The light fluffy texture of this fantastic flourless yogurt cake is almost soufflé-like, and the flavour is tangy and cheesecake-like. It's a decadent treat you can eat without feeling guilty - a lightened up cheesecake made without heavy cream cheese. Serve it just plain, sprinkled with a dusting of powdered sugar, or dress it up for company with billows of softly whipped cream and a pile of fresh berries.
Well, the calendar says 'Spring' but the view out of my window still says 'Winter', so I need to bring a feeling of spring to my kitchen. This bright and light yogurt cake is just the way to do it. One bite and I can feel the sunshine warming my face and hear the birds chirping. The texture of the cake is light as a cloud and the flavour has the irresistible tang of a delicate cheesecake. Absolutely yummy!
In truth, we've been hearing the honking of the returning Canada geese flying overhead and seen them out and about in pairs in the neighbourhood ponds. It snowed all day yesterday. The world was white and roads were terrible. Then today the sun on the snow is so bright it's blinding, and water is gurgling and running down the eavestroughs as the snow melts off the roof. I guess that's our springtime here in Alberta - here one day, in hiding the next. So it's time to celebrate with cake.
Easy Flourless Yogurt Cake
This easy yogurt cake only has a few ingredients. You do need to separate the eggs and beat the whites and yolks separately, but if you have a stand mixer or electric hand mixer, the task's a breeze. (Even if you're whisking it by hand, the job can feel oddly therapeutic and rewarding.)
Fold in some sugar (I like to use organic evaporated cane sugar), a good heap of Greek yogurt, and a few spoonfuls of cornstarch (again, I use organic so I know it's not genetically modified) or potato starch, and pile it all into a parchment paper lined baking pan. The cake is naturally gluten free, so you can serve it with confidence to guests with this food allergy.
The size of pan you use does make a difference here. A small pan (7-inches/18cm in diameter) will give you the highest lift and a more fluffy soufflé-like texture. The 7-inch size is not a common size (though I like to have it on hand, now that I'm often making a cake for just two of us), so you can use an 8-inch/20cm round cake pan. Keep in mind your yogurt cake will be flatter and more cake-like than if you use the smaller pan. Still tastes just as amazing, though.
Use a big enough piece of parchment paper so that it forms a raised wall to contain the batter as it rises. The cake will puff up gloriously in the oven, and then fall somewhat as it cools, forming the perfect indent to fill with whipped cream, or just a dusting of powdered sugar.
Once the cake has cooled, peel off the parchment paper. The wrinkles and folds add a rustic textural element to this luscious cake.
How to Serve a Yogurt Cake
You can just dust the top with powdered sugar for a simple presentation.
Or top the cake with a pillow of softly whipped cream (see how to stablilize whipped cream here, so it stays fresh and fluffy for days), and then pile on a mound of fresh berries or fruit, and dust it with some more powdered sugar 'snow' (the only kind of snow I want to be seeing around here).
How Else to Eat this Luscious Yogurt Cake?
This cake seems to just disappear off the counter in a couple days in our house - I think we have a serious problem with cake-elves, but I can never catch those little tricksters in the act! I can attest to the fact that a slab of this gloriously tangy and fluffy cake eaten out of hand is truly a treat. It satisfies any cheesecake cravings you may have, without any of the heavy cheesecake calories that usually go along with it. It's that delicious Greek yogurt - it provides the cheesecake flavour notes, and the beaten eggs provide the fluffiness. (Together they actually contribute a good amount of protein to this cake.)
Try the yogurt cake:
- plain, with a dusting of powdered sugar
- topped with whipped cream and fresh berries or fruit
- topped with ice cream and chocolate sauce
- served with a big dollop of rhubarb curd - spring on a plate!
- alongside a bowl of baked rhubarb compote
- topped with a dollop of jam and a spoonful of lightly sweetened yogurt - double yogurt delight!
- with berry sauce and ice cream or whipped cream
- with praline cream
- alongside a fresh fruit salad
- as part of a dessert platter with this Strawberry Flip Dip
However you choose to serve it, this simple Yogurt Cake can be the dessert star at your next gathering (it would make a lovely Easter finale) or it can be the everyday cake everyone looks for on the countertop when they're feeling 'snackish'. It fills that role admirably well at our house. In fact, a cup of tea and a slab of this cake make a mighty fine breakfast when I'm feeling like a light bite in the morning.
Light, bright, and not too sweet - this yogurt cake's one of those unsung heroes in the cake world.
Guten Appetit!
* * * * *
Flourless Yogurt Cake
Ingredients
- 4 large eggs separated
- ¼ teaspoon fine sea salt
- ½ cup (100gms) sugar
- 1¼ cups (325gms) plain Greek yogurt, 2% fat content or higher
- 1 teaspoon pure vanilla extract
- 6 tablespoons (50gms) cornstarch, potato starch, arrowroot starch, or any combination of these
optional, to serve:
- a sprinkle of icing sugar/powdered sugar
- lightly sweetened whipped cream
- fresh fruit or berries
Instructions
- Preheat the oven to 325°F (170°C). Tear off a large piece of parchment paper and push it down into a 7-inch (18 cm) round springform pan or cake pan so that the paper sticks up at least an inch (2.5cm) all the way around. Flatten the creases in the paper as best you can. To get the best rise and fluffiest cake, it's important to use this small size of pan. If you use a larger pan (no bigger than 8-inch/20cm) the yogurt cake will be flatter and not quite as fluffy, but still taste as good.
