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Delicious chocolate almond yogurt cake topped with chocolate ganache and almonds

Chocolate Almond Yogurt Cake

A luscious dessert that combines rich flavors with a guilt-free approach, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Plain Greek yogurt Can use dairy-free yogurt for vegan version
  • 2 large eggs Room temperature; substitute with flax eggs for vegan
  • 1/2 cup Maple syrup, honey, or coconut sugar Adjust sweetness based on preference
  • 1/4 cup Melted coconut oil or butter Can substitute with applesauce for a lighter version
  • 1 teaspoon Vanilla extract Use pure if possible
Dry Ingredients
  • 2 cups Almond flour Oat flour can be used as a nut-free substitute
  • 1/2 cup Unsweetened cocoa powder Use high quality for best flavor
  • 1 teaspoon Baking powder Ensure freshness for proper rise
  • 1 pinch Salt Enhances flavor
Optional Ingredients
  • 1/2 cup Dark chocolate chips Can be omitted if desired

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
  2. In a large mixing bowl, whisk together the Greek yogurt, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
  3. In another bowl, combine the almond flour, cocoa powder, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. If using, fold in the dark chocolate chips.
  5. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

For an extra moist cake, consider adding an additional 1/4 cup of yogurt. Store leftovers tightly wrapped to maintain freshness.