A soft, cheesecake-style bake made with pantry basics, packed with protein, and ready for the oven in five minutes.
Some desserts ask a lot of you: a long ingredient list, special equipment, and a sink full of bowls by the time you are done. This one does the opposite. With just four everyday ingredients and a single mixing bowl, you get a cake that bakes up soft and custardy in the middle with a lightly golden top, almost like a lighter cousin of baked cheesecake. There is no cream cheese, no flour, and no complicated technique, which makes it the kind of recipe you can pull together on a quiet afternoon without a second thought.
What really sets it apart is the protein. Thick Greek yoghurt does most of the heavy lifting here, so a slice gives you a genuinely satisfying treat that leans more wholesome than indulgent. It is naturally lower in fat than a traditional cheesecake, sweetened with honey instead of refined sugar, and flexible enough to dress up however you like. Top it with berries and a dusting of sugar for something pretty, or keep it plain and enjoy it with your morning coffee. Either way, it is proof that simple and satisfying can live in the same slice.
Why you'll love this recipe
- Just four ingredients. No long shopping list and no obscure additions; everything is likely already in your fridge or pantry.
- Naturally high in protein. Greek yoghurt and eggs give each slice a real protein boost, which is rare for a dessert.
- One bowl, five minutes of prep. Mix, pour, bake. Cleanup is almost an afterthought.
- No cream cheese or flour. It is naturally lighter than classic cheesecake and works for gluten-free eaters.
- Endlessly customizable. Change the sweetener, swap the topping, or add a flavor twist to make it your own.
Ingredients
- Thick Greek yoghurt (300g). The heart of the cake and the source of most of its protein and creamy texture. Use a thick, strained style rather than a runny one. Swap: skyr works beautifully and pushes the protein even higher; a thick dairy-free yoghurt can stand in for a plant-based version.
- Honey (50ml). Adds natural sweetness and a gentle floral note without refined sugar. Swap: maple syrup or agave for a vegan-leaning sweetness, or a granulated sweetener of your choice if you prefer.
- Cornflour (20g, about 2 tbsp). The quiet workhorse that helps the cake set and gives it that soft, sliceable structure. Swap: arrowroot or tapioca starch works in the same amount.
- Eggs (2 large). Bind everything together and give the cake its custardy lift. Swap: for best results, stick with eggs here, but a tested egg replacer can work if needed, with a slightly denser result.
Optional to serve: fresh strawberries and a dusting of powdered sugar.
How to make high-protein yoghurt cake
- Make the batter. In a single bowl, add the Greek yoghurt, honey, cornflour, and eggs. Whisk until everything comes together into a smooth, lump-free batter.
- Prepare the tin. Line a round 15cm (6-inch) baking tin with baking paper. Pour in the batter, then give the tin a gentle tap or small shake so the surface levels out evenly.
- Cover and bake. Loosely cover the top with a piece of foil. Bake at 180 °C (350F) for 50 minutes total, removing the foil after the first 20 minutes so the top can turn golden.
- Cool in the tin. Once baked, let the cake cool in its tin for 20 minutes. This resting time helps it firm up and makes it much easier to release cleanly.
- Transfer and top. Lift the cake out and onto a plate. Finish with fresh sliced strawberries and a dusting of powdered sugar, then slice and serve.
How to serve it
- Classic and fresh: topped with sliced strawberries and a light dusting of powdered sugar.
- Berry bowl style: spooned alongside a generous handful of mixed berries and a drizzle of extra honey.
- Breakfast-friendly: a plain slice with your morning coffee or tea, no topping required.
- Dressed up: add a spoonful of yoghurt or a little whipped cream on the side for something more dessert-like.
- Warm or chilled: lovely, slightly warm from the oven, but also excellent cold straight from the fridge.
Variations and swaps
- Cottage cheese boost: blend in a few spoonfuls of cottage cheese for extra protein and an even creamier crumb.
- Vanilla or citrus: add a splash of vanilla extract or a little lemon or orange zest to the batter for a brighter flavor.
- Different toppings: trade strawberries for blueberries, raspberries, or sliced peaches depending on the season.
- Sweetener switch: Use maple syrup or a granulated sweetener in place of honey to suit your preference.
- Mini cakes: divide the batter into ramekins for individual portions, reducing the bake time and checking early.
Storage and meal prep
This cake keeps well, which makes it a smart make-ahead treat. Once fully cooled, store it in an airtight container in the fridge for up to four days. The texture actually settles nicely after a few hours of chilling, so it is a great option to bake the day before you plan to serve it. If you want to freeze it, wrap individual slices well and freeze for up to two months, then thaw overnight in the fridge before eating. Add fresh fruit toppings only when you are ready to serve, so they stay bright and fresh.
Frequently asked questions
Is this cake actually high in protein? Yes, relative to most desserts. The Greek yoghurt and eggs do the work here, giving each slice a meaningful protein hit. The exact amount depends on the yoghurt you choose, so a thicker, higher-protein brand or skyr will push the numbers up.
Can I make it without honey? Absolutely. Honey is there for sweetness, so you can swap in maple syrup, agave, or a granulated sweetener of your choice. Keep in mind that liquid and granular sweeteners behave a little differently, so the batter may look slightly thicker or thinner.
Why did my cake crack or sink in the middle? A little movement is normal for an egg-and-yoghurt bake. Cracks usually come from too much heat or overbaking, while sinking can happen if it is pulled from the oven too early. Keeping the foil on for the first part of baking and letting it cool gradually in the tin both help.
Can I make this gluten-free? It already is, as long as your cornflour is certified gluten-free. There is no wheat flour in the recipe, so the cornflour is the only ingredient to double-check.
Recipe Card
High-Protein Yoghurt Cake
- Prep time: 5 minutes
- Cook time: 50 minutes
- Cool time: 20 minutes
- Total time: 1 hour 15 minutes
- Course: Dessert
- Cuisine: Mediterranean-inspired
- Servings: 6 to 8 slices
Ingredients
- 300g thick Greek yoghurt
- 50ml honey
- 20g cornflour (about 2 tbsp)
- 2 large eggs
- Optional: fresh strawberries and powdered sugar, to serve
Instructions
- In a bowl, whisk together the Greek yoghurt, honey, cornflour, and eggs until smooth.
- Line a round 15cm (6-inch) tin with baking paper, pour in the batter, and tap to level it.
- Cover with foil and bake at 180 °C (350F) for 50 minutes, removing the foil after the first 20 minutes.
- Let the cake cool in the tin for 20 minutes.
- Transfer to a plate, top with strawberries and powdered sugar, slice, and serve.
Notes
- Use a thick, strained yoghurt for the best set; runny yoghurt can make the batter too loose.
- The cake firms up as it cools, so resist slicing it straight from the oven.
- For higher protein, use skyr or stir in a few spoonfuls of cottage cheese.
Approximate nutrition (per slice, based on 7 slices, without toppings)
- Calories: 105
- Protein: 6g
- Carbohydrates: 12g
- Fat: 4g
Nutrition is an estimate only and will vary with the specific brands and exact quantities you use.