3 ingredient yogurt cake recipe
This creamy yogurt cake is made with only three ingredients and takes only a few minutes to make. To make the batter, you don’t even need a mixer. The cake also does not require any flour, butter, or oil to be made. The cake contains less sugar and calories.
3 Ingredient Yogurt Cake Recipe
Recipe by Few Ingredient Recipes
Servings
9
servings
Ingredients
1 1/2 cups (375 g) vanilla yogurt
4 large eggs
5 tbsp (44 g) cornstarch
Directions
- Heat the oven to 350°F. Cooking spray the inside of a 6-inch round springform pan, then line it with a big sheet of parchment paper that completely covers the interior of the cake pan and extends slightly above the pan. Press and crinkle the parchment paper as needed to ensure it adheres to the inside edges. You should only use one piece of parchment paper. It is acceptable for the parchment paper to be wrinkled and uneven around the edges. Just make an effort to press it flat on the sides and bottom. Because this is a rustic-looking cake, the cake edges will not be completely round.
- Add yogurt to a large mixing basin. If you’re using sugar (see notes), whisk it in now. Whisk in the eggs one at a time, until the egg is well incorporated into the yogurt. When you’re through, the batter should be smooth.
- Incorporate the cornstarch into the batter. You can accomplish this with a mesh strainer. Whisk the cornstarch into the batter until no lumps of cornstarch remain.
- Pour the batter into the prepared baking dish. Bake for about 1 hour, or until the cake has swelled up, is no longer wet on top, and has a caramelized appearance. When the cake is removed from the oven, it will start to deflate and wrinkle. Allow the cake to cool for about 30 minutes at room temperature before placing it in the refrigerator for at least 2 hours before serving. Allowing the cake to chill will help the flavors emerge. If you eat the cake straight away, it will be eggy and not very sweet. Remove the cake from the refrigerator approximately 15 minutes before serving to let it to return to room temperature, making it less stiff and more creamy.
Welcome to this 3 Ingredient Yogurt Cake recipe! This is a super easy and delicious cake that only requires three ingredients: yogurt, eggs, and cornstarch. It’s a perfect dessert for those who are short on time and ingredients, or for those who are looking for a healthier option.
To get started, preheat your oven to 350°F and prepare a 6-inch round springform pan by lightly coating the inside with cooking spray. Then, line the pan with a large sheet of parchment paper, making sure to press it flat against the sides and bottom of the pan. It’s okay if the parchment paper is wrinkled or uneven around the edges – this will give the cake a rustic look.
Next, add your yogurt to a large mixing bowl. If you’re using sugar (which is optional, see notes below), whisk it in now. Then, add the eggs one at a time, whisking each egg until it’s well incorporated into the yogurt mixture. The batter should be smooth when you’re finished.
Now, it’s time to incorporate the cornstarch into the batter. One easy way to do this is to use a mesh strainer to sift the cornstarch into the bowl. Whisk the cornstarch into the batter until there are no lumps remaining.
Pour the batter into the prepared baking dish and bake for about 1 hour, or until the cake has puffed up and has a caramelized appearance. When the cake comes out of the oven, it will start to deflate and wrinkle. Allow the cake to cool for about 30 minutes at room temperature before placing it in the refrigerator for at least 2 hours. This will help the flavors of the cake to emerge and make the cake less eggy and more sweet.
When you’re ready to serve the cake, remove it from the refrigerator about 15 minutes before serving to allow it to come to room temperature. This will make the cake less stiff and more creamy. And that’s it – you’re ready to enjoy your 3 Ingredient Yogurt Cake!
A few notes:
- You can use any type of yogurt you like for this recipe, but full-fat yogurt will give you the best texture.
- If you don’t want to use sugar, you can omit it and the cake will still turn out great. Just keep in mind that it will be less sweet. You can also add a drizzle of honey or sprinkle of powdered sugar on top for a little extra sweetness.
- If you want to add some flavor to the cake, you can add a few drops of vanilla extract or a teaspoon of your favorite spice (like cinnamon or cardamom) to the batter.
- This recipe is for a 6-inch round cake, but you can double the ingredients to make a larger cake. Just be sure to adjust the baking time accordingly.
