Every so often a dessert comes through my kitchen that tastes like cheating and is not. This yogurt oat cake is one of them: no flour, no butter, no refined sugar beyond what nature put in the fruit — just yogurt, an egg, oats, steamed kabocha, and red dates, baked in the air fryer until the top is set and the middle is soft as a pudding. A cook on xiachufang posted it as a weight-loss breakfast, and after one bite I understood why it works: it is sweet enough to feel like cake and filling enough to be breakfast.
The method could not be simpler. Steam a piece of kabocha until almost tender, chop it with some red dates, stir in an egg, then fold in yogurt and oats. Sprinkle black sesame over the top and let the air fryer do the rest at 160°C (320°F) for 25 minutes. The result is a gently sweet, tender cake with flecks of pumpkin and date in every slice, and it stores well for a few days of grab-and-go breakfasts.
What Is an Air-Fryer Yogurt Oat Cake (减脂酸奶燕麦糕)?
An air-fryer yogurt oat cake is a no-flour, no-oil cake made by mixing yogurt, egg, rolled oats, steamed kabocha, and chopped red dates, then baking it in an air fryer until set. Because oats absorb the yogurt’s moisture and the egg provides structure, the cake holds together without any wheat flour or added fat.
The name 减脂 (fat-reducing) points to its audience: this is a sweet treat designed to fit into a lighter eating plan. The sweetness comes almost entirely from the kabocha and dates, so the cake tastes naturally fruity rather than sugary, and the oats give it real staying power — which is why it works as a weekday breakfast as easily as an afternoon snack.
If you are building a yogurt-based breakfast habit, my healthy yogurt bowl formula is the no-bake cousin of this cake.
1Healthy Yogurt Bowl Formula (Suan Nai Wan)Master the ultimate Yogurt Bowl Formula (Suan Nai Wan). Learn how to perfectly balance creamy yogurt, fresh fruits, crunchy nuts, and sweet syrups in 5 minutes!Check out this recipe
Why This Recipe Works
- Oats replace flour completely. Rolled oats soak up the yogurt and egg, giving the cake body and a soft, spoonable crumb.
- Kabocha brings natural sweetness and color. Steamed kabocha is dense and sweet, so the cake needs no added sugar and turns a warm golden hue.
- Red dates add pockets of caramel-like sweetness. Chopped dates dot the crumb with chewy, fruity bites in place of sugar.
- One egg binds it all. A single egg gives the batter enough structure to set into a sliceable cake.
- The air fryer bakes it gently. 160°C (320°F) for 25 minutes cooks the cake through without drying the edges.
Equipment Needed
- Air fryer with a cake-safe liner or small pan
- Steamer or microwave for the kabocha
- Mixing bowl and spoon
- Knife and cutting board
Ingredients
- 1.5 bowls plain yogurt (about 375 ml / 1.5 cups)
- 1 large egg
- 1 heaping bowl rolled oats (about 150 g / 1.5 cups)
- 0.5 bowl steamed kabocha, diced (about 150 g / 1 cup)
- 10 red dates (dried jujubes), pitted and diced
- A pinch of black sesame seeds, for the top
Ingredient Notes
Plain yogurt (酸奶). Use plain, unsweetened yogurt — Greek or regular both work, though Greek makes a denser cake. The original recipe uses 1.5 bowls; about 1.5 cups is right for a small air-fryer cake.
Rolled oats (燕麦). Old-fashioned rolled oats, not instant, hold their texture best. Quick oats will work but give a softer, more porridge-like crumb.
Kabocha (贝贝南瓜). Steam the kabocha until about 80% tender before dicing — the original says “roughly eight-tenths cooked,” so it softens fully during baking without turning mushy in the batter.
Red dates (红枣). Dried Chinese jujubes, pitted and chopped. They are naturally sweet and chewy; if you cannot find them, chopped dried apricots or Medjool dates are good swaps.
Prep & Mise en Place
Steam the kabocha first — a 10-minute steam until a fork meets light resistance is enough — then dice it into small pieces and pit and dice the red dates. Line your air fryer basket with a round of parchment or a small cake liner so the cake lifts out cleanly, and measure the yogurt, oats, and egg into separate bowls for a fast assembly.
Cooking Process
Step 1 — Steam and Dice the Kabocha and Red Dates
Steam the kabocha until about eight-tenths tender, then dice it into small pieces. Pit and dice the red dates the same size so they distribute evenly.
Step 2 — Mix in the Egg
Add the egg to the diced kabocha and dates and stir until everything is coated and evenly combined.
Step 3 — Stir in the Yogurt, Oats, and Sesame
Pour in the yogurt and rolled oats and stir until the batter is uniform. Sprinkle black sesame over the top — or add your favorite nuts if you like, as the original suggests.
Step 4 — Air-Fry at 160°C for 25 Minutes
Transfer the batter to the lined air-fryer basket and bake at 160°C (320°F) for 25 minutes, until the top is set and golden and a skewer comes out with just a few moist crumbs.
Air fryers are small convection ovens: the fan circulates hot air around the batter, so a cake this moist sets on top before the center overheats. The 160°C (320°F) temperature is deliberate — too hot and the oats would toast and harden before the egg-yogurt custard inside finished cooking.
