Why You’ll Love This Recipe

I love how this cake combines deep molasses flavor with warm spices and a naturally dense, custardy texture. Since it’s flourless, it’s naturally gluten-free and protein-rich thanks to the Greek yogurt and eggs. It’s super easy to mix together in one bowl and tastes even better after a night in the fridge. Whether I serve it for breakfast, dessert, or a mid-afternoon treat, it’s always a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Greek yogurt (plain, full-fat or low-fat)
Eggs
Molasses
Brown sugar or maple syrup
Ground ginger
Ground cinnamon
Ground cloves
Ground nutmeg
Baking soda
Salt
Optional: vanilla extract, lemon zest, or chopped candied ginger for extra flavor

directions

I preheat the oven to 350°F (175°C) and grease or line a loaf pan or 8-inch cake pan with parchment paper.
In a large mixing bowl, I whisk together the Greek yogurt, eggs, molasses, and sweetener until smooth.
I add the spices, baking soda, salt, and any optional flavor add-ins, and whisk until everything is well combined.
I pour the batter into the prepared pan—it will be thick but smooth.
I bake for 30–40 minutes, or until the top is set and a toothpick inserted in the center comes out mostly clean.
I let it cool completely in the pan, then refrigerate for a few hours (or overnight) to help it firm up and develop flavor.
I serve chilled or at room temperature, with a dusting of powdered sugar or a dollop of whipped cream if I want to dress it up.

Servings and timing

This recipe makes 8 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Chill time: at least 2 hours
Total time: about 2 hours 45 minutes (including chilling)

Variations

Sometimes I mix in chopped walnuts or pecans for texture or stir in a bit of lemon zest for brightness. I’ve also made a lighter version using maple syrup instead of brown sugar. For a richer dessert, I top it with a cream cheese glaze or serve it alongside spiced poached pears.

storage/reheating

I store the cake in an airtight container in the fridge for up to 5 days. It gets even more flavorful as it sits. I usually enjoy it cold or bring it to room temperature, but I’ve also gently warmed it in the microwave for a softer, pudding-like texture.

FAQs

Is this cake gluten-free?

Yes, since it’s made without flour, it’s naturally gluten-free. I just double-check all my ingredients to be sure they’re certified gluten-free.

Can I use flavored Greek yogurt?

I usually stick with plain yogurt to control the sweetness and spice, but a vanilla or lightly spiced version can work in a pinch.

What gives the cake structure without flour?

The eggs and Greek yogurt bind and set the cake during baking, giving it a dense, custard-like texture that’s rich and satisfying.

Can I make this cake ahead?

Absolutely. I often make it a day in advance—it tastes even better after chilling overnight.

What’s the best pan to use?

I usually use a loaf pan for a denser slice, but a round or square pan works just as well. I just keep an eye on the baking time depending on the thickness.

Conclusion

Flourless Gingerbread Greek Yogurt Cake is one of those desserts that feels indulgent but is surprisingly wholesome. It’s warm, comforting, and full of holiday spice, with a silky texture that keeps me coming back for more. Whether I’m sharing it with guests or enjoying a quiet slice with coffee, it always feels like the perfect treat.