3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil) is a wonderfully simple dessert that proves you don’t need a long ingredient list to make something comforting, creamy, and lightly sweet. This flourless, oil-free cake relies on the structure of eggs, the creaminess of Greek yogurt, and the thickening power of cornstarch to produce a tender, custard-like cake with minimal fuss.

3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)

Why make this recipe

This 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil) is perfect when you want a quick, lower-fat dessert that still feels indulgent. It’s an ideal pantry-bailout: if you’re out of butter, oil, and flour but have yogurt and eggs, you can still produce a fresh-baked treat. The texture is silky and custardy rather than dry and crumbly, which makes it suit breakfasts, snacks, or lighter dessert courses.

The recipe is also forgiving and fits many dietary needs: naturally gluten-free (when using certified gluten-free cornstarch), lower in fat than many cakes, and easy to portion for small households. You can bake it in an oven or an air fryer, making it adaptable to whatever appliance you prefer.

Finally, this cake is a great base for experimentation. A simple honey drizzle, a burst of citrus, or a spoonful of fruit compote can change the whole mood, and the clean ingredients make those additions shine.

How to make 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)

This cake comes together with a few straightforward steps: mix, pour, and bake. The eggs provide structure, the yogurt gives moisture and tang, and cornstarch thickens the custard so the cake sets nicely while remaining tender. Below you’ll find the exact ingredient list, step-by-step directions, and tips so your cake turns out perfectly whether you use an oven or an air fryer.

Ingredients

1 2/3 cups nonfat vanilla Greek yogurt
4 large eggs
4 tbsp cornstarch

Ingredient notes:

Yogurt: Use a good-quality nonfat vanilla Greek yogurt for creaminess and sweetness. If you prefer less sugar, use plain nonfat Greek yogurt and add a tablespoon or two of honey or maple syrup to taste. Full-fat yogurt will produce a richer cake but isn’t necessary for structure.
Cornstarch: This is the only dry binder in the recipe. Make sure it’s fresh and well-sifted if lumpy. For a gluten-free version, confirm your cornstarch is certified gluten-free.
Eggs: Large eggs are important because their proteins are what set the cake. If you use medium or extra-large eggs, the texture may change slightly—aim for standard large eggs.

Directions

Step 1 Spray the interior of a 6-inch round cake pan with cooking spray and line with parchment paper, letting it come up above the pan edges for a rustic look.
Step 2 Whisk yogurt and eggs in a large bowl until combined. Add cornstarch and whisk until smooth. Pour into prepared pan.
Step 3 Air fryer: Preheat to 320°F (160°C) and bake for 20-23 min until puffed and set. Oven: Preheat to 350°F (177°C) and bake for 70-75 min until puffed and set.
Step 4 Cool at room temp for 30 min, then refrigerate for at least 2 hrs before serving. Let come to room temp before serving, optionally drizzle with honey.

Pro Tips for Success 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)

Use room-temperature eggs and yogurt. They mix more smoothly and help produce a uniform, tender texture. Cold ingredients can trap air and create uneven baking.
Whisk thoroughly but gently. You want a homogenous batter without over-whipping. Over-whipping introduces too much air and may cause dramatic puffing and then collapsing.
Choose the right pan size. A 6-inch round pan produces the height and set you expect. Using a larger pan will flatten the cake and may alter baking time significantly.
Check for doneness by touch: the cake should be slightly springy and set in the center. A light jiggle is okay — it will finish setting as it cools.
Cool fully and chill. The cake benefits from a refrigeration period of at least two hours; chilling firms the cake and enhances its custardy texture. Slice when cold for cleaner cuts.
If using the oven, consider a water bath for an ultra-silky texture. Wrapping the outside of the pan in foil and placing it in a larger pan with hot water adds moisture and reduces cracking, especially if your oven runs hot.

