Name: Flourless Vanilla Bean Greek Yogurt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 3 h
Cuisine: American
Ingredients: 2 cups (480 g) full-fat Greek yogurt, room temperature; 3/4 cup (150 g) granulated sugar; 3 large eggs, room temperature; 1 vanilla bean, seeds scraped; 1 teaspoon pure vanilla extract; 1/4 cup (60 ml) neutral oil (such as sunflower or light olive oil); 1/2 cup (60 g) cornstarch; 1 teaspoon baking powder; 1/4 teaspoon salt; Zest of 1 lemon (optional)

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This Flourless Vanilla Bean Greek Yogurt Cake is a light, creamy, and naturally gluten-free dessert with a delicate vanilla aroma and a soft, custard-like texture. Made with simple ingredients and no flour, it’s an elegant yet easy cake that feels both wholesome and indulgent.

Why You’ll Love This Recipe

Naturally gluten-free with no flour required
Made with protein-rich Greek yogurt
Soft, moist, and slightly custardy texture
Delicate, real vanilla bean flavor
Simple ingredients you likely already have
Perfect for brunch, tea time, or a light dessert
Not overly sweet, making it beautifully balanced

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups (480 g) full-fat Greek yogurt, room temperature
3/4 cup (150 g) granulated sugar
3 large eggs, room temperature
1 vanilla bean, seeds scraped
1 teaspoon pure vanilla extract
1/4 cup (60 ml) neutral oil (such as sunflower or light olive oil)
1/2 cup (60 g) cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
Zest of 1 lemon (optional, for brightness)

Directions

Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the Greek yogurt and sugar until smooth and creamy.
Add the eggs one at a time, whisking well after each addition until fully incorporated.
Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and vanilla extract to the batter. Mix well.
Stir in the oil and mix until smooth.
In a separate bowl, whisk together the cornstarch, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until no lumps remain. If using lemon zest, fold it in at this stage.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40–50 minutes, or until the center is set and the top is lightly golden. The cake may still have a slight jiggle in the center but will firm up as it cools.
Allow the cake to cool completely in the pan before removing. For best texture, chill in the refrigerator for at least 2 hours before slicing.

Servings and timing

Servings: 8 slices

Preparation time: 15 minutes
Baking time: 40–50 minutes
Cooling time: 2 hours
Total time: Approximately 3 hours

Variations

Citrus Twist
Replace the lemon zest with orange zest for a softer citrus note.

Berry Topped
Serve with fresh strawberries, raspberries, or blueberries and a light dusting of powdered sugar.

Honey Version
Substitute the granulated sugar with 1/2 cup (170 g) honey and reduce the yogurt slightly to 1 3/4 cups to maintain texture.

Almond Flavor
Add 1/4 teaspoon almond extract for a subtle nutty aroma.

Crust Option
Press a mixture of 1 cup almond flour and 2 tablespoons melted butter into the base of the pan before adding the batter for a slight crust.

Storage/Reheating

Refrigerator
Store the cake in an airtight container in the refrigerator for up to 5 days. The flavor deepens and texture improves after chilling.

Freezer
Wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

Reheating
This cake is best served chilled or at room temperature. If desired, let a slice sit at room temperature for 20–30 minutes before serving. Avoid microwaving, as it may alter the texture.

FAQs

Can I use low-fat Greek yogurt?

Yes, but full-fat Greek yogurt provides a richer texture and creamier result. Low-fat versions may produce a slightly less tender cake.

Is this cake completely flourless?

Yes. It contains no wheat flour. Cornstarch is used to provide structure.

Can I make this without cornstarch?

Cornstarch helps stabilize the cake. You may substitute with arrowroot powder in the same amount.

Why did my cake crack on top?

Cracking can happen if the oven temperature is slightly high or if the cake is overbaked. The texture will still be delicious.

How do I know when the cake is done?

The edges should be set and lightly golden, while the center may have a slight jiggle. It will firm up as it cools.

Can I make this cake ahead of time?

Yes. It actually tastes better after chilling for several hours or overnight.

Can I add fruit inside the batter?

Yes, but use firm berries and fold them in gently. Avoid overly juicy fruits that may add excess moisture.

Does this taste like cheesecake?

It has a similar creamy texture but is lighter and less dense than traditional cheesecake.

Can I use vanilla extract only?

Yes. If you don’t have a vanilla bean, increase the vanilla extract to 2 teaspoons.

What pan size works best?

An 8-inch round pan is ideal for thickness and even baking. A 9-inch pan will produce a thinner cake and may bake slightly faster.

Conclusion

Flourless Vanilla Bean Greek Yogurt Cake is a beautifully simple dessert that delivers elegance with minimal effort. Its creamy texture, delicate vanilla flavor, and wholesome ingredients make it perfect for nearly any occasion. Whether served plain, topped with fruit, or enjoyed straight from the fridge, this cake is a light yet satisfying treat you’ll want to make again and again.