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Skyr Cake (Protein-Rich, Guilt-Free Yogurt Loaf Recipe).
This Skyr Cake is everything you want in a light dessert: creamy, quick, and made with simple ingredients.
If you love yogurt-based desserts or want to try a Skyr yogurt cake that’s both satisfying and guilt-free, this is the homemade recipe for you.
Made with just eggs, Skyr, maple syrup, and a bit of cornstarch, this loaf cake bakes up soft, slightly tangy, and naturally protein-rich. It’s perfect for breakfast, a light afternoon treat, or a no-fuss dessert — and it’s even freezer-friendly!
What is Skyr and Why Should You Eat It?
Skyr (pronounced “skeer”) is an Icelandic cultured dairy product similar in texture to Greek yogurt, but thicker, smoother, and with a more subtle flavor. It’s made by straining non-fat milk and fermenting it with live active cultures.
Rich in protein, low in fat, and pretty creamy, Skyr is a great ingredient for guilt-free baking, simple breakfasts, or high-protein snacks.
Why consume it?
- It’s naturally high in protein and calcium
- Contains probiotics for gut health
- Low in sugar and fat
- Ideal for baking and cooking due to its thick, creamy consistency
Why You’ll Love This Recipe
- Quick and easy: Just whisk the Skyr mixture, pour into a prepared pan, and bake
- Protein-rich: From the Skyr yogurt and eggs
- Naturally sweetened: Uses maple syrup — or try brown sugar or any sweetener of your choice as a substitute
- Guilt-free indulgence: No butter, oil, or refined sugar
- Customizable: Add-ins like lemon zest, shredded coconut, or vanilla bean elevate the flavor
- Make-ahead friendly: Store in the fridge or wrap in plastic wrap and freeze slices for later
What You’ll Need
- 400g plain Skyr yogurt (or substitute vanilla yogurt)
- 4 large eggs
- 2–4 tablespoons maple syrup (or brown sugar for a twist), you can always add more sweetener on top after baking
- 4 tablespoons cornstarch
- 1 teaspoon vanilla extract (or vanilla bean paste)
- 1 pinch of salt
Optional add-ins:
- Lemon zest or a splash of lemon juice
- A sprinkle of coconut for texture and tropical flavor
Equipment:
- Mixing bowl
- Whisk
- Loaf pan or springform pan lined with parchment paper
- Paring knife (for slicing and testing doneness)
- Cooling rack
How to Make Skyr Cake
- Preheat the oven
- Set to 350°F (175°C), or 150°C fan / 165°C no fan
- Line a loaf pan with parchment paper or use a springform pan
- Make the mixture
3. In a bowl, whisk the Skyr, eggs, maple syrup, vanilla, salt, and cornstarch until smooth
4. This creamy Skyr mixture becomes the base of your cake.
5. Pour and bake
- Pour the batter into the prepared pan and tap to level
- Bake for 25–30 minutes over low heat until just set; the top may slightly crack
6. Cool and slice
- Let the cake cool completely in the pan
- Use a paring knife to loosen edges and slice gently
Recipe Tips
- Great base for future Skyr cake recipes — try versions with purpose flour or baking soda to create a fluffier cake texture, more like a traditional cake.
- Don’t over bake: you want it set but still creamy inside
- Fan oven helps bake it more evenly, but a conventional oven works well too
- Use plastic wrap or airtight containers keep it fresh in the fridge
Storage
- Fridge: Store covered for up to 4 days
- Freezer: Wrap slices individually in plastic wrap, then place in a zip-top bag. Thaw overnight in the fridge
Substitutions
- Maple syrup – use brown sugar, honey, or your favorite sweetener
- Vanilla extract – use vanilla bean paste for a richer aroma
- Add coconut, fresh berries, or a dusting of powdered sugar to serve
More Recipes You May Like
- Dairy-Free Cheesecake Recipe
- Lemon Curd Whole Wheat Pancakes
- Cottage Cheese Bagels
- Cottage Cheese Pizza
Skyr Cake
Video
Ingredients
- 400 grams Skyr yogurt, plain or vanilla
- 4 large eggs
- 2 –4 tablespoons maple syrup, to taste
- 4 tablespoons cornstarch
- 1 teaspoon vanilla extract, or vanilla bean paste
- 1 pinch salt
Optional_ingredients:
- Zest of 1 lemon, optional
- 1 tablespoon shredded coconut, optional
Instructions
- Preheat oven to 350°F (175°C), or 150°C fan / 165°C no fan.
- Line a loaf pan or small springform pan with parchment paper.
- In a large bowl, whisk together Skyr yogurt, eggs, maple syrup, cornstarch, vanilla, and salt until smooth.
- Add lemon zest or coconut if using.
- Pour the mixture into the prepared pan and smooth the top.
- Bake for 25–30 minutes until just set and slightly puffed. The center should still have a slight jiggle.
- Let cool completely in the pan. Chill for best texture before slicing.
- Serve with powdered sugar, maple syrup, or fresh berries.
Notes
– You can substitute maple syrup with brown sugar or honey.
– The cake can be wrapped in plastic wrap and stored in the fridge for 4 days or frozen for up to 2 months.
– For a fluffier version, try adding 2 tablespoons of purpose flour and 1/4 tsp baking soda.
– Great as a light breakfast, snack, or healthy dessert.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
