Indulge Guilt-Free: The Easiest Flourless Yogurt Cake (A Light & Tangy Gluten-Free Cheesecake Alternative)
Experience the sheer delight of this incredible flourless yogurt cake, boasting a texture so exquisitely light and airy, it’s akin to a delicate soufflé. Each bite offers a captivating tangy flavor reminiscent of a classic cheesecake, yet without the heavy guilt. This isn’t just a dessert; it’s a lightened-up cheesecake experience, masterfully crafted without a single block of heavy cream cheese. Whether served simply, with a graceful dusting of powdered sugar, or elevated for special occasions with generous dollops of softly whipped cream and a vibrant cascade of fresh berries, this cake promises to be a memorable treat.
As the calendar stubbornly declares ‘Spring,’ my window often offers a contradictory ‘Winter’ scene, particularly here in Alberta. This vibrant and airy yogurt cake is my perfect antidote, a culinary invitation to usher in the warmth and joy of spring, regardless of the weather outside. One spoonful, and I can almost feel the sun on my face and hear the cheerful chirping of birds. Its texture is as light as a cloud, and its flavor delivers that irresistible tang that makes a delicate cheesecake so appealing. Truly, it’s absolutely yummy!
Indeed, we’ve witnessed the majestic return of Canada geese, their distinctive honking echoing overhead as they settle into neighborhood ponds in pairs. Yet, just yesterday, the world outside was blanketed in fresh snow, rendering roads treacherous. Today, however, the sun shines blindingly bright off the pristine white, and the joyous gurgle of melting snow cascades down the eavestroughs. This capricious dance between seasons is quintessential Alberta springtime – here one day, hidden the next. So, what better way to celebrate this ever-changing beauty than with a slice of cake?
Crafting Your Cloud-Like Flourless Yogurt Cake: Simplicity Meets Elegance
This effortless yogurt cake demands just a handful of simple ingredients and straightforward steps. The most “involved” part involves separating the eggs and beating the whites and yolks individually. However, with the aid of a stand mixer or an electric hand mixer, this task becomes a sheer breeze, almost therapeutic in its rhythm. Even if you’re whisking by hand, the process can feel surprisingly rewarding as you watch the ingredients transform.
Once your egg whites are stiff and your yolks are fluffy, you’ll gently fold in some sugar – I personally favor organic evaporated cane sugar for its subtle sweetness. Then comes a generous heap of creamy Greek yogurt, which is the secret to both the cake’s irresistible tang and its lighter, cheesecake-like character. Finally, a few spoonfuls of cornstarch (again, I opt for organic to ensure it’s not genetically modified) or potato starch are incorporated. These starches are crucial for providing structure and stability in this flourless recipe, ensuring a beautifully tender crumb. The beauty of this recipe is that it’s naturally gluten-free, making it a wonderful option for guests with dietary restrictions, or simply for those who appreciate a lighter alternative.
The Art of the Perfect Pan: Achieving That Soufflé-Like Lift
The choice of baking pan plays a surprisingly significant role in the final texture of your yogurt cake. A smaller pan, specifically a 7-inch (18cm) round springform or cake pan, will yield the highest lift and the most ethereal, soufflé-like texture. While a 7-inch pan might not be a common staple in every kitchen, I highly recommend having one on hand, especially for those times when you’re baking for a smaller group or simply want that extra dramatic rise. If a 7-inch pan isn’t available, an 8-inch (20cm) round cake pan will also work beautifully. Just be aware that your yogurt cake will likely be a bit flatter and possess a slightly denser, more cake-like consistency compared to one baked in the smaller pan. Rest assured, the taste remains just as incredibly amazing!
For an optimal rise and easy removal, you’ll need a generously sized piece of parchment paper. Line your chosen pan, allowing the parchment to extend at least an inch (2.5 cm) above the rim. This creates a helpful “collar” that contains the batter as it majestically puffs up in the oven. While the cake will rise gloriously during baking, it will naturally fall slightly as it cools, forming a charming, perfect indent at the top – ideal for cradling a mound of whipped cream or simply catching a gentle dusting of powdered sugar.
Once your delectable cake has cooled completely, gently peel off the parchment paper. Don’t worry about the subtle wrinkles and folds; they actually add a charming, rustic textural element that enhances the homemade appeal of this luscious cake.
Endless Ways to Enjoy Your Light & Tangy Yogurt Cake
For a beautifully understated presentation that highlights the cake’s natural charm, simply dust the top with a delicate layer of powdered sugar.
Alternatively, elevate this simple dessert into a showstopper by crowning the cake with a pillow of softly whipped cream (for tips on how to stabilize whipped cream to keep it fresh and fluffy for days, click here!). Then, artfully pile on a vibrant mound of fresh berries or seasonal fruit, and finish with another whimsical dusting of powdered sugar, creating a delightful “snowfall” – truly the only kind of snow I’m eager to see this time of year!
