave, and monk fruit are all great options. Measure with your heart.
  • Cookware: In addition to making this gluten-free coconut cake in a loaf pan, you can also use a springform pan or make individual servings in a large muffin tin or soufflé dish. 
  • Nuts: Substitute sliced almonds for crushed macadamia nuts or pecans.

Nutrition

Serving: 1 piece | Calories: 139kcal | Carbohydrates: 10g | Protein: 5g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 56mg | Potassium: 155mg | Fiber: 2g | Sugar: 5g | Vitamin A: 132IU | Vitamin C: 0.4mg | Calcium: 68mg | Iron: 1mg
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