Gluten-Free Extra Soft and Light Yogurt Cake

This gluten-free yogurt cake is a perfect example of how simple ingredients can come together to create a light, airy, and irresistibly soft dessert. The natural creaminess of Greek yogurt combined with fluffy whipped egg whites results in a cake that’s delicate yet satisfying. Ideal for those avoiding gluten, this recipe is also lower in sugar thanks to the option of using stevia or other sweeteners. Whether you’re looking for a light dessert or a sweet snack, this cake offers a delightful, guilt-free indulgence.

Ingredients:

  • 400 g (1 ⅔ cups) natural Greek yogurt
  • 4 medium eggs
  • 3 tbsp (24 g) corn starch
  • 3 tsp stevia sweetener (or 3 tbsp sugar, maltitol, or erythritol)
  • 1 tsp (5 ml) vanilla extract
  • 1 tsp (4 g) baking powder
  • ½ tsp (2.5 g) salt

Preparation Steps:

1. Preheat the Oven:

Begin by preheating your oven to 160°C (320°F). This moderate temperature ensures the cake bakes slowly, resulting in its signature light texture. Line a round cake mold (about 8 inches) with parchment paper to prevent sticking.

2. Whipping Up the Egg Yolks:

Separate the eggs, placing the whites in one bowl and the yolks in another. Add the stevia or chosen sweetener to the yolks and whisk vigorously until the mixture becomes pale and doubles in volume. This step helps introduce air into the batter, which will contribute to the cake’s fluffiness.

3. Mixing the Dry Ingredients:

In a separate bowl, combine the corn starch and baking powder. Sift the mixture to eliminate any lumps, ensuring that these ingredients incorporate smoothly into the batter later.

4. Creating the Cake Batter:

Once the egg yolks are pale and fluffy, gently fold in the dry ingredients (corn starch and baking powder) until well combined. Slowly add the Greek yogurt and vanilla extract, mixing until the batter becomes smooth and free of lumps. The yogurt will add moisture and a subtle tang, balancing the sweetness and creating a creamy consistency.

5. Whipping the Egg Whites:

Now, focus on the egg whites. Add the salt to the whites and whisk them until stiff peaks form. Stiff peaks mean the egg whites hold their shape, ensuring the cake rises well and maintains its light texture. Use an electric mixer for ease, but be careful not to overwhip the whites, as this can cause them to collapse during baking.

6. Folding the Whites into the Batter:

Gently fold the whipped egg whites into the yolk and yogurt mixture in three stages. Use a spatula and a light hand, folding from the bottom of the bowl to the top in slow, sweeping motions. This ensures that the air incorporated into the whites is preserved, which is crucial for the cake’s airy structure.

7. Baking the Cake:

Once the batter is well combined, pour it into the prepared cake mold. Spread the batter evenly using a spatula, then transfer the mold into the preheated oven. Bake the cake at 160°C for about 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The low temperature allows the cake to cook gently, ensuring it stays soft and moist.

8. Cooling the Cake:

After baking, turn off the oven and slightly open the oven door, letting the cake cool inside for about 5 minutes. This gradual cooling process helps prevent the cake from deflating too quickly. Once slightly cooled, remove the cake from the oven and transfer it to a wire rack to cool completely.

9. Final Touches:

For an extra touch of elegance, dust the top of the cake with a light coating of icing sugar (optional). Slice into the cake and admire its soft, sponge-like texture. Each bite should be tender, with a gentle sweetness and a subtle hint of vanilla and yogurt.

Serving Suggestions:

This Extra Soft and Light Yogurt Cake is a delightful treat on its own, but for added flavor, consider serving it with fresh berries or a dollop of whipped cream. The lightness of the cake pairs beautifully with a hot cup of tea or coffee, making it an ideal dessert for any occasion. For a more indulgent version, drizzle the cake with honey or a berry compote.

Nutritional Information (per serving):

  • Servings: 8
  • Calories per serving: 125 kcal
  • Protein: 7 g
  • Fat: 4 g
  • Carbohydrates: 11 g
  • Sugar (with stevia): 1 g (or 8 g with sugar)
  • Fiber: 0.5 g
  • Calcium: 60 mg

This gluten-free yogurt cake strikes the perfect balance between health-conscious and indulgent. It’s a wonderful option for those avoiding gluten, offering a soft, airy texture without sacrificing flavor. Whether enjoyed as a dessert or an afternoon snack, this cake is sure to become a favorite in your recipe collection!