3-Ingredient Yogurt Cake
This 3-Ingredient Yogurt Cake is an easy cake with a dense custardy texture that kids love. It's a no sugar added cake perfect for small kids under 2 years old because it's soft and easy to eat.
Yield: 12 slices
Calories: 109kcal
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Instructions
- Preheat oven to 350°F (180°C). Line a pan with slightly oiled parchment paper. I recommend an 8-inch or 9-inch round pan for a thin cake with a custard soft texture or use a 9-inch x 5-inch loaf pan to serve slices but note that the texture will be denser and a bit gummy - but that's how my kids love it! Set the pan aside.
- In a bowl, add egg yolk and yogurt. Whisk to bring ingredients together.
- Sift the flour into the bowl and stir to combine and form a smooth thick cake batter. Set aside.
- In another large mixing bowl, add the egg white and whisk with an electric beater until a stiff peak forms.
- Gently fold the egg whites into the cake batter until no more egg white can be seen. The batter should be light and fluffy with no lumps.
- Pour into the prepared pan.
- Bake for 40-55 minutes at 350°F (180°C) or until a pick inserted in the middle of the cake comes out with just a few crumbs on it.
- Cool the cake down on a wire rack. The cake will sink down in the middle, and that's normal.
- Serve with dusted icing sugar on top or with jam on slices.
- Store in the fridge up to 3 days in an airtight container or freeze for later and thaw at room temperature.
Nutrition
Nutrition Facts
3-Ingredient Yogurt Cake
Serving Size
1 slice
Amount per Serving
Calories
109
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
64
mg
21
%
Sodium
46
mg
2
%
Potassium
112
mg
3
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
5
g
10
%
Vitamin A
104
IU
2
%
Vitamin C
1
mg
1
%
Calcium
68
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.