If you want a light dessert with a smooth, custard-like texture, this Sugar-Free Easy Creamy Yogurt Cake is a recipe to keep on repeat. It uses just three main ingredients and does not require butter, oil, flour, or regular sugar.
The result is a soft, creamy cake that feels somewhere between a baked yogurt custard and a light cheesecake. It has a gentle tang from Greek yogurt, a tender texture from the eggs, and just enough cornstarch to help it set into neat slices after chilling.
This recipe is ideal for anyone who wants a simple lower-sugar dessert with minimal ingredients. It is easy to make in the oven or air fryer, and it tastes especially good after it has chilled in the refrigerator.
Table of Contents
Why You’ll Love This Yogurt Cake
One of the best things about this recipe is the short ingredient list. You only need Greek yogurt, eggs, and cornstarch to make the basic cake.
It is also naturally lighter than many traditional cakes. There is no butter, oil, or heavy flour-based batter, so the cake has a soft, creamy texture rather than a rich, dense crumb.
Another reason to love it is that it is flexible. You can leave it plain for a lightly tangy yogurt dessert, or add sugar-free sweetener and vanilla for a sweeter, more classic cake flavor.
What Is Creamy Yogurt Cake?
Creamy yogurt cake is a simple baked dessert made with yogurt, eggs, and a thickener such as cornstarch. The ingredients bake together into a soft, lightly set cake with a custard-like center.
Unlike a traditional cake, it does not have a fluffy flour-based crumb. Instead, the texture is smooth, creamy, and slightly dense after chilling, similar to a very light crustless cheesecake.
This sugar-free version uses a granulated sugar-free sweetener instead of regular sugar. You can also keep it unsweetened if you prefer a more neutral yogurt flavor.
Ingredients You Need
This recipe uses only three main ingredients, plus optional sweetener and vanilla.
Cake
- 1 2/3 cups plain Greek yogurt
- 4 large eggs
- 4 tbsp cornstarch
Optional Sweetener and Flavoring
- 2 to 4 tbsp granulated sugar-free sweetener
- 1 tsp vanilla extract
Greek yogurt gives the cake its creamy base, while eggs help it set. Cornstarch adds gentle structure and makes the cake easier to slice after chilling.
How to Make Sugar-Free Easy Creamy Yogurt Cake
This recipe is easy to make in the oven or air fryer. The most important steps are mixing the batter until smooth and chilling the cake fully before serving.
Prepare the Pan
Lightly grease a 6-inch round cake pan.
Line the bottom and sides with parchment paper, allowing the parchment to rise slightly above the rim. This makes it much easier to remove the delicate cake after it has cooled.
Make the Batter
In a large bowl, whisk the Greek yogurt and eggs until completely smooth.
Add the sugar-free sweetener and vanilla extract if you are using them. Whisk again until combined.
Add the cornstarch and whisk thoroughly until no lumps remain. The batter should look smooth, pourable, and evenly blended.
Pour the batter into the prepared pan.
Bake in the Oven
Preheat the oven to 350°F.
Bake for 70 to 75 minutes, until the cake is set and lightly browned on top.
The cake may still have a very slight wobble in the center when it comes out of the oven. That is normal, because it will continue setting as it cools.
Bake in the Air Fryer
Preheat the air fryer to 320°F.
Cook the cake for 20 to 23 minutes, until it is puffed and lightly golden on top.
Air fryer cooking times can vary, so check the cake near the end of the cooking time. The center should be set but still gently soft.
Cool and Chill
Let the cake cool at room temperature for about 30 minutes.
Refrigerate it for at least 2 hours, or overnight for the best texture. Chilling helps the cake become firmer, creamier, and more custard-like.
Remove the cake from the refrigerator 15 to 30 minutes before slicing so it softens slightly and has the best texture.
Serve
Serve the cake chilled as it is, or add fresh berries and a small drizzle of sugar-free syrup if desired.
