Name: Decadent Flourless Dark Chocolate Espresso Greek Yogurt Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup plain Greek yogurt; 1/2 cup unsweetened cocoa powder; 1/2 cup coconut sugar or regular sugar; 1/4 cup brewed espresso (or strong coffee); 2 large eggs; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon pure vanilla extract; 1/2 cup dark chocolate chips (melted and slightly cooled)

A rich and indulgent dessert, this Flourless Dark Chocolate Espresso Greek Yogurt Cake is all about deep, bold flavor and moist texture. I use Greek yogurt for richness and protein, dark chocolate for intensity, and brewed espresso to deepen the chocolate’s natural bitterness. The result is a dense, fudgy cake that feels luxurious but is surprisingly wholesome.

Ingredients

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

1 cup plain Greek yogurt

1/2 cup unsweetened cocoa powder

1/2 cup coconut sugar or regular sugar

1/4 cup brewed espresso (or strong coffee)

2 large eggs

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1/2 cup dark chocolate chips (melted and slightly cooled)

Directions

I preheat my oven to 350°F (175°C) and line a 9-inch round cake pan with parchment paper, lightly greasing the sides.

In a large bowl, I whisk together the Greek yogurt, cocoa powder, sugar, and brewed espresso until it’s smooth and glossy.

I add the eggs, one at a time, mixing well after each addition.

I stir in the baking soda, salt, and vanilla extract.

Then I fold in the melted dark chocolate until everything is fully incorporated and the batter is smooth.

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

Next I bake it for 25–30 minutes, or until the center is just set and a toothpick inserted comes out with moist crumbs (not wet batter).

I let the cake cool completely in the pan before transferring it to a plate or cake stand.

Optional: I sometimes dust it with cocoa powder or top it with whipped Greek yogurt or berries for an extra touch.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 8 slices

Calories: 210 kcal per serving

Variations

Mocha Spice: I add a pinch of cinnamon and a dash of cayenne for a Mexican hot chocolate twist.

Nutty Crunch: Chopped toasted hazelnuts or walnuts stirred into the batter give it some bite.

Sweet Topping: A drizzle of melted white chocolate or a swipe of peanut butter frosting works beautifully on top.

Low-Sugar: I sometimes reduce the sugar slightly or use monk fruit sweetener for a lower-sugar option.

No Espresso? Strong brewed coffee or even decaf works well in its place.

Storage/Reheating

I store leftover cake in an airtight container in the fridge for up to 5 days. It actually tastes even better the next day as the flavors deepen. When I want to reheat it, I microwave a slice for about 10–15 seconds—just enough to bring back that warm, gooey texture. For longer storage, I wrap slices tightly and freeze them for up to 2 months. Thaw overnight in the fridge and reheat as needed.

FAQs

What can I use instead of Greek yogurt?

I can swap in plain regular yogurt or dairy-free alternatives like coconut yogurt, though the texture may be slightly less dense.

Can I make this cake ahead of time?

Yes, I often bake it a day in advance and store it covered in the fridge. The flavors develop more and the texture becomes even fudgier.

Will this taste like coffee?

No—the espresso enhances the chocolate flavor without overpowering it. If I’m sensitive to caffeine, I use decaf espresso or strong decaf coffee.

Can I skip the chocolate chips?

I wouldn’t skip them entirely since they’re key to the rich texture, but I can substitute with chopped dark chocolate or a sugar-free chocolate alternative.

Is this cake gluten-free?

Yes, since it doesn’t contain any flour, it’s naturally gluten-free. I always double-check my chocolate chips and baking soda to ensure they’re certified gluten-free if needed.

Conclusion

This Flourless Dark Chocolate Espresso Greek Yogurt Cake is my go-to dessert when I want something rich, satisfying, and a little bit healthier. It’s easy to make, gluten-free by nature, and packed with bold chocolate flavor. Whether I’m serving it to guests or enjoying a slice with coffee on a quiet afternoon, it never fails to impress.

Recipe: