Desserts don’t have to be heavy to be satisfying, and this yogurt cake is the perfect example. It’s light, airy, and melts in your mouth, all while being low in calories. If you’re looking for a guilt-free treat, this recipe is for you!
A Delightful 4-Ingredient Yogurt Cake
I enjoy making desserts, but some readers have specifically asked for recipes that are lighter, lower in calories, and guilt-free.
They wanted something they could indulge in without worrying about their diet, so I decided to take on the challenge of creating a dessert that checks all the boxes.
Today, I’m sharing a sugar-free and oil-free yogurt cake that’s as light and fluffy as a cloud.
It’s hard to believe that the entire cake has less than 600 calories, making it a great option for those of you who are watching your calorie intake or are in the middle of a weight loss journey.
What’s even better is that this cake tastes absolutely amazing after being chilled in the fridge—it becomes even more refreshing and delicate in texture.
What I love about this recipe is how incredibly simple it is to make, which completely exceeded my expectations.
I used zero-calorie sugar for this version to keep it light, but if you don’t have that on hand, regular white sugar works perfectly too.
This cake is baked using the water bath method, which might sound fancy but is actually quite easy.
To explain, the water bath method involves placing the cake mold in a tray of water inside the oven. This gentle and consistent heating keeps the cake moist and prevents it from drying out or cracking on the surface. It’s a little extra step, but it makes a big difference in achieving that soft, cloud-like texture.
Why You‘ll Love This Recipe
- Only four simple ingredients are needed.
- It’s naturally low in calories, thanks to the use of zero-calorie sugar.
- The yogurt adds a subtle tang that pairs beautifully with the fluffy texture.
- No special equipment is required—just a whisk, a spatula, and an oven!
Ingredients
- 220g thick yogurt
- 75g cake flour
- 15g cornstarch (can substitute with cake flour)
- 40g zero-calorie sugar
- 3 eggs
- 3 drops lemon juice or white vinegar (optional)
Instructions
Prepare the Egg Yolk Mixture
- Separate the egg whites and yolks, ensuring no yolk gets into the egg whites. Place the yolks in a clean mixing bowl.
- Add 220g of thick yogurt to the yolks and whisk until smooth and well combined.
- Sift 75g of cake flour and 15g of cornstarch into the yolk mixture. Whisk until the mixture is smooth and lump-free. Set aside.
Whip the Egg Whites
- Place the egg whites in a clean, dry bowl free of oil and water. Add 3 drops of lemon juice or white vinegar if using.
- Begin whipping the egg whites with a hand mixer. Gradually add 40g of zero-calorie sugar in batches, starting at low speed and increasing to high speed.
- Continue whipping until the egg whites reach a state between medium and stiff peaks (the meringue should form a slight curve when you lift the whisk).
Combine the Batter
- Add 1/3 of the whipped egg whites to the yolk mixture. Gently fold with a spatula using a cutting and lifting motion to combine without deflating.
- Transfer the mixture back to the remaining egg whites. Gently fold until fully incorporated, forming a smooth, airy cake batter.
Bake the Cake
- Pour the batter into a cake mold. Lightly tap the mold on the counter to remove large air bubbles.
- Preheat your oven to 145°C (293°F). Use the water bath method by placing a tray of water on the oven rack, then positioning the cake mold on the tray. To ensure no water seeps into the cake mold, place the mold inside a waterproof container or wrap it securely with aluminum foil.
- Bake for 55 minutes.
Cool and Serve
- Once done, remove the cake from the oven and let it cool at room temperature.
- Once cooled, refrigerate for a few hours. Chilling enhances the texture and flavor. Slice and enjoy!
Frequently Asked Questions
Can I use regular sugar instead of zero-calorie sugar?
Yes, you can use regular sugar in the same quantity. However, it will increase the calorie content slightly.
What kind of yogurt should I use?
Thick, plain yogurt works best for this recipe. Greek yogurt or any unsweetened, strained yogurt is ideal.
Can I skip the water bath method?
The water bath ensures the cake bakes evenly and stays moist. Skipping it may result in a less tender texture.
How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. The flavor and texture improve after chilling.
Healthy Yogurt Cake That Feels Like a Cloud
Ingredients
- 220 g thick yogurt
- 75 g cake flour
- 15 g cornstarch can substitute with cake flour
- 40 g zero-calorie sugar
- 3 eggs
- 3 drops lemon juice or white vinegar optional
Instructions
Prepare the Egg Yolk Mixture
- Separate the egg whites and yolks, ensuring no yolk gets into the egg whites. Place the yolks in a clean mixing bowl.
- Add 220g of thick yogurt to the yolks and whisk until smooth and well combined.
- Sift 75g of cake flour and 15g of cornstarch into the yolk mixture. Whisk until the mixture is smooth and lump-free. Set aside.
Whip the Egg Whites
- Place the egg whites in a clean, dry bowl free of oil and water. Add 3 drops of lemon juice or white vinegar if using.
- Begin whipping the egg whites with a hand mixer. Gradually add 40g of zero-calorie sugar in batches, starting at low speed and increasing to high speed.
- Continue whipping until the egg whites reach a state between medium and stiff peaks (the meringue should form a slight curve when you lift the whisk).
Combine the Batter
- Add 1/3 of the whipped egg whites to the yolk mixture. Gently fold with a spatula using a cutting and lifting motion to combine without deflating.
- Transfer the mixture back to the remaining egg whites. Gently fold until fully incorporated, forming a smooth, airy cake batter.
Bake the Cake
- Pour the batter into a cake mold. Lightly tap the mold on the counter to remove large air bubbles.
- Preheat your oven to 145°C (293°F). Use the water bath method by placing a tray of water on the oven rack, then positioning the cake mold on the tray. To ensure no water seeps into the cake mold, place the mold inside a waterproof container or wrap it securely with aluminum foil.
- Bake for 55 minutes.
Cool and Serve
- Once done, remove the cake from the oven and let it cool at room temperature.
- Once cooled, refrigerate for a few hours. Chilling enhances the texture and flavor. Slice and enjoy!