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By The Modern Nonna
on Feb 24, 2024
4.49 from 1012 votes
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This 3 Ingredient Yogurt Cake is the perfect cross between flan and Basque cheesecake. You don’t need a mixer, flour, butter, or oil to make it. Just a few simple ingredients and you’re good to go. The fact that it’s a healthy and low-calorie option is just the icing on the cake (pun intended 😉)!
Table of Contents
- Why You’ll Love 3 Ingredient Yogurt Cake
- How to Prepare 3 Ingredient Yogurt Cake
- Nonna’s Tip
- Variations and Substitutions for 3 Ingredient Yogurt Cake
- Similar Recipes
- Best Served With
- Common Questions
- 3 Ingredient Yogurt Cake Recipe
Why You’ll Love 3 Ingredient Yogurt Cake
The cake’s texture is soft and creamy, while the taste is rich and tangy, with a subtle sweetness that is perfectly balanced. At first glance, this cake may look like a cheesecake, but the texture is quite different. It has a custard-like consistency that is slightly firmer, yet still incredibly creamy.
How to Prepare 3 Ingredient Yogurt Cake
🔥 Preheat the oven to 350F (175C).
🥣 In a bowl, mix the yogurt and eggs until well combined.
🥚 Add pure vanilla extract and cornstarch to the mixture and whisk until smooth.
🍞 Pour the batter into a loaf pan lined with parchment paper.
♨️ Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
🍓 Allow the cake to cool, then top with fresh berries, maple syrup, or honey before serving.
Nonna’s Tip
This cake is NOT very sweet. It is mildly sweet and tangy from the yogurt so I like to add toppings like maple syrup and honey. I suggest using vanilla yogurt if you want a sweeter cake or even adding sugar to the batter.
Variations and Substitutions for 3 Ingredient Yogurt Cake
This easy 3 Ingredient Yogurt Cake can be adjusted to suit your taste preferences and dietary needs. I have not tried all of these alternatives, so you may need toexperiment and adjust the quantities.
- For a sweeter cake you can use flavored yogurt such as vanilla or coconut. You could also add 1/4 cup of sugar to the batter.
- Top the cake with a drizzle of 🍫 chocolate sauce, a dollop of whipped cream, or a dusting of powdered sugar for an extra decadent cake.
- Add spices such as cinnamon, nutmeg, or cardamom to the batter for a different flavor profile.
Similar Recipes
This delicious 3 Ingredient Yogurt Cake has a lovely custard texture that you’ll find in several other recipes, like my Custard Oatmeal.
Custard Oatmeal
10 mins
Viral Custard Toast
Custard Baklava
Custard Cookie Cake
Best Served With
- Coffee or tea 🫖
- Fresh berries such as 🍓 strawberries, raspberries or blackberries
Common Questions
how can i store this cake?
My 3 Ingredient Yogurt Cake can be stored in the fridge for a few days.
can i add sugar to the batter?
You can add 1/4 cup of sugar to the batter if you are looking for a sweeter option and don’t want a lower-sugar 3 Ingredient Yogurt Cake.
what kind of yogurt can i use for this recipe?
For this cake recipe, you can use plain regular yogurt, Greek yogurt, or flavored yogurt such as vanilla or coconut.
Can I use dairy-free yogurt for this 3 ingredient yogurt cake?
You are welcome to try dairy-free yogurt, but I have not tried this, so you will have to experiment and adjust quantities. I believe that it should work, but don’t know for sure. If you try this recipe with dairy-free yogurt, let me know in the comments!
how do i know if the cake is ready?
After about 50-60 minutes of baking, the cake should be golden and set. When you insert a toothpick, it should come out clean.
WHat can I expect after baking the cake?
After baking, you’ll notice the cake will start to deflate and wrinkle, but don’t worry, that’s completely normal!
How long do I let my cake cool?
I let my 3 Ingredient Yogurt Cake cool at room temperature for around 30 minutes, then transfer it to the fridge for at least 2 hours before serving. This helps the flavors develop and gives the cake a firmer texture. But you don’t have to do this, so if you can’t resist trying it right away, you might find that the texture is more eggy and not as sweet.
3 Ingredient Yogurt Cake
The cake's texture is soft and creamy, while the taste is rich and tangy, with a subtle sweetness that is perfectly balanced
4.49 from 1012 votes
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Course: Breakfast, Dessert
Cuisine: American, Mediterranean
Servings: 8 pieces
Author: The Modern Nonna
Prep Time: 5 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 55 minutes minutes
Ingredients
- 1.5 cups yogurt (plain or vanilla), (315 grams)
- 4 eggs
- 1 teaspoon pure vanilla extract, optional
- 5 tablespoons cornstarch, (55 grams)
Instructions
Note: This cake can be made with vanilla yogurt or any flavored yogurt like coconut. The cake will turn out sweeter if the yogurt is flavored. You can also add 1/4 cup of sugar to the plain yogurt if you don't want a lower-sugar option.
Preheat the oven to 350F (175C).
In a bowl, add the yogurt and eggs. Whisk well.
Add the pure vanilla extract and cornstarch. Whisk again until the batter is completely smooth.
Pour it into a lined loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
Let it cool and top with fresh berries, maple syrup, or honey! Enjoy.
Video
Nutrition
Calories: 80kcal, Carbohydrates: 7g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 88mg, Sodium: 53mg, Potassium: 102mg, Fiber: 0.04g, Sugar: 2g, Vitamin A: 164IU, Vitamin C: 0.2mg, Calcium: 68mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Breakfast, Dessert
Cuisine: American, Mediterranean
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Categorized as:
Breakfast Foods, Desserts
Hi! I'm Sneji. Nice to meet you!
I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…
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