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Chocolate Almond Yogurt Cake

A rich, fudgy chocolate almond yogurt cake that’s gluten-free, moist, and easy to make with simple wholesome ingredients.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.