3 Ingredient Greek Yogurt Cake (No Sugar Added, Low Carb, 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 + Low Carb)
Equipment
Ingredients
- 1½ cups 5% Greek yogurt
- 4 eggs
- 5 tbs tapioca flour (or corn starch)
Optional Topping Ideas:
- Fresh Fruit, Honey, Maple Syrup, Powdered Sugar, Shaved Chocolate, Lemon Zest, Orange Zest
Instructions
- *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 sub in Vanilla Greek Yogurt for some sweetness.
- Preheat your oven to 350° F. Spray your 6 inch round spring form pan with 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 silky 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 berries, honey, 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!
Any reason why I can’t use Greek full cream yoghurt?
Hi Alison, yes use full fat yogurt!
Can this recipe be doubled and baked in a 10 inch springform pan?
Everything you do is super amazing and supercilious💕💕
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…
it works exceptionally well with 2% fat Greek Yoghurt
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!
I used a 9 inch springform pan and doubled the recipe and cooked another 10 minutes ,as suggested by another commenter ‘Willy’. The cake came out as shown. The only problem I had was that when I sprayed the pan and used parchment paper as indicated, the paper was stuck firm like it was glued to the cake and impossible to remove. This is after I followed the cooling, chilling and serving directions exactly. I believe if you have a non-stick pan like mine, the spray is not needed just the parchment paper. I used a bread knife to carve off the bottom and side of crusts to remove the paper, then it was good to eat!
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 see it’s 71 calories – wow- but how many servings? I’m hoping 4 – so I can have 1/4 of the cake for 71 calories??
Info on recipe says it’s 8 servings. 😅
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?
Thank you!
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
It wasn’t till my cake was almost cooked that I realized I’d forgotten to add the the tapioca starch. Oops. Having said that, the cake still turned out firm (like cheesecake) so I’m not sure what the texture would be like with the starch. I added 1 tsp of vanilla essence and a bit of sugar and used 2% Greek yogurt. Overall, I was pleased with the outcome. It makes a nice change from eating plain yogurt and has the added benefit of the eggs. Will definitely make it again, and next time I’ll make sure to add all the ingredients!
I am so enjoying this recipe! I top it with blueberries, mangos, Asian pears. So good. I make this weekly. And it’s a wonderful springboard kind of recipe for experimenting. Thank you!
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.
I did a 9 inch. Double the ingredients and bake an extra 10 minutes.
Thank you Willy for sharing how to make it in a 9 inch spring form!
I just made this with Willy’s suggestion of doubling the ingredients… I think he was right except do NOT double the cornstarch. I did and it was wayyyy too dense, still tasty but it would have been much better if it was a smoother softer texture.
you used 8 eggs? Did it taste eggy. I am going to try it but I think 4 eggs will be enough I am just going to double the yogurt and cross my fingers.. 😀
Can you use 0% Greek yogurt?
Hi Heidy, It should work yes..
Hi. I have tried the recipe twice now and both times the top did not brown. I left it in longer than an hour and still no browning. The new one is not brown but I pulled it out anyway. It is cooling now. What am I missing? Thanks.
Hi Deirdre,
I used 0% Fage greek yogurt and mine didn’t brown either. I left it in 15 more minutes and still very little browning. I wonder if using less fat or non-fat yogurt means less browning. Anyway, I’m trying it again tomorrow, but won’t bake it 75 minutes, lol! I think I made rubber tonight 🤣! Oops, my bad!
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!
In the Uk, us corn starch corn flour?
Yes
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!!
I don’t have a spring pan. Any suggestions?
I have a 9-1/2 inch springform pan. How long should I bake it? What if I double it?
Thanks,
Nancy
Hi do you know how much the yougurt wheighed?
340 grams
Hi, does this freeze OK, I live alone and don’t want to eat a whole cake in a few days
Is your calorie count per serving or for the whole cake?
per serving!
