Looking for a healthy air fryer recipe that is easy to make? This air fryer Greek yogurt cake is light, creamy, and made with just three simple ingredients and has no flour, and no sugar! It is the perfect guilt-free air fryer dessert that is high in protein and so delicious.
Watch my video below for a simple, step-by-step recipe for making this soft, creamy, and healthy Air Fryer Yogurt Cake. If you enjoy it, don’t forget to like and subscribe for more healthy air fryer recipes and easy desserts.
What Makes This Air Fryer Yogurt Cake So Special?
If you love simple, healthy desserts that taste amazing with minimal effort, this Air Fryer Yogurt Cake is about to become your new favorite treat!
- Light and Creamy: This cake has the perfect balance—soft, creamy, and just the right amount of richness.
- No Flour, No Sugar: It’s naturally simple and wholesome. Just three ingredients, and you’re good to go!
- Super Easy to Make: If you ask me, this might be one of the easiest cakes ever. Mix, bake, chill, and done.
- High in Protein: Thanks to the Greek yogurt, it’s not just a treat—it’s a little protein boost too.
- Perfectly Air-Fried: No oven, no fuss. The air fryer gives it a golden top while keeping the inside smooth.
- Healthier Than Traditional Cakes: No oil, no flour, no sugar—just light, delicious goodness.
What You Need to Make This Easy Air Fryer Yogurt Cake
I love a recipe that’s simple, fuss-free, and still tastes amazing—just like this creamy Air Fryer Yogurt Cake. Three ingredients, no hassle, pure goodness!
- 2 cups (450 grams) full-fat plain Greek yogurt
- 4 large eggs
- 4 tablespoons (40 grams) cornstarch
Quick Note – While cornstarch is naturally gluten-free, if you want a completely grain-free recipe, you can swap it for arrowroot powder. It thickens the batter just as well and helps keep the cake smooth and tasty.
How to Make Air Fryer Yogurt Cake
Let me walk you through this super easy cake recipe—just mix, air fry, chill, and you’ve got a creamy, light, and delicious Air Fryer Yogurt Cake that’s perfect for any time of day!
Step 1: Mix the Yogurt and Eggs
First things first—grab a mixing bowl and whisk together the Greek yogurt and eggs. One thing I always do is add the eggs one at a time, making sure each one is fully mixed in before adding the next. Trust me, it makes a huge difference, kind of like how a soufflé comes together!
Step 2: Add the Cornstarch
Now, it’s time to add the cornstarch. Here’s a little trick: sift it in using a fine-mesh sieve. It might seem like an unnecessary step, but it helps prevent lumps and keeps the texture light. Mix until the batter is silky smooth and slightly thickened.
Step 3: Prep Your Air Fryer Pan
Find a baking pan that fits inside your air fryer basket (this is a good one here). And then, line it with parchment paper. I know it can be tempting to skip this step, but don’t! It makes removing the cake so much easier later. If the parchment paper is sticking up too much, trim the edges so the air can circulate properly.
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Step 4: Pour and Bake
Pour the batter into the prepared pan, smooth out the top, and place it in the air fryer basket. Set your air fryer to 320°F (160°C) and bake for about 30 minutes. The top should look set and slightly golden when it’s done. If the center still looks a bit too soft, let it cook for a few extra minutes—just keep an eye on it so it doesn’t overbake!
Step 5: Let It Cool
Once the cake is done, carefully remove the pan from the air fryer and let it sit for about 30 minutes. In my opinion, this is the hardest part—waiting! But it’s worth it. Cooling helps the cake set so it doesn’t fall apart when you take it out.
Step 6: Chill for the Best Texture
Here’s where the magic happens! Cover the pan with plastic wrap and pop it in the fridge for at least two hours. This step is key if you want that perfect creamy texture. If you ask me, the cake tastes even better when it’s chilled.
Step 7: Slice and Enjoy
Once your cake has set, gently lift it out of the pan and onto a plate. The texture is soft, slightly tangy from the yogurt, and absolutely delicious. You can eat it as is, but I love adding a drizzle of honey, some fresh berries, or even a sprinkle of cinnamon.
Fun Tip: If you’re feeling impatient or just love a warm dessert, you can eat it with a spoon fresh out of the air fryer when it’s still warm. It’ll be like a creamy, yogurt-flavored pudding—super soft and cozy, and perfect for a quick, comforting treat!
I love drizzling Zero Sugar Honey on this cake because it adds a playful burst of natural sweetness that perfectly complements the tangy yogurt flavor, all while keeping it low-carb so you can indulge without any guilt!
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Check Out Also: If you are impressed with this low-carb yogurt cake, then you will certainly enjoy this amazing, flourless, and sugar-free cake recipe that will not ruin your diet.
