Easy Air Fryer Cake Recipe

This easy air fryer cake is soft, fluffy, and naturally sweetened with honey — no refined sugar needed. Made from scratch in one bowl with simple ingredients like yogurt and coconut oil, it's ready in just 35 minutes. Add rainbow sprinkles for the ultimate confetti birthday cake, or keep it simple vanilla.

5 from 5 votes

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Prep Time 5

Cook Time 30

Total Time 35

Serving servings

Ingredients

1 cup all-purpose flour, spooned & leveled
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ cup melted coconut oil, (or butter)
1 teaspoon pure vanilla extract
½ cup honey, room temperature
1 large egg + 1 egg yolk, room temperature
3 tablespoon yogurt, room temperature (I used vanilla 2%)
¼ cup milk, (oat, almond, 2%, or skim)

Instructions

Prepare your cake pan: Wrap the bottom and sides of a 6-inch cake pan with aluminum foil like a cheesecake. Grease the inside well and place a circular piece of parchment on the bottom.
Preheat your air fryer: Set it to 330°F and let it preheat for 3–5 minutes while you make the batter.
Mix the dry ingredients: Whisk the flour, baking soda, and baking powder together in a small bowl.
Mix the wet ingredients: In a medium bowl, whisk the melted coconut oil, honey, egg, and egg yolk until combined. Stir in the vanilla and yogurt. Add half the dry ingredients and half the milk, whisk, then repeat with the rest.
Add sprinkles (optional): Gently fold in rainbow or chocolate sprinkles if you're making a confetti cake.
Pour and cover: Pour the batter into the prepared pan. Cover the top with a piece of aluminum foil and poke 5–10 small holes to let steam escape.
Air fry: Bake at 330°F for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and frost: Let the cake cool completely in the pan before removing. Frost with this dairy-free chocolate frosting, this healthy vanilla buttercream, or this cream cheese yogurt frosting from my pumpkin carrot cake.

Notes

Aluminum foil (don't skip this): Wrap the bottom and sides of the pan with foil, then cover the top with a separate piece and poke 5–10 small holes. This prevents burning and ensures an even rise.

Preheat: Always preheat your air fryer to 330°F for 3–5 minutes before baking.

Check early: Start checking with a toothpick at 30 minutes. Every air fryer runs differently.

Coconut oil: Unsalted butter works as a 1:1 swap.

Dairy-free: Substitute yogurt with coconut or almond milk yogurt.

Gluten-free: Use a 1:1 gluten-free baking flour that includes xanthan gum. DO NOT use almond flour or coconut flour in this recipe. Check out my almond flour chocolate cake.

Storage: Airtight container at room temperature for up to 4 days, or freeze unfrosted for up to 3 months.

Nutrition

Course Dessert

Cuisine American

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!