Can I make this into a gluten-free version?

Absolutely. Swap the all-purpose flour for a high-quality gluten-free blend, and the recipe should work without much adjustment. Because Greek yogurt keeps the cake moist, it helps balance out the sometimes drier texture of gluten-free flours. This makes it a reliable option if you want a healthy yogurt cake that fits more dietary needs.

What’s the best pan for baking a one-bowl cake?

A standard 8-inch or 9-inch round pan works beautifully, but you can also use a loaf pan if you prefer sliceable pieces. Just remember to adjust the baking time—loaf pans may take an extra 5–10 minutes. Whichever pan you choose, line it with parchment or grease it well to make sure your cake releases easily.

Can I double the recipe for larger gatherings?

Yes, this recipe doubles nicely. Use a larger pan, like a 9x13-inch rectangular pan, or bake two separate round cakes. Since the method is so simple, scaling up doesn’t complicate the process. It’s a great way to turn this quick dessert into a centerpiece for family dinners, potlucks, or celebrations.

One-Bowl Greek Yogurt Cake in 40 Minutes – Healthy & Easy Mediterranean Dessert

Name: One-Bowl Greek Yogurt Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean Inspired
Ingredients: 1 cup (240g) plain Greek yogurt (full-fat or 2%); 3 large eggs, at room temperature; 3/4 cup (150g) granulated sugar; 1/3 cup (80ml) neutral oil (sunflower, canola) or light olive oil; 1 tsp pure vanilla extract; 1 1/2 cups (190g) all-purpose flour; 2 tsp baking powder; 1/4 tsp fine sea salt; Optional: 1 tbsp lemon zest (for a citrus note); To finish (optional): powdered sugar, or 2 tbsp honey + 2 tbsp chopped pistachios

Description

This One-Bowl Greek Yogurt Cake is a moist, tender, and lightly tangy dessert you can whisk together in minutes. With pantry staples, creamy Greek yogurt, and a simple bake, it’s perfect for busy weeknights, brunch, or a Mediterranean-inspired finish to dinner. Dust with powdered sugar or add a quick honey–pistachio topping for extra flair—either way, it slices beautifully and stays soft for days.

Ingredients

1 cup (240g) plain Greek yogurt (full-fat or 2%)
3 large eggs, at room temperature
3/4 cup (150g) granulated sugar
1/3 cup (80ml) neutral oil (sunflower, canola) or light olive oil
1 tsp pure vanilla extract
1 1/2 cups (190g) all-purpose flour
2 tsp baking powder
1/4 tsp fine sea salt
Optional: 1 tbsp lemon zest (for a citrus note)
To finish (optional): powdered sugar, or 2 tbsp honey + 2 tbsp chopped pistachios

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Instructions

Prep the pan & oven: Heat oven to 350°F (175°C). Grease an 8–9 inch round cake pan and line the base with parchment.
Whisk the wet ingredients: In a large bowl, whisk Greek yogurt, eggs, sugar, oil, and vanilla until smooth and creamy.
Add dry ingredients: Sift in flour, baking powder, and salt (and lemon zest if using). Gently fold just until no dry streaks remain—do not overmix.
Bake: Transfer batter to the prepared pan and smooth the top. Bake 35–40 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool & finish: Rest 10 minutes in the pan, then turn out to a rack to cool completely. Dust with powdered sugar or drizzle with warm honey and sprinkle with pistachios. Slice and serve.

Notes

For a gluten-free version, substitute a good 1:1 gluten-free flour blend. Regular (non-Greek) yogurt can be used if strained to thicken. Cake stays moist 2–3 days covered at room temperature; for longer storage, wrap slices and freeze up to 2 months. Great with berries or a spoonful of yogurt on top.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baked
Cuisine: Mediterranean Inspired