Chocolate Almond Yogurt Cake — Moist, Easy Recipe
The cake smells like warm cocoa and toasted almonds the moment it comes from the oven. Chocolate almond yogurt cake uses Greek yogurt for a tender, moist crumb and almond meal for a nutty lift. After testing this recipe 8 times with both plain and vanilla Greek yogurt, I settled on a balance that gives deep chocolate flavor without heaviness. This is the version I refined at home for busy weeknights and small dinner parties. Read on for precise measurements, step-by-step timing, and pro tips so you get it right the first time.
Why This Recipe Works
- Greek yogurt adds acidity and moisture, which react with baking soda to give an open, tender crumb.
- Almond meal replaces part of the flour and lends structure plus a fragrant, nutty flavor.
- Melted chocolate and cocoa powder combine for richer chocolate depth than cocoa alone.
- One-bowl method minimizes mixing and prevents gluten overdevelopment for a soft cake.
- Toasting the almonds and gently folding the batter preserves crunch and prevents oiliness.
Ingredients Breakdown
- All-purpose flour (250 g / 2 cups): Provides the main structure. Do not pack the cups when measuring.
- Almond meal (100 g / 1 cup, lightly packed): Adds nutty flavor and a delicate texture. Use blanched almond meal for a finer crumb.
- Unsweetened cocoa powder (50 g / 1/2 cup, sifted): Gives chocolate intensity; sift to avoid lumps. Dutch-process will give deeper color but may need extra baking soda if used.
- Granulated sugar (200 g / 1 cup): Balances bitterness and helps with tenderness. For less sweetness, reduce to 175 g (3/4 cup + 1 tbsp).
- Baking powder (8 g / 2 tsp) and baking soda (4 g / 1 tsp): Leavening agents; both are needed because the yogurt acid activates the soda.
- Fine salt (5 g / 1 tsp): Essential for flavor balance. Use Diamond Crystal kosher salt for lighter measure; if using Morton’s, reduce to 3/4 tsp.
- Eggs (2 large): Provide structure and richness. Room temperature eggs mix more evenly.
- Greek yogurt (240 g / 1 cup, full-fat preferred): Gives moisture, tang, and richness. You can substitute plain yogurt, but expect slightly more liquid.
- Neutral oil (120 ml / 1/2 cup): Keeps the cake tender and saves time vs. creaming butter. Use vegetable oil or light olive oil.
- Vanilla extract (5 ml / 1 tsp): Enhances chocolate flavor.
- Dark chocolate (100 g / 3.5 oz), melted and cooled: Adds body and depth. Use 60–70% cacao for balance.
- Sliced almonds (30 g / 1/3 cup), toasted: For topping and crunch. Toast briefly to avoid burning.
Substitutions with impact warnings:
- Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free blend and add ½ tsp xanthan gum. Texture will be slightly denser.
- Yogurt swap: Low-fat yogurt makes the cake less rich and slightly drier; increase oil by 1 tbsp if using low-fat.
- Sugar: You can use coconut sugar 1:1 but the cake will be darker and slightly more caramel-like.
Essential Equipment
- 9-inch (23 cm) round cake pan — the batter volume fits this size. An 8-inch pan will overflow.
- Parchment paper round to line the pan for easy release.
- Digital scale for accurate dry measures (highly recommended).
- Heatproof bowl and saucepan (double-boiler or microwave-safe) to melt chocolate.
- Whisk and rubber spatula for gentle folding.
- Instant-read thermometer (helpful but not required) to check doneness.
If you don’t have almond meal, pulse blanched almonds in a food processor until fine but not oily. If you lack a 9-inch pan, use a 9×5-inch loaf pan and expect a longer bake (add 10–15 minutes).
Prep time 15 minutes; Cook time 40 minutes; Inactive time 15 minutes cooling; Total time 1 hour; Servings 8 slices.
Step 1: Preheat and prep the pan
Preheat the oven to 175°C (350°F). Grease a 9-inch (23 cm) round pan and line the bottom with parchment; dust lightly with cocoa to prevent white flour rings. This takes about 5 minutes.
