Chocolate Almond Yogurt Cake
A delicious flourless and gluten-free cake that's creamy, rich, and bursting with chocolate flavor, perfect for guilt-free indulgence.
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
Store tightly wrapped in the fridge for 5-7 days or freeze for up to 3 months.