Description
This Flourless Dark Chocolate Espresso Greek Yogurt Cake is rich, fudgy, and deeply flavored with dark chocolate and espresso. Moist, naturally gluten-free, and made with wholesome ingredients, it’s the perfect indulgent yet healthy dessert.
Ingredients
1 ½ cups blanched almond flour
½ cup unsweetened cocoa powder
1 tbsp instant espresso powder
1 tsp baking soda
¼ tsp salt
2 large eggs
½ cup Greek yogurt
½ cup maple syrup or honey
⅓ cup melted coconut oil or butter
1 tsp vanilla extract
½ cup dark chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line a 9-inch cake pan with parchment.
2. Whisk almond flour, cocoa powder, espresso powder, baking soda, and salt.
3. In another bowl, whisk eggs, Greek yogurt, maple syrup, oil, and vanilla.
4. Combine wet and dry ingredients until smooth.
5. Fold in chocolate chips.
6. Pour into pan and bake 25–30 minutes, until set but fudgy.
7. Cool completely before slicing.
Notes
For extra decadence, top with whipped cream or Greek yogurt frosting.
Store in fridge up to 5 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 12g
- Sodium: 110mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 50mg