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
Scale
- 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