I just made this using cream top yogurt and added the zest of 1 orange and it was delicious! Topped with fresh berries and drizzled with honey. I made another one to share with a friend that I put Meyer lemon and orange zest into. I like that this recipe is sugar free, especially since I can drizzle it with honey but I don’t have a sweet tooth so it’s perfect. I like the tip about crumpling the parchment paper too.
Is it actually 71 calories in each serving?
I burnt mime. Did I need to cover the pan.? Plus I used an airfrier baking option. Help!
Started WW again and was looking for recipes with low points for dessert and this really fits the bill for their program — 0 points! I used Kirkland’s Organic Nonfat Greek Plain Yogurt and I added 1/4 cup Monk Fruit Lakanto sweetener, the juice of 2 small lemons and peel of one and used tapioca flour. I was able to 3/4 fill 10 paper baking cups in a muffin tin and baked on 325 with convection in my oven for 27 minutes. I also added 9 frozen blueberries by hand to each cup. They look like cute little tarts and I have other ideas as well I will be trying. One involves sugar free chocolate Jell-o pudding mix! They might work with pumpkin and spices as well using some canned pumpkin in place of some of the yogurt. Hmmmm . . .
I’m on WW too and was thinking about some recipe flavoring options. Since you’ve already done it I’ll ride on your coattails – lol. At what point did you add the lemon zest and lemon juice? And the artificial sweetener? Thanks for sharing!
Hi Sarah, just to jump in really quick in case Sandi doesnt respond too lol.. you would add the sweetener and lemon in at the beginning with the yogurt. Enjoy!
can this recipe yogurt cheesecake can it be frozen , defrosted and reheated back up again ?
just found your website due to a pintrest search. as a recently diagnosed diabetic i am so happy to find several recipes that i can try. my question on this recipe is – do you drain your yogurt and if so is the measurement a before or after draining?
Hi!
How long can this cake last in the fridge before it isn’t good anymore? Thanks !
Hi Annick, I would say 3-4 days in an air tight container.
I add cream cheese and baking it right now hope it will turn out good
It should work! But please let us know what happened!
I would love to do a 12″ pan! I know I’ll have to double the recipe, would the cooking time be the same! I Love ur recipes!
I would extend the bake time by another 5-10 minutes or until a toothpick comes out clean!
hello, can I use greek yogurt that contain sugar already ?
Hi Jenika absolutely!
Hi do you have to use a spring form pan?
Hi Jane, Yes, I would recommend it but I’m sure using just parchment paper would work too.
Can I use xanthan gum for the cornstarch?
Hi Lucille, should work but I haven’t tried to say for certain!
what oven temperature do you need as can’t see it posted.
Hi Margaret, the oven temperature is listed in Step 2, at 350F. Enjoy!
I made this tonight. It came out like a cake, not puffy or crispy and flakey on the outside. The centre was moist like a cheese cake but the outer one third of the cake was hard and rubbery. I baked it for an hour but wondering if I should have baked it for less time. I added a little sweetner to the yoghurt, which in my opinion is a must and topped it with blueberry compote.
I’ll try again tomorrow and see how my second attempt comes out.
Can I substitute regular flour for cornstarch?
HI Patricia, should work!
What temperature should the cake be when fully baked?
Hello, this recipe looks amazing but I haven’t actually made it yet. Just wondering if you use same measurement for Tapioca flour as Cornstarch. I’ve read that the conversion is more like 2 to 1. Please advise. Thanks!
Hi Susan, I usually bake and cook one to one with tapioca and cornstarch. I hope this helps!
How hot is th oven temperature?????
350 F
has anyone made this adding sugar and cocoa powder?
I made this recipe really good, I added naughty sugar, and topped it with passion fruit
Hi Cindy, that sounds INCREDIBLE!
What is naughty sugar??? 👀
REAL sugar LOL
I’m assuming she means regular sugar
Hi Cindy! How much cocoa powder and sugar did you add?
