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Yiaourtopita - Greek Yogurt Cake

App exclusive

1 hr + 15 min

Dessert

10 ingredients or less

Freezer-friendly

Budget-friendly
Indulge in the delightful flavours of Yiaourtopita, a luscious Greek yogurt cake that’s incredibly moist and dense. With its rich, tangy yogurt base and a hint of citrus, this cake brings a touch of Greece to your table. Easy to make and wonderfully versatile, Yiaourtopita is a delicious choice for both an elegant dessert or a comforting afternoon treat.

Servings

Total

1 hr + 15 min

Prep

15 min

Cook

1 hr

Contains

Soy symbol

soy

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

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What others say

Jessica - June 3, 2025, 4:44 p.m.

This was delicious. The perfect cake for summer. Reminds me a bit of strawberry shortcake and will try with some vegan whipped cream next time 😋 I also used unsweetened oat-based yogurt which worked great!

PUL small logo PUL Team - June 4, 2025, 5:27 a.m.

Aww so glad that it was enjoyed, Jessica! Thanks for taking the time to share your experience with it❣️

Amanda - June 2, 2025, 1:45 p.m.

This was fantastic! I didn’t use all the syrup on top so next time I’ll half the recipe for that. This is an amazing summer dessert.

Hamsa N - June 2, 2025, 4:59 a.m.

Do you think I can replace soy yogurt with coconut yogurt ?

PUL small logo PUL Team - June 2, 2025, 3:04 p.m.

Hey Hamsa! We haven't tested other yogurts, so we can't say with confidence that it'll work the same. If you experiment with the recipe, do let us know how it goes 🤗

Alexandra - June 1, 2025, 9:44 p.m.

So yummy. 😋🥰 I ate with home made chickpea nutella and strawberries.

Yasmin - June 1, 2025, 8:27 p.m.

Hi guys!! Would it be possible to switch the flour for almond flour? (:

PUL small logo PUL Team - June 1, 2025, 11:01 p.m.

Hey there, Yasmin! Almond flour won’t work as a 1:1 swap in this recipe since it behaves very differently from self-rising flour in baking. It’s heavier and doesn’t have the same structure or lift. If you’re looking for a gluten-free option, perhaps a gluten-free baking flour blend could work.

Sara - May 29, 2025, 9:04 p.m.

Hi! I followed the recipe very precise, however the cake did not rise at all. I used fresh ingredients. Is the amount of flour correct? It seems not much compared to the amount of liquid. Hope you have advice (the batter was delicious though!) Thanks!

Sara - May 29, 2025, 9:06 p.m.

I followed the metric amounts by the way

PUL small logo PUL Team - May 29, 2025, 9:34 p.m.

Hey Sara! Thanks so much for your patience with the recipe. You were absolutely right to ask about the flour. That was our mistake. The recipe originally said 1½ cups, but it should have been 1⅔ cups of self-rising flour. We used 208g during testing, so sorry for the mix-up! That small difference might help the cake rise more as expected. It’s might also worth checking that the self-rising flour is still fresh. Even if it’s not expired, it can lose its lift over time, especially if the package has been open for a while. Thanks again for the thoughtful feedback, and if you give it another try, we’d love to hear how it goes!

Sara - May 30, 2025, 7:30 p.m.

Thank you! I will try again soon :)

Megan - May 28, 2025, 2:44 p.m.

Do you think I can make this in a loaf pan instead of a round cake pan?

PUL small logo PUL Team - May 28, 2025, 4:10 p.m.

Hey Megan, we imagine you can use a loaf pan with some adjustments. A loaf pan is typically deeper and narrower than a round cake pan, so the batter will be thicker in the center. This means it will likely take longer to bake, and the top could brown more while the middle finishes cooking. You can loosely cover it with foil near the end if the top browns too quickly. When a toothpick inserted into the centre comes out clean, the cake is done baking. Let us know if you test it out! 🥰

Aileen - May 28, 2025, 7:37 a.m.

Delicious cake paired with fresh fruit.