Easy Flourless Yogurt Cake: light and fluffy cheesecake
This simple yogurt cake recipe is like cheesecake but without flour, oil, or butter. It’s quick to make and satisfies any cheesecake cravings you might have. Light, bright, and not overly sweet, this yogurt cake is a hidden gem in the world of desserts.
This amazing flourless yoghurt cake has a light and fluffy texture, like a soufflé, and a tangy, cheesecake-like flavour. It’s a delicious treat that won’t make you feel guilty – it’s a lighter version of cheesecake. You can enjoy it plain, with powdered sugar on top, or make it fancy for guests with whipped cream and fresh berries.
This soft and rich yoghurt cake is perfect for Christmas and Easter celebrations or any occasion. You should also try our Traditional Walnut Roll (Cozonac cu Nuca), Rich Chocolate Berry Mousse Cake or Burnt Basque Cheesecake Recipe.
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Why this recipe works
This recipe works because it mixes yoghurt with basic ingredients to make a tasty cake similar to cheesecake. It’s quick and easy to make, great for Easter. Plus, it’s flourless, oil-free, and butter-free, making it lighter than regular cheesecake. Overall, it’s satisfying, light, and not too sweet.
Ingredients to make this Yogurt Cake
Eggs: Use medium or large eggs. They hold the cake together and make it moist.
Sugar: You can use white sugar or demerara. Sugar makes the cake sweet and gives it a nice color.
Natural yoghurt: Any yogurt that works, such as Greek yogurt, adds moisture and a slightly tangy taste to the cake.
Mascarpone or cream cheese: Adds creaminess and richness to the cake.
Cornstarch: Helps thicken the cake batter and keep it stable.
Lemon peel: Adds a fresh, citrusy taste to the cake.
Vanilla extract: Enhances the overall flavor of the cake with sweetness.
Substitutions
Sugar: You can substitute white sugar with equal brown sugar, coconut sugar, or honey.
Natural yogurt: Replace with an equal amount of sour cream or buttermilk.
Cornstarch: You can substitute cornstarch with an equal amount of all-purpose flour or arrowroot powder to thicken the batter.
Lemon peel: Use grated orange or lime zest for a citrusy taste.
Vanilla extract: Add an equal amount of almond extract or maple syrup.
Equipment you’ll need
- Mixing bowls: For combining and mixing the ingredients.
- Whisk or electric mixer: Beat the eggs and sugar until fluffy.
- Measuring cups and spoons: For accurately measuring the ingredients.
- Grater: For grating the lemon peel.
- Spatula or wooden spoon: For mixing the batter.
- Cake pan: For baking the cake, round cake pan with a diameter between 18-22 cm.
- Oven: For baking the cake.
- Optional: Parchment paper or non-stick cooking spray for lining the cake pan.
Variations
Fruit yogurt cake: Use flavored fruit yogurt, such as strawberry or peach, instead of plain yogurt.
Berry yogurt cake: Fold fresh or frozen berries, such as raspberries or blueberries, into the batter before baking for a fruity taste.
Nutty yogurt cake: Add chopped nuts, such as almonds or walnuts, to the batter for added crunch and texture.
Spiced yogurt cake: Add warm spices, such as cinnamon, nutmeg, or cardamom, to the batter for a cozy, aromatic twist.
Chocolate yogurt cake: Mix in cocoa powder or melted chocolate to the batter for a rich, chocolatey flavor.
Marble yogurt cake: Swirl in chocolate or berry puree into the batter before baking for a marbled effect.
How to make this recipe
Ready to bake up something yummy? Try our Yogurt Cake recipe! This quick and easy dessert is smooth, creamy and bursting with flavour. We’ll guide you through each step, from making the batter to baking this delicious cake. And as it bakes, your kitchen will smell amazing!
Check out our easy-to-follow guide with step-by-step photos.
Preheat your oven to 175°C (347°F). Prepare a round cake pan (18-22 cm) by greasing and flouring it or lining it with parchment paper.
Crack eggs into a bowl, add sugar, then beat until fluffy. Mix in yoghurt, mascarpone, cornstarch, lemon peel, and vanilla until smooth.
Pour the batter into the pan and smooth the top with a spatula. Bake for 40-45 minutes until a toothpick inserted into the centre comes out clean.
After baking, let the cake cool in the pan for 10 minutes. Once cooled, sprinkle with icing sugar, slice, and enjoy your yoghurt cake!
A full list of ingredients and instructions can be found in the recipe card below.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze individual portions for longer storage, and thaw them in the fridge before serving.
RECIPE
INGREDIENTS
- 3 large eggs (or 4 small-medium)
- 120-150 grams (about 1/2 to 3/4 cup) of sugar
- 500 grams (about 2 cups) of natural yoghurt (4 yoghurts, 125 grams each or about 1 cup each)
- 250 grams (about 1 cup) of mascarpone or cream cheese
- 1 heaped spoon of cornstarch
- Lemon peel from 1 lemon
- 1 teaspoon of vanilla extract
INSTRUCTIONS
- Preheat your oven to 175°C (347°F). Grease and flour a round cake pan with a diameter between 18-22 cm, or line it with parchment paper.
- In a large mixing bowl, crack the eggs and add the sugar. Beat the eggs and sugar together until they are well combined and the mixture becomes pale and fluffy.
- Add the natural yoghurt to the egg mixture and mix until smooth. Next, mix mascarpone or cream cheese with the cornstarch until smooth.
- Grate the lemon peel from one lemon and add it to the batter along with the vanilla extract. Mix well.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with icing sugar, slice, and serve the yoghurt cake as desired. Enjoy!
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Easy Flourless Yogurt Cake: light and fluffy cheesecake
Equipment
- Mixing Bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Grater (for lemon zest)
- Spatula
- Cake pan
- Oven
- parchment paper
Ingredients
- 3 large eggs or 4 small-medium
- 120-150 grams about 1/2 to 3/4 cup of sugar
- 500 grams about 2 cups of natural yoghurt (4 yoghurts, 125 grams each or about 1 cup each)
- 250 grams about 1 cup of mascarpone or cream cheese
- 1 heaped spoon of cornstarch
- Lemon peel from 1 lemon
- 1 teaspoon of vanilla extract
Instructions
- Preheat your oven to 175°C (347°F). Grease and flour a round cake pan with a diameter between 18-22 cm, or line it with parchment paper.
- In a large mixing bowl, crack the eggs and add the sugar. Beat the eggs and sugar together until they are well combined and the mixture becomes pale and fluffy.
- Add the natural yoghurt to the egg mixture and mix until smooth. Next, add mascarpone or cream cheese along with the cornstarch and mix until smooth.
- Grate the lemon peel from one lemon and add it to the batter along with the vanilla extract. Mix well.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, dust with icing sugar, slice, and serve the yoghurt cake as desired. Enjoy!
Video
Notes
Nutrition