Wow!!!!
Hi Donna, glad you liked the cake!
I gave one star because you don’t give the baking in the oven. You are not serious. Hidden the temperature. How many degrees in the oven. You’re not telling us the full recipe … you say 1 hour in the oven, but what’s the temperature
The temperature is clearly listed in Step 2 of the instructions
It’s clearly stated. Remove your bad review.
Mirtha,
Maybe it’s time to get your eyes examined?
Are you serious? It’s all there.
I’m giving you zero stars for your negative comments! READ the instructions more carefully BEFORE criticizing someone’s work.
This is a good recipe, especially if you’re a diabetic or are making dinner for people who are diabetic. I used muffin cups because I didn’t have a 6″ springform pan. Word to the wise, it takes about 30-35 mins in a regular oven in the muffin tins. Also, use the aluminum muffin liners, not paper. I had a mixture of both types. The aluminum liners had good cakes that popped right out. The cake in the paper liners tended to stick to the sides so the presentation wasn’t as pretty.
Hi Colleen, thanks for sharing your feedback with us! I know it will be useful to many people!
Made it in a 9 inch springform. Doubled the recipe and needed to bake for 70 minutes. Came out perfect.
HI Willy, glad you enjoyed the cake and thanks for sharing your feedback with us!
I am getting ready to make this tomorrow and also doubling the recipe. I have a 10 inch spring pan so I’m assuming to bake it for about 70 minutes. Also, did you double the corn starch??
if I added quarter of cup of sugar do you know how much calories it would contain?
Simple and delicious. Love it.
I made this the other day in a cheesecake, spring pan, and it really was like cheesecake. It was so good.! I added these maple bourbon, sugar sprinkles to it just a little bit to give it a little flavor, and it came out so good
HI Gwen that sounds so incredible! Love the add ins
1 1/2 cups of yogurt is how many ml ?
Just to be sure ~~ you said 5 “tbs” of tapioca flour or cornstarch. That is TABLESPOONS, RIGHT? Thanks.
yes its tablespoons! Enjoy!
This dessert is incredible- I used lemon zest, some lemon juice, some truvia, some vanilla e tract in the cake
Then I used strawberries, honey drizzle and powdered sugar after setting in refrigerator for two hours
Hi Cindy, This sounds amazing! Thanks for sharing your feedback with us!!
Hello I love the idea of Lemon Can you please tell me how much you used
Thank You
Hi Eileen -sorry so long to reply
Used zest of 1 lemon and then squeezed it into the yogurt- probably medium sized
Tastes even better the second and third day!
Love Love Love, I mix this up and scoop it into my piemaker. So quick and easy and delicious.
Hi Linda, so happy this cake recipe worked for you! Thank you for the kind feedback!
Hi just wondering what temperature is everyone cooking there’s at please. Not sure what temperature to cook it on I don’t want to burn it on my first go.
Thanks
HI Teresa, The temperature is listed in the instructions in step 2.
350 F
So delicious and unique! It reminds me of a cheese blintz. I added 1/8 cup sugar and a splash of vanilla. Fresh strawberries on top yum!
Hi Lauren, YES thats a great comparison! Thanks for trying the cake and your kind feedback!
I don’t have a spring form pan or parchment paper. Can I just use a pie dish? I’ve lived 66 years without both so far and I’m trying to pair down what I buy now.
I think you could do a savory cheesecake too…like top with sauteed mushrooms or roasted vegetables. or sun dried tomatoes /bruschetta. Bet it would be great. Definitely WW friendly too. Thanks for the recipe😄
Can I substitute the eggs?
hi can u use semolina flour instead?
This is just not good. We could not finish even a slice. We did add maple syrup and put strawberries on top.
Hello, can I use coconut flour instead?
we absolutely loved this cake!
Hi there –
In the oven as we speak!
Although I should’ve asked before hand (ha ha) if I doubled the recipe – cook time still an hour or longer?