Flavor Variations 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)

Citrus Honey Drizzle: Add 1 tsp lemon or orange zest to the batter and serve with a drizzle of honey and a few thin citrus slices for brightness.
Vanilla Bean or Almond: Boost the vanilla by using a scraped vanilla bean or add 1/2 tsp almond extract for a different aromatic profile (use sparingly—almond extract is strong).
Berry Swirl: Gently fold a couple of tablespoons of berry purée (strawberry, raspberry, or blueberry) into the batter right before baking, creating marbled pockets of fruit flavor.
Spiced Variation: Add 1/2 tsp cinnamon and a pinch of nutmeg to the batter for a warm, cozy version that pairs perfectly with fall fruit.
Chocolate Hint: Mix 1 tbsp of unsweetened cocoa powder with a tiny amount of hot water and swirl through the batter for a subtle cocoa ribbon—keep it light to maintain the cake’s delicate texture.

Serving Suggestions 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)

Light and simple: Serve slices at room temperature with a drizzle of honey or maple syrup and a dusting of powdered sugar.
Fruit-forward: A spoonful of warm berry compote, fresh sliced peaches, or a medley of fresh berries complements the tang of the yogurt.
Breakfast style: Top with toasted nuts, a dollop of extra yogurt, and a scatter of granola for a breakfast-for-dessert feel.
Decadent twist: Add a dollop of whipped cream or mascarpone, and sprinkle with lemon zest and toasted almonds when serving to elevate the presentation.
Beverage pairing: A cup of strong coffee or a light, floral tea pairs nicely. For brunch, sparkling water with citrus or a light mimosa-style drink (use orange juice without alcohol) can be pleasant.

Storage and Freezing Instructions 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)

Refrigeration: Store the cake covered with plastic wrap or in an airtight container for up to 4 days. Because this cake is custard-like and contains dairy and eggs, keep it chilled to maintain texture and food safety.
Freezing: You can freeze individual slices wrapped tightly in plastic wrap and then foil for up to one month. Thaw overnight in the refrigerator and bring to room temperature before serving, or enjoy chilled for a firmer texture.
Do not leave at room temperature for extended periods. Since this cake contains perishable dairy and eggs, keep it refrigerated when not serving.
If you plan to freeze, avoid adding fresh fruit toppings beforehand; instead, freeze the plain cake and add fruit after thawing.

Nutrition Facts (Per Serving)

Note: Nutrition values are approximate and will vary by brand of yogurt and egg size. Values below assume the cake is divided into 8 servings.

Calories: ~90 kcal
Protein: ~7 g
Carbohydrates: ~9 g
Fat: ~2.5 g
Fiber: 0 g
Sodium: ~60 mg

These numbers are estimates based on typical nonfat vanilla Greek yogurt, four large eggs, and cornstarch. If you use full-fat yogurt or add sweeteners and toppings, the calorie and fat counts will increase accordingly.

FAQ About 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil)

Why does the cake puff up then deflate after baking?

A soufflé-like rise occurs because eggs trap steam and expand as they heat. Once the cake cools, the steam condenses and the structure settles, so a degree of deflation is normal. To minimize dramatic collapsing, avoid over-whisking which can trap excess air, and let the cake cool gently on the counter before refrigerating.

My cake is too wet in the center — what went wrong?

If the center is under-set, it likely needs more time in the oven or air fryer. Because this cake is custardy, it should be set but still slightly soft in the middle. Use a low heat and test for a slight wobble rather than a runny center. If you consistently end up with a wet center, consider adding another tablespoon of cornstarch to strengthen the set, and lengthen the baking time slightly.

Can I substitute the cornstarch with flour or another starch?

Yes. If you don’t have cornstarch, tapioca starch or potato starch can often be used at a 1:1 ratio. All-purpose flour will also work but changes the texture (slightly more cake-like and less silky). For dietary restrictions, use certified gluten-free starches.

Is this cake suitable for a gluten-free diet?

Yes, this recipe is naturally gluten-free if you use cornstarch or another gluten-free starch. Always check the label on your cornstarch to verify it’s processed in a gluten-free facility if you have celiac disease or a severe intolerance.

