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)
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.