3-Ingredient Greek Yogurt Cake (No Sugar Added + Low Carb)
A simple three-ingredient gluten-free Greek yogurt cake that bakes into a light, custard-like dessert with no added sugar.
Ingredients
Cake
- 1 1/2 cups full-fat Greek yogurt we use 5%
- 4 eggs large
- 5 tbsp tapioca flour or cornstarch
- 1/4 cup sugar optional; or use vanilla yogurt for a little sweetness
Instructions
- Preheat oven to 350°F (175°C).
- Line a 6-inch springform pan with parchment paper and grease the sides.
- In a large bowl, whisk together yogurt and eggs until smooth.
- Sift in the starch and stir until fully combined — the batter should be pourable but thick.
- Pour the batter into the prepared pan and bake for 60 minutes, until the top puffs and turns golden.
- Let the cake cool for 30 minutes at room temperature.
- Transfer to the refrigerator and chill for at least 2 hours to fully set.
- The top will deflate as it cools — don’t panic, that’s what gives it its signature custard-like texture.
Notes
Top It Off: Add fresh berries, a drizzle of honey or maple syrup, or a dusting of powdered sugar. Or leave it bare — it’s lovely as-is. Rachel’s Tip: The longer this chills, the better the texture. Make it the night before and serve cold. It's a showstopper for brunch or light dessert.