Beyond the Basic Slice: Creative Ways to Savor This Luscious Yogurt Cake
In our household, this cake has a mysterious way of disappearing from the counter within a couple of days. I suspect the mischievous cake-elves are at play, though I’ve yet to catch those little tricksters in the act! I can personally attest that a generous slab of this gloriously tangy and fluffy cake, savored straight from the hand, is a true indulgence. It effortlessly satisfies any cheesecake cravings you might have, yet without the accompanying heavy calories typically associated with traditional cheesecake. The secret lies in that delicious Greek yogurt – it masterfully provides those signature cheesecake flavor notes, while the meticulously beaten eggs contribute the characteristic fluffiness. Together, these star ingredients actually pack a surprisingly good amount of protein into this delightful dessert.
Beyond the simple dusting of sugar or a grand fruit topping, here are even more delightful ways to enjoy this versatile yogurt cake:
- **Simply Elegant:** A delicate dusting of powdered sugar for a classic, sophisticated look.
- **Berry Bliss:** Topped with luscious whipped cream and a medley of your favorite fresh berries or sliced fruit.
- **Decadent Dream:** Elevate your experience by serving it with a scoop of creamy ice cream and a drizzle of rich chocolate sauce.
- **Spring on a Plate:** Pair it with a generous dollop of bright and tangy rhubarb curd for an explosion of seasonal flavors.
- **Warm & Comforting:** Enjoy alongside a bowl of sweet and tart baked rhubarb compote.
- **Double Yogurt Delight:** Crown it with a dollop of your favorite fruit jam and a spoonful of lightly sweetened yogurt for an extra creamy, tangy treat.
- **Fruit Medley Magic:** Serve with a vibrant berry sauce, complemented by either ice cream or whipped cream.
- **Gourmet Touch:** Indulge with a swirl of elegant praline cream for a truly special dessert.
- **Refreshing Companion:** Present it alongside a colorful fresh fruit salad for a balanced and light finish.
- **Dessert Platter Star:** Include it as a centerpiece on a dessert platter, perhaps with this delightful Strawberry Flip Dip.
Storage and Make-Ahead Tips
This flourless yogurt cake is best enjoyed fresh, but it stores beautifully! To maintain its delicate texture and tangy flavor, cover the cake loosely with plastic wrap or aluminum foil and store it in the refrigerator. It will remain wonderfully fresh and delicious for 3-4 days. If you’ve topped it with whipped cream and fresh fruit, it’s best to consume it within 1-2 days, as the fruit and cream can start to soften the cake over time. You can also bake the plain cake a day in advance and store it in the refrigerator, then add your toppings just before serving for an effortless entertaining solution.
However you ultimately choose to serve it, this simple yet spectacular Flourless Yogurt Cake is destined to become a star. It can effortlessly command attention as the grand finale at your next gathering – imagine it as a lovely Easter dessert, for instance – or it can gracefully fill the role of that everyday cake everyone secretly (or not so secretly) looks for on the countertop when a ‘snackish’ craving strikes. It admirably fulfills this role in our home. In fact, on a leisurely morning, a warm cup of tea and a light slab of this cake make for a mighty fine, satisfying breakfast.
Light, bright, and perfectly balanced in sweetness – this yogurt cake truly stands out as one of those unsung heroes in the vast world of desserts. It’s simple enough for a weekday treat, yet elegant enough for any celebration.
Guten Appetit!
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Flourless Yogurt Cake
Margaret Bose Johnson
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Ingredients
- 4 large eggs separated
- ¼ teaspoon fine sea salt
- ½ cup (100gms) sugar
- 1¼ cups (325gms) plain Greek yogurt, 2% fat content or higher
- 1 teaspoon pure vanilla extract
- 6 tablespoons (50gms) corn starch, potato starch, arrowroot starch, or any combination of these
optional, to serve:
- a sprinkle of icing sugar/powdered sugar
- lightly sweetened whipped cream
- fresh fruit or berries
Instructions
- Preheat the oven to 325°F (170°C). Tear off a large piece of parchment paper and push it down into a 7-inch (18 cm) round springform pan or cake pan so that the paper sticks up at least an inch (2.5cm) all the way around. Flatten the creases in the paper as best you can. To get the best rise and fluffiest cake, it’s important to use this small size of pan. If you use a larger pan (no bigger than 8-inch/20cm) the yogurt cake will be flatter and not quite as fluffy, but still taste as good.
- Using a stand mixer or hand mixer, beat the egg whites with the salt until they are stiff. Remove them to a separate bowl.
- Add the egg yolks to the mixing bowl along with the sugar. Beat them together until they are pale yellow and fluffy. This will take 3 to 4 minutes on high speed. Beat in the yogurt and vanilla. Then add the starch and continue beating until it is mixed in.
- Fold the beaten egg whites into the yolk/yogurt mixture ⅓ at a time. Gently fold in until only pea-sized pockets of beaten whites remain. Don’t over-fold. Pour the batter into the parchment-lined baking pan. Bang it on the counter a few times to get any air bubbles to rise.
- Bake for 40 to 50 minutes, until the center no longer feels liquid when gently pressed with your finger, and the edges are nicely browned.
- Allow the cake to cool in the pan, then lift it out using the paper and gently peel off the parchment paper from the cake. Dust with icing sugar and serve with whipped cream and fresh fruit.
- Serves 6 to 8.
Notes
*I always use organic cornstarch, to ensure it is not made from genetically modified corn.
Nutrition
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