Here’s a deliciously light and creamy recipe for a Flourless Vanilla Bean Greek Yogurt Cake — naturally gluten-free, protein-packed, and perfect as a simple dessert or breakfast treat. It’s smooth like a cheesecake but without the heaviness!
🍰 Flourless Vanilla Bean Greek Yogurt Cake
✅ Ingredients (Serves 6–8)
- 1½ cups full-fat Greek yogurt (plain or vanilla)
- 3 large eggs
- ¼ cup cornstarch (or arrowroot powder)
- ⅓ cup honey, maple syrup, or sugar (adjust to taste)
- 1 tbsp vanilla bean paste (or 2 tsp vanilla extract)
- Pinch of salt
- Optional: zest of 1 lemon for brightness
🥣 Instructions
- Preheat oven to 325°F (160°C).
Grease or line an 8-inch round cake pan or springform pan with parchment. - In a mixing bowl, whisk the eggs until smooth.
- Add in the Greek yogurt, sweetener, vanilla bean paste, and salt. Whisk until well combined.
- Sift in the cornstarch, then gently mix until smooth. Avoid over-mixing.
- Pour the batter into the prepared pan and tap gently to remove air bubbles.
- Bake for 35–45 minutes, or until the center is just set and the top is lightly golden.
A toothpick should come out mostly clean, with a slight wobble in the center. - Let cool completely at room temperature, then refrigerate for at least 2–3 hours before serving (overnight is best for texture).
🍓 Serving Ideas
- Dust with powdered sugar or cinnamon
- Top with fresh berries, sliced bananas, or a fruit compote
- Drizzle with honey, maple syrup, or a little dark chocolate
📝 Tips
- Use full-fat yogurt for the creamiest texture.
- For a tangier version, try vanilla skyr or a blend of Greek yogurt and sour cream.
- Can be made in muffin tins for individual servings (reduce bake time to ~20 min).