Preheat your oven to 350°F (177°C) or your air fryer to 320°F (160°C). Lightly spray a 6-inch round cake pan with cooking spray and line the bottom with parchment paper.

In a large mixing bowl, blend the nonfat vanilla Greek yogurt and eggs together using a whisk until smooth and creamy.

Sift in the cornstarch and whisk everything together until the batter is smooth and velvety. Add sugar or honey if desired.

Pour the batter into the lined cake pan and spread it evenly. Tap the pan gently on the counter to release air bubbles.

Bake in the oven for 70-75 minutes, or until a toothpick inserted in the center comes out clean. Note the golden brown top.

If using an air fryer, bake for 20-23 minutes, checking for doneness with a press test for springiness.

Allow the cake to cool in the pan for about 30 minutes. Then transfer it to the refrigerator to chill for at least 2 hours.

Before serving, drizzle with honey or sweetener and consider adding fresh fruit. Slice and enjoy!