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Flourless Yogurt Cake

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This flourless yogurt cake is light, airy, and delicately tangy with a soufflé-like texture. Made without flour or cream cheese, it’s naturally gluten-free and perfect as a refreshing dessert or light treat.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 to 8 servings
  • Category: Dessert
  • Method: Baked
  • Cuisine: European-Inspired
  • Diet: Gluten Free

Ingredients

  • 4 large eggs, separated
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (100 grams) granulated sugar
  • 1 1/4 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)

Instructions

  1. Preheat the oven to 325°F (170°C). Line a 7-inch (18 cm) round cake pan with parchment paper, letting it rise at least 1 inch above the sides.
  2. In a clean bowl, beat egg whites with salt until stiff peaks form. Set aside.
  3. In another bowl, beat egg yolks with sugar until pale and fluffy (3–4 minutes). Add yogurt and vanilla, mixing until smooth.
  4. Add cornstarch to the yolk mixture and beat until fully combined.
  5. Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
  6. Pour the batter into the prepared pan and tap lightly to release large air bubbles.
  7. Bake for 40–50 minutes, or until lightly golden and set in the center.
  8. Cool completely in the pan. Lift out using parchment and peel before serving.

Notes

  • Some sinking after baking is normal due to the soufflé-like texture.
  • Add citrus zest or spices for flavor variations.
  • Use only thick Greek yogurt for best structure.
  • Serve with powdered sugar, fruit, or whipped cream for added flair.
  • Best served cool or at room temperature; avoid reheating.

Nutrition

Find it online: https://savorymomskitchen.com/flourless-yogurt-cake/