Chocolate Almond Yogurt Cake (No Flour, Gluten-Free) Recipe

Introduction

This Chocolate Almond Yogurt Cake is a moist and fudgy treat that’s naturally gluten-free and flourless. Made with almond flour and rich cocoa, it’s a perfect balance of wholesome ingredients and indulgent chocolate flavor. Ideal for a cozy dessert or a special snack, it’s simple to prepare and sure to please.

Ingredients

• 1 cup plain Greek yogurt
• 3 large eggs
• 1/2 cup maple syrup, honey, or coconut sugar
• 1/3 cup melted coconut oil or butter
• 1 tsp vanilla extract
• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• Pinch of salt
• 1/2 cup dark chocolate chips (optional, for extra fudginess)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together the Greek yogurt, eggs, your chosen sweetener, melted coconut oil or butter, and vanilla extract until the mixture is smooth and well combined.
3. Step 3: Stir in the almond flour, unsweetened cocoa powder, baking powder, and salt until fully incorporated. Gently fold in the dark chocolate chips if using.
4. Step 4: Pour the batter into the prepared pan and smooth the top evenly with a spatula.
5. Step 5: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
6. Step 6: Allow the cake to cool completely in the pan before slicing. Optionally, dust with cocoa powder or serve with a spoonful of yogurt or whipped cream.

Tips & Variations

• Swap maple syrup with honey or coconut sugar to customize the sweetness and flavor.
• Use plant-based yogurt and coconut oil for a dairy-free version.
• Top with a simple ganache made from melted dark chocolate and a splash of cream for an extra decadent touch.
• Fold in crushed nuts or garnish with fresh berries for a festive look and added texture.

Storage

Store leftover slices in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individual slices wrapped tightly for up to 3 months. To reheat, warm a slice in the microwave for about 15 seconds to restore its fudgy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flour instead of almond flour?

This recipe relies on almond flour for its texture and moisture, so substitutions may alter the result. If you need a different flour, consider a gluten-free flour blend but expect some changes in density and flavor.

Is this cake suitable for a dairy-free diet?

Yes! Use a plant-based yogurt and substitute butter with coconut oil to make the cake dairy-free without compromising taste or texture.

Chocolate Almond Yogurt Cake (No Flour, Gluten-Free) Recipe

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★★★★★

4.9 from 146 reviews

This Chocolate Almond Yogurt Cake is a moist, fudgy, and flourless dessert that’s naturally gluten-free. Made with almond flour, Greek yogurt, and cocoa powder, it offers a rich chocolate flavor balanced with wholesome ingredients. Perfect for a decadent treat or an everyday dessert, it caters well to gluten-free diets without sacrificing taste or texture.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Wet Ingredients

• 1 cup plain Greek yogurt
• 3 large eggs
• 1/2 cup maple syrup, honey, or coconut sugar
• 1/3 cup melted coconut oil or butter
• 1 tsp vanilla extract

Dry Ingredients

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• Pinch of salt

Optional

• 1/2 cup dark chocolate chips (for extra fudginess)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
2. Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, eggs, your choice of sweetener (maple syrup, honey, or coconut sugar), melted coconut oil or butter, and vanilla extract until the mixture is smooth and homogenous.
3. Combine Dry Ingredients: Stir the almond flour, unsweetened cocoa powder, baking powder, and a pinch of salt into the wet mixture until fully combined. Then gently fold in the dark chocolate chips if using, to add extra fudgy texture.
4. Pour the Batter: Pour the prepared batter into the greased and lined cake pan. Smooth the top evenly with a spatula to ensure even baking.
5. Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, indicating the cake is done but still fudgy inside.
6. Cool and Serve: Allow the cake to cool completely in the pan before slicing. Optionally, dust with cocoa powder or serve with a spoonful of yogurt or whipped cream for extra indulgence.

Notes

• You can substitute maple syrup with honey or coconut sugar depending on your desired sweetness and flavor profile.
• For a dairy-free version, use plant-based yogurt and coconut oil instead of Greek yogurt and butter.
• To make the cake extra decadent, top with a simple ganache made from melted dark chocolate and cream.
• Fresh berries or crushed nuts can be folded in or used as a festive topping for added texture and flavor.
• Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freeze individual slices wrapped in plastic wrap for up to 3 months and reheat with a brief microwave spin to maintain fudginess.

Keywords: Chocolate Almond Yogurt Cake, gluten-free cake, flourless chocolate cake, almond flour dessert, yogurt cake, easy chocolate cake, healthy chocolate cake, dairy-free chocolate cake option