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Chocolate Almond Yogurt Cake

A moist, gluten-free chocolate cake made with Greek yogurt and almond flour, perfect for indulgence without the guilt.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Gluten-Free, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup plain Greek yogurt
  • 3 large eggs
  • 1/2 cup maple syrup, honey, or coconut sugar Adjust sweetness to taste
  • 1/3 cup melted coconut oil or butter
  • 1 tsp vanilla extract
Dry Ingredients
  • 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) For extra chocolate flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the Greek yogurt, eggs, sweetener, melted oil or butter, and vanilla until smooth.
  3. Add the almond flour, cocoa powder, baking powder, and salt. Stir until fully combined.
  4. Fold in the dark chocolate chips, if using.
  5. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Serving
  1. Let the cake cool completely before slicing and serving. Optionally, dust with cocoa powder or top with yogurt or whipped cream.

Notes

For a fluffier cake, avoid overmixing. This cake can be stored in the fridge for about 3-4 days or frozen for up to 3 months.