This healthy yoghurt cake is one of those recipes you’ll want to make on repeat. This recipe was one of your favourite on my social media channels, with over 10 million views! It’s light, creamy, and tastes like a cross between cheesecake and custard tart—but it’s made with just 4 simple ingredients. Naturally sweetened with honey and packed with protein from thick Greek yoghurt, this is a high-protein dessert that feels indulgent without being heavy.
It’s a great option if you’re after a gluten-free cake with no flour, no butter, and no refined sugar. Just real, wholesome ingredients that come together in one bowl, with minimal prep and mess—perfect for a quick easy summer dessert.
The texture is smooth and creamy, and it pairs beautifully with fresh seasonal fruit. I love topping it with marinated strawberries, but it’s just as delicious plain. Let it chill in the fridge for a couple of hours so it sets properly—it’s even better the next day when the flavours have had time to develop. Simple, nourishing, and so satisfying.
Why Greek Yoghurt Makes This Cake Extra Nourishing
Greek yoghurt isn’t just the main ingredient that gives this healthy yoghurt cake its creamy texture—it’s also a brilliant source of protein. Protein helps support steady energy, muscle repair, and keeps you feeling fuller for longer, making this cake much more satisfying than a typical dessert. It’s one of the reasons I love using yoghurt in baking—it adds richness and nourishment in one go. If you’re curious, you can read more about the benefits of protein here.
Toppings You Love
Toppings are where you can truly personalise this healthy yoghurt cake. While it’s absolutely delicious on its own, adding fresh fruit takes this high-protein dessert to the next level. I love marinating chopped strawberries in a little honey and lemon juice—after just an hour, they release their juices into a naturally sweet syrup that soaks into the cake and adds even more flavour.
You can also try fresh raspberries, blueberries, or even crushed pistachios for a little crunch. A dollop of extra Greek yoghurt or a drizzle of maple syrup pairs beautifully too. Whether you’re making this for guests or a quick easy summer dessert, the toppings add freshness and texture that make this 4-ingredient cake feel special, every time.
Step-By-Step Instructions
Step 1. Add yoghurt, eggs, honey and cornflour to a bowl. Step 2. Whisk until completely smooth and lump-free. Step 3. Keep whisking to a silky, pourable batter. Step 4. Line a round tin with greased, crumpled baking paper. Step 5. Pour in the batter and level; tap the tin to pop bubbles. Step 6. Cover with foil to prevent over-browning. Bake until set; uncover near the end. Step 7. Cool in the tin, then chill. Step 8. Dust with icing sugar, top with strawberries, slice and serve.
Tips
- Cover with foil while baking: This helps it cook evenly and prevents the top from browning too much.
- Be gentle when transferring: It’s delicate when warm but firms up once chilled.
- Chill time makes a difference: Don’t skip the fridge step—it’s what gives the cake its final texture.
Swaps
Greek yoghurt: I used 5% Fage. You can try 0% or 2% but the texture will be less creamy and less flavoursome.
Honey: Maple syrup or agave should also work, but I haven’t tested them.
Cornflour: Arrowroot or potato starch might work, but I only tested cornflour.
Topping: I used strawberries with lemon and honey, but any berries or even stewed apples/pears work beautifully.
Storage
Fridge: Store in an airtight container for up to 4 days.
Freezer: Slice and freeze for up to 1 month. Defrost overnight in the fridge.
More Healthy Cakes
Healthy 4-Ingredient Yoghurt Cake (High Protein & Creamy)
Ingredients
- 300 g thick Greek yoghurt, I used 5% fage
- 50 ml honey
- 20 g cornflour (US cornstarch)
- 2 eggs
Instructions
- In a bowl add all the ingredients and mix until you form a smooth batter.
- In a round baking tin (15cm/6 inches) add some baking paper and pour the batter. Give it a tap/ little shake so it distributes evenly and then add a piece of foil to cover it.
- Bake at 180C for 50 mins (remove the foil after 20 minutes).
- Once the cake is out of the oven let it cool down into the tin for 20 minutes then transfer it to a plate (keep the baking paper for now). Be gentle while transferring the cake to the plate, it will be a little soft and fragile, but don’t worry, it will settle in the fridge.
- Refrigerate for 2 hours. Now the cake had time to settle, remove the baking paper and add some toppings if you like
Video
Notes
- This recipe is naturally gluten-free and made with just 4 wholesome ingredients—Greek yoghurt, eggs, honey, and cornflour.
- It’s high in protein and has a texture similar to cheesecake, but lighter and healthier.
- I always use full-fat thick Greek yoghurt (like Fage 5%) for the creamiest texture.
- Let it chill fully before serving—the cake sets as it cools and tastes even better the next day.
- Top with marinated strawberries, or enjoy plain with a drizzle of extra honey.
Love trying your simple and healthy recipes
Hi Rebecca,
Thank you so much for your lovely message! I am so happy you are enjoying my recipes 🤗 what is your favourite one so far?
Thanks
Flo