Description
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.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 75 mg
