*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 with parchment paper. Scrunch the paper for better shaping.

In a large bowl, whisk the Greek yogurt and eggs until smooth. Sift in the tapioca flour and whisk until fully combined and the batter is smooth. Pour the batter into the prepared pan.

Bake for approximately 60 minutes, or until the top is golden. Let the cake cool in the pan for 30 minutes, then transfer to the fridge to set for at least 2 hours. Optional: Top with berries, honey, or shaved chocolate before serving.