The simple flavor also pairs nicely with a dusting of cinnamon, lemon zest, or a spoonful of sugar-free whipped cream.
Texture and Flavor
This Sugar-Free Creamy Yogurt Cake has a smooth, lightly dense texture that feels soft and custardy. It is not like a traditional fluffy sponge cake. Instead, it is more similar to a crustless cheesecake or baked yogurt custard.
The Greek yogurt adds a mild tang, while vanilla and sugar-free sweetener can make the flavor softer and more dessert-like.
After chilling, the cake becomes firmer and easier to slice. It stays creamy in the center, which is what makes this simple recipe so satisfying.
Tips for the Best Results
A few small details can help you get the creamiest texture and best flavor.
Use Thick Greek Yogurt
Thick Greek yogurt gives the best result. Thin yogurt can make the batter too loose and may affect how well the cake sets.
Whisk the Cornstarch Thoroughly
Cornstarch can form lumps if it is not mixed well. Whisk until the batter is completely smooth before pouring it into the pan.
Do Not Worry if the Cake Settles
The cake may puff while baking and settle slightly as it cools. This is normal for a custard-style yogurt cake.
Chill Before Slicing
Chilling is essential for the best texture. The cake becomes firmer, creamier, and much easier to slice after at least two hours in the refrigerator.
Cool Before Refrigerating
Let the cake cool at room temperature before placing it in the refrigerator. This helps prevent excess moisture from forming on top.
Easy Variations
This basic recipe is easy to customize with simple flavors and toppings.
Add Vanilla
Vanilla extract gives the cake a softer, sweeter flavor and helps balance the tang of the Greek yogurt.
Add Lemon Zest
A little lemon zest adds bright citrus flavor and works beautifully with the creamy yogurt base.
Add Cinnamon
A small pinch of cinnamon gives the cake a cozy, warm flavor. It is especially good if you serve the cake with berries.
Add Fresh Berries
Top the chilled cake with strawberries, blueberries, raspberries, or blackberries for color and natural sweetness.
Add Sugar-Free Syrup
A light drizzle of sugar-free maple-style syrup, berry syrup, or caramel syrup can make the cake feel more like a special dessert.
Serving Ideas
This cake is best served chilled or slightly cool. The texture is creamiest after it has had enough time to set in the refrigerator.
For a simple presentation, serve each slice plain with fresh berries. For a more dessert-like finish, add sugar-free whipped cream and a sprinkle of cinnamon or lemon zest.
You can also enjoy a slice with coffee or tea for a light afternoon snack. Because it is higher in protein than many traditional cakes, it can feel satisfying without being overly heavy.
Storage Tips
Store leftover Sugar-Free Easy Creamy Yogurt Cake covered in the refrigerator for up to 4 days.
Keep it chilled until ready to serve. The cake is delicate at room temperature and holds its shape best when cold.
For the cleanest slices, use a sharp knife and wipe it clean between cuts. If you add berries or syrup, add them just before serving for the freshest look.
Nutrition Information
Approximate nutrition per serving, based on 6 servings:
- Calories: 90
- Net Carbs: 4g
- Protein: 7g
- Fat: 3g
- Fiber: 0g
- Total Carbs: 4g
Nutrition may vary depending on the Greek yogurt, sweetener, and toppings you use.
Common Mistakes to Avoid
A few simple mistakes can affect the final texture of this yogurt cake.
Using Thin Yogurt
Thin or watery yogurt can make the batter too loose. Use thick Greek yogurt for the creamiest, most stable result.
Not Mixing the Cornstarch Well
Lumps of cornstarch can create an uneven texture. Whisk carefully until the batter is completely smooth.
Slicing Too Soon
The cake needs time to chill and firm up. Slicing it before it is fully cold can make it seem too soft.
Overbaking
Bake until the cake is set and lightly browned. Baking too long can make it firmer and less creamy.
FAQ
Can I use regular yogurt instead of Greek yogurt?
