Air fryer Yogurt Cake

This yogurt cake has a soft and creamy texture. It is just 3 ingredients and doesn’t require flour, butter or oil, and is healthier than most traditional yogurt cakes. It only takes about five minutes to prepare the batter. This cake can be baked in the oven or cooked in the air fryer. It makes a great snack or dessert.

I was recently inspired to make a thick and creamy yogurt cake. It also is low in calories and sugar. What I especially love about this cake is that it can be cooked in the air fryer or the oven.

Ingredients

• Greek Yogurt
• Eggs
• Cornstarch

Greek Yogurt: For this recipe you will want to use a sweetened nonfat Greek yogurt. The cake has no other sugar other than the sugar from the yogurt, so I recommend using a sweetened Greek yogurt that has a regular amount of added sugar to it. I used vanilla flavored Greek yogurt but other flavors should work as well. I have made a version of this cake with regular yogurt but the texture is more firm and less creamy and soft.

Eggs: The eggs provide structure for this cake.

Air fryer Yogurt Cake

Print Recipe

This yogurt cake comes out so creamy and smooth. It is just 3 ingredients and is an easy dessert or snack.

• Author: Julia
• Prep Time: 5 minutes
• Cook Time: 23 minutes
• Total Time: 28 minutes
• Yield: 8 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 2/3 cups (400 g) nonfat vanilla Greek yogurt
• 4 large eggs
• 4 tbsp (32 g) cornstarch

Instructions

1. Spray the interior of a 6-inch round cake pan with cooking spray and then line the interior with a single large sheet of parchment paper so that it completely covers the interior of the cake pan and comes up slightly above the pan. Press and crease the parchment paper as needed so that it sticks to the interior of the pan. It is okay that the parchment paper will be wrinkled and uneven around the edges. This is supposed to be a rustic-looking cake so the cake edges will not be perfectly round.
2. Add yogurt and eggs to a large mixing bowl. Whisk until eggs are thoroughly combined. If adding sugar, mix it in now. Add in the cornstarch and whisk until batter is smooth. Pour batter into the prepared baking pan.
3. To cook in the air fryer: Preheat air fryer to 320°F (160°C) and bake for about 20-23 minutes. Cake should be puffed up, the batter should not be jiggly or liquidy and the surface should have a caramelized appearance. The cake should deflate a little when it comes out but it shouldn’t shrink too much. To cook in the oven, preheat oven to 350°F (177°C). Bake for about 70-75 minutes or until cake is puffed up, the batter is no longer jiggly and the cake has a caramelized surface. When the cake comes out of the oven it will begin to deflate and may wrinkle.
4. Let cake cool at room temperature for about 30 minutes and then place it into fridge for at least 2 hours before serving. I usually make mine the night before and just leave the cake overnight in the fridge. Letting the cake sit in the fridge will help develop the flavors. Remove cake from the fridge about 15-30 minutes before serving so that the cake can come back to room temperature. If desired, drizzle with honey or other sweetener when serving.

Notes

• This cake has a very low level of sweetness. If you desire a sweeter cake, you can add about 1/4 cup of granular sugar to the batter (or 1/2 cup if you are using plain nonfat Greek yogurt with no sugar added). You can also drizzle honey on top before serving.
• You can use a 6-inch one-piece round cake pan or a 6-inch round springform pan.
• I use this 6 inch round cake pan.*
• *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
• See post for more details on the differences between the air fryer and oven versions.