A rich and decadent dessert, this Flourless Dark Chocolate Espresso Greek Yogurt Cake is where indulgence meets wholesomeness. I love how the intense dark chocolate blends with espresso for a bold flavor, while Greek yogurt gives the cake its irresistibly moist, dense texture. It’s naturally gluten-free and feels elegant enough for dinner parties, but simple enough to whip up on a quiet evening when I want a luxurious treat with my coffee.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup plain Greek yogurt (full-fat or 2%)
1/2 cup unsweetened cocoa powder
1/2 cup almond butter or peanut butter
1/3 cup pure maple syrup or honey
1/4 cup coconut sugar or regular sugar
1 tablespoon instant espresso powder
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips or chopped dark chocolate
Directions
I preheat the oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper or lightly grease it.
In a large mixing bowl, I whisk together the Greek yogurt, almond butter, maple syrup, coconut sugar, espresso powder, and vanilla until smooth and creamy.
I sift in the cocoa powder, baking soda, and salt, stirring just until everything comes together.
Then, I fold in the dark chocolate chips gently.
I pour the batter into the prepared pan and smooth out the top with a spatula.
I bake for 22–25 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
I let the cake cool completely in the pan. It gets even richer and more flavorful after resting overnight.
Servings and timing
This cake makes 8 generous slices.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Each slice contains approximately 210 kcal.
Variations
Nut-Free Option: I swap the almond or peanut butter with sunflower seed butter to make it nut-free.
Extra Rich: I sometimes add an extra ¼ cup of chocolate chips on top before baking for a molten effect.
Caffeine-Free: If I want to skip the espresso, I leave out the powder—the cake is still wonderfully chocolatey.
Sweetener Swap: I’ve made it with honey instead of maple syrup, and both turn out great.
Mini Cakes: I divide the batter into muffin tins for single-serving portions—just reduce the baking time to around 15–18 minutes.
Storage/Reheating
I store leftover slices in an airtight container in the fridge for up to 5 days. The flavor actually gets better the next day. For longer storage, I wrap individual slices and freeze them for up to 2 months. To reheat, I let a slice thaw in the fridge overnight and warm it slightly in the microwave (about 15–20 seconds) to bring back the fudgy texture.
FAQs
What makes this cake flourless?
Instead of flour, this cake relies on Greek yogurt, nut butter, and cocoa powder to give it structure. I love how this keeps it naturally gluten-free and incredibly fudgy.
Can I use flavored Greek yogurt?
I prefer plain yogurt to control the sweetness and flavor, but if all I have is vanilla Greek yogurt, I reduce the added sugar slightly to balance it out.
Is it okay to skip the espresso powder?
Yes, I’ve skipped it before when I wanted a pure chocolate version. The espresso just enhances the chocolate flavor—it’s not essential but definitely adds depth.
Can I make this cake vegan?
I haven’t tried it vegan, but using a dairy-free yogurt and maple syrup instead of honey could work. Just make sure the chocolate chips are dairy-free too.
How do I know when it’s done baking?
I look for the center to be set and a toothpick to come out with moist crumbs—not completely clean. This ensures the cake stays dense and fudgy.
Conclusion
This Flourless Dark Chocolate Espresso Greek Yogurt Cake is one of those recipes I keep coming back to—simple to make, rich in flavor, and surprisingly nourishing. Whether I’m entertaining or just craving something chocolatey and satisfying, this cake hits all the right notes. It proves that wholesome ingredients can still deliver deeply indulgent results, no flour required.
Recipe:
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Flourless Dark Chocolate Espresso Greek Yogurt Cake
- Total Time: 35 minutes
- Yield: 8 slices
- Diet: Gluten Free
Description
A rich, fudgy, and naturally gluten-free cake made with Greek yogurt, dark chocolate, and espresso. This flourless dessert is simple to prepare yet elegant enough for special occasions, offering deep chocolate flavor with a moist texture.
Ingredients
1 cup plain Greek yogurt (full-fat or 2%)
1/2 cup unsweetened cocoa powder
1/2 cup almond butter or peanut butter
1/3 cup pure maple syrup or honey
1/4 cup coconut sugar or regular sugar
1 tablespoon instant espresso powder
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper or lightly grease it.
- In a large mixing bowl, whisk together the Greek yogurt, almond butter, maple syrup, coconut sugar, espresso powder, and vanilla extract until smooth.
- Sift in the cocoa powder, baking soda, and salt. Stir until just combined.
- Fold in the dark chocolate chips or chopped dark chocolate.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 22–25 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
- Allow the cake to cool completely in the pan. For best flavor and texture, let it rest overnight.
Notes
Swap nut butter with sunflower seed butter for a nut-free version.
Add 1/4 cup extra chocolate chips on top before baking for a richer cake.
Skip espresso powder for a pure chocolate flavor.
Use honey instead of maple syrup if desired.
Divide batter into muffin tins and bake for 15–18 minutes for mini cakes.
Store in fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
