Flourless Greek Yogurt Cake with Fresh Fruit and Icing Sugar Recipe

If you’re looking for a dessert that’s wonderfully simple yet irresistibly delicious, you are going to adore this Flourless Greek Yogurt Cake with Fresh Fruit and Icing Sugar Recipe. This cake is a light, fluffy marvel that perfectly balances the tang of Greek yogurt with the sweetness of fresh fruit and the delicate dusting of icing sugar. Flourless, yet boasting a tender crumb, it’s a showstopper that feels special without being complicated or fussy — the kind of recipe you’ll want to make again and again for friends, family, or whenever you need a little baking joy in your day.

Ingredients You’ll Need

The beauty of this cake lies in its simple, straightforward ingredients, each carefully chosen to contribute to a moist, airy, and flavorful result. From protein-rich eggs that build structure to creamy Greek yogurt that lends a gentle tang and moist texture, every item plays its role to perfection.

• 4 large eggs (separated): Providing both lift and moisture, the eggs are key for the cake’s airy texture.
• ¼ teaspoon fine sea salt: Enhances all the flavors and balances the sweetness.
• ½ cup (100gms) sugar: Sweetens without overpowering the yogurt’s natural tang.
• 1¼ cups (325gms) plain Greek yogurt, (2% fat content or higher): This is the star ingredient that keeps the cake tender and moist.
• 1 teaspoon pure vanilla extract: Adds warmth and depth to the flavor profile.
• 6 tablespoons (50gms) corn starch, potato starch, arrowroot starch, or a combination: Helps to provide structure and lightness without traditional flour.
• A sprinkle of icing sugar/powdered sugar: For that classic, pretty finish and a touch of sweetness on top.
• Lightly sweetened whipped cream: The perfect creamy companion that brightens each bite.
• Fresh fruit or berries: Adds vibrant color, freshness, and a juicy contrast to the cake’s soft crumb.

How to Make Flourless Greek Yogurt Cake with Fresh Fruit and Icing Sugar Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325°F (170°C). Get a 7-inch round springform or cake pan ready by lining it generously with parchment paper. The paper should stick up around the edges by about an inch, creating a cozy nest for your batter. This smaller pan size is essential for the cake’s signature fluffy rise and delicate crumb — larger pans will give you a thinner cake, but it will still taste wonderful.

Step 2: Whip the Egg Whites

Using a stand or hand mixer, beat the egg whites and the sea salt until stiff peaks form. This step is crucial for giving your cake air and volume. Once done, gently set the fluffy whites aside in a separate bowl — they’ll soon join the other mixture to achieve that perfect lightness.

Step 3: Mix the Egg Yolks, Sugar, Yogurt, and Flavoring

Into the mixer bowl, add the egg yolks and sugar. Beat on high speed for 3 to 4 minutes until the mixture turns pale yellow and becomes fluffy. This aeration adds to the cake’s tender texture. Next, mix in the Greek yogurt and pure vanilla extract, then sift in your starch choice and continue to beat until well incorporated.

Step 4: Fold in the Egg Whites

Now comes the delicate part. Fold the whipped egg whites into the yolk and yogurt batter carefully, in three additions. Use a gentle folding motion to preserve as much air as possible — small pea-sized pockets of whites are fine and help keep the cake light. Avoid over-mixing, which could deflate the batter.

Step 5: Bake to Perfection

Pour the batter into your lined pan, then tap the pan a few times on the counter to release any trapped air bubbles. Bake for 40 to 50 minutes. You’ll know it’s done when the center feels firm, no longer liquid, and the edges have a lovely golden-brown color.

Step 6: Cool and Decorate

Allow the cake to cool completely in the pan. Then, lift it out by the parchment paper edges and carefully peel the paper off the cake. Dust the top generously with icing sugar, and serve with a dollop of lightly sweetened whipped cream and a colorful array of fresh fruit or berries for that irresistible finish.

How to Serve Flourless Greek Yogurt Cake with Fresh Fruit and Icing Sugar Recipe

Garnishes

Bright, fresh fruit like strawberries, raspberries, blueberries, or sliced stone fruits make the perfect natural adornment for this cake. Adding the light dusting of icing sugar really makes the colors pop and adds a hint of extra sweetness that beautifully complements the slightly tangy cake.

Side Dishes

Since this cake is light and not overly sweet, it pairs wonderfully with simple sides such as a fresh fruit salad or a scoop of vanilla ice cream or frozen yogurt. A cup of tea or a smooth, mild coffee can also elevate the whole dessert experience.

Creative Ways to Present

Try slicing the cake into petite triangles and serving on a platter with an assortment of fresh fruit and edible flowers for a stunning brunch centerpiece. Alternatively, layer slices with whipped cream and fruit to create a quick trifle twist. Presentation ideas like these will make your Flourless Greek Yogurt Cake with Fresh Fruit and Icing Sugar Recipe feel like a café-worthy treat.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover cake tightly in plastic wrap or store in an airtight container and keep it in the refrigerator. It will stay fresh and moist for up to 3 days, making it perfect for enjoying over a few leisurely afternoons.

