Easy Baked Yogurt Cake

Are you looking for a lovely & light dessert with very simple ingredients? Look no further than this easy baked yogurt cake! I flavored it with a little orange zest and vanilla.

I had some yogurt that had to be eaten by a certain date, so I decided to use some of it in a sugar free dessert. It turned out wonderful and creamy, but a different texture than that of a cheesecake, or even a custard. Something completely unique.

Lately I have been exploring with baking in smaller pans, because while I do want something sweet, I don’t want to bake a full blown cake. So for this, I used a 6 inch spring form pan.

I always have Fage Greek yogurt on hand. Be sure to use the full fat version. I love the crinkled rustic edges of this yogurt cake! This is because of the parchment paper that I lined the pan with.


2 cups full fat Greek yogurt

1 tbsp vanilla extract

1/4 tsp salt

1/4 tsp pure monk fruit (or 1/2 cup of favorite sweetener)

4 eggs

1/2 tsp xanthan gum (or 1/2 cup of corn starch)

Zest of 1 orange (or lemon)


Mix all ingredients in your mixing bowl with a handmixer on medium to high. Pour that into a 6 inch parchment lined springform pan.

The mixture is runny, so I chose to double line my springform pan to fully cover all the edges.

Bake at 350 F for one hour or until the cake doesn’t jiggle and it lightly caramelize. It will come out looking like a soufflé and then drop as it cools down.

Let it rest at room temperature for 30 minutes & then in the refrigerator for at least 2 hours.

I served it cold with peach jam and whipped cream. It would also be lovely with macerated berries and a touch of balsamic glaze.

Kali Oreksi!

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