This simple yoghurt 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 yoghurt cake is a hidden gem in the world of desserts.
🍰 Serves 8 | 🌿 Gluten-Free | 🕒 Quick & Easy | 🥄 Flourless | 🍽 Light Dessert
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
- 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 colour.
- Natural yoghurt: Any yoghurt that works, such as Greek yoghurt, 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 flavour of the cake with sweetness.
♻️ Substitutions
- Sugar: You can substitute white sugar with equal brown sugar, coconut sugar, or honey.
- Natural yoghurt: 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.
📖 Variations
- Fruit: Use flavoured fruit yoghurt, such as strawberry or peach, instead of plain yoghurt.
- Berry: Fold fresh or frozen berries, such as raspberries or blueberries, into the batter before baking for a fruity taste.
- Nutty: Add chopped nuts, such as almonds or walnuts, to the batter for added crunch and texture.
- Spiced: Add warm spices, such as cinnamon, nutmeg, or cardamom, to the batter for a cosy, aromatic twist.
- Chocolate: Mix in cocoa powder or melted chocolate into the batter for a rich, chocolatey flavour.
- Marble: Swirl in chocolate or berry puree into the batter before baking for a marbled effect.
👩🍳 How To Make Easy Flourless Yoghurt Cake
Ready to bake up something yummy? Try our Yoghurt 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! You might also want to try this easy cottage cheese cornbread (Alivenci) - Romanian Cornmeal Dessert.
Step 1: Crack eggs into a bowl, add sugar, then beat until fluffy.
Step 2: Mix in yoghurt, mascarpone, cornstarch, lemon peel, and vanilla until smooth.
Step 3: Pour the batter into the pan and smooth the top with a spatula.
Step 4: 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.
❓Flourless Yogurt Cake FAQS
Yes, you can use low-fat yogurt, but keep in mind that it may affect the texture and richness of the dessert.
You can substitute mascarpone with cream cheese, but the flavour and texture of the dessert may vary slightly.
The cornstarch helps to thicken the dessert mixture. If you omit it, the dessert may be less firm. You can try substituting it with arrowroot powder or tapioca starch if desired.
Lemon juice can be used as a substitute for lemon peel, but it may not impart as much flavor. Adjust the amount according to your taste preference.
Keep the cake in an airtight container in the fridge for up to 3 days. You can also freeze slices—just thaw in the fridge before serving.
If You Enjoyed This Recipe, You Will Love These Too
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Easy Flourless Yogurt Cake: light and fluffy cheesecake
Equipment
- Whisk or electric mixer
- Measuring cups and spoons
- Grater (for lemon zest)
- Spatula
- Cake pan
- Oven
Ingredients
- 3 large eggs or 4 small-medium
- 120 grams about ½ to ¾ cup of sugar
- 500 grams natural yoghurt about 2 cups (4 yoghurts, 125 grams each or about 1 cup each)
- 250 grams mascarpone or cream cheese about 1 cup
- 1 tablespoon cornstarch
Extras
- 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!
Faith W says
Used homemade plain Greek yogurt and coconut sugar. It is absolutely divine! I am so impressed! I love recipes with simple ingredients that I feel good about eating and serving. Thanks so much for sharing
Claudia Ciorteanu says
My family loved this!
swathi says
Easy yougrt cake looks delicious and perfect dessert so moist. I am going to make it again.
Brittany Fiero says
I followed this recipe exactly and absolutely loved it! The yogurt cake turned out smooth and creamy. All of my friends enjoyed it.
Leslie says
So light & fluffy..not to mention, delicious!
Jacqueline Debono says
This is such a fabulous cake. It's so easy to make and seriously delicious. I think I prefer it to traditional cheesecake 🙂
Gloria says
I am always on the hunt for some great gluten-free desserts. We have friends over for dinner, and I need to prepare a gluten-free menu. This sounds perfect.
Sonja says
Your cake really satisfies my very German appetite for no crust, baked cheesecake, but so much lighter due to the yoghurt. I was looking for one like it for ages, but couldn't find a good recipe. Thanks so much for this!
Nicole says
What a nice change for a salad. Love me some eggplant.
Jani Leuschel says
Love this gluten-free dessert with plenty of protein. Variations look great too!
Andra says
I absolutely love this cake! Thank you for this recipe 😍
Amy Liu Dong says
I made your cake recipe and it was so delicious. I also like how you make the instructions or the procedure easy for us to follow. Thank you!
Jess says
Such a unique and delish cake
Sharon says
I need to make this recipe for our next get together. I love crustless recipes.
April says
This yogurt cake looks delicious! The whole family loved and it and I'll definitely be making it again