3-Ingredient Air Fryer Yogurt Cake Recipe

This yoghurt cake recipe from Bake Only on YouTube is ideal if you’re searching for a quick dessert to create in your air fryer. This dish only requires three basic ingredients and is really simple to prepare. Your family will adore this delicious cake, and I’m sure they’ll be requesting more.

This yogurt cake has a soft and creamy texture. It is just 3 ingredients and doesn’t require flour, butter or oil, and is healthier than most traditional yogurt cakes. It only takes about five minutes to prepare the batter. This cake can be baked in the oven or cooked in the air fryer. It makes a great snack or dessert.

Ingredients:

Two cups of Greek yoghurt
Four eggs
Four tablespoons(32 g) of cornflour

Instructions:

Step 1:

Apply cooking spray to the inside of a 6-inch round cake pan, and then line the interior with one big sheet of parchment paper, extending slightly over the pan and covering the entire interior. To ensure that the parchment paper adheres to the inside of the pan, press and crease it as necessary. It’s acceptable for the parchment paper to have creases and uneven edges. The cake’s edges won’t be completely round because the goal is for it to look rustic.

Step 2:

Add yogurt and eggs to a large mixing bowl. Whisk until eggs are thoroughly combined. If adding sugar, mix it in now. Add in the cornstarch and whisk until batter is smooth. Pour batter into the prepared baking pan.

Step 3:

To cook in the air fryer: Preheat air fryer to 320°F (160°C) and bake for about 20-23 minutes. Cake should be puffed up, the batter should not be jiggly or liquidy and the surface should have a caramelized appearance. The cake should deflate a little when it comes out but it shouldn’t shrink too much. To cook in the oven, preheat oven to 350°F (177°C). Bake for about 70-75 minutes or until cake is puffed up, the batter is no longer jiggly and the cake has a caramelized surface. When the cake comes out of the oven it will begin to deflate and may wrinkle.

Step 4:

Before serving, allow the cake to cool for about half an hour at room temperature and then store it in the refrigerator for at least two hours. My regular method is to create the cake the night before and store it in the refrigerator overnight. The flavours will intensify if the cake is left to rest in the refrigerator. Before serving, take the cake out of the refrigerator for 15 to 30 minutes to allow it to come to room temperature. Drizzle with honey or another sugar when serving, if you’d like.

NOTES

This cake has a very low level of sweetness. If you desire a sweeter cake, you can add about 1/4 cup of granular sugar to the batter (or 1/2 cup if you are using plain nonfat Greek yogurt with no sugar added). You can also drizzle honey on top before serving.
You can use a 6-inch one-piece round cake pan or a 6-inch round springform pan.

NUTRITION

serving: 1 slice, calories: 68 k cal, carbohydrates: 6 g, protein: 5 g, fat: 2 g, saturated fat: 1 g, sodium: 44 m g, fiber: 0.1 g, sugar: 2 g, net carbs: 6