1. Can I make this Chocolate Almond Yogurt Cake less sweet?

Absolutely! Reduce sweetener to 1/3 cup and use unsweetened chocolate chips. The Greek yogurt provides natural tang that balances sweetness perfectly.

2. What's the best nut-free flour alternative?

Oat flour works beautifully in this Chocolate Almond Yogurt Cake recipe. Use equal amounts for similar texture. Ensure oats are certified gluten-free if needed.

3. How do I know when the cake is perfectly baked?

The Chocolate Almond Yogurt Cake is done when edges pull away slightly from pan and center springs back when gently pressed. A toothpick test should show moist crumbs, not wet batter.

Chocolate Almond Yogurt Cake, No Flour: Best Gluten-Free Cake

Name: Chocolate Almond Yogurt Cake, No Flour
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large eggs, room temperature; 1/2 cup granulated sugar (or maple syrup); 1 cup plain Greek yogurt (full fat recommended); 1 teaspoon vanilla extract; 1 1/2 cups superfine almond flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup dark chocolate chips (optional, plus extra for topping)

Description

This Chocolate Almond Yogurt Cake is an incredibly moist, flourless dessert that satisfies the deepest chocolate cravings without any gluten. By using nutrient-dense almond flour and creamy Greek yogurt, this cake achieves a fudgy, souffle-like texture that melts in your mouth. It is a simple, one-bowl recipe that feels indulgent but is packed with protein.

Ingredients

Scale

4 large eggs, room temperature

1/2 cup granulated sugar (or maple syrup)

1 cup plain Greek yogurt (full fat recommended)

1 teaspoon vanilla extract

1 1/2 cups superfine almond flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dark chocolate chips (optional, plus extra for topping)

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Instructions

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.

2. Whisk Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar (or sweetener), Greek yogurt, and vanilla extract until smooth and well combined.

3. Add Dry Ingredients: Add the almond flour, cocoa powder, baking powder, baking soda, and salt. Whisk again until the batter is smooth and no lumps of almond flour remain.

4. Fold Chocolate: Gently fold in the chocolate chips (if using).

5. Bake: Pour the batter into the prepared baking pan. Sprinkle a few extra chocolate chips on top if desired. Bake for 30–35 minutes, or until the center is set and a toothpick inserted comes out mostly clean (a few moist crumbs are okay due to the fudgy texture).

6. Cool: Allow the cake to cool in the pan for at least 15 minutes before running a knife around the edges and transferring it to a wire rack. It is delicate when hot.

7. Serve: Serve warm or chilled, optionally dusted with powdered sugar.

Notes

Texture: Because this cake has no flour, it is much denser and moister than a traditional sponge cake, resembling a cross between a cake and a brownie.

Yogurt: Greek yogurt is essential here for the structure; regular yogurt may make the batter too runny.

Storage: Store leftovers in the refrigerator for up to 5 days. It tastes even fudgier when chilled.

Prep Time: 10
Cook Time: 35
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 18
Sodium: 220
Fat: 19
Saturated Fat: 5
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 20
Fiber: 4
Protein: 11
Cholesterol: 95