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Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 45 minutes
- Servings: 6–8
Ingredients
- Plain or Greek Yogurt: 2 cups (500 g)
- Eggs: 4 large, separated
- Flour (All-Purpose or Self-Rising): 1/2 cup (65 g)
Optional Additions (For Extra Flavor):
- 1 teaspoon vanilla extract
- 2–3 tablespoons sugar or honey (for sweetness)
- Zest of 1 lemon (for a citrusy touch)
Directions
- Prepare the Oven and Pan:
- Preheat your oven to 180°C (350°F).
- Grease and line a 7- or 8-inch round cake pan with parchment paper.
- Separate the Eggs:
- Separate the egg whites and yolks into two clean bowls.
- Whisk the Egg Whites:
- Using a hand mixer or whisk, beat the egg whites until they form stiff peaks.
- Mix the Egg Yolks and Yogurt:
- In the bowl with the egg yolks, add the yogurt and whisk until smooth.
- If using optional sweeteners, vanilla, or zest, add them now.
- Incorporate the Flour:
- Sift the flour into the yogurt mixture and whisk gently until no lumps remain.
- Fold in the Egg Whites:
- Gradually fold the whipped egg whites into the yogurt mixture using a spatula.
- Be gentle to keep the batter light and airy.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 30–35 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar or serve with fresh fruit, if desired.
Serving Suggestions
- Top with fresh berries and a dollop of whipped cream.
- Dust with powdered sugar or cocoa powder for a simple finish.
- Serve with a drizzle of honey or maple syrup.
- Pair with a scoop of ice cream for a decadent treat.
- Enjoy plain with a cup of tea or coffee.
Cooking Tips
- Ensure the egg whites are beaten to stiff peaks for a fluffy texture.
- Use full-fat yogurt for the best flavor and consistency.
- To prevent sinking, avoid overmixing the batter when folding in the egg whites.
- If the top browns too quickly, cover loosely with aluminum foil during the last 10 minutes of baking.
- For a gluten-free option, substitute the flour with almond flour or a gluten-free flour blend.
Nutritional Benefits
- Yogurt: Rich in protein, calcium, and probiotics.
- Eggs: Provide high-quality protein and essential vitamins.
Dietary Information
- Gluten-free if using a gluten-free flour substitute.
- Can be made refined sugar-free by omitting optional sweeteners.
Nutritional Facts (Per Serving, Approx.):
- Calories: 130
- Protein: 6g
- Carbohydrates: 10g
- Fat: 7g
- Fiber: 0g
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Why You’ll Love This Recipe
- Requires only 3 basic ingredients.
- Quick and easy to prepare.
- Light, creamy, and perfect as a dessert or snack.
- Customizable with your favorite flavors or toppings.
Conclusion
This 3-Ingredient Yogurt Cake is a testament to how simple ingredients can create a delightful treat. With minimal effort and maximum flavor, it’s a go-to recipe for when you want a light, homemade dessert. Give it a try and enjoy the creamy goodness!
Frequently Asked Questions
- Can I use flavored yogurt?
Yes, but keep in mind that it may alter the sweetness and flavor of the cake. - Can I make this dairy-free?
Substitute the yogurt with a plant-based alternative like coconut or almond yogurt. - What’s the best flour to use?
All-purpose or self-rising flour works best, but almond flour can be used for a gluten-free version. - Can I add other flavors?
Yes, try adding cinnamon, nutmeg, or a splash of almond extract. - How do I prevent the cake from deflating?
Be gentle when folding in the egg whites and avoid opening the oven door during baking. - Can I use whole eggs without separating?
Separating the eggs gives the cake its light texture, but you can whisk whole eggs if you prefer a denser cake. - What can I use instead of powdered sugar for topping?
Use cocoa powder, desiccated coconut, or a drizzle of honey. - Can I double the recipe?
Yes, but use a larger pan and adjust the baking time accordingly. - How do I know when the cake is done?
A toothpick inserted in the center should come out clean, and the top should be golden brown. - Can I make cupcakes with this recipe?
Absolutely! Divide the batter into cupcake liners and bake for 15–20 minutes.