Yogurt Cake Air Fryer Recipe
Bake a tender yogurt cake air fryer style using pantry staples. This quick recipe delivers a light dessert in under 30 minutes.
The air-fryer yogurt cake is a streamlined version of the classic French “gâteau au yaourt,” prepared in the compact basket of an air fryer rather than a conventional oven. Relying on the familiar one-pot ratio system, the recipe blends plain yogurt, eggs, granulated sugar, all-purpose flour, neutral oil, and baking powder—often accented with vanilla sugar or citrus zest—to create a batter that turns light, moist, and evenly golden in under 30 minutes of circulating hot air. Appreciated for its simple measurements, minimal equipment, and consistently tender crumb, this cake is typically enjoyed as an everyday dessert, an after-school goûter, or a quick brunch treat, and it readily adapts to seasonal add-ins such as fresh fruit, chocolate chips, or a dusting of powdered sugar.
Yogurt Cake Air Fryer Recipe
Skip the oven heatwave: this yogurt cake bakes in a 16–18 cm pan right inside your air fryer, saving both time and energy—no preheating required. The compact method is ideal for small kitchens or RV cooking, yet it still delivers a full-size cake that slices cleanly for sharing.
Prep Time
20 minutes
20 minutes
Cook Time
30 minutes
30 minutes
Total Time
50 minutes
50 minutes
Ingredients
Plain yogurt (about 125 g; keep the empty pot for measuring)
- Granulated sugar – two yogurt pots (roughly 200 g)
- All-purpose flour – three yogurt pots (about 225 g)
- Neutral vegetable oil – half a yogurt pot (approx. 60 ml)
- Large eggs – 3
- Baking powder – 1 sachet (around 11 g)
- Vanilla sugar – 1 sachet (or 1 tsp vanilla extract)
- Fine salt – a pinch
- Butter or non-stick spray to grease the mould (optional but recommended)
- Finely grated lemon or orange zest (optional flavour boost)
- Chocolate chips, berries or diced fruit to fold into the batter (optional)
Method
Preheat the air fryer to 160 °C
- Brush a cake tin that fits the air-fryer basket with butter
- Dust the buttered tin with flour
- Empty the yogurt into a mixing bowl
- Keep the empty yogurt pot for measuring the other ingredients
- Add two pots of sugar to the bowl
- Whisk the yogurt and sugar until smooth
- Crack the eggs into the bowl
- Whisk until the eggs are fully incorporated
- Add three pots of flour and the baking powder
- Stir until no lumps remain
- Pour half a pot of vegetable oil into the batter
- Fold until the batter is glossy and homogeneous
- Pour the batter into the prepared tin
- Level the surface with a spatula
- Place the tin inside the air-fryer basket
- Bake for about 30 minutes at 160 °C
- Insert a skewer into the centre of the cake to check doneness
- Remove the tin from the basket when the skewer comes out clean
- Let the cake rest in the tin for 5 minutes
- Set the tin on a wire rack
- Run a knife around the edge of the tin to loosen the cake
- Invert the tin to release the cake onto the rack
- Cool the cake completely before slicing and serving
Nutrition
Calories
2428 kcal Protein
46 g Fat
77 g Carbs
387 g Fiber
8 g Sugar
216 g
2428 kcal Protein
46 g Fat
77 g Carbs
387 g Fiber
8 g Sugar
216 g
Notes
Line the cake pan with a parchment “sling” so the finished cake lifts out of the fryer basket without breaking—important while it’s still warm and delicate. If you’d like a brighter flavor, fold 1 teaspoon of grated lemon zest into the batter just before pouring; it cuts the sweetness and pairs well with a quick dusting of powdered sugar once cooled.
why this recipe
This yogurt cake air fryer recipe is a delightful marriage of simplicity and ingenuity: the batter comes together in minutes with everyday pantry staples, yet the circulating heat of the air fryer bakes it to a tender crumb with an irresistibly golden crust in far less time than a traditional oven. The subtle tang of yogurt keeps the cake moist for days, while its gentle sweetness makes it versatile enough for breakfast, dessert, or an elegant afternoon snack. Because the air fryer maintains steady, even heat without preheating, you’ll conserve energy and avoid heating up the whole kitchen—perfect for quick weeknight treats or warm-weather baking. The result is a light, airy cake that feels indulgent without being heavy, proving that a small countertop appliance can rival any full-size oven in delivering bakery-quality results at home.
FAQs
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Frequently Asked Questions
Can I substitute Greek yogurt for the plain yogurt in this air-fryer yogurt cake?
Yes—Greek yogurt works, but because it’s thicker and holds less water than regular yogurt, whisk in 1–2 tablespoons of milk (or water) per 125 g to loosen it to a pourable consistency. Without thinning, the cake will still rise but may be a touch denser and tangier, so adjust to taste.
Can I bake this yogurt cake in a conventional oven, and if so, what temperature and baking time should I use?
Yes—simply preheat your conventional oven to 175 °C/350 °F and bake the batter in the same 16–18 cm pan for about 35–40 minutes, rotating once if your oven has hot spots. The cake is done when the top is golden and a skewer inserted in the centre comes out clean; deeper pans may need up to 45 minutes, while shallower ones can finish a few minutes sooner.
Can I reduce the sugar in the recipe without compromising the cake’s texture?
Yes—feel free to cut the sugar by up to 25 % (use 1½ yogurt pots instead of 2); the cake will still rise well because the leavening comes from baking powder, not sugar. Any larger reduction may leave the crumb drier and paler, so if you go lower, add 1–2 tablespoons of milk or yogurt to keep the batter moist.