Step 2: Toast the almonds and combine dry ingredients
Toast 30 g (1/3 cup) sliced almonds in a dry skillet over medium heat for 3–4 minutes, shaking the pan often until fragrant and lightly golden. Meanwhile whisk together 250 g (2 cups) all-purpose flour, 100 g (1 cup) almond meal, 50 g (1/2 cup) sifted cocoa, 200 g (1 cup) sugar, 8 g (2 tsp) baking powder, 4 g (1 tsp) baking soda, and 5 g (1 tsp) salt in a large bowl until evenly mixed. This step takes 6–8 minutes.
Step 3: Melt chocolate and mix wet ingredients
Melt 100 g (3.5 oz) dark chocolate gently over a double boiler or in 20–30 second bursts in the microwave, stirring until smooth. In a separate bowl whisk 2 large eggs, 240 g (1 cup) Greek yogurt, 120 ml (1/2 cup) neutral oil, and 5 ml (1 tsp) vanilla for 1–2 minutes until homogenous. Stir in the cooled melted chocolate. This step takes about 6 minutes.
Step 4: Combine wet and dry — fold with care
Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula until just combined — about 20–30 folds. Do not overmix — stop as soon as no dry streaks remain. This should take 45–60 seconds. Overmixing develops gluten and makes the cake tough.
Step 5: Bake until set
Pour batter into the prepared pan and smooth the top. Sprinkle the toasted sliced almonds over the batter. Bake at 175°C (350°F) for 35–40 minutes, rotating once at 20 minutes for even browning. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs and the internal temperature reads about 95°C (203°F). Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Active bake time is 35–40 minutes.
Step 6: Serve
Slice once fully cooled for clean edges. Serve plain, dusted with cocoa, or with a spoonful of whipped cream or extra yogurt.
Expert Tips & Pro Techniques
- Common mistake: Overmixing. Stop folding when no dry flour is visible. Overmixing makes cakes dense.
- Use room temperature eggs and yogurt; they emulsify better and give a smoother batter.
- Make-ahead: Bake the cake a day ahead, wrap tightly in plastic wrap, and bring to room temperature before serving. It holds moisture and flavor overnight.
- Professional trick for shiny top: Brush the warm top with a thin layer of warmed apricot jam or simple syrup for gloss.
- If your cocoa lumps, sift it with the flour or whisk vigorously before combining to avoid streaks.
- For a stronger almond note, replace 20 g (2 tbsp) of flour with extra almond meal, but reduce oven temp by 10°C (50°F) if the top browns too fast.
Storage & Reheating
- Refrigerator: Store wrapped tightly in plastic wrap or in an airtight container for up to 4 days. Keep away from strong-smelling foods.
- Freezer: This cake freezes well. Wrap slices individually in plastic wrap and place in a zip-top bag for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature.
- Reheating: Reheat a slice in a 175°C (350°F) oven for 6–8 minutes to revive the crumb. Avoid microwaving for long — it can make the crumb gummy.
Variations & Substitutions
- Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 gluten-free flour blend. Add ½ tsp xanthan gum if the blend lacks it. Baking time may increase by 3–5 minutes.
- Walnut or Hazelnut Swap: Replace almond meal with the same weight of finely ground walnuts or hazelnuts for a different nut profile. Toast them first.
- Citrus-Almond Twist: Stir in 1 tsp finely grated orange zest and reduce sugar by 1 tbsp. Top with a light orange glaze (60 g powdered sugar + 15 ml orange juice).
- Egg-Free Adaptation: Use 2 flax "eggs" (2 tbsp ground flaxseed + 6 tbsp water, chilled 10 minutes). Expect a slightly denser crumb and bake time to increase by 5–8 minutes.
- Less Sugar: Reduce sugar to 175 g (3/4 cup + 1 tbsp); the cake will be less sweet but still balanced with dark chocolate.
Serving Suggestions & Pairings
- Serve with lightly sweetened whipped cream and a few extra toasted almonds.
- Pair with a bold espresso or a low-acidity fruity red wine for dinner.
