Description
A delightful, easy-to-make cake that’s flour-free and skips butter and oil, offering a creamy and airy texture.
Ingredients
Scale
- 1 2/3 cups nonfat vanilla Greek yogurt
- 4 large eggs
- 4 tbsp cornstarch
Instructions
- Preheat your oven or air fryer: If using an oven, preheat to 350°F (177°C). If using an air fryer, preheat to 320°F (160°C).
- Prepare the baking pan by spraying a 6-inch round cake pan with cooking spray and lining it with parchment paper.
- In a large mixing bowl, whisk the yogurt and eggs together until fully combined and smooth. Add cornstarch and whisk until completely smooth.
- Pour the batter into the prepared cake pan and bake: Oven for 70 to 75 minutes; Air fryer for 20 to 23 minutes, until puffed and set.
- Let the cake cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours before serving.
- Optionally, drizzle with honey before serving.
Notes
Best served with fresh fruit, honey drizzle, or yogurt cream. Store in the refrigerator for up to 5 days, or freeze slices for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 150mg