I remember the first time this Flourless Yogurt Cake found its way into my baking rotation. It was a chilly autumn afternoon when a dear friend came over with a slice of this almost magical, moist flourless cake. It wasn’t just the tender crumb or the tangy sweetness from the yogurt that won me over—you could tell it was made with care. Since then, this flourless yogurt cake has become one of my go-to recipes for sharing at family gatherings or even just when I want something simple but special after dinner.
What I love most about this flourless yogurt cake is how accessible it feels. No complicated steps or rare ingredients, just a handful of things you probably already have in your kitchen. The Greek yogurt cake recipe is naturally gluten-free, which makes it a wonderful alternative for friends who avoid wheat or are looking for an almond flour cake alternative that doesn’t require a trip to a specialty store. Plus, it’s an easy yogurt dessert that feels indulgent but isn’t heavy or overly sweet.
This flourless yogurt cake fits beautifully into my baking life because it strikes that perfect balance of being quick to whip up yet yielding dependable, delicious results every time. I know how frustrating it can be to chase down a recipe that doesn’t quite turn out as promised. That’s why I keep coming back to this one—it brings me comfort and joy, and I’m convinced it will do the same for you. So if you’re ready to bake something that’s both simple and impressive, grab your ingredients, and let’s get started!
What You’ll Need for This Flourless Yogurt Cake:
Here’s the straightforward ingredient list for this flourless yogurt cake. Don’t worry, it uses basics you can find in most stores, and it’s budget-friendly too!
- 1 cup (240g) Greek yogurt (full-fat works best for that moist flourless cake texture)
- 3 large eggs
- 3/4 cup (150g) granulated sugar (feel free to cut down a bit if you like less sweet)
- 1 teaspoon vanilla extract (adds warmth without fuss)
- 1 teaspoon baking powder (for a light rise)
- 1/4 teaspoon salt
- 1 cup (120g) almond flour (the best almond flour cake alternative here for gluten-free texture)
- Zest of one lemon (optional but highly recommended for fresh flavor)
- Butter or oil to grease your pan
If you don’t have almond flour on hand, a finely ground oat flour works nicely, though the texture will be a touch different. The beauty of this flourless yogurt cake is its flexibility. You could also try a blend of gluten-free flour if you want something different. I always add a bit extra lemon zest to brighten the cake up—it’s my little trick that makes this flourless yogurt cake extra wonderful.
Quick tip: Use Greek yogurt with live cultures—the tang really shines through. Store your eggs and yogurt properly to keep them fresh, and if you buy almond flour in bulk, keep it in the fridge to prevent it from going rancid.
How to Make This Flourless Yogurt Cake:
Let’s bake this together. From start to finish, this flourless yogurt cake takes about 45 to 50 minutes, including prep and bake time. It’s wonderfully manageable for a weeknight treat or a leisurely weekend baking session.
- Preheat your oven to 350°F (175°C). Grease and flour (with almond flour or cocoa powder) an 8-inch round cake pan. This helps prevent sticking without flour dust everywhere.
- In a mixing bowl, whisk together the eggs and sugar. Use a gentle hand here; you want the mixture light and fluffy, about 3 minutes with a hand mixer or whisk.
- Add in the Greek yogurt, vanilla extract, and lemon zest. Stir gently till everything is combined. Your batter will be thick and creamy.
- Sift the almond flour, baking powder, and salt over the wet ingredients. Fold them in carefully. If you rush this step, the cake texture could become dense instead of the beautifully moist flourless cake you’re aiming for.
- Pour the batter into your prepared pan and smooth the top. This is the moment where patience pays off. Even the batter creates a lovely crust after baking.
- Bake for 40 to 45 minutes. Your kitchen will smell heavenly as the cake rises and browns softly on top. Use a toothpick inserted near the center to check doneness—it should come out clean, maybe with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack. This step keeps the cake from becoming soggy on the bottom.
While your flourless yogurt cake bakes, you can tidy up your baking space or enjoy a cup of tea. That quiet moment feels so rewarding as you anticipate the treat ahead.
If your flourless yogurt cake cracks slightly on the top, don’t fret—that’s perfectly normal. It just means the edges have set while the center stayed moist. Over time, you’ll notice your cake gets more consistent, especially if you follow these steps closely.
