Chocolate Almond Yogurt Cake (No Flour, Gluten-Free) Recipe

Introduction

This Chocolate Almond Yogurt Cake is a moist and delicious gluten-free dessert that requires no flour. It combines rich cocoa and almond flour with the creaminess of Greek yogurt for a tender crumb and deep chocolate flavor.

Ingredients

• 1 cup plain Greek yogurt
• 3 large eggs (Use room temperature for fluffier texture)
• 1/2 cup maple syrup, honey, or coconut sugar (Adjust to taste)
• 1/3 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 2 cups almond flour (Can substitute with oat flour for nut-free option)
• 1/2 cup unsweetened cocoa powder (Use high-quality for richer flavor)
• 1 1/2 tsp baking powder
• 1 pinch salt
• 1/2 cup dark chocolate chips (Optional – Add for extra indulgence)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
2. Step 2: In a large bowl, whisk together the Greek yogurt, eggs, chosen sweetener, melted coconut oil or butter, and vanilla extract until the mixture is smooth and uniform.
3. Step 3: Add the almond flour, unsweetened cocoa powder, baking powder, and a pinch of salt to the wet ingredients. Stir gently until fully combined without overmixing.
4. Step 4: If desired, fold in the dark chocolate chips for extra chocolatey bites throughout the cake.
5. Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Step 6: Bake the cake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
7. Step 7: Allow the cake to cool completely in the pan before slicing. Optionally, dust with cocoa powder or serve with additional yogurt or whipped cream.

Tips & Variations

• For a nut-free alternative, substitute almond flour with oat flour, but expect a slightly different texture.
• Using room temperature eggs helps create a lighter, fluffier texture in the cake.
• Add a teaspoon of instant espresso powder to the batter to enhance the chocolate flavor.
• Try swapping coconut oil with melted butter for a richer taste.
• Dark chocolate chips are optional but add a delightful melty texture and extra indulgence.

Storage

Store the cake tightly wrapped in the refrigerator for 5 to 7 days to maintain its moisture and freshness. It can also be frozen for up to 3 months; thaw in the refrigerator before serving. Reheat gently at room temperature or warm slices briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of yogurt?

Plain Greek yogurt is recommended for its thickness and tanginess, but you can substitute with regular yogurt. Keep in mind the texture may be less dense if using thinner yogurts.

Is this cake suitable for a gluten-free diet?

Yes, this recipe uses almond flour and contains no wheat flour, making it naturally gluten-free. Just ensure any added ingredients, like chocolate chips, are also gluten-free.

Chocolate Almond Yogurt Cake (No Flour, Gluten-Free) Recipe

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★★★★★

4.6 from 67 reviews

This Chocolate Almond Yogurt Cake is a moist and rich gluten-free dessert made without any flour. Combining almond flour and unsweetened cocoa powder, sweetened naturally with maple syrup or coconut sugar, and enriched with Greek yogurt, it offers a fluffy texture perfect for chocolate lovers seeking a healthier alternative. Easy to prepare and baked to perfection, this cake pairs wonderfully with a dusting of cocoa or a dollop of yogurt or whipped cream.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Wet Ingredients

• 1 cup plain Greek yogurt
• 3 large eggs (room temperature for fluffier texture)
• 1/2 cup maple syrup, honey, or coconut sugar (adjust to taste)
• 1/3 cup melted coconut oil or butter
• 1 tsp vanilla extract

Dry Ingredients

• 2 cups almond flour (can substitute with oat flour for nut-free option)
• 1/2 cup unsweetened cocoa powder (use high-quality for richer flavor)
• 1 1/2 tsp baking powder
• 1 pinch salt

Optional Ingredients

• 1/2 cup dark chocolate chips (add for extra indulgence)

Instructions

1. Preparation: Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to ensure easy removal after baking.
2. Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, eggs, your choice of sweetener (maple syrup, honey, or coconut sugar), melted coconut oil or butter, and vanilla extract until the mixture is smooth and homogenous.
3. Combine Dry Ingredients: Add almond flour, unsweetened cocoa powder, baking powder, and a pinch of salt to the wet ingredients. Stir thoroughly until all dry ingredients are fully incorporated without lumps.
4. Add Optional Chocolate Chips: Fold in dark chocolate chips gently, if you choose to use them, to distribute throughout the batter evenly without overmixing.
5. Transfer and Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
6. Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, optionally dust the top with cocoa powder or serve with a dollop of yogurt or whipped cream before slicing and serving.

Notes

• Store the cake tightly wrapped in the refrigerator for 5 to 7 days to maintain freshness.
• For longer storage, freeze the cake wrapped tightly for up to 3 months. Thaw in the fridge before serving.
• Using room temperature eggs enhances the cake’s fluffiness.
• Substitute oat flour for almond flour to make the recipe nut-free, but note texture differences.

Keywords: Chocolate almond yogurt cake, gluten free cake, flourless chocolate cake, almond flour dessert, healthy chocolate cake, Greek yogurt cake