Freezing

This cake freezes well. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. When you want to enjoy, thaw overnight in the refrigerator. The texture remains surprisingly tender, just as if freshly baked.

Reheating

For a freshly baked feel, gently warm slices in a low oven (about 300°F/150°C) for 5 to 7 minutes or microwave briefly for 10 to 15 seconds. Add fresh fruit and whipped cream after reheating to refresh the experience.

FAQs

Can I substitute the Greek yogurt with a different type of yogurt?

Greek yogurt’s thick texture and tangy flavor are key to this cake’s success. While you can try regular yogurt, the cake might be less dense and less tangy. If using regular yogurt, strain it well to remove excess whey before baking.

What is the best starch to use for this flourless cake?

Corn starch, potato starch, and arrowroot starch all work beautifully. Each produces a slightly different crumb texture, but any will help to give structure while keeping things gluten-free and light.

Why is it important to use a small 7-inch pan?

The smaller pan helps the cake rise higher and stay fluffy. Using a bigger pan will yield a thinner cake, which is still tasty but won’t have quite the same airy texture.

Can I make this cake vegan or dairy-free?

This recipe relies on eggs and Greek yogurt for structure and moisture, so it’s tricky to fully veganize without significant changes. For a dairy-free option, try coconut or almond yogurt and a suitable egg substitute, but note texture and flavor will differ.

How long can I keep this cake at room temperature?

Since the cake contains dairy and eggs, it’s best kept refrigerated. Leaving it out for more than a couple of hours is not recommended for food safety reasons.

Final Thoughts

This Flourless Greek Yogurt Cake with Fresh Fruit and Icing Sugar Recipe has quickly become one of those treasured go-to desserts that feels both impressive and incredibly easy to whip up. Its lightness, moist crumb, and beautiful finish make it a joyful treat any time of year. I truly encourage you to try making it yourself—it’s a simple way to bring genuine homemade happiness to the table that everyone will love.

Flourless Greek Yogurt Cake with Fresh Fruit and Icing Sugar Recipe

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This Flourless Yogurt Cake is a light, fluffy, and moist dessert made without any flour, using Greek yogurt and starches instead. Perfect for those seeking a gluten-free treat, it features a delicate texture and subtle sweetness, topped with a dusting of powdered sugar, whipped cream, and fresh berries for a fresh finish.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

Eggs and Sugar

• 4 large eggs (separated)
• ¼ teaspoon fine sea salt
• ½ cup (100g) sugar

Dairy and Flavoring

• 1¼ cups (325g) plain Greek yogurt (2% fat content or higher)
• 1 teaspoon pure vanilla extract

Starches

• 6 tablespoons (50g) corn starch, potato starch, arrowroot starch, or any combination thereof

Toppings

• A sprinkle of icing sugar/powdered sugar
• Lightly sweetened whipped cream
• Fresh fruit or berries

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (170°C). Tear off a large piece of parchment paper and press it into a 7-inch (18 cm) round springform or cake pan, ensuring the paper extends at least an inch (2.5 cm) above the rim. Flatten any creases in the paper for even baking. Using this small pan size is key to achieving the best rise and fluffiest texture.
2. Beat Egg Whites: Using a stand or hand mixer, beat the egg whites with the salt until stiff peaks form. Transfer the beaten whites to a separate bowl and set aside.
3. Mix Egg Yolks and Wet Ingredients: Place the egg yolks in the mixing bowl and add the sugar. Beat on high speed for 3 to 4 minutes until the mixture becomes pale yellow and fluffy. Then, mix in the Greek yogurt and vanilla extract until combined. Gradually add the starch and continue beating until fully incorporated.
4. Fold Egg Whites into Batter: Gently fold one-third of the beaten egg whites into the yolk and yogurt mixture, then fold in the remaining whites in two additions. Fold delicately to keep the batter airy, leaving only small pea-sized pockets of egg whites. Avoid overfolding. Pour the batter into the prepared pan and gently tap the pan on the counter a few times to release any trapped air bubbles.
5. Bake the Cake: Bake for 40 to 50 minutes, or until the center feels set (no longer liquid) when gently pressed with a finger, and the edges are nicely browned.
6. Cool and Serve: Allow the cake to cool in the pan. Once cooled, lift it out using the parchment paper and carefully peel off the paper from the cake. Dust with powdered sugar and serve with lightly sweetened whipped cream and fresh fruit or berries for a delicious and elegant finish.
7. Serving: Serve the cake in slices, perfect for 6 to 8 servings.

Notes

• Use a 7-inch springform or cake pan for best rise and fluffiness; a slightly larger pan (up to 8 inches) will yield a flatter cake.
• Be gentle when folding the egg whites into the batter to maintain the airy texture.
• You can use corn starch, potato starch, arrowroot, or a combination. Each will work well for this recipe.
• This cake is naturally gluten-free and flourless.
• Serve with lightly sweetened whipped cream and fresh seasonal fruits to balance the slight tang of the yogurt.
• Make sure to preheat the oven properly for even baking.
• Allow the cake to cool completely before slicing to avoid crumbling.