Step 5 — Cool Slightly and Serve
Let the cake rest for 5 to 10 minutes so it sets further, then slice and serve. It is soft, sweet, and lightly chewy from the dates — a dessert that genuinely feels healthy.
Common Mistakes When Making Yogurt Oat Cake
1. The cake is runny in the middle. Cause: too much yogurt or not enough oats. Fix: use the 1.5-bowl yogurt to 1-bowl oats ratio and let the batter rest 5 minutes so the oats absorb liquid before baking.
2. It turns out dense and dry. Cause: over-baking or instant oats. Fix: stop at 25 minutes at 160°C (320°F) and use rolled oats, which hold moisture better.
3. The kabocha stays crunchy. Cause: adding raw squash. Fix: steam the kabocha until about eight-tenths tender before dicing, as the recipe specifies.
4. The cake sticks to the basket. Cause: no liner. Fix: line the air fryer with parchment or a small cake pan so the cake lifts out cleanly.
5. It tastes flat. Cause: skipping the dates or using bland yogurt. Fix: keep the red dates and use a yogurt with a little tang; the contrast is what makes the cake taste sweet.
Variations
Berry version. Fold in a handful of blueberries or raspberries with the dates for a brighter, more tart cake.
Nutty crunch. Stir in chopped walnuts or almonds along with the black sesame, exactly as the original cook suggests for personal preference.
Banana sweetening. Mash half a ripe banana into the yogurt for extra natural sweetness and moisture — a trick borrowed from my banana chocolate cake.
Air-fryer mains to match. If you are already running the air fryer, add crispy air-fryer chicken wings or air-fryer meat pies to the basket for a savory-sweet meal.
Frequently Asked Questions
Can I bake this in an oven instead of an air fryer? Yes — bake at 170°C (340°F) for 25 to 30 minutes in a small lined pan; check with a skewer.
Is this cake really sugar-free? There is no added sugar — the sweetness comes from the kabocha, red dates, and the natural lactose in yogurt.
What yogurt should I use? Plain, unsweetened yogurt. Greek yogurt gives a denser, more cake-like texture; regular yogurt makes it softer.
How long does it keep? Refrigerated in an airtight container, it keeps for about 3 days. Reheat a slice in the air fryer at 150°C (300°F) for 3 to 4 minutes.
Can I make it gluten-free? Yes — use certified gluten-free rolled oats and the cake is naturally gluten-free (no wheat flour is used).
How to Serve
Serve the cake warm or at room temperature with a spoonful of extra yogurt, or pack it as a grab-and-go breakfast beside a bowl of corn porridge for a warming winter start. It also makes a fine afternoon snack alongside soft milk bread rolls or a stack of soft breakfast pancakes if you are feeding a crowd that wants options.
For a sweet breakfast board, pair a slice with the banana chocolate cream cake on special mornings, or serve it beside pumpkin steamed buns to double down on the kabocha theme.
Storage & Reheat
Refrigerate the cake in an airtight container for up to 3 days. To reheat, air-fry a slice at 150°C (300°F) for 3 to 4 minutes, or microwave for 20 to 30 seconds. Because the cake contains egg and yogurt, do not leave it at room temperature for more than 2 hours.
Allergen Notice
Contains egg and dairy (yogurt). Rolled oats may contain traces of gluten depending on the brand — use certified gluten-free oats if needed. Red dates, kabocha, and sesame are not common allergens.
Nutrition Disclaimer
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
About the Author & Recipe Development
I am Lin, and I grew up in my parents’ restaurant kitchen in Chengdu, where desserts meant red-bean buns and sesame balls — not air-fryer cakes. But after years cooking professionally, I have learned that the best desserts are often the ones that hide their virtue, and this xiachufang cake does exactly that. I tested it twice: the first batch used instant oats and came out porridge-soft, and the second, with rolled oats and an extra five minutes of rest before baking, set into a proper cake. It is now my default answer when someone asks for something sweet that will not undo a week of good eating.
Authoritative References
USDA Safe Temperature Chart for holding egg-based desserts safely, and King Arthur Baking guide on oats and whole grains for baking substitutions.
Air-Fryer Yogurt Oat Cake (减脂酸奶燕麦糕): Soft, Sweet, No Flour
Equipment
- Air Fryer
- Steamer
- Mixing Bowl
Ingredients
For the Cake
- 1.5 cups plain yogurt unsweetened
- 1 large egg
- 1.5 cups rolled oats
- 1 cup steamed kabocha, diced about 80% cooked
- 10 red dates (dried jujubes), pitted and diced
- 1 pinch black sesame seeds for the top
Instructions
- Steam the kabocha until about eight-tenths tender, dice it small, and pit and dice the red dates.
- Add the egg to the diced kabocha and dates and stir until evenly combined.
- Stir in the yogurt and rolled oats until uniform, then sprinkle black sesame (or nuts) over the top.
- Air-fry at 160°C (320°F) for 25 minutes until set and golden.
- Cool slightly, slice, and serve warm or at room temperature.
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