Dette Sjokoladeyoghurtkake is an ultra-moist chocolate cake made without eggs but with dairy-free yogurt to add moisture and proteins to your dessert. With only 6 grunnleggende ingredienser, it’s very easy to whip up in just a few minutes!
I love making cake for my family and after making my Enkel sjokoladekake og Sjokoladepeppermyntekake, I wanted to make a recipe as moist as the second, but as simple as the first. I believe I managed to make the best combination of moisture and ease with this recipe, you need to try to let me know if you agree!!
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Sjokoladeyoghurtkake
Ingredienser
- 1 cup Selvhevende mel - 1 notater
- ½ cup Usøtet kakaopulver - 2 notater
- 1 cup Uraffinert rørsukker - 3 notater
- ¾ cup Meierifri yoghurt - at room temperature for 30 minutes (note 4)
- ½ cup Mandel-melk
- ⅓ cup Olivenolje med mild smak - 5 notater
Valgfritt
- 1 teskje Vaniljeekstrakt
- ¼ teskje Salt
Instruksjoner
- Preheat the oven to 350 °F (180 °C). Line an 8-inch pan with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
- In a mixing bowl, whisk the self-rising flour, unsweetened cocoa powder, sugar, and salt, if used. Make sure all the cocoa is mixed in the flour and no lumps can be seen.
- Pour the light olive oil, Greek-style yogurt, milk, and vanilla extract, if used.
- Whisk again until a smooth thick consistent batter forms.
- Pour the batter in the prepared pan and bake it for 25-30 minutes at 350 °F (180 °C) on the center rack of the oven until a toothpick inserted in the center of the pan comes out clean.
- Take the pan out of the oven and let the cake cool down for 10 minutes.
- Lift the cake out of the pan and let it cool down for 20-50 minutes on a wire rack before slicing.
Merknader
Ernæring
Ingredienser og erstatninger
- Selvhevende mel: Make your own by combining 1 kopp hvetemel med 2 tsj bakepulver. For a gluten-free option, try ¾ cup gluten-free all-purpose flour and ¼ cup almond flour for better moisture retention.
- Usøtet kakaopulver: Både natural and Dutch-processed cocoa powder work, though Dutch-processed will give a richer taste. Kakaopulver is a healthier but slightly more bitter option.
- Sukker: Any granulated sugar will work. Use kokosnøtt sukker or light muscovado sugar for an unrefined option, which will also add a caramel-like undertone.
- Meierifri yoghurt: Full-fat coconut or soy yogurt is recommended for moisture. Mandel yoghurt works too but can result in a lighter crumb. Ensure the yogurt is at romtemperatur to prevent the batter from seizing.
- Mandel-melk: or any plant-based milk you like
- Lett olivenolje: Other light-flavored oils like grapeseed, canola, or avocado oil are also suitable. Avoid coconut oil unless melted and the yogurt is warm, as cold yogurt will make it clump.
How to Make Chocolate Yogurt Cake
While this cake is super easy to make with my recipe card further down, I’ve included below pictures of key steps.
Combine the dry ingredients in a large mixing bowl to break up lumps.
Pour the wet ingredients into the dry ingredients.
Stir the batter until it’s just combined with a silicone spatula.
Pour the batter into a square pan lined with oiled parchment paper.
Bake the chocolate yogurt cake for 25-30 minutes at 350 °F (180 °C).
Let it cool down for 30-60 minutes before slicing and serving the cake.
Carines baketips
I have a few more tips for you to make the best, moistest cake!
- Glatt røre – Sift the cocoa powder with the flour to avoid lumps.
- Even Moisture – Make sure the yogurt is room temperature to help it blend easily and avoid uneven texture.
- Baking Adjustment for Layers – If making a layered cake, divide the batter into two smaller pans and reduce the baking time by 5-8 minutes.
- Frosting Pairings – Pair with my Melkefri sjokoladeganache or Cashew-glasur for a fancy-looking cake.
- Tillegg – Stir in chocolate chips, nuts, or dried fruits for added texture and flavor.
- Serveringsidé – Serve with my Vegansk pisket krem or a dollop of coconut yogurt and fresh berries for a light finishing touch.
Flere oppskrifter på sjokoladekake
If you like chocolate cakes, I have many more recipe for you!
great recipe. made it with dairy yogurt and milk and just changed the amount of sugar. it looked too much for just 1 cup of flour, so I added half a cup of brown sugar and it ended up perfect.
hello,I just made the cake,left it in the pan( no parchment,just an oiled pan) for 15 minutes and then turned it upside down on a wire rack. when cooled down on the rack,I sliced it and it was thick inside,one piece ,no airy and fluffy at all.it happens to my cakes all the time , don’t know what goes wrong.
Cakes can be too dense and thick for many reasons:
– Over-stirring the batter.
– Inactive baking powder (of the baking powder or self-rising flour is old, it is far less potent).
– Packed flour when measuring
– Overbaking or underbaking
– Incorrect oven temperature (ovens can de-calibrate).
Great cake recipe, my kids loved it!
Thank you so much for sharing your Chocolate Yogurt Cake recipe, Carine! It looks delicious and the fact that it’s both simple and egg-free makes it super appealing. I appreciate the detailed tips on ingredient substitutions and baking techniques – it really helps in planning for any dietary needs.
I’m curious, have you experimented with different flavor variations or add-ins beyond the chocolate? I’d love to hear how other ingredients have changed the taste or texture. Also, what inspired you to develop this particular recipe? It seems like the perfect recipe for a family gathering or a quick treat! Thanks again for your wonderful post!
Thank you Samantha!!! This recipe is very customizable, in particular with add-ins that don’t alter the batter, like chopped peanuts, pecans, chocolate chips, or any natural flavoring. For toppings you can also go for anything you like!
Hello. Instead of self rising flour. Can substitute with baking soda or only baking powder?
Note 1 in the recipe card give you the measurement for flour + baking powder to replace self-rising flour.