Serving Your Flourless Yogurt Cake:
I adore serving this flourless yogurt cake with a dusting of powdered sugar or a simple drizzle of honey. It pairs beautifully with fresh berries or a spoonful of homemade fruit compote. The tang from the yogurt balances nicely with something sweet and fruity on the side.
This cake fits so well at casual get-togethers, afternoon teas, or even as a gentle finish to a heavier meal. I remember last spring, serving it alongside a batch of my zucchini fritter stack with yogurt sauce for a lovely mix of flavors and textures; that was a hit with everyone!
For a special touch, sprinkle toasted almond slivers on top after baking or add a few cinnamon or cardamom pinches into the batter for a seasonal variation. Leftovers? I like to chop this cake into cubes and fold it into yogurt bowls for breakfast (similar to my Valentine treats Greek yogurt bowl), or serve it with a dollop of whipped cream and fresh mint to keep things light.
Family and friends keep asking for this recipe because it’s never dry or heavy. If you want a dessert that feels homemade yet impressive, this flourless yogurt cake is a crowd-pleaser for sure.
Common Questions About This Flourless Yogurt Cake:
Can I make this flourless yogurt cake ahead of time? Absolutely! It keeps well covered at room temperature for 2 days and in the fridge up to 4 days. Bringing it to room temp before serving helps.
What’s a good substitute for almond flour? I’ve tried finely ground oats or a gluten-free flour mix as an almond flour cake alternative. Both work, though texture varies slightly.
Can I use regular yogurt instead of Greek yogurt? It’s best to use strained Greek yogurt or Greek-style yogurt for that moist flourless cake texture. Regular yogurt can be watery, affecting the batter.
How do I adjust for different pan sizes? Use a pan close to 8 inches round. If larger, bake time drops slightly; if smaller, baking time increases. Keep an eye on your cake and test with a toothpick.
Is this flourless yogurt cake gluten-free? Yes, made with almond flour or a gluten-free flour, it’s perfect for gluten-sensitive friends.
Can I add flavors to the batter? Yes! Try orange zest, a splash of almond extract, or a handful of chocolate chips for fun variations.
What if my cake is too dense? Make sure you beat the eggs and sugar enough to add air but don’t overmix after adding dry ingredients. Fold gently.
If this flourless yogurt cake sounds like your kind of baking project, you might also enjoy reading about other yummy yogurt desserts like this one from Kitchen Frau or my personal favorite gluten-free yogurt cake recipe that’s been a family staple.
Final Thoughts on This Flourless Yogurt Cake:
This flourless yogurt cake has a special spot in my recipe notebook because it’s reliable, delicious, and surprisingly easy. It’s the cake that turns simple ingredients into a moist flourless cake that feels like a gift to anyone you share it with.
My Top Tips for This Flourless Yogurt Cake are:
- Always use full-fat Greek yogurt for the best texture.
- Gently fold the dry ingredients to keep the cake tender.
- Don’t skip the lemon zest—it brightens everything up.
Some variations I love are adding orange zest, incorporating fresh berries before baking, or sprinkling the top with sliced almonds for extra crunch. The version requested most often by my family is the classic lemon zest with a light dusting of powdered sugar.
I really encourage you to put your own twist on this flourless yogurt cake. Whether it’s a weeknight treat to brighten your day or a gluten-free yogurt cake for a special occasion, I hope you love baking it as much as I do. From my kitchen to yours, happy baking, friends!
If you want to see more recipes with wonderful yogurt options, check out these: my zucchini fritter stack with yogurt sauce, valentine treats Greek yogurt bowl, or eggcentric lentils with poached egg and yogurt. For inspiration on similar cakes, have a peek at the Flourless Almond Cake recipe over at Love and Olive Oil or the beautiful light, fluffy flourless yogurt cake on Kitchen Frau.
And don’t forget to visit this lively community on Facebook sharing tips about a super moist and fluffy Greek yogurt cake for more ideas and encouragement: Hello, Super Moist and Fluffy Greek Yogurt Cake**Gluten Free!
Happy baking!
Flourless Yogurt Cake
A moist and tender flourless yogurt cake that is naturally gluten-free and perfect for a light dessert or snack.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup Greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup almond meal (or finely ground almonds)
- 1 teaspoon baking powder
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the yogurt, sugar, and eggs until smooth and well combined.
- Stir in the almond meal, baking powder, lemon zest, vanilla extract, and salt until just incorporated.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
For an extra touch, dust the cooled cake with powdered sugar or serve with fresh berries and a dollop of whipped cream.