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Chocolate Almond Yogurt Cake

A delightful cake combining rich chocolate flavor with creamy Greek yogurt, perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 220 kcal

Ingredients
  

Main Ingredients

  • 1 cup plain Greek yogurt can substitute with plant-based yogurt for a vegan option
  • 3 large eggs can substitute with flaxseed mixture for a vegan option
  • 1/2 cup maple syrup, honey, or coconut sugar sweetener options include any preferred variant
  • 1/3 cup melted coconut oil or butter use coconut oil for a dairy-free version
  • 1 tsp vanilla extract
  • 2 cups almond flour can substitute with oat flour for nut-free option
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • Pinch salt
  • 1/2 cup dark chocolate chips optional, can use milk or white chocolate for variation

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C).
  • Grease an 8-inch round cake pan and line the bottom with parchment paper.

Mixing Ingredients

  • 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.

Baking

  • Pour the batter into the prepared pan and smooth the top.
  • 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

This cake is meal prep-friendly and can be stored tightly wrapped in the fridge for about 5 days or frozen for up to 3 months.
Keyword Almond Flour, Chocolate Cake, easy cake recipe, healthy dessert, Yogurt Cake