Greek Yogurt Cake
A quick protein-forward cake made by blending Greek yogurt, eggs, flour, and cornstarch, then baking until set.
Ingredients
- 3 large eggs
- 1 cup plain Greek yogurt 240g
- 1/4 cup all-purpose flour 30g
- 3 tablespoons cornstarch 24g
- 2 tablespoons granulated sugar 25g
- 1 1/2 teaspoons vanilla extract 7ml
- 1/2 teaspoon baking soda 2g
- 1/2 scoop vanilla protein powder (optional) 15g
Instructions
- Preheat your oven to 350°F (175°C). Line a small baking pan or loaf pan with parchment paper.
- Crack the eggs into a blender or food processor.
- Add the Greek yogurt, all-purpose flour, cornstarch, sugar, vanilla extract, and baking soda to the blender. Add the protein powder if you are using it.
- Blend the mixture on medium speed until smooth and well combined. Stop to scrape down the sides if necessary.
- Pour the batter into your prepared baking pan.
- Bake for 30 to 35 minutes. The cake is done when the center is set and reaches a safe internal temperature of 160°F (71°C).
- Remove the pan from the oven and let the cake cool completely before slicing.
Notes
Egg safety: Egg dishes must reach an internal temperature of 160°F (71°C) to be safe to eat. Use a food thermometer in the center of the cake to check.
A 6-inch round cake pan or an 8x4-inch loaf pan works well for this small batch recipe.
The cake will puff up in the oven and deflate slightly as it cools. This is normal for this style of yogurt cake.