Greek Yogurt Cake Recipe – Light and Healthy

Greek Yogurt Cake Recipe – Light and Healthy

Looking for a cake you can eat every day guiltfree? You found it! This Greek Yogurt Cake recipe is light and airy. Because it has minimal amount of sugar and besides eggs there is no extra added butter or oils, it is very low in calories. To top this all, it is absolutely amazing and it tastes like a light version of a cheesecake.

When I first came across this recipe I have to admit, I was skeptical. After going over the ingredients I didn’t think this cake could taste good. Needless to say, the results blew my mind. Such a moist , light and delicious dessert.

Make sure to look at the video instructions here:

What do you need to make Greek Yogurt Cake?

  • Greek yogurt like Fage. Fage is my favorite brand but you can use any you like.
  • Eggs: separated yolks from egg whites
  • Sugar
  • Vanilla extract for that extra flavor
  • Cornstarch
  • Baking powder

As you can see, you may just have all these ingredients and can go ahead and start making this amazing low calorie dessert now. And if you have more yogurt and are hungry for even more Greek yogurt recipe ideas, check out these amazing homemade Ice Cream recipe.

Greek yogurt cake recipe

Frequently Asked Questions

What does Greek Yogurt do in baking?

Greek yogurt makes the cake moist. Additionally, it gives the cake its light and airy texture. It is a great substitute for sour cream in recipes. Moreover, Greek yogurt is much lighter in calories and has lots of protein than sour cream and you won’t even notice the difference in taste. I call it win win situation.

Can I use non fat greek yogurt instead of full fat?

Yes, you can use non fat greek yogurt in this recipe. However, keep in mind full fat yogurt has a richer flavor and it’s not as tart as non fat yogurt. Some people do not taste the difference though. So if you are one of them it would be a better, even lower calorie option.

Does Greek Yogurt make cakes moist?

Yes, Greek yogurt will make any cake moist. I even use it in my Oat Pancakes and healthy Banana bread, they come out perfectly moist.

What does Greek yogurt replace in baking?

Greek yogurt replaces sour cream, buttermilk and even oils and butters in baking products. In Banana Bread Recipe I replaced a stick of butter with 7 ounces of non fat Greek yogurt. The result is astonishing! Make sure you try that recipe. You will never make banana bread with stick of butter again. I promise!

Greek yogurt cake recipe
Greek Yogurt Cake

Greek Yogurt Cake Recipe

This cake is not like any other. It has no flour and no oil or butter. Very light and fluffy. It is low in calories and high in protein. It tastes like a cheesecake.
4.38 from 27 votes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4
Calories 256 kcal


  • 7 by 11 baking dish    
  • Cuisinart immersion blender
  • Mixing bowl


  • 4 large eggs separated
  • 350 g yogurt (full fat or low fat is good) 12.5 oz
  • 40 g cornstarch 1.4 oz
  • 70 g sugar 2.5 oz
  • ½ tsp baking powder
  • 1 tsp vanilla extract


  • Separate egg yolks from egg whites
  • To a mixing bowl add sugar to egg yolks and cream them
    Greek yogurt cake recipe
  • Add yogurt and mix. I am using Cuisinart immersion blender
    Greek yogurt cake recipe
  • Add cornstarch, vanilla and baking powder and mix
    Greek yogurt cake recipe
  • Beat egg whites and fold them into egg and yogurt batter
    Greek yogurt cake recipe
  • Line baking dish with parchment paper
  • Pour batter into 7 by 11 baking dish    
    Greek yogurt cake recipe
  • Preheat oven to 350F
  • Bake for 45 minutes
  • Turn the oven off and let the cake cool in the oven
    Greek yogurt cake recipe
Keyword greek yogurt cake, yogurt cake, yogurt cake recipe

83 thoughts on “Greek Yogurt Cake Recipe – Light and Healthy”

  • I don’t see what size pan to use. Looks like 9×13 but I’m only guessing. I would love to try this but not without knowing the correct pan size

    • – 4 eggs
      – 1 and a half cups (350 grams/12.5 oz) of full fat greek yogurt
      – 5/8 cup of sugar (70 grams/ 2.5 oz)
      – 1/3 cup of corn starch (40 grams / 1.4 oz)
      – 1 tsp vanilla extract
      – 1/2 tsp baking powder
      I suggest weighing the ingredients – it is more precise. Also after trying different versions of this recipe, I realized baking powder was not needed. Good luck, let me know how it turns out 😉

    • 4 stars
      I will never understand why people will go online to ask that a recipe be converted from metric. Yes, because asking Google to do the conversion is so laborious. Anyway, I made this cake. It was very good. I think today I will reduce the egg white and add mascerated blueberries just to see what happens.

    • You did nothing wrong, it works like a cheesecake, it is sensitive to change of temperature. That is why it also goes down when you turn the oven off and take it out. If it bothers you, look at this YouTube video on how to prevent cracks in a cheesecake.

