Flourless Greek Yogurt Cake with Fresh Fruit and Icing Sugar Recipe
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
