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Chocolate Almond Yogurt Cake

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A moist and tender chocolate almond yogurt cake made with cocoa powder, almond flour, and yogurt for a soft crumb and rich flavor. Perfect for everyday desserts or special occasions.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

  • 1 cup plain yogurt
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup almond flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup chopped almonds (optional topping)

Instructions

  1. Preheat the oven to 180°C (350°F) and grease or line an 8-inch cake pan with parchment paper.
  2. In a large bowl, whisk together yogurt and sugar until smooth and creamy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in vegetable oil and vanilla extract until fully combined.
  5. In a separate bowl, sift together flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
  6. Gradually add dry ingredients to the wet mixture, alternating with milk, mixing gently until just combined.
  7. Pour batter into the prepared pan and smooth the top. Sprinkle chopped almonds if desired.
  8. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Do not overmix the batter to keep the cake light and fluffy.
  • Use plain yogurt for best flavor balance.
  • You can replace almond flour with more all-purpose flour if needed.
  • Add chocolate chips or orange zest for variation.
  • Store in an airtight container for up to 3 days at room temperature or refrigerate in warm climates.

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