Description
1. A rich, fudgy, gluten‑free chocolate almond yogurt cake made without flour, with deep cocoa and nutty almond flavor and insanely moist Greek yogurt texture.
Ingredients
½ cup unsweetened cocoa powder
½ cup almond flour
⅓ cup maple syrup or honey
2 large eggs
½ cup Greek yogurt
2 tbsp almond butter or melted coconut oil
1 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Optional: ¼ cup dark chocolate chips or sliced almonds
Instructions
1. Preheat oven to 350°F (175°C). Grease or line pan.
2. Whisk cocoa powder, almond flour, baking powder, and salt.
3. Beat eggs with syrup, almond butter, Greek yogurt, vanilla until smooth.
4. Fold dry ingredients into wet until just combined.
5. Pour into pan and add optional topping.
6. Bake 25–30 minutes until just set.
7. Cool completely before slicing.
Notes
1. Use coconut oil instead of almond butter for nut‑free option.
2. Reduce syrup/honey to ¼ cup for less sweetness.
3. Top with berries or sliced almonds.
4. Store covered at room temp for 2 days or refrigerate up to 5 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 80mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg