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Better than the bakery Chocolate Chip Espresso Yogurt Cake. Whole wheat vanilla cake made with Greek yogurt and espresso powder, then swirled with plenty of sweet, rich dark chocolate chunks. This loaf-style cake is no fuss, whole grain, low sugar, and SO DELICIOUS! Finish the cake with a simple vanilla icing, then lots of chocolate “sprinkles” on top. It’s simpler to make than you’d think (just 1 bowl) and a wonderful cake to enjoy anytime. Much better than the bakery!
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Lately, I’ve had a number of days in the kitchen where I start the day planning to make a certain recipe, then before even starting, I completely switch gears and think up a totally new recipe. That was exactly the case with this chocolate espresso cake recipe!
I was going to make a lemon cake, and I was excited about the recipe. But it was a concept I’d on my “recipes to make list” for a while. If a recipe has been on “the list” for a while, it usually means I may not be overly excited about it. Or maybe I’m just unsure if the idea will work out well.
Making another lemon cake just wasn’t lighting a fire for me, so randomly, I switched gears completely.
And I’m so glad I did because this cake makes me so happy. I am so excited to share it. In my book, it’s pretty perfect.
Here are the details
This Chocolate Chunk Espresso Yogurt Cake has to be one of my simplest cake recipes. Like my favorite banana bread, this is completely no fuss and uses just one medium bowl.
Start with the dry ingredients. I use whole wheat flour for added flavor and a rich texture, plus the health benefits are positive too! Then add baking powder, cinnamon, salt, and espresso powder to the mixture.
The espresso is very important here. It’s the flavor of the cake, but it’s subtle and so yummy with the chocolate.
Next, mix in the yogurt. The yogurt helps to keep the cake from drying out, but also adds a light and fluffy texture to the “crumb”. Using plain Greek yogurt is key. It adds so much protein to this cake too!
Now mix in the eggs, you’ll need three large eggs. Then maple syrup to lightly sweeten, olive oil, which goes wonderfully with the espresso, chocolate, and vanilla.
Then stir in lots of dark chocolate chips or chunks!!
As the cake bakes (it takes around 45 minutes to an hour) make the glaze. Just powdered sugar, vanilla, and water. Sometimes I like to add a shot of espresso too.
I let the cake sit a little before icing, but I do like to pour the icing over the cake while it’s still warm to the touch. The icing drips beautifully over the cake. And to complete the cake, a sprinkle of finely chopped dark chocolate is really nice.
I didn’t intend to have the chunks melt, but magically they melted right into the icing making every aspect of this cake just that much more delicious.
Simple pretty, perfectly sweet, extra light, fluffy, moist, and SO GOOD! Every bite is loaded with rich chunks of melted chocolate.
Hope you guys all enjoy this as much as we do! I swear it’s better than any bakery cake!
Looking for other dessert recipes? Here are my favorites:
5 Minute Chocolate Chunk Banana Bread Mug Cake
Maple Banana Bread with Cinnamon Spice Butter
Earl Grey Blueberry Lemon Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Tahini Butter Chocolate Chip Cookies
Lastly, if you make this Chocolate Chip Espresso Yogurt Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chocolate Chip Espresso Yogurt Cake
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon kosher salt
- 1-3 tablespoons instant espresso/coffee
- 1 cup plain Greek yogurt
- 1/2 cup maple syrup
- 1/2 cup extra virgin olive oil
- 3 eggs
- 1 tablespoon vanilla extract
- 1 cup chopped dark chocolate, plus more for topping
Vanilla Icing
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- 1. Preheat the oven to 350° F. Line a 9×5 inch bread pan with parchment paper.2. In a bowl, whisk together the flour, baking powder, cinnamon, salt, and espresso/coffee powder. Add the yogurt, eggs, maple syrup, olive oil, and vanilla. Mix until fully combined. Fold in the chocolate. 3. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool for 30 minutes before icing.4. Meanwhile, make the icing (the icing can be optional). In a bowl, whisk together the powdered sugar, 1-4 tablespoons of water or brewed espresso/coffee, and vanilla. Pour the icing over the loaf. Top with extra chocolate chunks (if desired). Let set 1 hour (or…not), slice and enjoy.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Looks delicious! I see people asking about the espresso powder. It can be found in the bakery aisle of many grocery stores. It is a small jar, but a little goes a long way. Can also find it online from King Arthur Baking. Little known fact: espresso powder ( or strong brewed coffee) enhances , but doesn’t overpower, the chocolate flavor in any chocolate recipe.
