Chocolate Yogurt Cake

This Chocolate Yogurt Cake is a moist, simple, and delicious dessert made with dairy-free yogurt, giving it a slight tang and extra moisture. The combination of cocoa powder and almond milk creates a rich, chocolatey flavor, while the yogurt helps keep the cake light and tender. Whether you’re making it for a special occasion or as a quick treat, this cake is sure to satisfy your sweet tooth.

Why You’ll Love This Recipe

This cake is a perfect option for anyone looking for a dairy-free dessert that doesn’t sacrifice flavor. The yogurt adds a subtle tang, balancing out the sweetness, while the light olive oil ensures a moist, soft crumb. The cake is easy to make, requiring only a few pantry staples, and it bakes in just 25-30 minutes. It’s great on its own or paired with a scoop of dairy-free ice cream for an extra treat.

Ingredients

• 1 cup Self-Rising Flour

• ½ cup Unsweetened Cocoa Powder

• 1 cup Unrefined Cane Sugar

• ¾ cup Dairy-Free Yogurt

• ½ cup Almond Milk

• ⅓ cup Light Olive Oil

• 1 teaspoon Vanilla Extract

• ¼ teaspoon Salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven

• Preheat the oven to 350°F (180°C). Line an 8-inch pan with parchment paper and lightly oil the paper with cooking oil spray. Set aside.

2. Mix the Dry Ingredients

• In a mixing bowl, whisk together the self-rising flour, unsweetened cocoa powder, unrefined cane sugar, and salt. Make sure the cocoa powder is well combined and there are no lumps.

3. Add the Wet Ingredients

• Pour in the light olive oil, dairy-free yogurt, almond milk, and vanilla extract. Whisk everything together until you have a smooth, thick batter.

4. Bake the Cake

• Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool and Serve

• Let the cake cool for 30-60 minutes before slicing and serving.

Servings and Timing

• Servings: 8 slices

• Prep Time: 10 minutes

• Cook Time: 25-30 minutes

• Total Time: 35-40 minutes

Variations

• Frosting Options: Top with dairy-free chocolate frosting or whipped coconut cream for an extra layer of indulgence.

• Add-ins: You can stir in chocolate chips, chopped nuts, or berries to the batter for added texture and flavor.

• Flavor Variation: For a different flavor, add a teaspoon of cinnamon or a bit of orange zest to the batter.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

• Reheating: Reheat individual slices in the microwave for 10-15 seconds if you prefer the cake warm.

FAQs

1. Can I use regular yogurt instead of dairy-free yogurt?

Yes, you can use regular yogurt if you’re not following a dairy-free diet, but this will change the flavor slightly.

2. Can I use a different type of milk?

Yes, you can substitute almond milk with any other plant-based milk like soy milk, oat milk, or coconut milk.

3. Can I use all-purpose flour instead of self-rising flour?

Yes, if you’re using all-purpose flour, add 1 ½ teaspoons of baking powder to the recipe.

4. Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of self-rising flour for a gluten-free version of this cake.

5. How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.

6. Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw it at room temperature before serving.

7. Can I add more cocoa powder to make the cake more chocolatey?

Yes, you can increase the amount of cocoa powder for a more intense chocolate flavor, but be mindful of altering the texture too much.

8. Can I make this cake in a different pan size?

Yes, you can make this cake in different pan sizes, but be sure to adjust the baking time. A larger pan may require a shorter baking time, and a smaller pan will need a longer time.

9. Can I top this cake with fruit?

Yes, fresh berries or sliced bananas would pair beautifully with this cake, adding a fresh contrast to the richness.

10. Can I make this recipe without sugar?

You can substitute the sugar with a sugar substitute like stevia or monk fruit sweetener. However, the texture and flavor may change slightly.

Conclusion

This Chocolate Yogurt Cake is a quick and delicious dessert that’s perfect for anyone looking for a dairy-free treat. With its moist texture, rich chocolate flavor, and easy preparation, it’s a cake everyone will love. Whether you enjoy it plain, with frosting, or paired with fruit, this cake will definitely satisfy your chocolate cravings!