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This pomegranate yogurt cake is made with only 4 ingredients and is creamy just like cheesecake!
This delightful pomegranate yogurt cake redefines easy holiday baking, requiring only four fundamental ingredients to achieve a creamy, impressive result. By streamlining the recipe to use Greek yogurt, eggs, sugar, and arrowroot powder, this cake comes together with minimal effort.
Topped with glistening, ruby red pomegranate seeds, this cake instantly transforms into a festive and elegant centerpiece perfect for the holiday season. The deep red and white contrast provides a beautiful, natural decoration. Making it look much more complex than its simple preparation suggests.
More importantly, this cake offers a lighter, healthier take on classic cheesecake. By using protein-rich Greek yogurt and replacing flour with arrowroot powder. It delivers that rich, smooth custard experience with significantly less fat and fewer refined carbohydrates.
The final texture of this four-ingredient marvel is a creamy, melt in your mouth experience, similar to a Japanese style cotton cheesecake but with a refreshing, yogurt-based tang. It’s the ultimate solution for those seeking a decadent holiday dessert without the guilt.
If you like this recipe, you will also love my 3 Ingredient Greek Yogurt Cake or my 5 Ingredient Lemon Blueberry Yogurt Cake.
If you don’t have arrowroot powder, you can use cornstarch, tapioca or all purpose flour. You can use flavored Vanilla Greek yogurt to add sweetness and flavors to the cake.
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Easy Pomegranate Yogurt Cake (4 Ingredients)
Ingredients
- 4 eggs, lightly beaten
- 1½ cups (300 g) Greek yogurt
- 1 tsp vanilla extract, (optional)
- 5 tbs arrowroot powder, (or cornstarch)
- 1/4 cup (50 g) granulated sugar, (optional)
- 1/2 cup (82 g) pomegranate arils
Instructions
- Preheat oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- Please Note: this cake is not overly sweet. If you would like a sweeter cake, increase the sugar to 1/2 cup.
- In a large bowl, whisk together the eggs, vanilla and yogurt until completely smooth. Next, mix in the arrowroot powder and sugar until combined. Then, fold in the pomegranates. Pour the mixture into your pan and bake for 50-60 minutes or until golden on the edges. Cake will be puffy when you take it out of the oven and then it will deflate immediately. Let it set in the pan for 10 minutes, then transfer to a wire rack to cool for at least 30 minutes. Place the cake in the fridge for at least 2 hours or overnight prior to serving.
- Serve with more pomegranate arils, berries, powdered sugar or honey drizzle.
Notes
- Store leftovers in an airtight container in the fridge up to 4 days.
- You can use tapioca flour instead of arrowroot powder.
- This cake is not overly sweet. If you want a sweeter cake, add in more sugar!