Thank you again! Excited to try it!
this was a wonderful dish… my cake did stick to the parchment paper (will spray more oil next time).
Looked pretty easy. Only 3 ingredients. I used cornstarch because I couldn’t find the tapioca flour. I used coconut Greek yogurt since that is what I had on hand. I am not sure what I did wrong. Mine didn’t come out tall like the picture. Mine was maybe 1/2-1 inch thick. The top was a bit hard while the center was soft and creamy texture. So the center came out right but the top not so. Still not sure why the height was so short. I used an 8 inch spring form pan. That could have been my problem. I will try it again.
This happened to me too Adam. Did you hand whisk yours?
This looks delicious. It looks very pretty too.
Can I use coconut flour instead of tapioca four??
Great recipe! I also added about a teaspoon of vanilla and 1/4 cup xylitol to sweeten it. I really think this is an awesome high protein cheesecake “swap”. Well done! Thanks for the great recipe!
HI Claudine, So happy it was a winner for you! Thanks for the super review! Cheers!
This is a great recipe. you can tweak the sweetness of the cake. I like it just the way it’s written & the put fruit on top.
This tastes like punishment.
Could I make it in a bundt pan with no parchment or will it stick?
Hi Alison, I would not use a bundt pan and you definitely need the parchment
Thank you. So you use a round cake pan or square or doesn’t it matter?
number of servings?
I used vanilla no sugar yogurt, and followed instructions to a T, it was excellent. I wasn’t brought up on sugar so coming from UK I found recipes have way too much sugar in this Country, so this was really good …
Where is the trans fat coming from?
Hi keen to make this. I’m in Australia, our tablespoon size is different to most of the world. What weight would a tablespoon you use be please?
nice recipe👍🌹
Can flavored Greek yogurt be used??
Hi Pam absoltely!!
Love this recipe although mine did not rise as high as your picture. Maybe my oven is too hot? It was well and truly browned on top after 40mins. I used lactose free Greek yogurt which worked fine. Topped with raspberries and strawberries. Delish
Loved this! So easy and I loved the texture. I used nonfat Greek yogurt and tapioca starch (didn’t have tapioca flour). Also added 1/4 cup of sugar and a teaspoon of vanilla extract and it turned out great!
Made according to recipe, just added a bit of vanilla and lemon zest. Served with strawberries. Delicious. Did not need sweetener, in my opinion. Used Fage 2% Greek yogurt. Thanks for sharing this recipe, it’s a winner!
How many calories are in 1/6 serving? I was having trouble figuring it out.
95 cals (71 X 8÷6). Think I will want a bigger slice, too!
I made this in a 22 x 15 cm pan, and it was fine.
I forgot to add sweetener or sugar to it before baking, so I had to pour on the top of the slices some agave syrup, besides the chopped fruits.
I can imagine this also as a salty base, and add to the yoghurt spices and maybe top it when serving with fried bacon, or mushrooms, or spinach… I think this could work together with almost anything.
Am making the cake now. I’ll let you know I think it looks delicious
Made your Mediterranean eggplant tonight with tomatoes mozz cheese breadcrumbs spices. Omg fantastic. Awesome. You are a star!!!!! Thsnk you
Can you add protein powder in this? To make it high protein?
Would like to know the answer too!
And also if some used a hand blender versus whisking as some didn’t get good results for some reason
I’ve been making this regularly with a little maple syrup instead of sugar for just a touch of sweetness. Has anyone tried adding cocoa powder for a chocolate version?
I made this today with lemon and lime zest and topped with frozen blueberries. (It’s 120° today.) It is amazing!! Thanks for the recipe!
I really like this recipe. I added 1/4-1/2 cup Monkfruit sweetener and a cup of blueberries, and it is so satisfying when I’m craving dessert. Also makes a great breakfast treat.
Easy, accurate, healthy and delicious! Thank you!
