Ultra-Moist Chocolate Almond Yogurt Cake

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This rich and fudgy Chocolate Almond Yogurt Cake delivers everything you love about a classic chocolate dessert—without using any traditional flour. Made with creamy Greek yogurt, finely milled almond flour, and deep cocoa flavor, this naturally gluten-free cake bakes into a tender, moist crumb that feels indulgent yet wholesome. Whether you’re hosting a gathering or craving a simple homemade treat, this one-bowl cake is guaranteed to impress.

Ingredients

• 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, for extra richness)

Instructions

1. Prepare the pan: Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper.
2. Mix the wet ingredients: In a large mixing bowl, whisk together the Greek yogurt, eggs, sweetener of choice, melted oil or butter, and vanilla until smooth.
3. Add the dry ingredients: Stir in the almond flour, cocoa powder, baking powder, and salt until the batter is thick and fully combined.
4. Add chocolate chips: Fold in the dark chocolate chips if using.
5. Bake: 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.
6. Cool: Allow the cake to cool completely before slicing. Add a dusting of cocoa powder or a spoonful of yogurt/cream if desired.

Pro Tips

• Don’t overbake—this cake is best when slightly fudgy.
• Use high-quality cocoa powder for deeper chocolate flavor.
• Warm the slice for 10–15 seconds to enhance richness.
• Line your pan well to keep the cake from sticking.

Why This Recipe Works

• No flour needed: Almond flour creates a tender, moist crumb naturally.
• One-bowl batter: Quick cleanup and simple prep.
• Rich chocolate flavor: Perfect for dessert lovers craving intensity without heaviness.
• Naturally gluten-free: Great for various dietary preferences.
• Customizable: Easily adaptable to dairy-free or refined-sugar-free diets.

Substitutions & Variations

Sweetener Options

• Maple syrup
• Honey
• Coconut sugar

Dairy-Free Swaps

• Use coconut oil instead of butter
• Replace Greek yogurt with thick dairy-free yogurt

Flavor Variations

• Add crushed almonds or pecans for crunch
• Top with fresh berries for a brighter finish
• Pour warm ganache over the cooled cake for a decadent glaze
• Mix in sugar-free chocolate chips for a lower-sugar version

Make-Ahead, Storage & Reheating Guide

Room Temperature:
Store in an airtight container for up to 2 days.

Refrigerator:
Keeps well for 5 days.

Freezer:
Wrap slices individually and freeze for up to 3 months.

Reheat:
Warm a slice in the microwave for 15 seconds to bring back its soft, fudgy texture.

Serving Ideas

• Dust with cocoa powder or powdered sugar
• Add a dollop of Greek yogurt or whipped cream
• Serve with berries for a fresh contrast
• Top with chocolate shavings for an elegant finish
• Pair with coffee, espresso, or hot chocolate

Nutrition (Per Serving Estimate)

• Calories: 220
• Carbohydrates: 16g
• Sugar: 10g
• Fiber: 3g
• Protein: 6g
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 90mg

Frequently Asked Questions

Can I substitute almond flour?

Almond flour gives the best results, but hazelnut flour works similarly. Coconut flour is not a suitable 1:1 substitute.

Can I make it dairy-free?

Yes—use dairy-free yogurt and coconut oil instead of butter.

How do I know when the cake is done?

Check with a toothpick. If it comes out with a few moist crumbs, it’s ready.

Can I use regular yogurt?

Regular yogurt is thinner. Use slightly less or add extra almond flour to maintain structure.

Is this cake keto-friendly?

It can be—use a keto sweetener and sugar-free chocolate chips.

This Chocolate Almond Yogurt Cake is the ideal mix of rich, fudgy, and naturally gluten-free goodness. With simple ingredients and effortless preparation, it’s a dessert you’ll want to bake again and again—perfect for gatherings, celebrations, or just a cozy chocolate moment at home.

Chocolate Almond Yogurt Cake

A rich, fudgy chocolate almond yogurt cake that’s gluten-free, moist, and easy to make with simple wholesome ingredients.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 220 kcal

Ingredients

  

• 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
• 1/2 tsp baking powder
• Pinch of salt
• 1/2 cup dark chocolate chips (optional, for extra richness)

Instructions

 

• Prepare the pan: Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper.
• Mix the wet ingredients: In a large mixing bowl, whisk together the Greek yogurt, eggs, sweetener of choice, melted oil or butter, and vanilla until smooth.
• Add the dry ingredients: Stir in the almond flour, cocoa powder, baking powder, and salt until the batter is thick and fully combined.
• Add chocolate chips: Fold in the dark chocolate chips if using.
• Bake: 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.
• Cool: Allow the cake to cool completely before slicing. Add a dusting of cocoa powder or a spoonful of yogurt/cream if desired.

Notes

• Use high-quality cocoa powder for best flavor.
• Let the cake cool fully before cutting to prevent crumbling.
• Add toppings like ganache or berries to customize the dessert.
• For a deeper flavor, add a pinch of espresso powder to the batter.

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