Light Baked Greek Yogurt Cake (3 Main Ingredients, No Flour)

This Light Baked  Greek Yogurt Cake is silky, gently sweet, and surprisingly satisfying for such a simple recipe. Made with  Greek yogurt, eggs, and cornstarch, it bakes into a soft, cheesecake-style dessert without any  flour.

You can sweeten it with sugar, honey, or a sugar-free option like erythritol, making it easy to adapt for different diets.

• Pan size: 18–20 cm / 7–8 inch round pan

• Prep time: about 10 minutes

• Bake time: about 50 minutes

• Total time: about 1 hour

• Serves: 6–8 slices

Ingredients

• 2 cups Greek yogurt (about 500 g)

• 3 medium eggs

• ½ cup cornstarch (about 60 g), sifted

• Sweetener of choice (erythritol, sugar, honey, or another sweetener), to taste

  • As a guide: about ⅓–½ cup granulated sweetener or 3–4 tablespoons honey, depending on how sweet you like it

• 3 drops natural vanilla extract (or about ½–1 teaspoon)

How to Make the Greek Yogurt Cake

Prepare the Batter

• Add the Greek yogurt, eggs, sweetener, and vanilla to a large mixing bowl.

• Whisk by hand or use an electric mixer until the mixture is smooth and well combined.

• Sprinkle in the sifted cornstarch and gently stir or whisk until no lumps remain. Try not to overmix.

Prepare the Pan

• Line a 18–20 cm (7–8 inch) baking pan with parchment paper.

• Lightly grease the paper, or use slightly damp parchment so it adheres well to the pan and sides.

Bake

• Preheat the oven to 180°C (350°F).

• Pour the batter into the prepared pan and smooth the top with a spatula.

• Bake for about 50 minutes, or until the cake is lightly golden on the outside and set in the center. It may puff up a bit and then settle as it cools.

Cool and Serve

• Remove the cake from the oven and let it cool in the pan for at least 30 minutes.

• Once cooled, gently lift it out using the parchment paper or run a knife around the edges before unmolding.

• Slice and serve at room temperature or slightly chilled.

Tips & Variations

• For a creamier texture, replace part of the Greek yogurt with light ricotta cheese.

• Adjust the sweetness to your taste: start with less, then increase next time if you prefer a sweeter cake.

• Serve with fresh fruit, a raspberry compote, a drizzle of honey, or a light sprinkle of cinnamon.

• For extra flavor, add lemon zest or a touch of almond extract.

Storage

• Store leftovers in an airtight container in the refrigerator.

• Best enjoyed within 2–3 days.

• The texture becomes even more cheesecake-like after chilling.