I made a three-ingredient yoghurt cake – it tasted exactly like cheesecake

When it comes to baking, I’m all about ease. If the recipe is too complicated, has a long baking time or requires multiple ingredients, I’m not interested in making it.

So when I heard there was a three-ingredient cake recipe out there that can be baked in the air fryer, I was desperate to try it.

The recipe takes just five minutes to prepare and can be baked in the air fryer or oven.

A traditional yoghurt cake doesn’t have any added sugar so it’s both low in calories and sugar. But if you want it to be a little sweeter, you can add sugar.

I used a low-fat vanilla yoghurt (Yeo Valley Organic 0% Fat Vanilla) and added a teaspoon of vanilla essence.

I then served my yoghurt cake with a drizzle of maple syrup. Honey, fruit preserve, chopped fruit and powdered sugar would also work.

The overall texture was creamy and soft with a slight bounce. It reminded me of a Spanish-style burnt Basque cheesecake.

How to make yoghurt cake


  • 400g non-fat vanilla Greek yoghurt
  • Four large eggs
  • Four tbsp cornstarch


1. Spray the interior of a six-inch round cake pan with cooking spray before lining it with a single sheet of baking paper. The sheet needs to completely cover the interior of the cake pan and come up the sides of the pan.

2. Press the parchment so it sticks to the pan. Don’t worry if it creases – this gives the cake its rustic look.

3. Firstly, add the yoghurt to a mixing bowl, whisking in one egg at a time until they are incorporated. If you want to add sugar, do this now.

4. Sift the cornstarch into the batter and whisk until the batter is completely smooth.

5. Pour the batter into the baking tin and cook in the air fryer at 160C for 20 to 23 minutes. To cook it in the oven, Bake it at 180C for around 70 to 75 minutes. The cake will be ready when it’s caramelised and puffed up on top. It may deflate when it comes out of the air fryer or oven.

6. Allow the cake to cool at room temperature for around 30 minutes before placing it in the fridge for two hours.

This cake could be made using any flavour of yoghurt. Spices such as cinnamon and nutmeg could also be added for extra flavour.

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