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.

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)

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Instructions

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together Greek yogurt, eggs, sweetener, melted oil or butter, and vanilla until smooth.
Add almond flour, cocoa powder, baking powder, and salt. Stir until fully combined.
Fold in the dark chocolate chips, if using.
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

Use a dairy-free yogurt and coconut oil to make it dairy-free.

Store leftovers at room temperature for 2 days, or refrigerate for up to 5 days.

Freeze individual slices for up to 3 months. Reheat in microwave for 15 seconds.

To make it more festive, add crushed nuts or fresh berries.

Swap maple syrup with honey or coconut sugar based on preference.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 10g
Sodium: 90mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 6g
Cholesterol: 45mg