Chocolate Chip Yogurt Cake (No Flour) – The Moist & Magical Healthy Treat You Need 🍫

I’m thrilled you’re here because this Chocolate Chip Yogurt Cake (No Flour) might just become your new favorite feel-good dessert! Whether you’re gluten-free or simply craving a lighter cake that still feels indulgent, this one’s for you. It’s the kind of cozy treat that works for brunch, an afternoon pick-me-up, or that sneaky bedtime snack.

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Overview of Recipe Content

This Chocolate Chip Yogurt Cake is one of those versatile bakes that feels as at home at a weekend brunch as it does at a potluck. No flour, no fuss—just wholesome, delicious ingredients that come together into a soft, moist cake bursting with melty chocolate chips.

Why You’ll Love It:

• Naturally gluten-free
• Moist and fluffy, not dense!
• Just one bowl
• Refined sugar-free if you use honey or pure maple syrup
• Packed with protein and healthy fats

What It Tastes Like:

Imagine a cross between a chocolate chip muffin and a light almond cake. The Greek yogurt adds this beautiful tang and moist texture, while the almond flour keeps it tender. Every bite has gooey, warm chocolate that melts in your mouth.

Seasonal & Health Perks:

• Gluten-free
• Protein-rich from eggs and yogurt
• Refined sugar-free option
• Great way to use up that half tub of Greek yogurt in the fridge!

Ingredients You’ll Need:

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• 3/4 cup (180g) plain Greek yogurt
• 3 large eggs
• 1/2 cup (120ml) maple syrup or honey
• 1 tsp vanilla extract
• 1 cup (100g) almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (90g) dark chocolate chips

Optional Toppings:

• Extra chocolate chips (yes please!)
• Dollop of yogurt or whipped coconut cream
• Fresh berries for a burst of brightness

Tools Needed:

• Medium mixing bowl
• Whisk
• Silicone spatula
• 8-inch round or loaf pan

Substitutions:

• Swap Greek yogurt with coconut yogurt for dairy-free
• Use chopped chocolate or white chocolate chips
• Add orange zest or cinnamon for extra flavor

How to Make Chocolate Chip Yogurt Cake (No Flour)

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1. Preheat & Prep

Preheat your oven to 350°F (175°C) and grease or line an 8-inch round cake pan or loaf pan with parchment.

2. Whisk the Wet Ingredients

In a medium bowl, whisk together Greek yogurt, eggs, maple syrup (or honey), and vanilla extract until smooth and creamy.

3. Add Dry Ingredients

Stir in the almond flour, baking soda, and salt. The batter will be thick but creamy.

4. Fold in the Chocolate

Gently fold in the dark chocolate chips, reserving a few to sprinkle on top before baking.

5. Bake

Pour batter into your prepared pan and smooth the top. Sprinkle with extra chocolate chips. Bake for 30–35 minutes, or until the center is set and a toothpick comes out mostly clean.

6. Cool and Serve

Let it cool in the pan for 10–15 minutes before transferring to a wire rack. Slice and enjoy warm or at room temperature.

What to Serve with Chocolate Chip Yogurt Cake

This cake pairs perfectly with a hot cup of coffee or a glass of cold almond milk. For brunch, serve it with a side of fresh fruit salad or a scoop of vanilla yogurt. For dessert, try drizzling with a bit of melted dark chocolate or a scoop of vanilla ice cream.

Tips for Making It Perfect

• Use room temperature ingredients for a smooth batter.
• Don’t overmix once you add the almond flour—just fold gently.
• Sprinkle chocolate chips on top for a bakery-style finish.
• Let it cool fully if slicing neatly is important to you!

Storage Instructions

• Counter: Store in an airtight container for up to 2 days.
• Fridge: Keeps well for up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight or warm briefly in the microwave.

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General Information

This cake is a modern twist on classic snack cakes, leaning into the trend of protein-rich, flourless bakes. It’s particularly great in summer (no heavy flour!) and around back-to-school season as a healthier lunchbox treat.

Frequently Asked Questions

Can I use flavored Greek yogurt? Yes, but reduce the sweetener slightly as flavored yogurts often have added sugar.

Can I double the recipe? Yes, just use a 9×13 pan and increase the bake time to about 40–45 minutes.

What’s the texture like? Moist, soft, and cake-like—not chewy or overly dense.

Can I use coconut flour instead? Not directly. Coconut flour absorbs more liquid, so it requires a different ratio.

Conclusion

This Chocolate Chip Yogurt Cake is proof that you don’t need flour or fancy ingredients to whip up something magical. It’s the kind of dessert that feels indulgent yet light, sweet but not sugary. If you love this cake, you’ll probably swoon over my Almond Flour Banana Bread and Yogurt Oatmeal Muffins.

Thanks for stopping by, friend! If you bake this cake, be sure to leave a review or snap a pic and tag me on Pinterest!

Interactive Elements

• Did you try this recipe? Leave a comment below with your thoughts!
• Share your cake photos on Pinterest and tag #PoulefRecipe.

Nutritional Information

Serving	Calories	Protein	Carbs	Sugar	Fat	Sat. Fat	Fiber	Sodium
1 slice	210	7g	18g	10g	13g	3g	2g	140mg

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