- Using a stand mixer or hand mixer, beat the egg whites with the salt until they are stiff. Remove them to a separate bowl.
- Add the egg yolks to the mixing bowl along with the sugar. Beat them together until they are pale yellow and fluffy. This will take 3 to 4 minutes on high speed. Beat in the yogurt and vanilla. Then add the starch and continue beating until it is mixed in.
- Fold the beaten egg whites into the yolk/yogurt mixture ⅓ at a time. Gently fold in until only pea-sized pockets of beaten whites remain. Don't over-fold. Pour the batter into the parchment-lined baking pan. Bang it on the counter a few times to get any air bubbles to rise.
- Bake for 40 to 50 minutes, until the center no longer feels liquid when gently pressed with your finger, and the edges are nicely browned.
- Allow the cake to cool in the pan, then lift it out using the paper and gently peel off the parchment paper from the cake. Dust with icing sugar and serve with whipped cream and fresh fruit.
- Serves 6 to 8.
Notes
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Natali
Good day!
Please tell me, do I need to add baking powder to the dough?
I baked a pie and it turned out quite flat and dense, although very tasty
Margaret
Hello 🙂, No I don't add any baking powder to the dough, and it always turns out for me. The eggs make it puff up, a bit like a souffle or mousse while it's baking and keep the finished cake light and fluffy. That is too bad yours got flat and dense 😢 - I wonder if maybe the egg yolks weren't beaten enough or the egg whites were overbeaten, or maybe it was folded together too much and the air came out of the egg whites. That is a shame, and always so frustrating when something doesn't turn out like it should.
Natali
I'll try to correct my mistake, I'll beat the yolks harder.
My child really liked the cake, a piece for breakfast lifts his spirits 🙂
Thank you for the recipe and quick response!
Margaret
(It's not a mistake! Just part of the process 😊). Baking is always a learning curve. Wishing you a bit of luck and lots of fun in the kitchen!
Mary Ann Gabriel
Hello
Can I sub tapioca starch for any part of the cornstarch?
Thank you
Margaret
I haven't tried it myself, but it should work.
Lisa Y
Super easy & really yummy!
Margaret
Thanks so much! 😍
Kazza
This is a super recipe! My gluten intolerant friend said it's the best cake she's ever eaten. It was light yet moist, and had a delicious flavour; fantastic served with berries and cream. Thanks for this recipe!
Margaret
You are SO welcome! Thanks for the feedback. I'm glad it was a hit with your friend. ❤️
Lynn
Would love some advice. I’ve been searching for a yogurt cake recipe because my husband bought 2 quarts of the “wrong” yogurt. This looks fantastic but I don’t have Greek yogurt. Has anyone tried it with a runnier kind, and if so, how did it turn out?
Margaret
You can easily turn regular yogurt into a thicker yogurt that substitutes well for Greek yogurt by straining it. It works best with yogurt that doesn't contain gelatin. Put a coffee filter, clean tea towel, or several layers of cheesecloth into a strainer set over a bowl. Pour the regular yogurt into it and let it drip for several hours or up to overnight. The longer it drips the thicker it will get. The water that drips out is the whey and can be discarded or used as liquid in baking. Keep checking it and when the yogurt is thickened to your liking, you can use it like Greek yogurt. When I want it really thick to use for dips, etc, I strain it overnight in the fridge. To do so, I cover the strainer (which is over the bowl) with plastic wrap or a plate and leave it in the fridge to drip overnight. It's surprising how much whey comes out.
Marina
If I don't have parchment paper, can I just grease the pan instead? Im using a springform.
Margaret
Yes, that should work, but for added insurance, I'd lightly flour the pan, too, since the cake is so delicate If it sticks to the pan, it would probably tear off in chunks. Happy baking!
maria
I’ve made this with 100% success every time. I’ve shared it with many people and everyone loves it. I’ve zested orange into it and even lemon rind. I use monk fruit w allulose as a sweetener and it comes out perfect.
Margaret
I am thrilled to hear that. Thank you! 😍
Katie
Sounds really nice. Although I was wondering if lemon zest would be a good addition because I'm curious if it has enough flavor by itself? Loving your blog so far
Margaret
Thanks so much! Yes, lemon zest would give it even more zing!
Pat
I made this with Erythritol instead of sugar and it looks lovely. Can’t wait for it to cool!
Margaret
Awesome! 😍 Let me know what you think. I'm really curious to know how it turns out, and I'm sure there are other readers who will want to know, too.
Anna
Should you use whisk or paddle attachment?
Margaret
Tha whisk attachment will work the best 🙂
Sarah
My husband and I love this cake! It's light, fluffy and the perfect amount of sweet.
Margaret
That makes me so happy to hear! Thanks for the feedback! ❤️
Pilar
Can we add lemon or orange zest for flavor ? Or w be better the juice ?
Margaret
Yes, the zest would be better than the juice, as juice would make the batter too runny. Some lemon or orange zest would add fantastic flavour!
Kelly
This is my families new fav cake. I add the zest of one orange and 2 lemons. I double the recipe and put it in a springform. This has replaced our old ricotta cheesecake recipe. Much lighter
Margaret
Awesome! So glad you like it! Thanks for the feedback on your tweaks - they sound delicious 😋❤️
Grazina Macdonald
Could you add some vanilla to this recipe?
Margaret
Yes, that would add a very nice flavour.