Ever tasted a slice of happiness baked right in your kitchen?

This Chocolate Almond Yogurt Cake is not just another dessert; it’s a gluten-free marvel that’s remarkably easy to whip up with just a handful of ingredients. Think of a moist, decadent cake that feels like an indulgent treat but packs in a punch of protein and healthy fats thanks to Greek yogurt and almond flour. The best part? You’ll be cleaning just one bowl and the pan – talk about a win-win!

Why make this recipe

Why should you dive into this chocolatey goodness?

Quick & Simple: Seriously, this cake is a breeze to make. If you can mix ingredients and wait for the oven timer, you can create this masterpiece.
Healthy-ish Indulgence: Yogurt and almond flour keep this cake moist and rich without the usual guilt trip that comes with desserts. Plus, it’s gluten-free, so no frowning faces at the dinner table!
Customizable: Feeling nutty? Toss in some chocolate chips. Want to fancy it up? Dust with cocoa or top with your favorite yogurt. You do you! 🍰

Ingredients

You don’t need fancy stuff — just these basics!

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)

Directions

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 the Greek yogurt, eggs, sweetener, melted oil or butter, and vanilla until smooth.
Add the 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.

How to make Chocolate Almond Yogurt Cake (No Flour, Gluten-Free) (Overview)

Making this cake is as simple as Sunday brunch:

Start by preheating the oven and prepping your pan; you want it to be cozy and ready.
Whisk those wet ingredients like it’s a workout for your arms. We’re talking smooth, creamy goodness here!
Mix in the dry ingredients until it’s all one happy family. Don’t overmix! Gentle is the way.
Fold in those chocolate chips because can you ever really have too much chocolate?
Pour and bake. The aroma that fills your kitchen will have your neighbors knocking (or is that just me?).

Pro Tip: Don’t skip lining your cake pan – trust me, you don’t want a “cake catastrophe.” 😅

How to serve Chocolate Almond Yogurt Cake (No Flour, Gluten-Free)

Picture this: a slice of warm, fudgy cake topped with a dollop of whipped cream or creamy yogurt, lightly dusted with cocoa powder. It’s as inviting as your favorite café, but in the comfort of your own home. You could even sprinkle some nuts on top for extra crunch! Just imagine the contrast of flavors and textures: rich chocolate, creamy topping, and a slight nutty crunch—sheer bliss.

How to store Chocolate Almond Yogurt Cake (No Flour, Gluten-Free)

This cake will hang around for about 3-4 days in the fridge, but good luck keeping it that long! If you’ve got leftovers (or if you’re just a smart planner), pop it in the freezer, where it will stay happy for about 3 months. Just let it thaw at room temperature when you’re ready to dive back in.

Make-ahead tip: Bake it during the weekend, and you’ll have dessert prepped for the week!

Tips to make Chocolate Almond Yogurt Cake (No Flour, Gluten-Free)

Sweetness Control: Adjust the sweetener to match your taste buds; you can dial up or down depending on your preference.
Texture Matters: For a fluffier cake, focus on not overmixing when combining the wet and dry ingredients.
Mix it Up: Feel free to swap in other flours like coconut flour for a different flavor profile, but note that you’ll need to adjust the liquid.
Want an even richer taste? Try using bittersweet chocolate chips instead of dark!

Variation

Feeling adventurous? You could make this cake vegan by swapping the eggs for flax eggs and using a plant-based yogurt. Or how about adding orange zest for a fun citrus twist? The options are as endless as your chocolate dreams!

FAQs

1. Can I use a different sweetener?
Absolutely! Use your favorite sweetener — just remember that they might have different sweetness levels, so adjust according to taste.

2. Can I freeze this cake?
Yes! Wrap it well in plastic wrap and then aluminum foil before popping it in the freezer. It’ll keep for about 3 months.

3. How do I tell when the cake is done?
Stick a toothpick in the center; if it comes out with a few moist crumbs but not wet batter, you’re all set!

📌 Pin this recipe for your next cozy dinner night!