Description
This Chocolate Almond Yogurt Cake is ultra-moist, deeply chocolatey, and naturally gluten-free thanks to almond flour and creamy yogurt. It’s an easy, flourless dessert that bakes up rich and tender—perfect for everyday treats or special occasions.
Ingredients
Scale
- 1 cup plain Greek yogurt (or almond/coconut yogurt for dairy-free)
- 3 large eggs
- 1/2 cup maple syrup, honey, or coconut sugar
- 1/3 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment.
- In a large bowl, whisk yogurt, eggs, sweetener, melted coconut oil (or butter), and vanilla until smooth.
- Stir in almond flour, cocoa powder, baking powder, and salt until evenly combined and no dry streaks remain.
- Fold in chocolate chips if using.
- Pour batter into the pan and smooth the top. Bake 30–35 minutes, until a toothpick comes out with a few moist crumbs.
- Cool completely before removing from the pan. Serve as-is or with berries/whipped cream.
Notes
- Use dairy-free yogurt for a vegan option.
- Store leftovers in an airtight container for up to 3 days.
- This cake can be served with fresh berries or whipped cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg