I treat myself to it every night and I don’t gain a single ounce. It’s the only cake I’m allowed to eat after dinner. It only has 90 calories.

Preparation:
Combine all the liquid ingredients in a large bowl: Greek yogurt, eggs, sweetener, and vanilla. Stir until smooth, either by hand or with an electric whisk.
Sift in the cornstarch and stir gently to avoid lumps.
Line a cake tin (18 to 20 cm in diameter) with lightly oiled or dampened parchment paper for good adhesion.
Pour the batter into the tin and smooth the surface with a spatula.
Bake in a preheated oven at 180°C for about 50 minutes, until the surface is lightly golden.
Let the cake cool for at least 30 minutes after baking before removing from the tin and serving.

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