Can this cake be made the day before I need it please
Wish I could leave a picture! This is so good! So easy! I used 2tablespoons sugar and some vanilla. Otherwise followed as is. Will make again!!
Hi Rosanne, glad you liked the cake! Thank you for the glowing review!
I made this yesterday and just had a piece with strawberries and blueberries and a dollop of greek yogurt on top. I have a question – while it was good, it was very thin and very firm. Is that the way it should be, as opposed to creamy? Just wondering if maybe my oven was hotter than it said or it cooked too long? Good tho – and easy to make!
I thought I would like this a little more because I tend to like non sweet things, but I didn’t love the sour flavor of the yogurt that came through compared to other similar recipes Ive tried. Even with the fruits added…
How can I accommodate the recipe using an 8″ spring form pan?
I love this recipe. I have added granulated monk fruit sweetener and a hefty handful of blueberries, and it is amazing and so satisfying. I also make a sugar free creme anglaise to top it (also using monk fruit sweetener). A wonderful gluten-free, low-carb treat. It’s great for breakfast too.
Hi Mary, so glad you enjoyed the cake and thanks for sharing your feedback with everyone!
Can you substitute protein powder for tapioca?
I really appreciate GF dessert recipes like this. Not overly sweet, just the right fluffy freshness to satisfy. Recipe was easy to follow.
Hi Jeanne, glad you enjoyed the recipe overall! Thanks for sharing your feedback!
No springform pan. What else can I use?
Am I able to add protein powder to this?
Hello! Any reason I couldn’t make this in ramekins for single servings, to be eaten out of the cup? Thanks !
Hi Amy, yes you can! just less bake time!
The first time I made this cake I only had a 10″ pan. It still came out deliciously. I bought a 6″ pan and tried making it today. I used the same measurements but the batter overflowed the pan. I checked and rechecked my measuring. So disappointed. I guess I’ll have to try with an 8″ pan. What could have gone wrong?
I don’t have a spring pan. Does it have to be that?
Can I use lactose free yogurt?
Made this with 2% Greek vanilla yogurt according to recipe. It looked fabulous! However the custard itself was rather tasteless. The texture was faintly ‘crumbly’. The fruit garnish made it look absolutely beautiful for serving. Sadly nobody had more than one bite. Maybe it was the yogurt.
Made this with 2% Greek vanilla yogurt according to recipe. It looked fabulous! However the custard itself was rather tasteless. The texture was faintly ‘crumbly’. The fruit garnish made it look absolutely beautiful for serving. Sadly nobody had more than one bite. Maybe it was the yogurt. Correction: I used cornstarch
Can I use potato starch or rice flour?
What fruits go well mixed in with the batter? Want to make it this weekend
I would do blueberries, fully dried!
i like it 😍😍
so easy so delicious 😋😋😋
Hi Renad, happy you enjoyed the cake!
My cake turned out beautifully—just like your picture. I topped my slice with slow-roasted strawberries I’d made a couple of days ago and that was all it needed. No powdered sugar. I love the texture of the cake and I love how quick and easy it is to make. I was dubious, but I’m a believer. Many thanks for the recipe.
Hi Betty, glad you enjoyed the cake! And thanks for the kind review!
The first time without sugar we didn’t liked it at all (and we’re no sugar freaks HAha)
The recipe WITH sugar and some vanilla essence was delicious!!! We added some wineberries on it: superb!
Next time I try it with plant-based Vanilla-yoghurt ;)) thanks for sharing it was definitely worth while!
I am diabetic, so this recipe caught my eye. I made it with a little less than 1/4 cup of organic Vermont maple syrup and 1.5 teaspoons of vanilla. Followed the instructions and it baked and cooled as stated in the recipe. I served it topped with strawberries and mandarin sections tossed with Fig Balsamic vinegar by Texas Olive Ranch. It was delicious!
