Flourless Yogurt Cake Recipe

Let me introduce you to a treat you’ll want to make again and again: Flourless Yogurt Cake. Picture a cake so soft and cloud-like, with the perfect balance of tangy yogurt and sweet vanilla, that it practically begs for summertime berries and a dollop of whipped cream. This cake is a real showstopper for how simple it is, requiring no flour at all—and every bite melts away, making it a favorite for gluten-free friends and dessert lovers alike.

Ingredients You’ll Need

What makes this Flourless Yogurt Cake so special is how it leans on only a handful of kitchen staples. Each ingredient adds a little magic: lift, moisture, subtle flavor, or that beautiful golden finish. Here’s what you’ll need to gather to start baking wonderful memories:

• Eggs (4 large, separated): The secret to the cake’s lofty, soufflé-like texture—make sure to separate whites from yolks for the best rise.
• Fine sea salt (¼ teaspoon): Just a pinch brings out the flavors and helps stabilize those fluffy whipped egg whites.
• Sugar (½ cup or 100g): Sweetens the cake and helps create an irresistible golden crust.
• Plain Greek yogurt (1¼ cups or 325g, 2% fat or higher): Adds tang, structure, and all the moisture a flourless cake needs; full-fat gives the richest result.
• Pure vanilla extract (1 teaspoon): Infuses the cake with warm, sweet aroma—don’t skip it!
• Cornstarch, potato starch, or arrowroot starch (6 tablespoons or 50g): Lends stability and remarkable tenderness, no wheat flour needed.
• Icing sugar/powdered sugar (for dusting): A dusting on top makes the cake look and taste bakery-worthy.
• Lightly sweetened whipped cream: Optional, but it takes every slice right over the top.
• Fresh fruit or berries: The perfect finishing touch—add color and bright, juicy flavor on the side (or on top!).

How to Make Flourless Yogurt Cake

Step 1: Prepare Your Pan and Preheat the Oven

Begin by heating your oven to 325°F (170°C). Grab a 7-inch (18 cm) round springform or cake pan and press a big sheet of parchment paper into it so that it sticks up at least an inch all around. Smoothing those creases helps the cake bake evenly and lift out easily. The small pan size ensures your Flourless Yogurt Cake will have that signature rise and fluff. If all you have is an 8-inch pan, your cake will be a little flatter but still delicious.

Step 2: Whip the Egg Whites

Using a stand mixer, hand mixer, or a very strong arm and a whisk, beat your egg whites together with fine sea salt until they form stiff peaks. These pillowy whites will give your cake a soufflé-like lift. Scrape them into a separate bowl and set aside for a moment.

Step 3: Cream the Yolks and Sugar, Add Yogurt, Vanilla, and Starch

Add the egg yolks back into the mixer bowl with the sugar. Beat them on high speed for about 3 to 4 minutes. Watch as the color shifts to pale yellow and the mixture turns airy. Next, blend in the Greek yogurt and vanilla. Sift in the starch of your choice and mix until just combined. This makes the batter smooth, creamy, and full of flavor.

Step 4: Fold in the Egg Whites

Gently fold your meringue into the yolk and yogurt mixture in three additions—take your time and use a wide spatula so you don’t deflate those airy whites. Stop folding once only a few little pockets of egg white remain. Pour the batter into your prepared pan, then tap the pan on the counter a couple of times to release any hidden air bubbles.

Step 5: Bake to Golden Perfection

Slide the pan into the oven and bake for 40 to 50 minutes. You’re looking for a cake with puffed, browned edges and a center that springs back when gently pressed. If it feels liquid, give it a few more minutes. Patience pays off!

Step 6: Cool, Unmold, and Decorate

Once baked, let your Flourless Yogurt Cake cool completely in the pan. Carefully lift it out using the parchment, then peel the paper away for the grand reveal. Give it a snowy shower of powdered sugar, and serve with swirls of whipped cream and heaps of fresh fruit or berries.

How to Serve Flourless Yogurt Cake

Garnishes

A classic sprinkle of powdered sugar goes a long way for elegance, but there’s no need to hold back! Crown your Flourless Yogurt Cake with mounds of lightly sweetened whipped cream or a dollop of thick Greek yogurt, and scatter fresh berries, ripe figs, or poached fruit over the top for extra flavor and visual flair.

Side Dishes

This cake is at its best alongside a fruit salad tossed with lemon zest, or a berry compote for a little tartness to balance the cake’s creamy sweetness. For brunch, serve it with espresso or a pot of fragrant herbal tea to make the flavors sing.

Creative Ways to Present

Cut the Flourless Yogurt Cake into rustic wedges and stack with alternating layers of whipped cream and berries for an elegant dessert stack. Or, turn it into a dramatic trifle by layering cubes with fruit and whipped cream in clear glasses. For a summer picnic, serve it slab-style and let everyone top their own slice with favorite fruits.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover cake to an airtight container and keep it in the fridge for up to three days. Because of the yogurt, the texture stays luxuriously moist, and it holds up well to chilling—just cover the cut sides to prevent it from drying out.

Freezing

Yes, you can freeze Flourless Yogurt Cake! Cool it completely, then wrap individual slices (or the whole cake) tightly in plastic wrap followed by aluminum foil. Freeze for up to one month. Thaw in the fridge overnight for the best taste and texture.

Reheating

To gently bring chilled or thawed cake back to its soft, tender state, pop a slice in the microwave on low for 10 to 15 seconds. Alternatively, let it come to room temperature on the counter for about 30 minutes. Avoid high heat, which could dry it out.

FAQs

Can I use full-fat yogurt or non-dairy yogurt?

Absolutely! Full-fat Greek yogurt makes for an especially rich and creamy Flourless Yogurt Cake. For a dairy-free version, use a thick, unsweetened non-dairy yogurt made from coconut or cashew, and check that it has enough body for the best results.

What should I do if I only have an 8-inch pan?

No problem at all. Your cake will turn out a touch flatter and slightly less fluffy, but the flavor remains spot on. Just check for doneness a bit earlier, as thinner batter may bake faster.

Can I use flavored yogurt?

Plain yogurt is best for flavor balance, but you can get creative with subtle flavors like vanilla or honey. Stay away from fruit-on-the-bottom or overly sweetened yogurts, which may change the cake’s texture.

Is this Flourless Yogurt Cake gluten-free?

Yes! So long as you use pure cornstarch, potato starch, or arrowroot starch, the cake contains no gluten. It’s a wonderful option for anyone avoiding wheat-based flours.

Why did my cake sink after baking?

It’s normal for this cake to sink a little as it cools, especially if your egg whites were over-whipped or not folded in gently enough. It will still taste amazing—just top with whipped cream and enjoy every bite!

Final Thoughts

Once you discover how easy and delightful this Flourless Yogurt Cake is, it’s bound to become a regular in your kitchen. The flavor, the texture, and the simple satisfaction of a cake that works for nearly every guest will win you over. I can’t wait for you to try it out and make it your own!

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