*PLEASE NOTE: this recipe is a no sugar added cake. It has a custard like texture. If you want to add sugar to the cake that's cool too, just add 1/4 cup to the yogurt in the beginning and mix it in before adding in the eggs. You can also sub in vanilla Greek yogurt for some sweetness.

Preheat your oven to 350°F. Spray a 6 inch round spring form pan with oil and line it with parchment paper.

In a large bowl, whisk the yogurt and eggs until smooth. Sift in the tapioca flour and whisk until fully incorporated. Pour the batter into the prepared pan and bake for 60 minutes until the top is golden and puffed.

Remove from oven, let cool slightly, then chill in the fridge for at least 2 hours to set. Optionally, top with berries, honey, or shaved chocolate before serving.