Easy Pomegranate Yogurt Cake (4 Ingredients)
This pomegranate yogurt cake is made with only 4 ingredients and is creamy just like cheesecake!
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 8x4 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
You may also like this 3 Ingredient Chocolate Yogurt Cake
- 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!
Calories: 106kcal, Carbohydrates: 14g, Protein: 7g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 84mg, Sodium: 45mg, Potassium: 109mg, Fiber: 1g, Sugar: 9g, Vitamin A: 120IU, Vitamin C: 1mg, Calcium: 57mg, Iron: 0.5mg
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