- For brunch, offer slices with fresh berries and a dollop of Greek yogurt.
- Pair with our [Citrus Yogurt Pancakes] for a bright breakfast spread or a simple fruit salad. (Internal linking opportunity.)
Nutrition Information
Per serving (1 slice — recipe makes 8 slices)
- Calories: 370 kcal
- Total Fat: 22 g
- Saturated Fat: 6 g
- Cholesterol: 55 mg
- Sodium: 200 mg
- Total Carbohydrates: 38 g
- Dietary Fiber: 4 g
- Sugars: 20 g
- Protein: 7 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my cake turn out dry?
A: Dry cake is usually from overbaking or overmixing. Check doneness at 35 minutes. Remove when a toothpick shows moist crumbs. Also, measure flour by weight, not scooped cups.
Q: Can I make this without eggs?
A: Yes. Use two flax eggs (2 tbsp ground flax + 6 tbsp water). Expect a denser crumb and add 5–8 minutes to baking time.
Q: Can I double this recipe?
A: Yes. Use two 9-inch pans or a larger pan. If using one large pan, increase bake time by 5–10 minutes and monitor doneness with a toothpick.
Q: Can I prepare this the night before?
A: Absolutely. Bake it the night before, cool completely, then wrap tightly. Bring to room temperature before serving for best texture.
Q: How long does this keep in the fridge?
A: Store in an airtight container for up to 4 days. For longer storage, freeze slices for up to 2 months.
Q: Can I use Dutch-process cocoa instead of natural cocoa?
A: You can. Dutch-process is less acidic and darker. If you use it, ensure your leavening still balances; you may find the cake browns a bit differently.
Q: My top cracks — is it ruined?
A: Not at all. Cracks are cosmetic. They often happen if the oven is slightly too hot or the batter is set before the center rises fully. The cake will still taste great.
Conclusion
This chocolate almond yogurt cake is a reliable, moist dessert that’s easy enough for weeknights and pretty enough for guests. If you’d like a citrus-almond variant for a lighter take, see the Clementine Almond Yogurt Cake – Homemade Home for inspiration. For another chocolate yogurt cake approach with helpful technique notes, check out Chocolate Yoghurt Cake | Recipe – Cuisine Fiend.
Print
Chocolate Almond Yogurt Cake
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A moist and easy chocolate almond yogurt cake that combines rich chocolate flavor with a nutty almond lift, perfect for weeknights and dinner parties.
Ingredients
- 250 g (2 cups) all-purpose flour
- 100 g (1 cup, lightly packed) almond meal
- 50 g (1/2 cup, sifted) unsweetened cocoa powder
- 200 g (1 cup) granulated sugar
- 8 g (2 tsp) baking powder
- 4 g (1 tsp) baking soda
- 5 g (1 tsp) fine salt
- 2 large eggs
- 240 g (1 cup) Greek yogurt (full-fat preferred)
- 120 ml (1/2 cup) neutral oil
- 5 ml (1 tsp) vanilla extract
- 100 g (3.5 oz) dark chocolate, melted and cooled
- 30 g (1/3 cup) sliced almonds, toasted
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9-inch round pan and line the bottom with parchment; dust lightly with cocoa.
- Toast the sliced almonds in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly golden. Meanwhile, whisk together the flour, almond meal, cocoa, sugar, baking powder, baking soda, and salt in a large bowl.
- Melt the dark chocolate gently over a double boiler or microwave. In a separate bowl, whisk the eggs, Greek yogurt, oil, and vanilla until homogenous. Stir in the cooled melted chocolate.
- Combine the wet mixture into the dry ingredients and fold gently until just combined. Do not overmix.
- Pour the batter into the prepared pan, smooth the top, and sprinkle the toasted almonds over the batter. Bake for 35–40 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Serve once fully cooled, with or without toppings such as whipped cream or extra yogurt.
Notes
For a gluten-free version, substitute all-purpose flour with gluten-free blend and add ½ tsp xanthan gum. Store cake in airtight container for up to 4 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: Lateus
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg