Introduction
3 Ingredient Creamy Yogurt Cake is an incredibly easy, light, and delicious dessert that requires no flour, butter, or oil. With only three basic ingredients, this cake is perfect for anyone looking for a healthier dessert option without compromising on taste. The combination of Greek yogurt, eggs, and sugar results in a creamy, moist texture that melts in your mouth. It’s a perfect choice for those who want to make a simple dessert with minimal ingredients and preparation time. Whether you are following a restricted diet or simply want something light and fluffy, this cake fits the bill perfectly. Not only is it quick to prepare, but it also offers a delightful balance of sweetness and creaminess, making it suitable for any occasion.
The History of 3 Ingredient Creamy Yogurt Cake
This 3 Ingredient Creamy Yogurt Cake has its roots in Mediterranean and Eastern European dessert traditions, where yogurt-based cakes and baked goods are quite common. In these regions, yogurt is often used as a base for desserts due to its natural creaminess and ability to provide moisture without the need for butter or oil. The simplicity of this cake recipe has made it a popular choice among those seeking a lighter, healthier dessert. It rose to prominence in the 21st century as people looked for quick and easy ways to make homemade cakes using pantry staples. Its versatility and ease of preparation have made it a staple in many kitchens, particularly among those who prefer a no-fuss approach to baking without sacrificing flavor.
Ingredients Breakdown
- Greek Yogurt: The star ingredient of this recipe, Greek yogurt brings creaminess and moisture to the cake while adding a subtle tang. It serves as a healthy alternative to butter and oil, making the cake light and fluffy.
- Eggs: Eggs act as the binder, helping to hold the cake together while contributing to its texture and structure. They also help provide a light, airy consistency when whipped into the batter.
- Sugar: The sweetener for the cake, sugar balances the tang of the yogurt and enhances the flavor, making it a perfectly sweet dessert without being overpowering. You can adjust the amount of sugar based on your preference for sweetness.
Step-by-Step Recipe
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
- Mix the Ingredients: In a large bowl, whisk together the Greek yogurt and sugar until the mixture is smooth. Add the eggs one at a time, whisking after each addition until fully combined.
- Prepare the Pan: Grease a 9-inch round cake pan with a light layer of non-stick spray or line it with parchment paper to prevent the cake from sticking.
- Pour the Batter: Pour the yogurt mixture into the prepared cake pan, spreading it out evenly with a spatula.
- Bake: Place the pan in the preheated oven and bake for about 30-40 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.
- Cool and Serve: Once done, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve.
Tips for the Perfect 3 Ingredient Creamy Yogurt Cake
- Use Full-Fat Greek Yogurt: For the creamiest texture, it’s recommended to use full-fat Greek yogurt. Non-fat versions may result in a drier, less creamy cake.
- Whisk the Eggs Well: Be sure to whisk the eggs thoroughly to ensure they are fully incorporated into the yogurt and sugar mixture. This will help the cake rise and maintain a light texture.
- Don’t Overmix: While it’s important to combine the ingredients thoroughly, avoid overmixing the batter. Overmixing can result in a denser cake.
- Customize the Flavor: While the recipe is simple, you can add a few extra ingredients like vanilla extract, lemon zest, or a handful of berries to enhance the flavor.
- Check for Doneness: Since oven temperatures can vary, it’s important to check the cake towards the end of baking. If the top is golden and a toothpick inserted comes out clean, your cake is ready.
Variations and Customizations
- Citrus Yogurt Cake: Add lemon or orange zest to the batter to give the cake a fresh, citrusy flavor.
- Berry Yogurt Cake: Fold in fresh or frozen berries such as blueberries or strawberries into the batter before baking for added sweetness and flavor.
- Chocolate Yogurt Cake: Mix in a couple of tablespoons of cocoa powder for a chocolate version of this cake. You can also add chocolate chips for extra indulgence.
- Vegan Version: Substitute the eggs with flax eggs or a plant-based egg replacement to make the cake vegan-friendly. Be sure to use a dairy-free yogurt as well.
- Spiced Yogurt Cake: Add cinnamon, nutmeg, or cardamom for a warm, spiced version of the cake that’s perfect for the colder months.
Health Considerations and Nutritional Value
This 3 Ingredient Creamy Yogurt Cake is a healthier alternative to traditional cakes since it uses Greek yogurt in place of butter and oil. Greek yogurt is rich in protein, calcium, and probiotics, making it a nutritious addition to the cake. By reducing the fat content and eliminating oil and butter, this cake is lower in calories and saturated fat compared to many traditional cakes. However, it still contains sugar, so it’s best enjoyed in moderation if you’re watching your sugar intake. The absence of flour makes this cake a great option for those following gluten-free diets, and you can easily swap the sugar for a sugar substitute to make it suitable for those on low-carb or diabetic-friendly diets. Overall, it’s a lighter, yet still indulgent, dessert option for anyone looking for a healthier treat.
FAQ
- Can I make this cake without Greek yogurt?
While Greek yogurt is the key ingredient for its creaminess and texture, you can substitute it with regular yogurt, though the cake may not be as thick or creamy. - Can I use a different type of sugar?
Yes, you can substitute the granulated sugar with coconut sugar, honey, or a sugar substitute like stevia, but keep in mind this might alter the texture and flavor slightly. - How long will the cake last?
The cake can be stored in an airtight container at room temperature for 2-3 days. For longer storage, keep it in the refrigerator for up to a week. - Can I make this cake in advance?
Yes, you can prepare the cake a day ahead. Simply refrigerate it overnight and let it come to room temperature before serving. - Can I add frosting or toppings?
While the cake is delicious on its own, you can top it with whipped cream, fresh fruit, or a drizzle of honey for extra sweetness and flavor.
3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)
Ingredients
- 1 2/3 cups 400 g of nonfat vanilla Greek yogurt
- 4 large eggs
- 4 tablespoons 32 g of cornstarch
Instructions
- Spray the inside of a 6-inch round cake pan with cooking spray, then line the pan with a single large sheet of parchment paper, ensuring it covers the entire interior and rises slightly above the edges of the pan. Press and crease the parchment paper as needed so it adheres to the pan. It’s fine if the parchment paper appears wrinkled or uneven around the edges, as this is a rustic-style cake, and the edges will not be perfectly round.
- In a large mixing bowl, combine the yogurt and eggs. Whisk until the eggs are fully incorporated. If adding sugar, mix it in now. Add the cornstarch and whisk until the batter is smooth. Pour the batter into the prepared cake pan.
- For air fryer cooking: Preheat the air fryer to 320°F (160°C) and bake for about 20-23 minutes. The cake should be puffed up, the batter should no longer be jiggly or liquid, and the surface should have a caramelized appearance. The cake may deflate slightly when removed but shouldn’t shrink too much.
- For oven baking: Preheat the oven to 350°F (177°C) and bake for about 70-75 minutes, or until the cake is puffed up, the batter is set, and the surface is caramelized. When removed from the oven, the cake will begin to deflate and may wrinkle.
- Allow the cake to cool at room temperature for about 30 minutes, then transfer it to the fridge for at least 2 hours before serving. For the best flavor, I recommend making the cake the night before and letting it chill overnight in the fridge. Remove the cake from the fridge 15-30 minutes before serving to bring it to room temperature. If desired, drizzle with honey or another sweetener before serving.