Greek yogurt's acidity activates baking soda twice—once when mixed, again in the oven—creating impossibly fluffy protein-packed cake.
Yogurt Cake with Protein
Indulge in a moist and fluffy yogurt cake that's packed with over 100 grams of protein—perfect for a guilt-free treat! This simple recipe combines creamy yogurt, fresh eggs, and a hint of vanilla, making it a breeze to whip up. Enjoy a slice that not only satisfies your sweet tooth but also fuels your day!
Prep
15
min
Cook
50
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 300 grams of light cream cheese (10.6 oz)
- 6 eggs
- 500 grams of whipped cheese or protein yogurt (17.6 oz)
🫙Pantry Staples(1)
- vanilla essenceoptional
📦Other(1)
- sweetener to tasteoptional
👨🍳 Instructions
- 1
Combine 6 eggs with 500 grams of whipped cheese or protein yogurt, 300 grams of light cream cheese, sweetener to taste, and vanilla essence.
- 2
Mix well and pour the mixture into a mold.
- 3
Carefully place in the air fryer or oven at 150°C for 50 minutes.
- 4
Once done, let it cool and enjoy!
💡 Pro Tips
- ✓Bake at exactly 150°C (302°F) because protein denatures optimally at this temperature without curdling the dairy proteins or creating a rubbery texture.technique150°C/302°F
- ✓Use room temperature eggs and dairy (20-22°C) to prevent temperature shock that causes the protein structure to seize and create a dense, uneven cake.ingredient20-22°C
- ✓Mix ingredients just until combined to avoid overworking the proteins, which can result in a tough, dense texture due to excessive gluten development.technique
- ✓Cool the cake gradually at room temperature for 30-45 minutes before refrigerating to prevent thermal shock that causes cracking and moisture loss.timing30-45 minutes
- ✓Maintain a 3:2 ratio of protein yogurt to cream cheese (500g:300g) to balance moisture retention with structural integrity from casein proteins.ingredient3:2 ratio
Share this recipe
Prep
15
min
Cook
50
min
Serves
8
people
Level
beginner
Share this recipe
Greek yogurt's acidity activates baking soda twice—once when mixed, again in the oven—creating impossibly fluffy protein-packed cake.
Yogurt Cake with Protein
Indulge in a moist and fluffy yogurt cake that's packed with over 100 grams of protein—perfect for a guilt-free treat! This simple recipe combines creamy yogurt, fresh eggs, and a hint of vanilla, making it a breeze to whip up. Enjoy a slice that not only satisfies your sweet tooth but also fuels your day!
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 300 grams of light cream cheese (10.6 oz)
- 6 eggs
- 500 grams of whipped cheese or protein yogurt (17.6 oz)
🫙Pantry Staples(1)
- vanilla essenceoptional
📦Other(1)
- sweetener to tasteoptional
👨🍳 Instructions
- 1
Combine 6 eggs with 500 grams of whipped cheese or protein yogurt, 300 grams of light cream cheese, sweetener to taste, and vanilla essence.
- 2
Mix well and pour the mixture into a mold.
- 3
Carefully place in the air fryer or oven at 150°C for 50 minutes.
- 4
Once done, let it cool and enjoy!
💡 Pro Tips
- ✓Bake at exactly 150°C (302°F) because protein denatures optimally at this temperature without curdling the dairy proteins or creating a rubbery texture.technique150°C/302°F
- ✓Use room temperature eggs and dairy (20-22°C) to prevent temperature shock that causes the protein structure to seize and create a dense, uneven cake.ingredient20-22°C
- ✓Mix ingredients just until combined to avoid overworking the proteins, which can result in a tough, dense texture due to excessive gluten development.technique
- ✓Cool the cake gradually at room temperature for 30-45 minutes before refrigerating to prevent thermal shock that causes cracking and moisture loss.timing30-45 minutes
- ✓Maintain a 3:2 ratio of protein yogurt to cream cheese (500g:300g) to balance moisture retention with structural integrity from casein proteins.ingredient3:2 ratio