This cake is perfect for people who want a healthier dessert, avoid refined sugar, or cannot eat regular flour. Instead of flour and sugar, the recipe uses natural ingredients that create a soft texture and gentle sweetness. The cake becomes airy, slightly moist, and very light, almost like a sponge cake.
This type of cake is often made using eggs and yogurt or bananas as the base. The eggs help the cake rise and become fluffy, while yogurt or bananas provide moisture and mild sweetness. Because it does not contain flour, the texture becomes delicate and soft, similar to a soufflé or cloud cake.
The cake shown in the picture looks like a steamed or baked yogurt sponge cake, which is very popular for simple home baking.
Ingredients
• 4 large eggs
• 1 cup plain yogurt (Greek yogurt works best)
• 1 ripe banana (for natural sweetness)
• 2 tablespoons cornstarch or custard powder (optional but helps structure)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• A pinch of salt
• 1 tablespoon butter or oil (for greasing the pan)
Optional additions if desired:
• Lemon zest
• Cinnamon
• A few drops of honey or stevia (if extra sweetness is needed)
Step-by-Step Instructions
Step 1: Prepare the baking pan
Start by preparing your cake pan. Grease the inside with butter or a small amount of oil so the cake does not stick. You can also line the bottom with parchment paper. A round 7-inch or 8-inch pan works well for this recipe.
Preheat your oven to 170°C (340°F) if you are baking it. If you plan to steam the cake, simply prepare a large pot or steamer.
Step 2: Separate the eggs
Crack the eggs and separate the egg whites from the egg yolks into two different bowls.
This step is very important because whipping the egg whites creates the air that makes the cake soft and fluffy.
Place the egg whites in a clean, dry bowl because even a little oil or water can prevent them from whipping properly.
Step 3: Prepare the yolk mixture
In the bowl containing the egg yolks, add:
• The yogurt
• The ripe banana (mashed)
• Vanilla extract
• Cornstarch
• Baking powder
• A pinch of salt
Mix everything together until the mixture becomes smooth and creamy. The banana helps replace sugar by giving natural sweetness and moisture.
Step 4: Whip the egg whites
Using a hand mixer or whisk, beat the egg whites until soft peaks form.
Soft peaks mean that when you lift the whisk, the egg whites hold their shape but still slightly bend at the tip.
This process traps air inside the egg whites, which later expands during cooking and makes the cake fluffy.
If you want a slightly sweeter taste without sugar, you can add a small amount of natural sweetener like stevia during whipping.
Step 5: Combine the mixtures
Now gently fold the whipped egg whites into the yolk mixture.
Do this slowly using a spatula. Fold from the bottom upward rather than stirring quickly. This helps keep the air bubbles inside the batter.
If you mix too aggressively, the air will escape and the cake may become dense instead of fluffy.
Continue folding until the batter looks smooth and light.
Step 6: Pour into the pan
Pour the batter into the prepared cake pan.
Tap the pan lightly on the counter a few times to remove large air bubbles.
The batter should look thick but airy.
Step 7: Bake or steam the cake
Option 1 – Baking method
Place the cake pan in the preheated oven and bake for 35–40 minutes at 170°C (340°F).
Avoid opening the oven during the first 25 minutes because the cake may collapse.
You will know the cake is ready when the top becomes golden and a toothpick inserted into the center comes out clean.
Option 2 – Steaming method
You can also steam the cake for an extra soft texture.
Place the cake pan inside a steamer or a large pot with a rack.
Cover the top loosely with foil to prevent water droplets from falling onto the cake.
Steam for about 30–35 minutes on medium heat.
Steamed cakes are often even softer and lighter than baked cakes.
Step 8: Cooling
After cooking, remove the cake from the oven or steamer and allow it to cool for about 10–15 minutes.
Run a knife around the edges to loosen it, then gently flip the cake onto a plate.
Let it cool slightly before cutting.
Texture and Taste
This cake becomes incredibly soft and light. Because it contains no refined sugar or flour, the flavor is mild, slightly creamy, and naturally sweet from the banana.
The yogurt adds a gentle tang that balances the sweetness and makes the cake taste fresh and delicate.
The top may become lightly golden while the inside remains fluffy and moist.
Why This Cake Works Without Flour
Flour usually gives structure to cakes, but in this recipe the structure comes from:
• Eggs (especially whipped egg whites)
• Yogurt proteins
• Optional cornstarch
The whipped egg whites act like tiny air pockets that expand during cooking, giving the cake height and softness.
This technique is similar to how soufflés or Japanese cotton cheesecakes are made.
Healthy Benefits
This cake is often considered a healthier dessert because:
• It contains no refined sugar
• It contains little or no flour
• It is high in protein from eggs and yogurt
• It is lighter and easier to digest
Many people who follow low-carb or gluten-reduced diets enjoy this type of cake.
Serving Suggestions
You can enjoy the cake plain or add healthy toppings such as:
• Fresh berries
• A spoon of yogurt
• A drizzle of honey
• Peanut butter or almond butter
• A sprinkle of cinnamon
Because the cake is soft and airy, it pairs well with tea, coffee, or warm milk.
Tips for the Best Result
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Always use room-temperature eggs for better whipping.
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Do not overmix the batter after adding egg whites.
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Use ripe bananas for better sweetness.
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Cook slowly at moderate heat so the cake rises evenly.
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Let the cake cool slightly before slicing so it keeps its shape.
Final Result
When done correctly, the cake will rise beautifully and look similar to the one in the picture—tall, fluffy, golden on top, and extremely soft inside. When you cut it with a knife, it should feel light and sponge-like.
It is a wonderful dessert for anyone looking for something simple, healthy, and satisfying without using traditional cake ingredients.