This Chocolate Yogurt Cake is an ultra-moist chocolate cake made without eggs but with dairy-free yogurt to add moisture and proteins to your dessert. With only 5 basic ingredients, it’s very easy to whip up in just a few minutes!
I love making cake for my family and after making my Easy Chocolate Cake and Chocolate Peppermint Cake, I wanted to make a recipe as moist as the second, but as simple as the first. I believe I managed to make the best combination of moisture and ease with this recipe, you need to try to let me know if you agree!!
Ingredients and Substitutions
- Self-Rising Flour: Make your own by combining 1 cup all-purpose flour with 2 teaspoons baking powder. For a gluten-free option, try ¾ cup gluten-free all-purpose flour and ¼ cup almond flour for better moisture retention.
- Unsweetened Cocoa Powder: Both natural and Dutch-processed cocoa powder work, though Dutch-processed will give a richer taste. Cacao powder is a healthier but slightly more bitter option.
- Sugar: Any granulated sugar will work. Use coconut sugar or light muscovado sugar for an unrefined option, which will also add a caramel-like undertone.
- Dairy-Free Yogurt: Full-fat coconut or soy yogurt is recommended for moisture. Almond yogurt works too but can result in a lighter crumb. Ensure the yogurt is at room temperature to prevent the batter from seizing.
- Light Olive Oil: Other light-flavored oils like grapeseed, canola, or avocado oil are also suitable. Avoid coconut oil unless melted and the yogurt is warm, as cold yogurt will make it clump.
How to Make Chocolate Yogurt Cake
While this cake is super easy to make with my recipe card further down, I’ve included below pictures of key steps.
Combine the dry ingredients in a large mixing bowl to break up lumps.
Pour the wet ingredients into the dry ingredients.
Stir the batter until it’s just combined with a silicone spatula.
Pour the batter into a square pan lined with oiled parchment paper.
Bake the chocolate yogurt cake for 25-30 minutes at 350 °F (180 °C).
Let it cool down for 30-60 minutes before slicing and serving the cake.
Carine’s Baking Tips
I have a few more tips for you to make the best, moistest cake!
- Smooth Batter – Sift the cocoa powder with the flour to avoid lumps.
- Even Moisture – Make sure the yogurt is room temperature to help it blend easily and avoid uneven texture.
- Baking Adjustment for Layers – If making a layered cake, divide the batter into two smaller pans and reduce the baking time by 5-8 minutes.
- Frosting Pairings – Pair with my Dairy-Free Chocolate Ganache or Cashew Frosting for a fancy-looking cake.
- Add-Ins – Stir in chocolate chips, nuts, or dried fruits for added texture and flavor.
- Serving Idea – Serve with my Vegan Whipped Cream or a dollop of coconut yogurt and fresh berries for a light finishing touch.
More Chocolate Cake Recipes
If you like chocolate cakes, I have many more recipe for you!
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Chocolate Yogurt Cake
Ingredients
- 1 cup Self-Rising Flour - note 1
- ½ cup Unsweetened Cocoa Powder - note 2
- 1 cup Sugar - note 3
- 1 ¼ cup Dairy-Free Yogurt - at room temperature for 30 minutes (note 4)
- ⅓ cup Light Olive Oil - note 5
Optional
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350 °F (180 °C). Line an 8-inch pan with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
- In a mixing bowl, whisk the self-rising flour, unsweetened cocoa powder, sugar, and salt, if used. Make sure all the cocoa is mixed in the flour and no lumps can be seen.
- Pour the light olive oil, Greek-style yogurt, sugar, and vanilla extract, if used.
- Whisk again until a smooth thick consistent batter forms.
- Pour the batter in the prepared pan and bake it for 25-30 minutes at 350 °F (180 °C) on the center rack of the oven until a toothpick inserted in the center of the pan comes out clean.
- Let the cake cool down for 30-60 minutes before slicing.
Great cake recipe, my kids loved it!
Thank you so much for sharing your Chocolate Yogurt Cake recipe, Carine! It looks delicious and the fact that it’s both simple and egg-free makes it super appealing. I appreciate the detailed tips on ingredient substitutions and baking techniques – it really helps in planning for any dietary needs.
I’m curious, have you experimented with different flavor variations or add-ins beyond the chocolate? I’d love to hear how other ingredients have changed the taste or texture. Also, what inspired you to develop this particular recipe? It seems like the perfect recipe for a family gathering or a quick treat! Thanks again for your wonderful post!
Thank you Samantha!!! This recipe is very customizable, in particular with add-ins that don’t alter the batter, like chopped peanuts, pecans, chocolate chips, or any natural flavoring. For toppings you can also go for anything you like!