Camilla Jessen
No flour, no refined sugar—just creamy yogurt, eggs, and a touch of sweetness.
If you’re craving something sweet but want to keep it light, this flourless protein yogurt cake might just become your go-to summer recipe.
With just four basic ingredients, it’s easy to make, naturally high in protein, and delightfully soft.
Whether you’re enjoying it with a cup of coffee, serving it to guests, or sneaking a slice as a midday snack, it’s a feel-good treat you’ll want to make on repeat.
Ingredients
- 4 eggs
- 750 g Greek yogurt
- 150 g natural sweetener (like Stevia or Erythritol)
- 50 g cornstarch
Optional toppings
- Fresh berries
- Cherry or berry jam
How to Make It
- Whisk the eggs and sweetener together in a large bowl until frothy.
- Stir in the yogurt until smooth.
- Add the cornstarch and mix until fully combined into a thick batter.
- Pour the batter into a square baking dish or casserole pan. Top with fresh berries or a swirl of jam, if you like.
- Bake at 180°C (356°F) for around 50 minutes. In the last 20 minutes, loosely cover with baking paper to prevent over-browning.
- Cool before slicing — it firms up as it sets!
This cake is soft, creamy, and lightly sweet—a dream for anyone looking to balance healthy eating with real flavor.
Whether you’re following a high-protein plan or just love easy recipes, this yogurt cake is sure to win you over.