Yogurt Cake


This gluten-free Yogurt Cake is simple and delicious. Using only 4 ingredients, dress it up with powdered sugar and berries on the top for extra sweet and fruity flavors.

8 slices
  • 315 grams Yogurt, Whole Milk
  • 4 Extra Large Eggs
  • 5 tablespoons Cornstarch
  • 1/4 cup Florida Crystals® Organic Raw Cane Sugar

Step 1

Preheat oven to 350 degrees F

Step 2

Line springform pan. Cut parchment paper to fit bottom lid.

Step 3

Spray pan and place parchment in pan. Set aside.

Step 4

Place yogurt in a bowl.  Add sugar and whisk to blend.

Step 5

Add eggs one at a time. Whisk to incorporate before adding each additional egg.

Step 6

Sift cornstarch over mixture. Whisk to be sure there are no lumps.

Step 7

Pour mixture into pan.

Step 8

Bake for 50 minutes. Cake will puff up. Rotate pan.

Step 9

Bake for 10 minutes more. It will start to brown, so watch every few minutes.

Step 10

When the cake is dark tan, remove and let cool on a rack for 30 minutes.

Step 11

Refrigerate for 2 hours. Let cool to room temperature (15 minutes) before serving