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
