A chocolate yogurt cake that is a little more healthy than some others out there. When well-wrapped, this keeps very well for several days.

Kristina Kopnisky


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.

  • Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in the batter. Pour batter into the prepared cake pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.

Nutrition Facts

332 calories; 14.9 g total fat; 54 mg cholesterol; 370 mg sodium. 46.5 g carbohydrates; 7.9 g protein; Full Nutrition


Rating: 3 stars
This cake really has potential. As-is though I did have some problems with it. First off the batter was really really dry--and I ended up adding approximately 1/2 cup of coffee to get it to the correct consistency. Second I think this could stand to be baked in a larger pan for less time. The cake domed a lot and the dome ended up being almost burnt while the center of the cake was still under-done after baking 55 minutes. Lastly the flavor needs tweaking for our taste. Not enough cocoa flavor. With all this being said I would definitely make this again with the following changes: use melted butter in place of oil 3/4 cup cocoa powder 1 tsp baking soda 1 1/2 tsps vanilla and only 2 cups of whole wheat flour. Keep the other ingredients the same. Put it into a 9x13 and start checking for doneness after about 20-25 minutes. I think these changes would make this cake even better. Thanks for the recipe! Read More