Chocolate Almond Yogurt Cake
A delightful and easy-to-make cake featuring rich chocolate and creamy Greek yogurt, perfect for any occasion!
Ingredients
Wet Ingredients
- 1 cup plain Greek yogurt Choose full-fat for creamier texture.
- 3 large eggs Use room temperature for best results.
- 1/2 cup maple syrup, honey, or coconut sugar Choose your preferred sweetener.
- 1/3 cup melted coconut oil or butter For flavor, can use butter.
- 1 tsp vanilla extract Use pure vanilla for best flavor.
Dry Ingredients
- 2 cups almond flour For a nut-free option, substitute with oat flour.
- 1/2 cup unsweetened cocoa powder High-quality cocoa for richer flavor.
- 1 1/2 tsp baking powder
- 1 pinch salt Enhances flavor.
Optional Ingredients
- 1/2 cup dark chocolate chips Can substitute with milk or white chocolate.
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 the almond flour, cocoa powder, baking powder, and 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 into 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 leftovers in the fridge for up to 5 days or freeze for up to 3 months. Wrap tightly before freezing.