Pastel de yogurt: the creamy Spanish dessert with a delicate taste!

Total time: 1hr 10 min
Difficulty: Low
Serves: 4-6
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Pastel de yogurt, also known as yogurt cake, is a classic dessert from Spain that's simple to make and absolutely delicious. The cake is made with yogurt, which gives it a light and moist texture, and it's often flavored with citrus zest or vanilla extract (or with maple syrup as in our recipe). To make the perfect yogurt cake, it's important to use high-quality ingredients, such as full-fat Greek yogurt, and fresh eggs. You'll also need to pay attention to the baking time and temperature, as overbaking can cause the cake to become dry. Once the cake is out of the oven and cooled, it can be served plain or with a dusting of powdered sugar. Whether you're looking for a dessert to impress your guests or a sweet treat for yourself, Pastel De Yogurt is sure to hit the spot.

What is Pastel De Yogurt

Pastel de Yogurt is a light, flourless cake made with Greek yogurt. It’s said to have originated in Spain, where it’s often flavored with lemon zest or vanilla extract. Because the cake is made with cornstarch and not all-purpose flour, it’s gluten-free.

Pastel De Yogurt Variations

  •  Lemon Yogurt Cake: Add the zest of one or two lemons to the batter, and top with lemon curd.
  •  Berry Yogurt Cake: Add fresh or freeze-dried berries to the batter and top with a berry sauce.
  •  Almond Yogurt Cake: Add almond extract and sliced almonds to the batter, and top with sliced almonds.


You can add mini chocolate chips or freeze-dried berries to the cake batter.

For a citrusy flavor, add orange, lime, or lemon zest (or a combination of all three!) to the cake batter. Decorate with more zest.

For added flavor, add vanilla essence and almond extract!

Make sure to use only full-fat Greek yogurt. If you can’t find it in a store near you, look for any other full-fat thick-style yogurt.

Make sure to use parchment paper. The cake rises quite high and the parchment paper will provide support to the cake as it rises.

Don’t omit the cornstarch. It helps to absorb some of the residual liquid left behind from the yogurt.

The eggs are a big part of this cake, so they can’t be replaced with an alternative.

Let the cake cool completely before slicing and serving.

How to Store Pastel De Yogurt

Store the yogurt cake in the fridge, in an airtight container for up to 4 days.

Can You Freeze Pastel De Yogurt

Yes, this yogurt cake can be frozen! To freeze, wrap the cooled cake tightly with plastic wrap and then add a layer of foil. Freeze for up to 3 months. Thaw in the fridge.

400g (1 1/2 cups)
Maple syrup
3 tbsp
40g (1/4 cup)
Powdered sugar
Hazelnut cream


In a bowl, combine the maple syrup and yogurt and whisk.

Add the eggs and continue to whisk.

Gradually add the corn starch and whisk until all is well combined and without lumps.

Pour the mixture into the cake tin (16-cm/8-inches), transfer to the oven, and bake at 180°C/360°F for 50-60 minutes.

Unmold the cake, and let it cool.

Transfer to the fridge for at least 3 hours. Cut on slices and serve.


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