If you’re craving a dessert that feels like a warm hug and truly nourishes your body, this Healthy 4-Ingredient Yoghurt Cake (High Protein & Creamy) Recipe is exactly what you need. It’s a wonderfully simple, yet incredibly satisfying cake that brings together creamy Greek yoghurt, just the right touch of sweetness, and a light, fluffy texture that’s high in protein. Whether you’re after a post-workout treat or a guilt-free indulgence, this cake delivers all that comfort and delight with minimal fuss and ingredients you likely already have on hand.
Ingredients You’ll Need
Putting together this cake couldn’t be easier because it relies on just a handful of wholesome ingredients, each playing a key role in creating that perfect balance of flavor, texture, and nutrition. From the rich creaminess of Greek yoghurt to the lightening effect of cornflour, every element is essential.
- 300 g thick Greek yoghurt: The star ingredient offering creamy texture and high protein to keep you full and happy.
- 50 ml honey: A natural sweetener that adds gentle sweetness without overpowering the cake.
- 20 g cornflour (cornstarch): Gives the cake its soft, delicate crumb by lightening the batter.
- 2 eggs: The binding agent that provides structure and richness to the cake.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Healthy 4-Ingredient Yoghurt Cake (High Protein & Creamy) Recipe
Step 1: Mix the Batter
Start by placing the thick Greek yoghurt, honey, cornflour, and eggs into a mixing bowl. Whisk them together until you achieve a smooth, uniform batter—no lumps, just creamy perfection. This simple blend is what forms the moist, tender base of your cake.
Step 2: Prepare for Baking
Line a 15cm (6-inch) round baking tin with baking paper to ensure easy release. Pour the batter into the tin and gently tap or shake it to even out the surface. Cover the tin loosely with a piece of foil; this helps prevent the top from browning too quickly while baking.
Step 3: Bake the Cake
Pop your tin into an oven preheated to 180°C and bake for 50 minutes. After the first 20 minutes, carefully remove the foil to allow the cake to develop a lovely golden top. You’ll notice the cake rising softly and smelling delightfully fresh—almost ready to be devoured.
Step 4: Cool and Set
Once baked, let the cake cool in the tin for about 20 minutes. It will still be soft and delicate so handle gently when transferring it to a plate. Keep the baking paper for now as the cake firms up in the fridge.
Step 5: Chill and Serve
Pop the cake into your fridge for at least 2 hours. This chilling step lets it set beautifully, transforming it into a creamy, protein-packed delight that slices easily and tastes amazing chilled.
How to Serve Healthy 4-Ingredient Yoghurt Cake (High Protein & Creamy) Recipe
Garnishes
Enhance your cake with fresh fruits like berries or slices of juicy peach for a natural burst of color and flavor. A light dusting of cinnamon or a drizzle of honey can also elevate this simple cake into something truly special.
Side Dishes
This cake pairs wonderfully with a refreshing cup of herbal tea or a creamy latte. For a wholesome brunch, serve alongside a crunchy nut granola or a small bowl of mixed nuts to keep the protein punch going.
Creative Ways to Present
For an elegant twist, serve individual portions in clear glass cups layered with yogurt and fresh fruit, transforming it into a deconstructed yoghurt cake parfait. You could also top it with toasted coconut flakes or a spoonful of nut butter for extra texture and richness.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the fridge for up to 3 days. Store it covered or in an airtight container to prevent it from drying out and to maintain its creamy texture.
Freezing
If you want to enjoy this Healthy 4-Ingredient Yoghurt Cake (High Protein & Creamy) Recipe later, slice it into portions and freeze them individually wrapped. Thaw in the fridge overnight for a quick protein-packed snack anytime.
Reheating
While best enjoyed cold or at room temperature, if you prefer it warm, gently heat a slice in the microwave for 15-20 seconds. Be careful not to overheat it or the creamy texture may be affected.
FAQs
Can I use a different type of yoghurt for this cake?
Using thick Greek yoghurt is ideal for the right texture and protein content, but you can try strained yoghurts or skyr. Avoid runny yoghurts as they may make the batter too loose.
Is this cake suitable for gluten-free diets?
Absolutely. Since it uses cornflour (cornstarch) instead of wheat flour, it is naturally gluten-free, making it perfect for those avoiding gluten.
Can I replace honey with another sweetener?
Yes, you can substitute honey with maple syrup or agave nectar. Keep in mind the sweetness level and consistency might vary slightly, but it won’t affect the overall deliciousness!
How high in protein is this cake?
The cake’s protein mainly comes from the Greek yoghurt and eggs, offering a substantial amount compared to traditional cakes, making it a great option for a nutritious treat.
Can I add flavors or mix-ins?
Definitely! Vanilla extract, lemon zest, or a handful of fresh berries can be folded into the batter for extra flavor. Just keep the base recipe intact to maintain its texture.
Final Thoughts
This Healthy 4-Ingredient Yoghurt Cake (High Protein & Creamy) Recipe is one of those rare gems that manage to feel like a luxury dessert while being wholesome and simple. It’s perfect for those moments when you want to treat yourself without the guilt, and I genuinely hope you give it a try and fall in love with its creamy, tender crumb just as much as I have.
PrintHealthy 4-Ingredient Yoghurt Cake (High Protein & Creamy) Recipe
This Healthy 4-Ingredient Yoghurt Cake is a simple, high-protein, and creamy dessert perfect for those seeking a nutritious treat. Made with thick Greek yoghurt, honey, cornflour, and eggs, this cake is naturally sweetened and has a delicate texture. It’s easy to prepare and bakes to a soft, moist consistency that firms up in the fridge, making it a perfect guilt-free indulgence.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Low Fat
Ingredients
Ingredients
- 300 g thick Greek yoghurt (5% fat, e.g., Fage)
- 50 ml honey
- 20 g cornflour (US cornstarch)
- 2 eggs
Instructions
- Mix Ingredients: In a bowl, combine the Greek yoghurt, honey, cornflour, and eggs. Mix thoroughly until you achieve a smooth, lump-free batter.
- Prepare Baking Tin: Line a 15cm (6 inch) round baking tin with baking paper. Pour the batter into the tin, then gently tap or shake it so the batter distributes evenly. Cover the top loosely with a piece of foil.
- Bake the Cake: Place the tin in a preheated oven at 180°C (350°F) and bake for 50 minutes. After 20 minutes, remove the foil to allow the cake to brown slightly on top.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the tin for 20 minutes. Carefully transfer the cake, still on the baking paper, to a plate. The cake will be soft and delicate at this stage.
- Refrigerate to Set: Refrigerate the cake for 2 hours to allow it to set and firm up. After chilling, remove the baking paper and add any desired toppings before serving.
Notes
- Use thick Greek yoghurt for best texture; low-fat varieties work well and keep the cake high in protein.
- Be gentle when transferring the cake after baking, as it will be soft and fragile.
- Remove the foil after 20 minutes of baking to prevent excessive moisture and help the cake brown.
- The refrigeration step is crucial for the cake to set properly and develop its creamy texture.
- You can add fresh fruit, nuts, or a drizzle of honey as toppings before serving.
