Healthy 4-Ingredient Yoghurt Cake (High Protein & Creamy)
Video
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
Notes
Optional toppings: I chopped some strawberries and added to a bowl with honey and a squeeze of lemon juice and let it marinade. It was the perfect topping to me.. it is even better the day after when the juices get absorbed by the cake but it can be eaten on its own too.
- 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.