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Chocolate Almond Yogurt Cake

A simple and foolproof chocolate cake made with Greek yogurt and almond flour, perfect for a rich yet guilt-free dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup plain Greek yogurt Make sure it is at room temperature for easier mixing
  • 3 large eggs Can be substituted with flax eggs or applesauce for a vegan version
  • 1/2 cup maple syrup, honey, or coconut sugar Experiment with different sweeteners for varying flavors
  • 1/3 cup melted coconut oil or butter Use melted for easier blending
  • 1 tsp vanilla extract
Dry Ingredients
  • 2 cups almond flour Makes the cake moist and adds a nuttiness
  • 1/2 cup unsweetened cocoa powder Use fresh for the best flavor
  • 1 1/2 tsp baking powder Ensure it's gluten-free if needed
  • 1 pinch salt
Optional Ingredients
  • 1/2 cup dark chocolate chips Optional, adds extra indulgence

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the Greek yogurt, eggs, sweetener, melted oil or butter, and vanilla until smooth.
  3. Add the almond flour, cocoa powder, baking powder, and a pinch of salt. Stir until fully combined.
  4. Fold in the dark chocolate chips, if you’re feeling indulgent.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  3. Let the cake cool completely before slicing and serving. Optionally, dust with cocoa powder or top with yogurt or whipped cream.

Notes

This cake stays fresh in the fridge for 5-7 days. For longer storage, slice and freeze for up to 3 months, and thaw in the fridge overnight before warming.