Thanks for sharing Sally!
Could regular white flour be used?
Hi Jill,
Yes, that will be just fine for you to use! Please let me know if you have any other questions, I hope this turns out well for you! xx
Can you like loaf pan you used to make this? I like how straight the edges are. Also, did you use regular parchment paper?
*link 🙂
Hi Brittany,
Here is the link for my loaf pan:
https://api.shopstyle.com/action/apiVisitRetailer?id=909894831&pid=uid3696-43323264-41&aid=43342403&utm_content=productwidget%3A633db4102dbad539adc2b59c&utm_medium=referral
And yes, I just used regular parchment paper. Please let me know if you have any other questions! xx
I just made this loaf and it is incredible-moist and rich without being too sweet. I feel good that is has some whole wheat in it and oil and maple syrup. I used Starbucks Via (3 packets) for the powdered espresso. They work so well for baking. I used a brewed espresso in the glaze and it is delicious.
Hey Deanna,
Awesome!! So glad to hear that this recipe was enjoyed and thanks so much for making it! Have a great weekend:)
Stop putting rose petals and star anise on and in everything, it’s unnecessary and wasteful! Can’t be that much better than a bakery because a respectable one would not put an overpowering ingredient like rose petals on top for no good reason.
I think it looks gorgeous and we can use more beauty in this world ❤️
Then decorate yours differently. There is no positive outcome in criticizing T. You say it is a waste, but I’m guessing decorating it this way brought her joy. How’s is that a waste?
Overpowered by a rose petal? You must be very weak.
What a completely irrational rant.
It’s a garnish, Rose. It doesn’t warrant this type of reaction. Don’t use it if you don’t like it.
You can’t really tell a person what they can and can’t do. “Stop putting rose petals and star anise on and in everything…” Is it actually within your remit to do this? No. It isn’t.
This is a bizarre complaint.
Hi Rose. Tieghan uses peanut butter in SO MANY recipes & peanuts can literally kill me. I feel angry, afraid & then sad, seeing all those pics of food I can’t make or eat. If Tieghan opens a restaurant, I won’t be able to eat there. So I understand your feelings, seeing all those seemingly unnecessary & wasteful roses & star anise on everything. I feel similarly seeing all the peanut butter flowing. I feel less than & different, so I use sesame (tahini) or sunflower butters instead of peanut. In other words, I modify, such as you might do to feel better whenever you see star anise or rose petals. It’s interesting you find Tieghan’s use of rose petals to be wasteful & your name is Rose. It’s interesting you believe rose petals are an overpowering ingredient & you’re demanding that Tieghan stop what she’s doing that she seems to love & freely share with you. Sadly (because we probably had similar parents), I bet you’ve heard, “Rose, stop being wasteful”…or “Rose stop complicating things”. It’s those phrases we hear & unconsciously repeat to ourselves, that cause us to fearfully lash out, especially when someone like Tieghan invites us to share her love of food & stylishly beautiful pics, when instead we could feel safe & free to be adventurous. Because if a stranger can invite us to be playful & joyful, why did those closest to us say those hurtful things that weren’t true?
Looks fab! As someone else has already asked, how could we substitute the instant coffee? I never have instant coffee around, only real grinned coffee beans…
Hi Paula,
Thanks so much!! Unfortunately, this recipe needs the instant coffee or espresso powder, so sorry! Let me know if you give the recipe a try! xT
Can you use actual espresso instead of the powder? Thanks
Hi Alison,
Sorry, for this recipe you are going to need to use espresso powder:) Please let me know if you have any other questions! xx
I hate it when people review a recipe, but they made substitutions, but here I am! I didn’t have whole wheat pastry flour, but I did have some white hiding in the back of the cupboard, so used that. And for the chocolate, I used chips.
