4-Ingredient Gluten-Free Yoghurt Cake
Servings: 8 portions
Calories: 158kcal
A magically simple, flourless gluten-free yoghurt cake made with a 4-ingredient custard base. Light, creamy, and completely crustless, this delicate dessert tastes like a cross between a soufflé and a baked cheesecake. It takes just 5 minutes of prep and is incredibly easy to customize with your favorite seasonal fruits!
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Equipment
- 1 mixing bowl
- 1 electric mixer
- 1 springform cake pan
Ingredients
Group 1: The 4 Base Ingredients
- 600 g Greek yoghurt full-fat, approx. 10% fat
- 6 pieces eggs free range
- 60 g corn starch cornflour
- 100 g sugar granulated
Group 2: Optional Mix-ins & Toppings
- 250 g apricots fresh or canned, pitted and chopped
- 50 g raisins
- 1 teaspoon vanilla essence or extract
Instructions
- Prep the Oven & Pan: Pre-heat your oven to 180°C (350°F) and fully line an 8-inch (20cm) cake tin with baking parchment.
- Whisk Eggs & Sugar: In a large bowl, whisk the eggs and granulated sugar together until pale, frothy, and slightly increased in volume.
- Add Base Ingredients: Add the Greek yoghurt, cornstarch, and vanilla extract (if using) to the bowl. Whisk vigorously until the batter is completely smooth and free of lumps.
- Assemble: Gently fold the raisins into the batter. Pour the mixture into your prepared cake tin, and arrange the chopped apricots evenly over the top.
- Bake: Bake for 35 to 40 minutes until the top is deep golden brown and the center has a slight, jelly-like jiggle.
- Chill & Serve: Let the cake cool completely in the tin at room temperature, then transfer it to the refrigerator for at least 2 hours to set firmly before slicing.
Video
Notes
- Yoghurt Choice: For the absolute best texture, stick to a thick, full-fat Greek yoghurt (around 10% fat). Avoid runny natural yoghurts or low-fat versions, as the excess water content can prevent the flourless cake from setting properly.
- Room Temperature: Ensure your eggs and yoghurt are at room temperature before mixing. Cold ingredients straight from the fridge can cause the cornstarch to clump and the batter to separate.
- The "Sinking" Effect: Do not panic when your cake deflates! Because this recipe uses eggs instead of flour for structure, it will puff up beautifully like a soufflé in the oven and then sink significantly in the middle as it cools. This is exactly what gives it its dense, rich, creamy texture.
- Fruit Prep: If you are customizing this with fresh, juicy fruits (like apricots, plums, or strawberries), pat the sliced pieces completely dry with a paper towel before placing them on top of the batter. This prevents excess moisture from pooling on the cake.
- Clean Slices: To get gorgeous, bakery-style slices, make sure the cake has chilled in the fridge for at least 2 hours. Wipe your knife with a warm, damp cloth between every single cut.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended, as the dairy structure will break down and become watery upon thawing.
Nutrition
Calories: 158kcal | Carbohydrates: 30g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 31mg | Potassium: 241mg | Fiber: 1g | Sugar: 18g | Vitamin A: 609IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 0.4mg