Healthy Air Fryer Yogurt Cake – Quick 3-Ingredient Dessert
6
servings5
minutes30
minutes120
kcal2
hours2
hours35
minutesCreamy Greek yogurt cake made easy in an air fryer.
Keep the screen of your device on
Ingredients
2 cups (450 grams) full-fat plain Greek yogurt
4 large eggs
4 tablespoons (40 grams) cornstarch
Directions
- Mix two cups of full-fat plain Greek yogurt with four eggs in a large bowl, adding eggs one at a time with thorough mixing to avoid eggy bits.
- Sift four tablespoons of cornstarch into the mix using a sieve to break up any lumps, and stir until well blended.
- Line a small baking pan with parchment paper and pour in the batter, fitting the pan inside the air fryer basket with trimmed paper if needed.
- Bake the cake in a preheated air fryer at 320°F (160°C) for 30 minutes, ensuring the center is just set and not jiggly.
- Remove the baking pan from the air fryer and let the cake cool in it for 30 minutes to help it set before refrigerating.
- Cover the cooled cake tightly with plastic wrap and refrigerate for at least two hours to firm up before slicing and serving.
Equipment
Air fryer I usedCheck It Out On Amazon
Recipe Video
Notes
- Use Room Temperature Ingredients – If you ask me, this is a game-changer! Cold yogurt and eggs can make the batter lumpy, so let them sit out for 15–20 minutes before mixing. You’ll get a much smoother texture.
- Don’t Skip the Chill Time – I know it’s tempting to dig in right away, but chilling the cake in the fridge makes all the difference. It firms up, making it easier to slice and giving it that creamy, cheesecake-like texture.
- Try a Hint of Sweetness – This cake is naturally tangy, but if you prefer a touch of sweetness, mix in a tablespoon of honey, maple syrup, or even a few drops of vanilla extract before baking. It won’t overpower the flavor, just balance it out.
- Make It Chocolatey – I tried adding a tablespoon of unsweetened cocoa powder once, and wow—it turned into the easiest, creamiest chocolate dessert! You could also swirl in a little melted dark chocolate before baking for a marbled effect.
- Turn It Into Mini Cakes – Instead of one big cake, pour the batter into silicone muffin cups and air fry in batches. They cook faster (around 15 minutes) and make perfect little single-serve treats!
Nutrition Facts
- Total number of serves: 6
- Calories: 120kcal
- Fat: 5g
- Carbohydrates: 10g
- Protein: 8g
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Related Recipe: If you liked this Air Fryer Yogurt Cake, then you have to try my Air Fryer Baked Oats—just as easy, just as delicious, and perfect for a healthy breakfast or snack!
Ways to Serve Your Air Fryer Yogurt Cake
There are so many delicious ways to enjoy this Air Fryer Yogurt Cake—whether you keep it simple or get creative with toppings, it’s always a treat!
- Drizzle with Zero Sugar Honey – Adds a natural sweetness without extra carbs that complements the tangy yogurt flavor.
- Top with Fresh Berries – Strawberries, blueberries, or raspberries take this cake to the next level.
- Dust with Cinnamon or Cocoa Powder – A little sprinkle goes a long way in adding depth to the flavor.
- Pair with Ice Cream – If you ask me, this yogurt cake and my sugar-free ice cream is a match made in heaven.
- Slice and Toast It – Sounds weird, but hear me out—lightly toasting a slice gives it a firmer texture, almost like a crustless cheesecake!
How to Store This Yogurt Cake
Once your yogurt cake has completely cooled, wrap it up snugly in plastic wrap or pop it into an airtight container, and store it in your fridge. This keeps it fresh and tasty for about three to four days, so you can enjoy a slice whenever you’re craving a treat.
If you have leftovers that you won’t finish in time, freeze them and thaw overnight in the fridge for that perfect texture when you’re ready to indulge!
Common Mistakes to Avoid When Making Air Fryer Yogurt Cake
Even though this Air Fryer Yogurt Cake is super easy to make, a few simple mistakes can affect the texture—here’s what to watch out for!
- Overbaking It – If the top looks set but the center is still slightly soft, that’s okay! It will firm up as it cools.
- Skipping the Chill Time – I know, waiting is hard! But if you cut into it too soon, the texture won’t be as creamy.
- Using Low-Fat Yogurt – It can make the cake too watery and not as rich. Stick with full-fat for the best results.
- Not Mixing the Batter Well – Take your time whisking the eggs and yogurt together to avoid any weird eggy bits.
- Forgetting to Line the Pan – Without parchment paper, getting the cake out can be a struggle. Trust me, you don’t want to skip this step!
Tried this Air Fryer Yogurt Cake? I’d love to hear how it turned out! If you have any questions or need tips, drop a comment below or on my YouTube video here—I check those more often, so you’ll get a quicker reply.