Can I make this dairy-free or vegan?

This specific recipe relies on eggs and dairy for structure and texture, so it isn’t directly vegan. For dairy-free, try using a thick, unsweetened dairy-free yogurt alternative (coconut or soy yogurt) and proceed, though the texture may differ. For a vegan cake, the eggs would need a replacement such as aquafaba or commercial egg replacer, and even then the texture and rise will be different—expect experimentation.

What’s the difference between baking in an air fryer vs an oven?

An air fryer uses circulating hot air and a smaller space, so it bakes faster and can brown the top more. The air fryer timing here is much shorter (20–23 minutes) at a lower temperature, while an oven takes longer (70–75 minutes). Watch closely the first time you use your air fryer as models vary; check for a gently puffed and set center. The oven gives a more gradual, even bake and is less likely to over-brown the top.

How should I reheat leftovers?

This cake is best enjoyed chilled or at room temperature. If you prefer it warm, reheat individual slices gently in a low oven (250°F / 120°C) for 5–8 minutes or use a microwave for 10–20 seconds, but be careful—microwaving can change the texture and make it watery. Warm gently for the best result.

Can I double the recipe to make a larger cake or use a different pan?

You can double the ingredients for a larger pan, but baking time and pan size will change. Doubling typically works best if you use a similarly shaped pan that’s proportionally larger and bake at similar temperature settings while monitoring doneness. For significantly larger pans, consider using two pans with the same mix for even baking.

Troubleshooting and Texture Notes

Cracked top: Slight cracking is normal for this style of cake. To minimize cracks, avoid high oven temperatures and consider a water bath in the oven to provide a gentle, humid environment.
Gummy texture: Overbeating the batter or using too much cornstarch can create a gummy feel. Be precise with measurements and mix until smooth, not frothy.
Flat or dense result: This often indicates under-whisked eggs or using a pan that’s too wide. Ensure eggs and yogurt are thoroughly combined and use a 6-inch pan as recommended.

Practical Tips for Measuring and Prep

Level tablespoons and use a kitchen scale when possible for greater accuracy. Cornstarch measures can settle in the spoon; fluff it up before measuring.
If you don’t have parchment large enough to come up the sides, crease a small cross of parchment in the pan first and then add a round liner. The parchment “skirt” makes pulling the cake easier and gives that rustic look.
Preheat appliances fully. Temperature consistency matters more than speed for this delicate bake.

How to Dress It Up Without Much Effort

Quick compote: Warm frozen berries with a tablespoon of sugar (or honey) and a squeeze of lemon until slightly broken down. Spoon warm over cold slices.
Toasted nuts and citrus: Toast sliced almonds or pistachios in a dry pan, then sprinkle over the top with a little grated lemon or orange zest.
Honey-lavender: Stir a tiny pinch of culinary lavender into warmed honey and drizzle over the cake for an aromatic touch.

Pairing Ideas (for brunch or dessert)

Cheese board alternative: Serve thin slices alongside soft cheeses, sliced fruit, and crackers—use the cake as the sweet component rather than a traditional biscuit or scone.
Coffee and tea: The subtle tang of Greek yogurt pairs well with black coffee, Earl Grey, or a floral green tea.
Simple parfait: Layer small cubes of the chilled cake with yogurt and granola for an elegant parfait-style presentation.

Final Thoughts

This 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil) is a delightful example of baking with fewer ingredients but full flavor. It’s forgiving enough for novice bakers, flexible for adaptations, and small-batch by design—meaning less waste and easy sharing. Whether you bake it in an air fryer for speed or an oven for a slower, gentle set, this cake offers a soft, custardy texture that’s refreshing and satisfying. If you’d like to see the original inspiration or compare variations, here’s a helpful reference to the source recipe: 3 Ingredient Creamy Yogurt Cake (No Flour, Butter or Oil).