A Chocolatey Hug in Cake Form
Ever craved a dessert that’s as satisfying as it is guilt-free? Say hello to the delightful Chocolate Almond Yogurt Cake. This one-bowl wonder is not only flourless but also gluten-free, so you can indulge without the hefty carb count. Imagine sinking your fork into a cake that’s creamy, rich, and boasts a deep chocolate flavor. Trust me, your taste buds are in for a treat!
Why Make This Recipe
Why should you whip up this luscious cake? Let’s break it down:
- Easy Cleanup: This recipe is practically a one-pan magic show! Mix, bake, and voilà — dessert is ready!
- Healthy Indulgence: With Greek yogurt and almond flour, you can feel good about every bite. Who said indulging couldn’t be healthy?
- Kid Approved: Got picky eaters in the house? This chocolatey gem is sure to win over their hearts (and stomachs) with no fuss.
Seriously, how can you resist something that ticks all those boxes? 🍰
Ingredients
You don’t need fancy stuff — just these basics! Grab:
- 1 cup plain Greek yogurt
- 3 large eggs
- 1/2 cup maple syrup, honey, or coconut sugar
- 1/3 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- Pinch of salt
- 1/2 cup dark chocolate chips (optional)
Trust me, your pantry will thank you later!
Directions
Ready to bake? Let’s do this in easy steps:
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the Greek yogurt, eggs, sweetener, melted oil or butter, and vanilla until smooth.
- Add in the almond flour, cocoa powder, baking powder, and a pinch of salt. Stir until fully combined.
- Fold in the dark chocolate chips, if you’re feeling extra indulgent.
- Pour the batter into your prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool completely before slicing and serving. Optionally, dust with cocoa powder or top with yogurt or whipped cream.
And voilà! You’ve just created a masterpiece.
How to Make Chocolate Almond Yogurt Cake (No Flour, Gluten-Free)
Let’s recap how this deliciousness comes together:
- Start by preheating your oven and prepping the pan.
- Mix your wet ingredients first, letting all that creamy goodness blend seamlessly.
- Add in the dry stuff, making sure it all gets along without any clumps.
- Pour, bake, and cool — it’s as simple as that!
Pro tip: Use a rubber spatula to scrape the sides of your bowl to make sure every last bit of goodness gets into the cake!
How to Serve Chocolate Almond Yogurt Cake (No Flour, Gluten-Free)
Serve this cake with a light dusting of cocoa powder for an elegant finish. Or, pile on a generous dollop of whipped cream or yogurt and some fresh berries for that pop of color. Each bite offers a wonderful combination of richness from the chocolate and the creamy texture from the yogurt, making it an inviting treat for any occasion. 🤤
How to Store Chocolate Almond Yogurt Cake (No Flour, Gluten-Free)
This cake stays fresh for about 5-7 days in the fridge, tightly wrapped. If you want to freeze it (because who wouldn’t want a chocolate fix later?), slice it and wrap each piece individually. It will hold up nicely for about 3 months! When you’re ready to enjoy, just thaw in the fridge or microwave for a quick warm-up.
Tips to Make Chocolate Almond Yogurt Cake (No Flour, Gluten-Free)
Here are some insider tricks to bring your cake to the next level:
- Room Temperature Eggs: This makes for a fluffier cake, so let them warm up a bit before mixing.
- Don’t skimp on the cocoa powder: The richer, the better!
- Experiment with Sweeteners: Adjust to your taste, but remember to keep it balanced!
Little tweaks can make a big difference!
Variation
Feeling adventurous? Here are some fun twists:
- Vegan Option: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 flax egg).
- Nut-Free: Swap the almond flour for oat flour or seed flour for a similar texture.
- Flavor Burst: Add a tablespoon of your favorite coffee or a dash of peppermint extract for a holiday vibe.
FAQs
Can I use regular yogurt instead of Greek yogurt?
You can, but the consistency might be thinner, which could affect the final cake texture. Greek yogurt is key here for that creamy richness!
Can I make this cake ahead of time?
Absolutely! This cake is great for make-ahead. Just store it in the fridge after cooling, and you’re ready for any occasion.
What’s the best way to freeze the cake?
Slice and wrap each piece tightly before freezing. This way, you can enjoy just one slice at a time without defrosting the whole cake!
Now grab your ingredients and get baking — your taste buds will thank you! 🍫
📌 Pin this recipe for your next cozy dinner night!
Chocolate Almond Yogurt Cake
Ingredients
Wet Ingredients
- 1 cup plain Greek yogurt
- 3 large eggs Use room temperature for fluffier texture.
- 1/2 cup maple syrup, honey, or coconut sugar Adjust to taste.
- 1/3 cup melted coconut oil or butter
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups almond flour Can substitute with oat flour for nut-free option.
- 1/2 cup unsweetened cocoa powder Use high-quality for richer flavor.
- 1 1/2 tsp baking powder
- 1 pinch salt
Optional Ingredients
- 1/2 cup dark chocolate chips Add for extra indulgence.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the Greek yogurt, eggs, sweetener, melted oil or butter, and vanilla until smooth.
- Add in the almond flour, cocoa powder, baking powder, and a pinch of salt. Stir until fully combined.
- Fold in the dark chocolate chips, if using.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool completely before slicing and serving. Optionally, dust with cocoa powder or top with yogurt or whipped cream.
Notes
Printable Recipe Card
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