Description
A simple and creamy yogurt cake that can be baked in an air fryer or conventional oven. The cake has a rustic look with caramelized top and melts in your mouth texture.
Ingredients
1 2/3 cups (400 g) nonfat vanilla Greek yogurt
4 large eggs
4 tbsp (32 g) cornstarch
Instructions
Spray the inside of a 6-inch round cake pan with cooking spray.
Line the pan with a large sheet of parchment paper, covering the interior and extending slightly above the edges.
Press and crease parchment so it sticks to the pan, wrinkles and uneven edges are fine.
In a large bowl, whisk yogurt and eggs until fully combined.
Optional: add sugar and mix.
Add cornstarch and whisk until smooth.
Pour batter into prepared pan.
For air fryer: preheat to 320°F (160°C), bake 20-23 minutes until puffed and caramelized.
For conventional oven: preheat to 350°F (177°C), bake 70-75 minutes until puffed and set.
Cake will deflate after baking; allow to cool 30 minutes at room temperature.
Refrigerate at least 2 hours before serving, ideally overnight.
Remove from fridge 15-30 minutes before serving to reach room temperature.
Drizzle with honey or preferred sweetener if desired.
Notes
The parchment lining creates rustic edges and helps prevent sticking.
Cake can be made the day before to enhance flavors.
The cake surface caramelizes beautifully giving a slight sweetness.
Do not worry if the cake deflates or wrinkles after baking; this is normal.
- Prep Time: 10 minutes
- Cook Time: 20 to 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8
- Sodium: 50
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 20
- Fiber: 0
- Protein: 12
- Cholesterol: 140