3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)
A light, custardy air fryer yogurt cake that is creamy, smooth, and perfect for an easy dessert or snack.
Ingredients
Ingredients
- 1 2/3 cups nonfat vanilla Greek yogurt
- 4 large eggs
- 4 tbsp cornstarch
- Nonstick cooking spray for the pan
Instructions
- Spray a 6-inch round cake pan with nonstick cooking spray, then line the bottom and sides with parchment paper, letting the parchment extend up and over the edges of the pan.
- In a large mixing bowl, whisk the Greek yogurt and eggs together until completely smooth and uniform with no streaks of egg.
- Sift the cornstarch over the yogurt mixture, then whisk again until the batter is silky and lump free.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Place the pan in the air fryer basket and cook at 320°F for 20 to 23 minutes, until the top is lightly golden and the center is set and does not jiggle when the pan is gently shaken.
- Remove the pan from the air fryer and let the cake cool at room temperature for 30 minutes in the pan.
- Transfer the cake, still in the pan, to the refrigerator and chill for at least 2 hours, or until fully set and creamy.
- When ready to serve, lift the cake out using the parchment overhang, let it sit at room temperature for 15 to 30 minutes, then slice and serve plain or with your favorite toppings.
Notes
- Use a metal or oven safe 6-inch round pan that fits comfortably in your air fryer basket.
- For easier slicing, wipe your knife clean between cuts.
- You can swap nonfat vanilla Greek yogurt for plain Greek yogurt and add 2 to 3 tablespoons of sugar if you prefer a sweeter cake.
- Store leftovers covered in the refrigerator for up to 3 days.
- For easier slicing, wipe your knife clean between cuts.
- You can swap nonfat vanilla Greek yogurt for plain Greek yogurt and add 2 to 3 tablespoons of sugar if you prefer a sweeter cake.
- Store leftovers covered in the refrigerator for up to 3 days.