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.
Jump to:
💗 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
*See the recipe card for full information on ingredients and quantities.
- 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 burst of fruity flavour.
- 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. If you love those warming notes, give our easy pumpkin basque cheesecake recipe a try-it's a creamy, crustless dessert that uses the same beautiful spices!
- 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
Since you're here for simple dessert ideas, you'll probably love my easy cottage cheese cornbread (Alivenci)-it's a yummy 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.
Summarise and save this recipe on
❓5-Ingredient Flourless Yogurt Cake FAQS
Yes, you can use low-fat yoghurt, 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
Tried this recipe? Give it a star rating below! ⭐⭐⭐⭐⭐
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for the latest updates.
📖 Recipe
Easy Flourless Yogurt Cake
Video
Equipment
- Whisk or electric mixer
- Grater (for lemon zest)
Ingredients
- 3 large eggs or 4 small-medium
- 120 grams sugar
- 500 grams natural yoghurt
- 250 grams mascarpone or cream cheese
- 1 tablespoon cornstarch
Extras
- lemon peel from 1 lemon
- 1 teaspoon 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.3 large eggs, 120 grams sugar
- 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.500 grams natural yoghurt, 250 grams mascarpone, 1 tablespoon cornstarch
- Grate the lemon peel from one lemon and add it to the batter along with the vanilla extract. Mix well.lemon peel from 1 lemon, 1 teaspoon vanilla extract
- 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!
Claudia-Cristina Ciorteanu says
My family loved this!