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High-Protein Crustless Yogurt Cake
Ingredients
- 2 cups Non-fat Greek Yogurt (plain)
- 4 large Eggs
- 1/2 cup Stevia or your preferred granulated sugar substitute
- 4 tbsp Cornstarch (or arrowroot powder for a smoother finish)
- 1 tsp Vanilla extract
- 1/2 tsp Lemon zest (optional, for a bright flavor)
- A pinch of salt
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 6-inch or 7-inch round cake pan and line the bottom and sides with parchment paper. This cake is delicate, so the paper helps it release easily.
- Mix the Base: In a large mixing bowl, whisk the eggs and your sugar substitute together until the mixture is slightly frothy.
- Incorporate Yogurt: Add the Greek yogurt, vanilla extract, lemon zest, and a pinch of salt. Whisk until the batter is completely smooth and there are no yogurt lumps remaining.
- Add Thickener: Sift in the cornstarch. Gently whisk it into the batter until just combined. Be careful not to over-mix at this stage; you want to keep the air in the eggs.
- Bake: Pour the batter into your prepared pan. Bake for 45 to 50 minutes. The cake should be set around the edges but still have a slight “jiggle” in the center. The top should be a light golden brown.
- Cooling (Crucial Step): Turn off the oven and leave the door slightly ajar. Let the cake cool inside the oven for about 10 minutes to prevent it from collapsing too quickly.
- Chill: Remove from the oven and let it cool completely at room temperature. For the best texture, refrigerate the cake for at least 2 hours (or overnight) before slicing. This allows the protein to set and the flavors to deepen.
