4-Ingredient Gluten-Free Yoghurt Cake | Quick & Easy Recipe
Whether you're craving a sweet snack, a light dessert, or a guilt-free treat, this gluten-free yoghurt cake is quick to prepare and satisfying for any occasion. Plus, it’s an affordable option that requires minimal ingredients!
Looking for a simple, gluten-free dessert that’s both healthy and delicious? This 4-ingredient yoghurt cake is your perfect solution! With just Greek or Turkish yoghurt, sugar, cornflour, and the optional zest of lemon or a splash of vanilla, this easy cake is light, creamy, and packed with flavour – all without the need for flour or butter. It’s a healthier take on a cheesecake-like treat that you can whip up in no time.
Whether you're craving a sweet snack, a light dessert, or a guilt-free treat, this gluten-free yoghurt cake is quick to prepare and satisfying for any occasion. Plus, it’s an affordable option that requires minimal ingredients!
- Gluten-free and dairy-friendly (depending on your yoghurt choice)
- Only 4 simple ingredients
- Perfect for any time of the day – from a snack to a dessert
- Creamy texture with a delightful cheesecake-like taste
- Customise with lemon zest or vanilla for extra flavour
Enjoy this easy-to-make yoghurt cake on its own, or pair it with your favourite toppings like fresh berries, whipped cream, or honey. It’s a versatile and irresistible treat that’s sure to please everyone!
Takes – 10 minutes
Makes – 8-10 slices
Bakes – 60 minutes
Ingredients
- Thick Yoghurt, Greek or Turkish – 500g (about 2 cups)
- Sugar – 150g (3/4 cup)
- Eggs, large – 4
- Cornflour – 40g (about 4 tablespoons)
- Optional Flavouring: Vanilla extract or lemon zest – 1 teaspoon
Method
- Preheat the oven to 170˚C fan. Prepare the 20cm (8 inches) cake tin moisten some baking paper and scrunch it into a ball then press gently into the baking tin.
- To a large bowl add the yoghurt and sugar then combine using a hand-held mixer until it's dissolved. Add all the eggs, cornflour and either a little vanilla or lemon zest for extra flavour, then mix again until smooth (only for a minute).
- Pour into the prepared tin and bake on a tray for 50 minutes at 170˚C fan, then turn the oven up to 180˚C fan for the last 10 minutes to brown the top.
- Remove and cool completely then gently remove the paper and cake tin. I like to cool it in the fridge then the paper comes away more easily. Serve with berries.