Flourless Chocolate Yogurt Cake
A rich, fudgy, and high protein cake made without flour that delivers an indulgent chocolate experience without the sugar crash.
Servings: 8 slices
Calories: 190kcal
Ingredients
Main Ingredients
- 1 cup Greek yogurt, plain Full fat recommended for extra richness, low fat is acceptable.
- 1/2 cup unsweetened cocoa powder Dutch process for a smoother flavor, but natural is fine.
- 3 large eggs Warm eggs in warm water for easier mixing.
- 1/4 cup maple syrup or honey Granulated sugar can also be used.
- 1 teaspoon vanilla extract Enhances flavor.
- 1/4 teaspoon salt Enhances the chocolate flavor.
- 1/2 cup melted dark chocolate (optional) For a more decadent flavor.
Instructions
Preparation
- Preheat your oven to 325°F and line an 8-inch round pan with parchment paper.
- In a bowl, whisk eggs until foamy.
- Add Greek yogurt, sweetener, vanilla, and salt to the eggs and mix well.
- Sift in the cocoa powder and stir until smooth.
- If using melted chocolate, drizzle it in and mix slowly.
- Pour the batter into the prepared pan.
Baking
- Bake the cake for about 24 to 32 minutes, until the center looks set but slightly soft. A toothpick should come out with moist crumbs.
- Let it cool fully before slicing.
Notes
Chilling the cake for an hour helps with clean slices. I prefer it on days two and three for enhanced flavor. Store covered in the fridge for up to 5 days or freeze slices wrapped individually.