Thank you for stopping by, my sweet friends! Today I’m sharing a recipe that has quickly become a family favorite: Flourless Chocolate Greek Yogurt Cake. This cake is rich, fudgy, and deeply chocolatey, yet made with wholesome ingredients like almond flour, cocoa powder, and protein-packed Greek yogurt. It’s the kind of dessert that feels indulgent but sneaks in extra nutrition—you’ll never believe how light and nourishing it is!
If you love recipes that strike the perfect balance between decadent and healthy, this one is for you. And if you’re new here, don’t forget to subscribe to get more recipes like this delivered straight to your inbox.
Overview of Recipe Content
This flourless chocolate cake is the ideal blend of brownie and cake—a little fudgy, a little fluffy, and full of bold cocoa flavor. It’s gluten-free, refined sugar-free (depending on your sweetener), and high in protein thanks to Greek yogurt. Perfect for birthdays, date nights, holidays, or just when that chocolate craving hits!
Why You’ll Love It
- Rich, fudgy brownie-like texture.
- Made with wholesome, naturally gluten-free ingredients.
- Easy to make in one bowl.
- Elegant enough for entertaining yet simple enough for weeknights.
What It Tastes Like
Think of the densest, most chocolate-packed brownie you’ve had, but with a slightly tangy creaminess from Greek yogurt that balances the richness. Each bite feels indulgent, yet you won’t feel weighed down.
Ingredients You’ll Need
- 1 ½ cups almond flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ½ cup plain Greek yogurt
- ½ cup maple syrup or honey
- 1 tsp vanilla extract
- ½ cup dark chocolate chips (melted)
Optional for garnish:
- Extra melted dark chocolate drizzle
- Cocoa powder dusting
- Fresh berries
Tools Needed
- Mixing bowls
- Whisk or hand mixer
- 8-inch round cake pan
- Parchment paper
Suggested Substitutions
- Swap almond flour for oat flour (texture will be slightly lighter).
- Use coconut yogurt for a dairy-free version.
- Replace maple syrup with monk fruit syrup for a lower-carb option.
- Add espresso powder for extra chocolate depth.
How to Make Flourless Chocolate Greek Yogurt Cake
- Preheat & Prep
Preheat your oven to 350°F (175°C). Grease an 8-inch cake pan and line it with parchment paper. - Mix Dry Ingredients
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt. - Combine Wet Ingredients
In another bowl, whisk the eggs, Greek yogurt, maple syrup, and vanilla until smooth. - Melt & Add Chocolate
Melt chocolate chips until smooth and fold into the wet mixture. - Bring It Together
Slowly mix dry ingredients into wet until a thick, luscious batter forms. - Bake
Pour into prepared pan and bake for 25–30 minutes, or until a toothpick comes out with moist crumbs (not wet batter). - Cool & Garnish
Let cool before drizzling with melted chocolate or dusting with cocoa powder.
What to Serve with Flourless Chocolate Cake
This cake pairs beautifully with:
- A dollop of whipped cream or Greek yogurt.
- A scoop of vanilla ice cream.
- Fresh raspberries or strawberries.
- A strong espresso or red wine for a decadent evening treat.
Tips for Making It Perfect
- Don’t overbake—this cake is best slightly fudgy.
- Use room temperature eggs and yogurt for a smooth batter.
- Let the cake cool before slicing; it sets as it rests.
- Add a pinch of espresso powder to enhance chocolate flavor.
Storage Instructions
- Store covered at room temperature for up to 2 days.
- Refrigerate in an airtight container for up to 5 days.
- Freeze slices individually wrapped for up to 2 months—thaw overnight in the fridge.
General Information
Flourless cakes have roots in European baking, especially Italian Torta Caprese, made with ground almonds and chocolate. My version gives it a modern twist with Greek yogurt for creaminess and protein. It’s perfect for chocolate lovers who still want to keep things a bit lighter.
Frequently Asked Questions
1. Can I make this cake dairy-free?
Yes! Use coconut yogurt and dairy-free chocolate chips.
2. Can I double the recipe?
Absolutely—just use a 9×13 pan and increase the baking time slightly.
3. Is almond flour the same as almond meal?
No. Almond flour is finer and works best for this recipe.
4. Can I make it ahead?
Yes, this cake tastes even better the next day once the flavors settle.
Conclusion
This Flourless Chocolate Greek Yogurt Cake is proof that indulgence and health can go hand in hand. With its fudgy texture, deep cocoa flavor, and nutrient-dense ingredients, it’s the kind of dessert you’ll come back to again and again.
If you loved this recipe, you’ll also enjoy my Chocolate Chip Protein Cookies and Greek Yogurt Cheesecake Bars—both wholesome, protein-packed desserts!
Happy baking, and don’t forget to share your creation with me on Pinterest or tag me on Instagram. 🍫✨
Interactive Elements
I’d love to hear from you! Leave a review or comment below if you try this recipe. And don’t forget to save it to your Pinterest boards.
Nutritional Information (per slice, based on 10 servings)
| Calories | Protein | Carbs | Sugar | Fat | Fiber |
|---|---|---|---|---|---|
| 230 | 8g | 22g | 14g | 12g | 4g |
Decadent Flourless Chocolate Greek Yogurt Cake (Rich, Fudgy & Guilt-Free)
- Total Time: 40 minutes
- Yield: 10 servings 1x
Description
This flourless chocolate Greek yogurt cake is rich, fudgy, and indulgent yet secretly wholesome. Made with cocoa powder, almond flour, and protein-packed Greek yogurt, it delivers a brownie-like texture while staying gluten-free and nutrient-dense.
Ingredients
1 ½ cups almond flour
½ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
3 large eggs
½ cup plain Greek yogurt
½ cup maple syrup or honey
1 tsp vanilla extract
½ cup dark chocolate chips (melted)
Instructions
1. Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
2. Whisk almond flour, cocoa powder, baking soda, and salt together.
3. Whisk eggs, Greek yogurt, maple syrup, and vanilla until smooth.
4. Melt chocolate chips and fold into the wet mixture.
5. Mix dry ingredients into wet until combined.
6. Bake 25–30 minutes, until toothpick comes out with moist crumbs.
7. Cool, drizzle with chocolate or dust with cocoa powder before serving.
Notes
For a dairy-free version, use coconut yogurt and dairy-free chocolate chips.
Don’t overbake—the cake should stay slightly fudgy.
Pairs beautifully with fresh berries or vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 14g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 55mg