Today is a snow day in Nova Scotia, and when this popped up on my Facebook feed this morning, I immediately preheated the oven.
The loaf is moist, coffee-ey, chocolately, and slightly tangy from the yogurt. I only had enough icing sugar to make half the glaze, but it’s all you need, really. I love loaves that don’t rely on sweetness for flavour (although it is plenty sweet), and this delivers. Can’t wait make it again for others!
Oh I can’t wait to try this!!
I hope you love the recipe Victoria!!
Hey Kim,
Lol thanks so much for making this recipe and sharing what worked well for you! I think it can be helpful for others who may not have an ingredient! So glad to hear it was enjoyed! xT
Also wanting to know if we can sub for AP flour?
Thanks! Sounds delicious! Coffee anything is my favorite…
Hi Maryann,
Yes, you can use an equal amount of all purpose flour. Please let me know if you have any other questions! xx
Can regular whole wheat flour be used or would it be too dense?
Hey Jen,
It might be slightly dense, I would try to get the pastry flour if you can! Let me know if you give this recipe a try, I hope you love it! xx
I am thinking of trying this today to take to a mom’s group event. I do not have whole wheat pastry flour, but do have white pastry flour. What adjustments do I need to make to the recipe if I use white pastry flour?
Thank you!
Hey Leticia,
This should be just fine using an equal amount of white pastry flour:) Please let me know if you give this recipe a try, I hope you love it! xx
Tieghan,
Using maple syrup instead of sugar caught my eye….thank you….will definitely make this….
You bet! Let me know if you give the recipe a try Sharon, I hope you love the recipe!! xx
I got super bored of making banana bread and I LOVE coffee flavor so definitely trying this out this weekend!! Hoping it freezes well because we’re only 2 😅 I got all your recipe books and trying different things these days 🙂
Thanks so much Catherine!! Yes, these freeze just fine! I hope you love the recipe! xT
Is there any way to make this gluten free? I know I can use gluten free chocolate chips but not sure about the wheat pasty flour sub?
Same Q for me please. If you’ve tried a GF version, what flour worked for you? This looks amazing!!!!
Hi Fiona,
You should be able to follow the recipe as written using an equal amount of gluten free flour:) I hope you love this recipe! xx
Can you use all purpose flour?
Hey Dina,
Yes, you can use an equal amount of all purpose flour. Please let me know if you have any other questions! xx
Hey Ali,
Sure, I would use an equal amount of gluten free flour. Please let me know if you have any other questions, I hope you love this recipe! xx
Can I use iodized salt instead of kosher and if so would I need to lower the amount used?
Hi Lydia,
If you do so, you will want to use half the amount of iodized salt. Please let me know if you give this recipe a try or have any other questions! xT
looks great! I have a question. In Italy where I live none is using espresso powder. how could I use espresso coffee? thank you
Could i use all purpose flour?
Hi Lisa,
Yes, that would be just fine for you to do:) Please let me know if you have any other questions! xx
Hi Eliza,
So sorry, but you are going to need to use the espresso powder for this recipe, maybe you could try ordering online? Let me know how I can help! xx
Hi Eliza! I have a similar problem. I’ve tried the espresso powder linked in the recipe above, and it always gets rock hard and unusable before I can use it up. If you look at the reviews, you can see it’s a common problem. (Which is unfortunate, because I do love King Arthur products in general.) I’m not a professional, but I’m going to try this recipe with brewed espresso instead of the powder (not sure how much… that will be trial and error) and just reduce some of the liquid in the rest of the recipe. If you try it, I hope it works for you!
Hi Brenna,
Unfortunately, the brewed espresso is not going to work for this recipe. You want to use instant coffee or espresso powder and it doesn’t have to be the brand that is linked, any brand will do:) xx