Florencia Baldini Last Updated on June 2, 2026If you’ve been following me for a while, you’ll know my healthy 4-ingredient yoghurt cake is one of my most popular recipes ever — it goes viral literally every time I post it, and your messages about it never stop making my day. So of course, I had to create a new summer version. Meet the raspberry edition.
Same magic, same simplicity — but with a handful of juicy raspberries folded in for that fresh, fruity twist that makes it perfect for summer. I’ve been making this on repeat and honestly? I am obsessed.
Why I love this cake so much
The thing that gets me every single time is how good it tastes for how healthy it actually is. It’s so light, so fresh, so creamy — it literally melts in your mouth. And the nutrition? Each slice comes in at around 110 calories with 8g of protein. The whole cake is only about 660 calories. Meaning yes, you could technically eat the entire thing and it would still be a completely reasonable choice. I’m not saying you will. I’m just saying you could.
It’s made with thick Greek yoghurt as the base, which gives it that gorgeous creamy texture and all the protein, sweetened with just a little honey, and set with eggs and a touch of cornflour. That’s genuinely it. Five ingredients, one bowl, no mixer needed.
The one trick you need to know
Before you fold the raspberries into the batter, toss them in a teaspoon of cornflour first. This is a small step that makes a big difference — it coats the raspberries lightly so they don’t all sink to the bottom during baking. You get beautiful pockets of fruit all the way through the cake rather than a soggy raspberry layer at the base. Don’t skip it!
What to expect from the texture
This is not a traditional sponge cake — it’s much more like a creamy, set cheesecake-style dessert. When it comes out of the oven it will look soft and a little wobbly, and that is completely normal. Don’t panic. The fridge is where the magic happens. After two hours chilling, it firms up into the most gorgeous, silky, sliceable texture. Trust the process.
All The Ingredients Are From Ocado *
I switched my food shopping to Ocado a few months ago and honestly haven’t looked back. I love that I can always find exactly what I need — from good-quality rolled oats to chia seeds, flaxseed, and a great selection of mixed seeds, all in one place. The variety is brilliant, and it makes recipe testing so much easier when you can rely on the same brands every time. For this granola, I picked up everything in one shop — oats, coconut oil, ground flaxseed, chia seeds, and the mixed seeds — simple, everyday ingredients, but sourced well, and you can really taste it in the finished result.
I’m partnering with Ocado, and I’m so chuffed to be able to give you a special discount.
If you’ve never shopped with Ocado before, you can use code 30FLO on the Ocado website to get 30% off your first order plus 3 months of unlimited free deliveries. Such an amazing offer—let me know in the comments if you’ll be using it .
*Disclaimer: This post contains affiliate links with Ocado. I may earn a small commission if you choose to shop through my link, at no extra cost to you. As always, I only recommend brands I genuinely use and love.
Tips & Hacks
- Toss your raspberries in cornflour first Always coat your raspberries in that extra teaspoon of cornflour before folding them into the batter. It stops them sinking to the bottom and gives you beautiful pockets of fruit throughout every slice.
- The fridge is non-negotiable This cake needs at least 2 hours in the fridge to fully set. Straight out of the oven it will look soft and fragile — that’s completely normal. Be patient and let the cold do its thing. Overnight is even better if you can wait!
- Use full-fat thick Greek yoghurt The thickness and fat content of the yoghurt is what gives this cake its creamy, melt-in-your-mouth texture. I use 5% Fage. If you use a low-fat or runny yoghurt the batter will be too loose and the texture won’t be the same.
- Switch up the fruit This works beautifully with other berries too — blueberries, strawberries (chopped), or a mixed berry blend all work great. Just remember to always toss them in cornflour first!
- Toppings ideas Keep it simple with fresh raspberries and a sprinkle of powder sugar if you like some extra sweetness, or go all out with a dusting of freeze-dried raspberry powder or a sprinkle of crushed pistachios for a bit of crunch.
- Make it ahead This cake is actually better the next day — the texture gets even creamier overnight. It keeps well in the fridge for up to 3 days, covered. It’s the perfect make-ahead dessert for summer entertaining.
Frequently Asked Questions
Can I make this dairy free? I haven’t tested this personally, but a thick coconut yoghurt should work as a substitute for the Greek yoghurt. Make sure it’s a really thick, full-fat version — the consistency needs to be similar to Greek yoghurt or the texture won’t be right. Let me know in the comments if you try it!
