3 Ingredient Greek Yogurt Cake (No Sugar Added and Gluten Free)
This is awesome because it’s flourless and refined sugar free and ONLY 3 ingredients. You can use tapioca flour, arrowroot powder or corn starch as the thickening agent. The Greek yogurt gives it a creamy and thick texture. And the eggs are what makes it fluffy.
PLEASE NOTE: this recipe is a no sugar added cake. It has a custard like texture. If you want to add sugar to the cake that’s cool too, just add 1/4 cup to the yogurt in the beginning and mix it in before adding in the eggs. You can also use vanilla flavored Greek yogurt too for some sweetness.
I highly recommend topping with some sweet fruit like strawberries, blueberries, raspberries, blackberries or mangos. I also sprinkled on some powdered sugar. Youcan also try some shaved chocolate or fruit compote since there is no sugar added to the recipe.
Please make sure you follow the instructions on letting the cake cool for 30 minutes and then transferring the cake to the fridge to set and chill for at least 2 hours. If you skip this step, the cake will taste eggy. Next, remove the cake 15 minutes prior to serving to let it come to room temperature to slice and serve.
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3 Ingredient Greek Yogurt Cake (No Sugar Added + Gluten Free)
- 1½ cups Greek yogurt
- 4 eggs
- 5 tbs tapioca flour (or corn starch)
Toppings: Fresh Fruit, Powdered Sugar or Shaved Chocolate
- Preheat your oven to 350° F. Spray your 6 inch round spring form pan with coconut oil and then line it with parchment paper. I like to scrunch my paper and then it is more pliable to shape to the pan.
- To a large bowl add the yogurt* and then whisk in your eggs. Once that batter is smooth, next sift in your cornstarch (or tapioca flour) and whisk until incorporated and the batter is smooth. Transfer the batter to your prepped pan and bake for 1 hour or until the top is puffed up and is golden brown. Remove from oven and within a minute the top will deflate – that's what we want. Let it cool for 30 minutes and then transfer the cake to the fridge. Don't remove it from the pan during this process. Cool in the fridge for at least 2 hours to set. Remove the cake from the fridge 15 minutes prior to serving.
- Optional and Recommended: Top with some sweet fruit, powdered sugar, shaved chocolate or fruit compote since there is no sugar added to the recipe.
Can I use a dairy free yogurt?
Hi Katina! I haven’t tried it with dairy free yogurt but in my opinion it should work as long as the textures are similar.. let us know what happens if you try it!
I see 5% Fage. Would 0 or 2 % work?
Hi Randi, Yes I used 5% and I also tried it with Fage vanilla yogurt. Both worked great. In my opinion, 2% should work! Please let us know what happens…
Does it need to be full fat yogurt? Thanks.
Hi Natalie, I used 5% fat Fage yogurt and vanilla Fage yogurt when I tried it. I don’t think it should be a problem with 2%
I made this tonight as well as two other recipes from your posts. This cake is party worthy! Cannot wait to share for guests who are gluten free!
Hi Susan, I’m glad you enjoyed all the recipes and thank you for sharing with your friends!
Tasted absolutely horrid. I couldn’t eat a single serving!
Hi Willow, Im sorry you didnt like the cake. I did mention time and again that it is a sugar free cake; if you want to try it again with some sugar, that might help.
You can add erythritol for sweetness, about 4 tbs. You can also add lemon juice and lemon grated zest for a lemon cake. Or vanilla 😊
Could I use almond flour?
Hi Paula, I have not tried almond flour and I believe it would not work with this recipe. Sorry.
I am so excited to try this recipe! I think in your Tic Tok, you mentioned you could substitute arrowroot powder for corn starch or tapioca flour, is that correct?
Hi Terese, Yes, that is correct.. arrowroot powder and tapioca flour work here too! I hope you enjoy the cake!
Can you increase the amour of ingredients to make this in a larger springform pan?
Hi Susan, I haven’t tried it but is should work.
Would xantham gum work in place of the tapioca starch?
Hi karen, I don’t think xantham gum would be a proper substitute for the tapioca starch. You can sub it with corn starch or arrowroot powder though
How many serves is this cake. I’m macro counting so need how many serves.
I believe 8 slices of cake here!
Can I use a 9 inch spring pan and if so do I double ingredients and what is the adjusted bake time? Thank you
Hi Kelly, I havent tried that – so I cant say for certain the outcome.
Can you use 0% Greek yogurt?
Hi Heidy, It should work yes..
I used organic nonfat Greek yogurt from Costco. The cake came out perfect! I topped it with whipped cream and fresh strawberries. Delicious, I’m actually eating it right now 😀
Hi Maria, you nailed the cake! well done! Thank you so much for trying it out and leaving such a nice comment!
Can I make this in a cupcake pan with cupcake liners for mini-cakes?
Hi Kristin, I havent tried that out but it should work at a lot less bake time!
It’s already good!
I waited only the 30 minutes before sampling. Also added 1/4 cup of xylitol to the recipe so it is deliciously sweet.
I’m so happy you enjoyed the cake! Thank you for the rating!!