Who doesn't love a fluffy yogurt cake? The challenge arises when you're out of flour. As a home baker who's relied on tips from my pastry chef friend, I've perfected this simple swap: cornstarch for flour. The result is light, tender, and utterly delicious—guaranteed success every time.
Here's the flourless yogurt cake recipe, prepped in just 5 minutes:
Contents - 1 pot organic yogurt (use the empty pot as your measuring cup)
- 3 eggs
- 2 yogurt pots cornstarch
- 1 yogurt pot powdered sugar
- 1 teaspoon baking powder
- ½ yogurt pot sunflower oil
- Butter, for greasing the pan
Equipment: mixing bowl, whisk, cake pan
Prep time: 5 minutes | Cook time: 35 minutes | Serves: 6
1. Preheat oven to 180°C (350°F).
2. In a mixing bowl, combine eggs and yogurt.
3. Whisk until smooth.
4. Gradually add cornstarch, baking powder, powdered sugar, and oil while stirring.
5. Mix until you have a smooth, homogeneous batter.
6. Pour into a buttered cake pan.
7. Bake for 35 minutes, or until golden and set.
And there you have it! Your delicious flourless yogurt cake is ready. :-) Quick, budget-friendly, and foolproof.
This classic gets even better with cornstarch—incredibly moist and versatile. Enjoy plain, with spreads (skip the chocolate hazelnut for a lighter option), or toasted on the BBQ with cherries, peaches, or strawberries.
No cornstarch? Substitute with rice flour or potato starch.
