Ingredients
Scale
- 3 large eggs
- 1/2 cup Greek yogurt (plain, full-fat or 2%)
- 1/3 cup honey or maple syrup (or sweetener of choice)
- 1 tsp vanilla extract
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder (gluten-free if needed)
- Pinch of salt
- 1/3 cup dark chocolate chips or chunks (optional, for extra richness)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together the eggs, Greek yogurt, honey or maple syrup, and vanilla extract until smooth and well combined.
- Gradually add in the almond flour, cocoa powder, baking powder, and salt. Mix until just combined, being careful not to overmix.
- If using, fold in the dark chocolate chips or chunks until evenly distributed.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Use full-fat Greek yogurt for a richer texture.
- For a vegan option, substitute eggs with flax eggs and use a dairy-free yogurt.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 80mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 70mg