  • Hello. Stumbled on your recipe solely on the great photography (we all eat with our eyes first, hu?). Did I miss the content that includes nutritional value for this wonderful dessert? Thank you.

    • I only have calories listed on the recipe form. But every video has nutrition facts in video description: . If you want to find the macro breakdown of every recipe on my website, go to the video and scroll down in description.
      Nutrition facts for the yogurt cake:
      4 servings
      Calories per serving: 256
      Total Fat: 12.8 g
      Total Carbohydrates: 35.3 g
      Protein: 11.8 g

  • 4 stars
    Its easy enough to make but mine came out more like a cross between an African milk tart and a Phillipine leche flan.
    I smeared jam on the top and served it in wedges it still was greeted with much enthusiasm and immediately gobbled up.

    • You could put the egg whites in the fridge before you ready to bit them— that’ll easier to have a stiff status what you want. ( I tried many many times, very helpful!)

      • 3 stars
        I wish the recipe had better instructions. I shouldn’t have to read through the comments to figure out to beat the eggs to soft peaks or stiff peaks. Also you said let it cool in the oven how long? 20 minutes an hour…

        Baking is a science and these little things can change a recipe between being a success or failure.

        Mine’s cooling in the oven but it doesn’t look all that great. The whole top is blackened after 40 minutes.

        • 5 stars
          Thank you! There are wonderful step by step pictures stating what to do every step of the way as well as a video. I don’t get why people still can’t understand what is clearly, pictured and explained. People ….🤯🤯🤯 The cake is wonderful and a 3rd grader could make it. I will be making this again and again!

        • 5 stars
          It does day in the instructions that if after 40 mins baking the top is getting to dark you can cover it with tin foil.

  • 5 stars
    Gave it a 5 star rating before I have made it for the ease of directions and no “weird” ingredients! This looks fantastic. My question is I make yogurt in my instant pot using 2% reduced fat Fairlife milk. It comes out quite thick and would I be able to use it in place of store bought Greek yogurt? It is thick enough that a spoon stands up in it. Would love to make this with my yogurt.

    • I have never tried but I think it should be alright. The consistency is important, as long as it is a thick yogurt, it should be fine. Watch it when it bakes, as different oven have different temperatures. Thank you for your comment.

      • A good trick for the consistency is to add a box of low cal pudding (e.g. Jell-o pudding not the gelatin) and follow the same recipe.

    • KayKay … after you make your yogurt in your instant pot, strain it in a coffee filter lined strainer overnight in your refrigerator and you will have Greek yogurt for this recipe. The whey that is strained off can be used in other recipes. Any regular yogurt can be turned into Greek yogurt by straining it overnight. Be sure to line your strainer with coffee filters or cheesecloth.

  • 5 stars
    I love the flavour and consistency of this super light cake , bit last a light baked cheesecake 😋

  • 4 stars
    Love the taste, but no matter what I do, it sinks down so much that it’s an inch or less thick. I’m leaving it in the oven to cool? I’ve tried different pans, am gentle folding in the egg whites. Would just love if it was thicker and more luscious like the photos!

    • Jessica,
      It is not thick on the photos. Same thing happens to me. But you can try to avoid it by turning oven off and crack it slightly open for it to cool before you take it out. I, personally don’t mind the look, I just like the taste. Play with it and let me know if you find a way.

      • Thank you for the tip! I guess it’s just the closeup and it is so delicious. Will give it a shot and see what happens!

        • You’re welcome. I am going to try to make it again and see if the baking in water bath like a cheesecake would help too.

  • Please stop calling regular yogurt “greek yogurt”.. it’s just plain regular yogurt. Thank you from a European who knows better.

    • I am also European and don’t know what you are talking about. Who is calling regular yogurt Greek yogurt.
      This recipe clearly asks for Greek yogurt, like Fage , which is as thick as cheese, unlike regular yogurt which is similar to pudding.

    • Tina I am European as well and nobody in the comments has referred to ordinary yogurt as Greek yogurt, I think you may have misread what has been said.

  • 5 stars
    Question… can we use flour instead of cornstarch? and if so, is it a 1:1 substitute? I have flour more readily available than cornstarch, but I didn’t know if the cornstarch was necessary for some kind of reaction in the recipe. Thanks!

    • I have never seen this recipe with flour. Cornstarch keeps it together. But I would be curious what happens if you use flour. If you decide to try please let me know how it turned out

    • I have never tried but I would think so. Tapioca or potato starch have similar consistency to cornstarch.

  • 5 stars
    I opted to use Eggbeaters (egg whites only) and a 9×9 square pan. Turned out great and absolutely delicious!! Great recipe that I will definitely make again.

      • 4 stars
        Just like for whipped cream, I put my glass bowl and beaters in the frezzer for a half hour. No problem with stiff peak egg whites with that procedure.

