Chocolate Yogurt Cake

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5 from 1 vote

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www.theconsciousplantkitchen.com

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.

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Prep Time10

Cook Time25

Cooling1

Total Time1 35

Servings: slices

Calories: 176.6kcal

Author: Carine Claudepierre

Ingredients

1 cup Self-Rising Flour note 1
½ cup Unsweetened Cocoa Powder note 2
1 cup Unrefined Cane 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

US Customary - Metric

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.

Notes

Note 1: One cup of self-rising flour is equivalent to 1 cup all-purpose flour + 2 teaspoons of baking powder. Gluten-Free: I didn't try the recipe with an all-purpose gluten-free flour blend but, by experience, I suggest trying 3/4 cup of all-purpose gluten-free flour, 1/4 cup of almond flour and 2 teaspoons of gluten-free baking powder.

Note 2: Unsweetened cacao powder works as well.

Note 3: White sugar, coconut sugar, or light muscovado sugar works as other sugar options.

Note 4: I recommend dairy-free full-fat Greek-Style yogurt as it adds more moisture to the cake. Any type of yogurt works for the recipe, but I love coconut yogurt and soy yogurt.

Note 5: Any light-flavored oil works but I don't recommend coconut oil. It would solidify in contact with the cold yogurt and make the batter impossible to stir.

Storage: You can store the cake in the fridge for up to 4 days in an airtight container. Freeze slices for up to 1 month in freezer bags or sealed container. Thaw them at room temperature.

Nutrition