A rich, moist, and naturally gluten-free dessert, this chocolate almond yogurt cake delivers deep chocolate flavor with a tender crumb thanks to ground almonds and creamy yogurt. It’s simple to prepare and perfect for any occasion, from casual gatherings to elegant dinners.
Why You’ll Love This Recipe
This cake stands out for its incredible texture and flavor without relying on flour. The almond base gives it a slightly nutty richness, while yogurt keeps it soft and moist. It’s also naturally gluten-free, easy to make in one bowl, and doesn’t require complicated techniques. Whether you’re looking for a healthier dessert option or simply something different, this cake checks all the boxes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 cups almond flour (finely ground almonds)
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 cup plain yogurt
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
Directions
Preheat your oven to 180°C (350°F) and grease a round 20 cm (8-inch) cake pan. Line the bottom with parchment paper for easy removal.
In a large bowl, whisk together the eggs and sugar until smooth and slightly pale. Add the yogurt, oil, and vanilla extract, mixing until well combined.
In a separate bowl, sift together the almond flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, stirring gently until a smooth batter forms.
Fold in the chocolate chips evenly throughout the batter.
Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Servings and timing
Servings: 8 slices
Preparation time: 15 minutes
Cooking time: 30 to 35 minutes
Total time: approximately 50 minutes
Variations
You can enhance the flavor by adding a teaspoon of instant coffee powder to intensify the chocolate taste. For a citrus twist, include some orange zest in the batter. If you prefer a sweeter touch, drizzle melted chocolate or a light glaze over the cooled cake. You can also replace chocolate chips with chopped nuts for added crunch.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best texture.
To reheat, warm individual slices in the microwave for about 10–15 seconds to restore softness.
FAQs
Can I use Greek yogurt instead of regular yogurt?
Yes, Greek yogurt works well and will make the cake slightly denser and richer.
Is this cake completely gluten-free?
Yes, as long as all your ingredients are certified gluten-free, especially the baking powder and cocoa.
Can I substitute almond flour with another flour?
Almond flour is essential for this recipe. Substituting it will change the texture and may not work properly.
How do I know when the cake is done?
Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.
Can I make this cake dairy-free?
Yes, use a dairy-free yogurt alternative.
What type of cocoa powder should I use?
Unsweetened natural cocoa powder works best, but Dutch-processed can also be used for a deeper flavor.
Can I reduce the sugar?
You can slightly reduce it, but it may affect the cake’s texture and moisture.
Can I freeze this cake?
Yes, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Why is my cake too moist?
This cake is naturally moist due to the yogurt and almond flour. Overbaking slightly can help if it feels too soft.
Can I add frosting?
Yes, a simple chocolate ganache or dusting of powdered sugar pairs beautifully with this cake.
Conclusion
Chocolate almond yogurt cake is a perfect blend of indulgence and simplicity. Its flourless base gives it a unique texture while keeping it moist and rich. Easy to prepare and versatile, it’s a wonderful dessert to keep in your baking rotation.
A rich and moist chocolate almond yogurt cake made without flour, featuring a tender crumb and deep chocolate flavor. This naturally gluten-free dessert is simple to prepare and perfect for any occasion.
Ingredients
1 1/2 cups almond flour (finely ground almonds)
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1/2 cup plain yogurt
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dark chocolate chips
Instructions
Preheat oven to 180°C (350°F) and grease an 8-inch round cake pan, lining the bottom with parchment paper.
In a large bowl, whisk eggs and sugar until smooth and slightly pale.
Add yogurt, oil, and vanilla extract, mixing until well combined.
In another bowl, sift together almond flour, cocoa powder, baking powder, and salt.
Gradually add dry ingredients to wet mixture, stirring until smooth.
Fold in chocolate chips evenly.
Pour batter into prepared pan and smooth the top.
Bake for 30-35 minutes until a toothpick inserted comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Add a teaspoon of instant coffee to enhance chocolate flavor.
Use Greek yogurt for a richer, denser texture.
Store at room temperature for 2 days or refrigerate up to 5 days.
Warm slices briefly to restore softness.
Top with glaze, ganache, or powdered sugar if desired.
