This 1-Bowl Chocolate Yogurt Cake is rich, moist, and so easy—no eggs, no mixer, just chocolatey bliss in minutes.

Scale

1 cup all-purpose flour

½ cup unsweetened cocoa powder

¾ cup granulated sugar

1 tsp baking soda

½ tsp salt

1 cup plain yogurt

½ cup vegetable oil

½ cup warm water

1 tsp vanilla extract

1 tsp vinegar

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1. Preheat oven to 350°F (175°C) and grease pan.

2. Whisk dry ingredients.

3. Add yogurt, oil, water, vanilla, and vinegar. Mix until smooth.

4. Pour into pan and bake 30–35 minutes.

5. Cool before slicing.

Store airtight for up to 3 days or freeze up to 2 months. Serve with whipped cream or berries.