Name: Chocolate Almond Yogurt Cake (No Flour, Gluten-Free)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
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)

This Chocolate Almond Yogurt Cake is a deeply rich, moist, and naturally gluten-free treat that brings together the smoothness of Greek yogurt, the richness of dark chocolate, and the nutty undertones of almond flour. Without a trace of traditional flour, I still get a beautifully structured, fudgy cake that satisfies every chocolate craving—no compromise on texture or flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 fudginess)

Directions

I preheat my oven to 350°F (175°C) and grease an 8-inch round cake pan, then line the bottom with parchment paper.

In a large bowl, I whisk together the Greek yogurt, eggs, sweetener of choice, melted oil or butter, and vanilla until smooth.

I stir in the almond flour, cocoa powder, baking powder, and salt until fully combined. Then, I fold in the chocolate chips for that extra layer of fudgy texture.

I pour the batter into the prepared pan and smooth the top evenly.

I bake the cake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

I let the cake cool completely before slicing and serving. Sometimes, I top it with a dusting of cocoa powder or a spoonful of yogurt or whipped cream.

Servings and timing

This recipe makes 10 servings.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: ~220 kcal per slice

Variations

I sometimes swap out the maple syrup for honey or coconut sugar depending on what I want the sweetness profile to be.

For a dairy-free version, I use a plant-based yogurt and coconut oil.

If I’m looking for something extra decadent, I top the cake with a simple ganache made from melted dark chocolate and a splash of cream.

To make it a festive dessert, I fold in crushed nuts or top it with fresh berries before serving.

Storage/Reheating

I store leftover slices in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze slices individually wrapped for up to 3 months. When I want to reheat it, a quick 15-second spin in the microwave brings back the fudgy texture.

FAQs

What can I use instead of almond flour?

I stick with almond flour for the best results, but if needed, I substitute with hazelnut flour. Coconut flour won’t work as a 1:1 substitute because it absorbs too much moisture.

Can I make this cake dairy-free?

Yes, I use a dairy-free Greek-style yogurt and coconut oil in place of butter to make it fully dairy-free.

How do I know when the cake is done?

I check for doneness by inserting a toothpick into the center. If it comes out with just a few moist crumbs, it’s perfect. Overbaking will dry it out.

Can I use regular yogurt instead of Greek yogurt?

I prefer Greek yogurt because it’s thicker and richer. If using regular yogurt, I might need to reduce the liquid slightly or add a bit more almond flour.

Is this cake suitable for a keto diet?

While the cake is low in carbs compared to traditional cakes, it’s not strictly keto unless I use a keto-friendly sweetener like erythritol and sugar-free chocolate chips.

Conclusion

This Chocolate Almond Yogurt Cake is one of those go-to recipes I can count on when I want something comforting yet wholesome. It’s rich, easy to make, and endlessly versatile. Whether I’m baking it for guests or just to have something sweet on hand, it never disappoints—and no one ever misses the flour.

Recipe:

Chocolate Almond Yogurt Cake (No Flour, Gluten-Free)

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Author: Sophia
Total Time: 45 minutes
Yield: 10 servings
Diet: Gluten Free

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Description

This Chocolate Almond Yogurt Cake is a rich, moist, naturally gluten-free dessert made with wholesome ingredients like Greek yogurt, almond flour, and dark chocolate. It’s fudgy, easy to make in one bowl, and perfect for both everyday snacking and special occasions.