I am diabetic, so this recipe caught my eye. I made it with a little less than 1/4 cup of organic Vermont maple syrup and 1.5 teaspoons of vanilla. Followed the instructions and it baked and cooled as stated in the recipe. I served it topped with strawberries and mandarin sections tossed with Fig Balsamic vinegar by Texas Olive Ranch. It was delicious!
How do I post a photo of my dessert?
Hi Chris, I have tried to include the post a photo feature on the site but it’s not available yet. Thanks so much for sharing your feedback with the recipe! Glad you liked it!
Hubby and I love this cake. Just made it today. I added 3 TBS of honey. I topped my slice with homemade peach butter and hubby had hot fudge on his slice. Next time I may add vanilla paste or some lemon zest.
Great cake!
The flour measurement is tbs. Is that tsp or tbsp?
This was delicious, great texture and perfect with some fresh fruit on top. Will be making it again, thanks!
I do not have a 6″ springform. Anything else I can use?
I only had a 9″ regular pan and it turned out much flatter but still tasted good.
Hello, this looks so delicious. Can you kindly advice how I can best substitude the egg for this? I cannot eat eggs 🙁 Thanks in advance.
Wow. This was amazing. I didn’t have a spring form pan, ordered one but couldn’t wait to make this so I decided to try it using a square baking pan and it came out phenomenal… kind of reminds me of cheese cake! I added the quarter of sugar like you suggested because I don’t think I would enjoy it without. Thanks for the recipe 🙂
Hi Valerie, glad you enjoyed the cake and thanks for sharing your feedback with us!
I made this cake about a month ago, using 2% Greek yogurt as that’s all I could find at the time, and my friends raved about it! We topped it with fresh strawberries, and I did add about 1/4 cup of sugar which was just the right amount, in my opinion.
I’ll be making another tomorrow, this time using 5% Greek yogurt, and I’m going to try adding a little custard powder as well. It’s a great, simple, gluten free recipe! Thanks.
Hi Michael, love your feedback on this recipe! Thank you for sharing and trying out the recipe!
Thk you. Love your recipes. Does it hv to be a spring form pan (i don’t have)
I made this and can’t stop eating it. It’s a weird one! I don’t know what to compare it to. But I had it with some maple syrup and strawberries and it was lovely. I also tried another bit with some lemon juice, icing sugar and blue berries and that was also wonderful.
I did add a teaspoon of vanilla extract and a 1/4 of monkfruit and erythritol sweetener and I’m glad I did because it created a nice, neutral flavour that has no sourness. I don’t know how I’m going to stop myself eating the whole thing today though.
I’ll give it a go
it was pretty easy to make, but had a weird texture. maybe thats on me but it also didnt taste great, so 🤷♂️
Can this be made without a spring pan?
Thank you 😊 have European Recipes have made them some have worked but had trouble with the conversion to cups and tablespoon! so thank you again can you use Swerve plant based sugar to sweeten it?
Hi
Can I add maple syrup in lieu of sugar. And if so how much would you recommend.
I have made this multiple times using 0%, 2% and 5% Fage yogurt. 2% or 5% have the best texture and flavor. I add a little vanilla, 2 T sugar and grated lemon zest. Serve with fresh fruit. A winner.
Hey dear, can I use almond flour for this??
Regards,
Christine
This is absolutely delicious! I cut up some strawberries and sprinkled a little diet sugar on them and let them get juicy and poured it over the top! Amazing
awesome
Does it have to be whisked? I wonder if using a hand mixer is too intense for it, or not. Anyone try using one? Might aerate it too much? I have arthritis in my hands and dread the idea of whisking.
hi..can I use regular full fat non flavored yogurt? and not greek
I made this recipe!!!! OMG!!!! I didn’t have a 6 inch springform pan so I used a square 8×8 pan and it came out great. My husband was pleasantly surprised, and as we have friends who are gluten-free, this is a recipe I will definitely be making. Thank you for these delicious recipes that are so easy!!!!
