There is no gluten, no baking powder, no butter, and no oil in this creamy yogurt cake that you absolutely must try. It’s fresh, moist, very easy and quick to make, and has a unique texture that makes it resemble a cheesecake. A perfect dessert for everyone.
Other gluten-free cakes:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the creamy yogurt cake
- 4 eggs (medium)
- 1 pinch cream of tartar
- 1/2 cup sugar
- 1/3 cup cornstarch
- 1 packet vanillin
- 1 1/2 cups yogurt
- powdered sugar (for decoration)
Tools
- 2 Bowls
- Electric beaters
- Sieve fine mesh
- 1 Spatula
- 1 Springform pan 24 cm in diameter
Preparation of the creamy yogurt cake
Separate the yolks from the whites.
Add a pinch of cream of tartar to the whites and beat them to stiff peaks with electric beaters, then set aside. If you can’t find cream of tartar, you can purchase it online by clicking HERE.
Add the sugar to the yolks and work them with electric beaters until a light and fluffy mixture is obtained.
Sift the cornstarch and vanillin through a fine mesh sieve and incorporate them with a spatula.
Then add the yogurt and work the mixture again with electric beaters. I used plain yogurt but I believe Greek yogurt is better for this recipe because it’s thicker. The cake is delicious nonetheless but flattens once removed from the oven.
At this point, combine the two mixtures by gradually adding the egg whites and incorporating them with gentle movements from bottom to top.
Pour the mixture (which is very liquid) into a 24 cm springform pan previously lined with parchment paper. Level it well.
Bake the creamy yogurt cake in a preheated static oven at 338°F for 50 minutes. Remove from the oven and let it cool completely before removing it from the pan and transferring it to a serving plate.
Once cooled, dust it with powdered sugar. Enjoy! Paola
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