Description

A rich and indulgent flourless dark chocolate cake made with Greek yogurt and espresso for a dense, fudgy texture and deep flavor. Naturally gluten-free and surprisingly wholesome.

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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides.
In a large bowl, whisk together Greek yogurt, cocoa powder, sugar, and brewed espresso until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in baking soda, salt, and vanilla extract.
Fold in melted dark chocolate until fully incorporated and batter is smooth.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until the center is just set and a toothpick comes out with moist crumbs.
Let the cake cool completely in the pan before transferring to a plate or cake stand.
Optional: Dust with cocoa powder or top with whipped Greek yogurt or berries before serving.

Notes

Store leftovers in the fridge for up to 5 days; tastes even better the next day.

Microwave individual slices for 10–15 seconds to reheat.

Freeze slices for up to 2 months; thaw overnight in the fridge.

Use decaf coffee if sensitive to caffeine.

Can substitute Greek yogurt with plain regular yogurt or dairy-free alternatives.

Do not skip chocolate chips; they are key to the fudgy texture.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 14g
Sodium: 160mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 6g
Cholesterol: 60mg