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Focus keyword: Chocolate Orange Yogurt Cake (No Flour)
Overview of Recipe Content
What is this cake?
This Chocolate Orange Yogurt Cake (No Flour) is a rich yet bright dessert that balances deep cocoa intensity with fresh citrus zing. Perfect for a cozy dessert, afternoon tea, or even brunch.
Why you’ll love it
- Gluten‑free, naturally moist thanks to Greek yogurt and almond flour
- Bold chocolate orangey flavor without heaviness
- Sweetened lightly with honey or maple syrup for a refined taste
- Quick and fuss‑free—no flour, no oil, just whisk and bake!
Taste profile
Cocoa notes meld with zesty orange; the crumb is dense but moist, rich yet light—culminating in a cake that melts in your mouth.
Health and seasonal relevance
- Gluten‑free
- Reduced refined sugar if using honey
- Bright, citrusy flavor perfect for spring or holiday tables
Ingredients
- ½ cup unsweetened cocoa powder
- Zest of 1 large orange
- ¼ cup fresh orange juice
- 2 large eggs
- ⅓ cup maple syrup or honey
- ½ cup plain Greek yogurt
- ¾ cup almond flour
- ½ tsp baking soda
- Pinch of salt
- Optional toppings: mini dark chocolate chips or orange slices
Tools needed
- Mixing bowls
- Whisk
- 8‑inch round or loaf pan lined with parchment
- Zester or fine grater
- Oven
Substitutions & additions
- Use agave or light corn syrup if needed
- Coconut yogurt works for dairy‑free
- Add orange extract for extra zing
- Fold in dark chocolate chips or chopped nuts for texture
How to Make Chocolate Orange Yogurt Cake (No Flour)
- Preheat oven to 350°F (175°C) and line your pan with parchment.
- Whisk dry: In a bowl, sift cocoa powder; add almond flour, baking soda, pinch of salt, and orange zest—mix well.
- Whisk wet: In a separate bowl, beat eggs with honey/maple syrup until smooth. Stir in Greek yogurt and fresh orange juice until silky.
- Combine: Fold dry into wet until just incorporated—don’t overmix; a few small streaks are fine.
- Pour batter into prepared pan, smooth the top, and optionally sprinkle chocolate chips or orange slices.
- Bake for 30–35 minutes until the center is set but moist. A toothpick should come out with few moist crumbs.
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
I can’t tell you how satisfying it is when the orange aroma lifts from the oven—just divine!
What to Serve with Chocolate Orange Yogurt Cake
- A dollop of whipped cream or vanilla Greek yogurt
- Fresh berries like raspberries or sliced strawberries
- A hot espresso or Earl Grey to brighten the cocoa
- Orange-infused herbal tea or a sparkling wine for celebration
Tips for Making It Perfect
- Room‑temperature eggs and yogurt help batter blend smoothly.
- Don’t overbake—the cake should remain tender.
- Lightly grease the pan sides so it releases cleanly.
- Prep toppings ahead if serving to guests.
Storage Instructions
- Room temp: Cover and keep up to 2 days.
- Refrigerate: Up to 4 days—bring to room temp before serving.
- Freezing: Slice and freeze wrapped for up to 3 months. Thaw in fridge and serve at room temperature.
General Information
This cake calls to mind Mediterranean citrus‑almond traditions—something like the Greek Portokalópita, though flourless and chocolate‑infused. Almond flour and orange are a classic pairing in Mediterranean desserts.
Frequently Asked Questions
Can I use regular flour instead of almond flour?
Yes, substitute ¾ cup all‑purpose flour, though texture will differ and cake won’t be gluten‑free.
Can I reduce sweetness?
You can reduce to ¼ cup syrup/honey and balance with more zest or chocolate chips.
Will it rise without baking powder?
Baking soda plus yogurt acidity gives lift—but you can add ¼ tsp baking powder if needed.
Can I make it dairy‑free?
Use plant‑based Greek‑style yogurt and it usually works fine; taste and texture may shift slightly.
How do I get a shiny top?
Brush the top lightly with orange juice immediately after baking to add sheen and extra citrus boost.
Conclusion
This Chocolate Orange Yogurt Cake (No Flour) is a simple yet sensational treat—moist, citrus‑bright, and rich without heaviness. You can also whip up my Flourless Coconut Greek Yogurt Cake or Lemon Yogurt Loaf for more citrus‑glory!
Thanks for baking with me—if you loved this, please leave a review, share your photos on Pinterest (https://www.pinterest.com/poulefrecipe/), and tag me—I’d love to see your gorgeous cakes!
Interactive Elements
I’d love to hear how yours turned out—drop a comment or review below, or pin your masterpiece on Pinterest and tag me @poulefrecipe! Your kitchen snapshots make my day 😊
Nutritional Information
Per slice (¼ cake approx.):Calories Total Fat Carbs Protein Sugar ~220 kcal 14 g (mostly from almond flour & yogurt) 18 g 6 g 12 g (natural sugar)
Delightfully Zesty Chocolate Orange Yogurt Cake (No Flour)
- Total Time: 45 mins
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
A gluten‑free, flourless chocolate orange cake made with Greek yogurt and almond flour—rich, zesty, and irresistibly moist.
Ingredients
½ cup unsweetened cocoa powder
Zest of 1 large orange
¼ cup fresh orange juice
2 large eggs
⅓ cup maple syrup or honey
½ cup plain Greek yogurt
¾ cup almond flour
½ tsp baking soda
Pinch of salt
Instructions
1. Preheat oven to 350°F and line pan with parchment.
2. Mix dry ingredients: cocoa, almond flour, baking soda, salt, orange zest.
3. Whisk wet ingredients: eggs, syrup, yogurt, orange juice.
4. Fold dry into wet until just combined.
5. Pour into pan, add optional toppings.
6. Bake 30–35 minutes until center set.
7. Cool 10 min in pan, then transfer to rack to cool completely.
Notes
Use plant‑based yogurt for dairy‑free version.
Reduce syrup to ¼ cup if you prefer less sweetness.
Substitute agave syrup or honey as preferred.
Add chocolate chips or orange slices on top for garnish.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12
- Sodium: 100
- Fat: 14
- Saturated Fat: 1.2
- Unsaturated Fat: 12.8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 6
- Cholesterol: 50