What if it this cake only puffed up slightly…and then fell, while still in the oven. I think my oven didn’t get enough heat. .smells amazing. I did add sweetend flaked coconut and will put mango on top. Hoping for dessert taste.
Did and its amazing, thanks
Hello, please… by corn starch you mean corn flour? Or literally corn starch? I added corn starch and it tastes weird (bitter like I would say). Otherwise a good recepee!
Thank you ♥
I made it today, I added one scoop vanilla protein powder to the greek yogurt. The texture and taste are amazing! Thanks for your wonderful recipe! 😍😋😋🫶🏽👌🏾
Hi Marial, thanks so much for the great feedback! Glad you liked it!
I made it with Light and Fit flavored Greek yogurt and it was amazing. I can’t wait to try other variations.
Used nonfat vanilla yogurt, vanilla extract and two table spoons of sugar and it was sooo good! Definite a dense puddingy cake but it reminds me of my favorite Bangladeshi dessert, mishti doi, a caramel pudding. So many ways to go with it and the macros are just incredible. I plan on making it weekly 🙂
This just came out of the oven. I’m a WW girl, so this is perfect. I used Oikos Zero Strawberry Non fat yogurt with about 2 tsps of lemon zest, if smells wonderful. Going in the fridge now :),
I used 0% Fage greek yogurt, added 1/8 tsps salt, 1/4 cup monkfruit sweetener and a splash of vanilla extract and it turned out great! I topped it with whipped cream I made with heavy cream and monfruit sweetener. Perfect for a Keto diet.
How many eggs?? Not listed in the 3 ingredients.
The taste is just ok because i am a sugar addict, which is why I love this recipe I am trying to behave. I think it has a lot of promise if you add lemon or orange zest. So many possibilities with this awesome cake. I am so excited you posted this recipe!
Made it with vanilla greek yogurt and i added a little sugar, was delicious, only thing is , it formed a skin in the fridge, so i just cut it off, next time ill cover with a piece of wax paper or something, otherwise delicious!!
Can you use psyllium as a replacement for the corn starch?
Can I remove cake from pan after 2 hours if not using till next day? Also do I double all ingredients including eggs?
Mine came out rubbery but good flavor. I used 2 Good coconut Greek yogurt and vanilla extract. I think I will try again, bake for 30 minutes turn off the oven, and let it sit in there for 20 or so minutes with the door ajar and maybe it won’t be rubbery.
Omg this cake was amazing. I added stevia and vanilla extract. I only had fat free Greek yogurt but it still came out fabulous. Reminded me of European cheese cake. The macros are dream come true for any fitness enthusiast.
Do you have a choclate version of this? I wondered if I could use cocao powder instead of the tapioca starch but wasn’t sure if the texture would be right.
Hi Stella, I have used fat free (0%) Greek yogurt and it’s worked beautifully!
Hi Susan, great to know – thanks for sharing !! Cheers!
Hi Stella,
Would I be able to use potato starch or Sunflour in place of tapioca starch?
Thank you!
Hi Cat, yes you can sub in another starch for sure or flour!
Yay! Thank you, Stella. I’m excited to make this😋
Hi Stella,
I just received my potato starch today so I will be making this tomorrow morning. My question is that if I were to add 2 tablespoons of oat fiber, would it still work? I feel that a little fiber added will help with the carbs. Do you think the cake will still turn out creamy and custard-like?
Thank you Stella. Any advice would be greatly appreciated.
Cat
Hello, I made this cake today and it stuck to the parchment paper. Do you have advice on how to prevent it from sticking?
Hi Kristen, just spray with oil or /grease butter the parchment next time. Mine never stick though
What if use larger spring form pan? Would we up yogurt by 1/2 cup?
Hi Beverly, All ingredients would have to be increased proportionally.
Loved this. Easy and delicious . I just added a little powdered sugar and strawberries.