Light, airy, and beautifully simple — this Greek Yogurt Cake is made with just a handful of ingredients and transforms into a dessert that feels both rustic and elegant. It’s the kind of cake you can whip up in minutes, then dress up with your favorite toppings for any occasion.
Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry
2 cups full-fat Greek yogurt
4 eggs
5 tablespoons tapioca flour or cornstarch
Topping Suggestions
Fresh fruit, honey, maple syrup, powdered sugar, shaved chocolate, lemon zest, or orange zest.
Directions
Preheat your oven to 350°F (175°C).
Lightly grease a 6-inch round springform pan with oil, then line it with parchment paper.
(Tip: crumple the parchment first—it’s easier to shape into the pan.)
In a large bowl, whisk together the yogurt, eggs, (and sugar if using) , until the mixture is silky and smooth.
Sift in the tapioca flour (or cornstarch) and whisk again until fully combined with no lumps.
Pour the batter into the prepared pan and bake for about 1 hour, or until the top is puffed and golden brown.
Remove from the oven. Within a minute the cake will deflate slightly—this is normal and expected.
Allow it to cool for 30 minutes at room temperature. Without removing it from the pan, place it in the refrigerator for at least 2 hours to set.
Take the cake out of the fridge about 15 minutes before serving. Carefully release it from the pan, add your favorite toppings, and enjoy.
Notes & Tips
The basic recipe contains no sugar. If you prefer a sweeter cake, simply mix 2–3 tablespoons of sugar into the yogurt before baking.
Don’t worry if your cake sinks in the middle — that’s exactly how it’s supposed to be!
This cake puffs up while baking because of all the air inside, but as soon as it comes out and meets cooler air, it naturally deflates.
For best results, turn off the oven and let the cake rest inside for 20–30 minutes with the door slightly open. This gentle cooling prevents it from collapsing too quickly.
The little dip in the center is perfect for toppings: fill it with fresh berries, drizzle honey, add a dusting of powdered sugar, or brighten it up with lemon zest.
Melted chocolate works beautifully too.
This cake is best served chilled. Let it set in the fridge, then take it out about 10–15 minutes before serving for the creamiest texture.
Flavor twist: add a splash of vanilla or some orange zest to the batter for a subtle, aromatic boost.
Leave a Reply