This flourless yogurt cake is light, airy, and delicately tangy, with a texture that falls somewhere between a soufflé and a cheesecake. Made without flour or heavy cream cheese, it feels indulgent yet refreshingly light. It’s perfect served simply with a dusting of powdered sugar or dressed up with cream and fruit for special occasions.

Why You’ll Love This Recipe

This cake is naturally gluten-free and relies on simple, wholesome ingredients. The Greek yogurt provides a gentle cheesecake-like tang, while whipped eggs give it a beautifully fluffy structure. It’s not overly sweet, making it ideal as a dessert, afternoon snack, or even a light breakfast treat. Despite its elegant texture, it’s surprisingly easy to prepare.

Ingredients

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

4 large eggs, separated
¼ teaspoon fine sea salt
½ cup (100 grams) granulated sugar
1¼ cups (325 grams) plain Greek yogurt, 2% fat or higher
1 teaspoon pure vanilla extract
6 tablespoons (50 grams) cornstarch (or potato starch or arrowroot starch)

Directions

Preheat the oven to 325°F (170°C). Line a 7-inch (18 cm) round cake pan or springform pan with a large piece of parchment paper, pressing it into the pan so it extends at least 1 inch above the sides. Smooth the creases as much as possible.

In a clean mixing bowl, beat the egg whites with the salt until stiff peaks form. Transfer them to a separate bowl and set aside.

In another bowl, beat the egg yolks with the sugar until pale, thick, and fluffy, about 3 to 4 minutes. Add the Greek yogurt and vanilla extract, mixing until smooth. Add the cornstarch and beat until fully incorporated.

Gently fold the beaten egg whites into the yogurt mixture in three additions. Fold carefully to keep the batter airy, stopping when only small streaks of egg white remain.

Pour the batter into the prepared pan and tap the pan lightly on the counter to release any large air bubbles.

Bake for 40 to 50 minutes, until the top is lightly golden and the center feels set when gently pressed. Remove from the oven and allow the cake to cool completely in the pan. Lift it out using the parchment paper and gently peel the paper away before serving.

Servings and Timing

This recipe yields 6 to 8 servings.

Prep time: 15 minutes
Bake time: 45 minutes
Cooling time: 30 minutes
Total time: about 1 hour 30 minutes

Variations

You can add finely grated lemon or orange zest to the batter for a citrusy note. For a richer flavor, replace one tablespoon of cornstarch with cocoa powder. A pinch of cinnamon or cardamom also pairs beautifully with the tangy yogurt base.

Storage/Reheating

Store the cake covered in the refrigerator for up to 4 days. Serve chilled or allow it to come to room temperature before eating. Reheating is not recommended, as the delicate texture is best enjoyed cool or at room temperature.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt is recommended because its thickness provides structure. Regular yogurt may make the cake too soft unless strained first.

Is this cake gluten-free?

Yes, this cake is naturally gluten-free since it contains no flour.

Can I reduce the sugar?

You can slightly reduce the sugar, but too little may affect the cake’s structure and balance of flavor.

Why did my cake sink after baking?

This is normal. The cake puffs up in the oven and gently settles as it cools, creating a soft, creamy center.

Can I use a larger pan?

An 8-inch pan can be used, but the cake will be flatter and less soufflé-like.

How do I know when the cake is done?

The center should feel set but slightly springy when gently pressed.

Can I freeze this cake?

Freezing is not recommended, as it can alter the texture and make it watery when thawed.

What toppings work best?

Powdered sugar, whipped cream, fresh berries, fruit compote, or a light yogurt topping all work well.

Can I make this ahead of time?

Yes, this cake can be made a day in advance and stored in the refrigerator.

Is this cake suitable for breakfast?

Many people enjoy it as a light breakfast since it’s not overly sweet and contains protein from eggs and yogurt.

Conclusion

This flourless yogurt cake is a wonderful balance of simplicity and elegance. With its airy texture and gentle tang, it satisfies cheesecake cravings without feeling heavy. Whether served plain or dressed up with toppings, it’s a versatile cake that fits just as well on a dessert table as it does alongside a cup of tea.

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