1-First, preheat your oven to 350°F (175°C) and grease a cake pan with a light oil or line it with parchment paper to prevent sticking.

2-In a large mixing bowl, combine the 1½ cups (300 g) of 5% Greek yogurt and 4 eggs, whisking until the mixture is smooth and well-blended.

3-Gradually add the 5 tablespoons of tapioca flour, arrowroot powder, or corn starch to the wet ingredients, stirring gently to incorporate without creating lumps.

4-Pour the batter into the prepared pan and smooth the top with a spatula for even baking.

5-Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean; keep an eye on it to adjust for any substitutions.

6-Once done, let the cake cool on a wire rack before adding optional toppings like fresh fruit or zest for extra flavor.