Regular yogurt is usually thinner than Greek yogurt, so it may not set the same way. Thick Greek yogurt is recommended for the best texture.
Does this cake taste like cheesecake?
It has a similar creamy, chilled texture, but it is lighter and tangier than traditional cheesecake because it uses yogurt instead of cream cheese.
Can I make this cake without sweetener?
Yes. The cake will still bake properly without sweetener, but it will have a more tangy, plain yogurt flavor.
Can I use an air fryer?
Yes. Bake it in a suitable pan at 320°F for about 20 to 23 minutes, or until puffed and lightly golden.
Why did my yogurt cake sink?
A little sinking is normal. This cake is custard-like, so it can puff in the oven and settle as it cools.
Why This Recipe Works
This Sugar-Free Easy Creamy Yogurt Cake works because Greek yogurt, eggs, and cornstarch create a simple but effective custard-style batter. The yogurt provides creaminess, the eggs help it set, and the cornstarch gives the cake structure.
It is light, creamy, and easy to customize with vanilla, berries, or sugar-free toppings. For anyone who wants a simple sugar-free dessert with a soft, cheesecake-like texture, this yogurt cake is a delicious recipe to make again and again.
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Sugar-Free Easy Creamy Yogurt Cake
- Total Time: 85 minutes
- Yield: 1 6-inch cake, approximately 6 servings 1x
Description
A light and creamy yogurt cake made with just three main ingredients: Greek yogurt, eggs, and cornstarch. This easy sugar-free dessert has a smooth, custard-like texture somewhere between baked yogurt custard and a light crustless cheesecake. It requires no butter, oil, flour, or regular sugar and is delicious served chilled with fresh berries or your favorite sugar-free topping.
Ingredients
- 1 2/3 cups plain Greek yogurt
- 4 large eggs
- 4 tbsp cornstarch
- 2–4 tbsp granulated sugar-free sweetener, optional
- 1 tsp vanilla extract, optional
- Fresh berries, sugar-free syrup, cinnamon, lemon zest, or sugar-free whipped cream, for serving, optional
Instructions
- Lightly grease a 6-inch round cake pan and line the bottom and sides with parchment paper, allowing some parchment to extend above the rim.
- Add the Greek yogurt and eggs to a large bowl. Whisk until completely smooth.
- Add the sugar-free sweetener and vanilla extract, if using, and whisk until combined.
- Add the cornstarch and whisk thoroughly until there are no lumps and the batter is smooth and pourable.
- Pour the batter into the prepared cake pan.
- Oven method: Preheat the oven to 350°F (175°C). Bake for 70–75 minutes, until the cake is set and lightly browned on top. A slight wobble in the center is normal.
- Air fryer method: Preheat the air fryer to 320°F (160°C). Cook for 20–23 minutes, checking near the end. The cake should be puffed and lightly golden, with the center gently soft but set.
- Let the cake cool at room temperature for about 30 minutes.
- Refrigerate for at least 2 hours, or overnight for the best texture.
- Remove from the refrigerator 15–30 minutes before slicing. Serve plain or topped with fresh berries, sugar-free syrup, cinnamon, lemon zest, or sugar-free whipped cream.
Notes
- Use thick Greek yogurt rather than thin or watery yogurt for the best texture.
- Whisk the cornstarch thoroughly to prevent lumps.
- The cake may puff during baking and settle slightly as it cools; this is completely normal.
- Chilling for at least 2 hours is important because the cake becomes firmer, creamier, and easier to slice when cold.
- For a plain, tangy yogurt flavor, omit the sweetener and vanilla.
- Add lemon zest, cinnamon, vanilla, or fresh berries to customize the flavor.
- Store covered in the refrigerator for up to 4 days.
- For clean slices, use a sharp knife and wipe it clean between cuts.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 90
- Fat: 3g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 7g
Keywords: sugar-free-easy-creamy-yogurt-cake