Can I make this without eggs? The eggs are important here for structure — they’re what helps the cake set. I haven’t tested an egg-free version so I can’t guarantee results, but a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) could be worth trying if you need a vegan option.
Can I use maple syrup instead of honey? Absolutely. Maple syrup works as a 1:1 swap and gives a slightly different but equally delicious flavour. Agave syrup also works well.
Can I use a different size tin? I recommend sticking to a 15cm / 6-inch tin for the best results. A larger tin will give you a thinner cake that may cook faster and have a slightly different texture. If you only have a larger tin, keep an eye on it from around 35 minutes and reduce the baking time accordingly.
Can I double the recipe? Yes! Double all the ingredients and use a 20cm / 8-inch tin. You may need to add an extra 10–15 minutes to the baking time. Keep the foil on for the first 25 minutes instead of 20.
How do I store leftovers? Keep the cake covered in the fridge for up to 3 days. I actually think it tastes even better on day 2 once it’s had more time to set and the flavours have developed. I wouldn’t recommend freezing it as the texture changes once thawed.
Is this recipe gluten free? Yes! Cornflour is naturally gluten free, so as long as your other ingredients are certified gluten free (always worth checking your yoghurt and baking powder labels) this cake is suitable for a gluten free diet.
Can I add other flavours? Definitely — this base recipe is very versatile. A teaspoon of vanilla extract is a lovely addition. You could also add a little lemon zest for extra brightness, or a pinch of cinnamon if you’re making it with other fruits in autumn.
A note on cornflour vs cornstarch
This one confuses a lot of people so I want to clear it up! Cornflour and cornstarch are exactly the same thing — it just depends where you are in the world. In the UK (and Australia) we call it cornflour, while in the US it’s called cornstarch. They are the same white, fine, powdery starch made from corn and they work identically in this recipe. So if you’re reading this from the US and you can’t find “cornflour” — just grab your cornstarch, it’s the same thing! Just make sure you’re not picking up regular corn flour (two words) which is a coarser yellow flour made from whole corn — that’s a completely different ingredient and won’t work here. You want the fine white stuff.
How to store your yoghurt & raspberry cake
Fridge This cake needs to be kept in the fridge — it’s not suitable for leaving out at room temperature due to the yoghurt and egg content. Store it covered (either with cling film, a plate on top, or in an airtight container) for up to 3 days. I actually think it tastes even better on day 2 and 3 — the texture gets even creamier and the flavours develop beautifully overnight.
Can I freeze it? I wouldn’t recommend freezing this cake. The yoghurt-based texture doesn’t hold up well once frozen and thawed — it can become watery and lose that gorgeous creamy consistency that makes it so special. It’s best made fresh and enjoyed within 3 days.
Make it ahead This is actually a brilliant make-ahead dessert. You can bake it the evening before you need it, leave it to chill overnight in the fridge, and it will be perfectly set and ready to slice the next day. Perfect for summer dinner parties or when you want a healthy dessert ready to grab from the fridge throughout the week.
More Healthy Fudge
- 2-Ingredient Gut-Friendly Fudge
- 3-Ingredient Peanut Butter Fudge
- Healthy Banana Fudge (3-Ingredient, Vegan, No Added Sugar)
Healthy Yoghurt & Raspberry Cake (5 Ingredients, One Bowl)
Video
Ingredients
- 300 g thick Greek yoghurt, I use 5% Fage
- 50 ml honey
- 20 g cornflour, US: cornstarch
- 1 tsp cornflour, for tossing the raspberries
- 2 eggs
- 100 g fresh raspberries
Instructions
- In a bowl, combine the Greek yoghurt, honey, cornflour and eggs. Mix until smooth. Toss the raspberries with the extra teaspoon of cornflour, then gently fold them into the batter.
- Line a 15cm / 6-inch round baking tin with baking paper. Pour in the batter and give it a gentle tap to distribute evenly. Cover the top with foil.
- Bake at 180°C (160°C fan / 350°F) for 50 minutes. Remove the foil after the first 20 minutes.
- Remove from the oven and leave to cool in the tin for 20 minutes. It will be soft and fragile — handle gently when transferring to a plate. Keep the baking paper on.
- Refrigerate for at least 2 hours. Once set, peel off the baking paper, add your favourite toppings and serve.