Imagine this: It’s a quiet Sunday afternoon. The sunlight is peeking through the curtains, a gentle breeze whispers through the open window, and you’ve just brewed your favorite cup of tea. What’s missing? A slice of something soft, sweet, and effortlessly satisfying. Enter the Flourless Yogurt Cake—an airy, melt-in-your-mouth delight that feels like a hug in dessert form.
Inspired by European-style cheesecakes and the lightness of Japanese soufflé cakes, this flourless wonder is not only gluten-free but also incredibly easy to make. Whether you’re hosting a holiday brunch, looking for a refreshing summer dessert, or simply craving a guilt-free treat, this cake checks all the boxes.
Why You’ll Love This Flourless Yogurt Cake
If you’ve never baked a cake without flour, you’re in for a treat. This flourless yogurt cake is proof that you don’t need all-purpose flour to achieve that soft, cloud-like texture. Here’s why readers everywhere are falling in love with this recipe:
- Naturally gluten-free – Great for those with gluten sensitivities or celiac disease.
- Light yet indulgent – Thanks to the whipped egg whites and cornstarch.
- Simple ingredients – You probably have everything in your kitchen already.
- Versatile and customizable – Use Greek yogurt, sour cream, or even a dairy-free alternative.
- Perfect for any occasion – From weekday dessert to festive celebrations.
Ingredients You’ll Need
Here’s a breakdown of everything you’ll need to create your own soft and luscious flourless yogurt cake.
- 4 eggs – Separated, for structure and lightness.
- 80g sugar – Divided for yolks and whites.
- 50g cornstarch – The secret to the tender texture.
- 400g natural yogurt (or sour cream) – Adds creaminess and tang.
- 1 tsp baking powder – Just a touch for gentle lift.
- 1 tsp vanilla sugar – For subtle flavor.
- Icing sugar – To dust on top for a sweet finish.
How to Make Flourless Yogurt Cake: Step-by-Step Instructions
Ready to start baking? Follow these simple steps to create a foolproof flourless yogurt cake that will become a family favorite.
Step 1: Prepare Your Ingredients
Separate the eggs into two clean bowls—one for yolks and one for whites. Preheat your oven to 170°C (330°F) and line a 20cm (8-inch) springform pan with parchment paper. This prevents sticking and makes it easy to release the cake once it’s baked.
Step 2: Beat the Yolks with Sugar
In a mixing bowl, combine the egg yolks with half of the sugar (40g). Beat until the mixture becomes pale and creamy. This will help create a smooth base for your batter.
Step 3: Add Yogurt and Cornstarch
Mix in the 400g of natural yogurt (or sour cream if preferred). Then, sift in the 50g of cornstarch and 1 tsp of baking powder. Continue beating until everything is fully incorporated and the batter is lump-free.
Step 4: Whip the Egg Whites
In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining 40g of sugar and the 1 tsp of vanilla sugar. Beat until stiff peaks form—this will help the cake rise and maintain its airy structure.
Step 5: Fold Gently
Using a spatula, gently fold the whipped egg whites into the yolk mixture. Be sure to fold from the bottom up to preserve as much air as possible. This step is crucial for achieving the cake’s light and fluffy texture.
Step 6: Prepare a Water Bath
Pour the batter into the prepared springform pan. Place the pan inside a larger baking dish or roasting tray. Carefully pour boiling water into the larger pan until it reaches halfway up the sides of the springform pan. This water bath (or bain-marie) technique ensures even, gentle baking—resulting in a moist, custard-like interior.
Step 7: Bake
Bake the cake in the preheated oven for 1 hour. It should be lightly golden on top and set in the center. Avoid opening the oven door during baking, as the sudden temperature drop could cause the cake to collapse.
Step 8: Cool and Decorate
Once baked, allow the cake to cool completely in the pan. Carefully remove it from the mold and transfer to a serving plate. Dust the top with icing sugar for a picture-perfect finish.
Tips for Perfecting Your Flourless Yogurt Cake
Even though this recipe is simple, a few pro tips can make it even better:
- Use room temperature ingredients. This helps the batter mix evenly and improves the texture.
- Don’t skip the water bath. It’s essential for preventing cracks and ensuring a smooth, creamy finish.
- Let it cool gradually. A sudden temperature change can deflate the cake. Leave it in the oven with the door slightly open for 10 minutes before removing it.
- Customize the flavor. Add lemon zest, cinnamon, or a splash of almond extract to personalize your cake.
Serving Suggestions: Pairing and Presentation
This cake is delightfully simple, but how you serve it can make it truly unforgettable:
- Fresh berries – Strawberries, blueberries, or raspberries add a fresh pop of color and flavor.
- Citrus zest – A sprinkle of lemon or orange zest brightens up the flavor.
- Drizzle of honey or fruit coulis – Adds a luxurious finishing touch.
- Whipped cream or crème fraîche – For an extra creamy bite.
Make It Your Own: Variations and Substitutions
This recipe is incredibly forgiving and adaptable. Here are some ideas if you want to switch things up:
Dairy-Free Version
Substitute natural yogurt with a plant-based yogurt (like coconut or almond milk yogurt). Make sure to use unsweetened versions to control the sugar content.
Low-Sugar Option
Reduce the sugar slightly or use a natural sweetener like stevia or monk fruit. Keep in mind that this may affect the texture slightly, but it’s a great option for a healthier version.
Add Fruit
Fold in small pieces of fruit like blueberries or diced peaches into the batter before baking for a fruity twist.
Common Questions About Flourless Yogurt Cake
Is this cake gluten-free?
Yes! Since it uses cornstarch instead of flour, it’s naturally gluten-free—perfect for those with gluten intolerance.
Can I use Greek yogurt?
Absolutely. Greek yogurt adds an extra creamy texture, but it may result in a slightly denser cake. If using Greek yogurt, consider thinning it slightly with a splash of milk.
Can I freeze the cake?
Yes! Wrap slices individually in plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight or at room temperature for a few hours.
What’s the texture like?
This cake has a light, soufflé-like texture with a creamy crumb and just the right amount of sweetness. Think of it as a cross between a cheesecake and a sponge cake—but without the flour or heaviness.
Why This Flourless Yogurt Cake is Worth Sharing
In a world of overly complicated desserts, this cake is a breath of fresh air. It proves that sometimes the most basic ingredients—eggs, sugar, yogurt—can create something extraordinary. It’s the kind of dessert that sparks conversation, encourages second helpings, and has people asking for the recipe.
Whether you’re an experienced baker or just starting your baking journey, this flourless yogurt cake is a must-try. It’s elegant enough for special occasions, yet simple enough for a midweek treat. Plus, its gluten-free nature makes it suitable for a wide range of diets.
Try It and Share Your Creation!
Did you try this recipe? Tag us on Instagram or Pinterest and show off your flourless yogurt cake masterpiece! Use the hashtag #FlourlessYogurtCake so others can be inspired by your creation.
If you loved this recipe, don’t forget to leave a comment below and share it with friends or on social media. Your feedback helps others discover new favorite recipes and keeps the baking inspiration going!
Printable Recipe Card
Here’s a quick reference card for your kitchen:
Flourless Yogurt Cake
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 8 slices
Ingredients:
- 4 eggs (separated)
- 80g sugar
- 50g cornstarch
- 400g natural yogurt (or sour cream)
- 1 tsp baking powder
- 1 tsp vanilla sugar
- Icing sugar (for dusting)
Instructions:
- Preheat oven to 170°C (330°F). Line a springform pan with parchment paper.
- Beat egg yolks with half the sugar until