  • 5 stars
    I made it with coconut yogurt(SO Delicious) and it urned out delicious, but I wonder ,since I haven’t tried it with regular yorurt if it was different. Has anyone tried coconut yogurt with this recipe?

    • I have not for sure, but if the texture and taste turned out great, it probably is not much different if not better in taste. Thank you for sharing

    • Haven’t tried it yet, but was planning on using Coconut yogurt, too. Glad someone else did and commented that it worked out.

      • 5 stars
        I made it with plain Forager brand non-dairy yogurt which is a cashew coconut based yogurt and it turned out great! Definitely a soufflé texture.

  • 4 stars
    The video says to put it in a 9×5.5 pan but your recipe says 7×11 which is right? I will try it with my own Greek style yogurt.

          • 4 stars
            I will be doing the same thing. 1..5 times is correct (1.46 to be exact).
            Other changes I will make and as sugar weighs more than Swerve the 70g sugar equals 1/3 cup Swerve – een swap.
            I also use arrowroot powder rather than cornstarch.
            Making this sugar-free will cut the carbs for us Diabetic 2’s.

  • I’ve been using greek yogurt for years and make a ‘fake’ cheesecake. I’m allergic to mold (including cheese) and the yogurt is a delicious substitute. I can’t wait to try this recipe!

    • Yes, I have been making it with monkfruit with erythritol sweetened and the cake comes out perfectly

  • 5 stars
    Can’t wait to try. Is it possible to use fat free Fage Greek yoghurt? Thanks sos much.

    • Yes, I have another recipe that I posted recently with low fat yogurt and sweetener, worked very well

  • 1 star
    Baked this cake last night and it looked almost exactly like one posted. I tried it at room temperature and cold from refrigerator and it had no taste. Beautiful in appearance but not to my liking. Does not taste at all like cheesecake. Disappointing.

  • 5 stars
    This was wonderful but trying to figure out the measurements is hard without a scale. So my cake was soggy on the bottom of cake…..but regardless the flavor was good. Will definitely try to make this again since it is so easy to make and not very time consuming.

  • 1 star
    I got confused and left out the egg yolks. Absolutely a flop after rising but it never really set and collapsed once on the bench 🙁 totally my bad though. The whole recipie has ads every few lines so it’s easy to miss a step 🙁

    • I checked with the ad provider and it seems I cant remove ads in certain places (like the one with the instructions). I agree that it very annoying. Maybe copy the whole recipe to a word document, remove the ads on the word document and follow that?

      • 5 stars
        For an ad-free view of the recipe try this:
        1.Scroll down to the recipe itself.
        2. Click Print Recipe.
        3. Select the checkboxes to include the Recipe image and Instruction images.
        4. Now you see just the recipe and pictures.
        5. You can choose to print that view to paper or to a PDF file.

  • 5 stars
    Enjoyed making this recipe, it was easy and nice light flavors! Will certainly make again! Thanks for sharing.

  • Can I replace yogurt with sour cream?
    Recipe sounds so delicious and don’t want to spoil it.
    Yogurt doesn’t “agree” with me!

    • You should be able to as they have similar consistency. I usually do the reverse: replace sour cream with yogurt to lower the calories and add protein. I would imagine sour cream should work here. Let me know when you try

  • I have not tried this greek yogurt cake recipe but it looks delicious! However I cannot eat egg yolks (cholesterol issues)-could I use egg beaters or would that be too much like egg whites? thank you, Kathy

    • Interesting question, if I was to try to skip egg yolks, I would not use egg beaters, they won’t get stiff peaks. If you decide to test it, use whole eggs and separate egg yolks from egg whites

  • 5 stars
    I saw this recipe and was excited to try it. I did weight the ingredients and skipped the baking powder as suggested. I only had fage 2% greek yogurt and used monk fruit in place of sugar. I didn’t have a 7 x 11 pan so I used a 8 x 8 square. I baked for the full 45 mins and let completely cool in the oven without opening it for about 2 hrs. It turned out perfect! If I could post a picture I would.

    • Thank you Cheryl for sharing:) I think you can post the picture on Pinterest? I would love to see it

    • How much monk fruit did you use? I’m just starting to make diabetic food for my husband and he hates the taste of artificial sweeteners. I’ve not used monk fruit yet, so a little nervous. I want to make this for Easter.

  • 5 stars
    Can the vanilla be replaced with lemon juice / lemon zest or would that cause splitting? And flavour wise. would both work together?

    • Greek yogurt is sour, adding the juice would make it more sour, but that is up to you, how you like it. I doubt that the cake would split if you add a bit of lemon juice. Try first with the original recipe with just the lemon zest, see how it tastes.

  • 5 stars
    I rarely leave reviews but felt like saying something for this one. I was looking for cake on the low carb end but had no expectation as I’m usually dissapointed with my attempts.
    this totally hit the spot, it was light but so satisfying . topped it with some blueberries and it was perfect.
    thanks !

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