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.

Chocolate Yogurt Cake

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!