Chocolate Yogurt Cake

This moist chocolate yogurt cake, made with whole wheat flour, cocoa powder, and a touch of black coffee, keeps for several days if well-wrapped--if it lasts that long!

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 332 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 3 eggs
• ¾ teaspoon baking soda
• 2 ½ teaspoons baking powder
• 1 pinch ground nutmeg
• ½ cup cocoa powder
• ½ cup canola oil
• 2 ½ cups whole wheat flour
• 1 ½ cups full-fat yogurt
• 2 tablespoons brewed coffee (Optional)

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.