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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!

Better Than The Bakery Chocolate Chip Espresso Yogurt Cake | halfbakedharvest.com

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 the cake…this cake that I LOVE!

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.

Better Than The Bakery Chocolate Chip Espresso Yogurt Cake | halfbakedharvest.com

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.

Better Than The Bakery Chocolate Chip Espresso Yogurt Cake | halfbakedharvest.com

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 bowl.

Start with the dry. 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.

Better Than The Bakery Chocolate Chip Espresso Yogurt Cake | halfbakedharvest.com

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!

Better Than The Bakery Chocolate Chip Espresso Yogurt Cake | halfbakedharvest.com

Now mix in the eggs, you’ll need three. 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!!

Better Than The Bakery Chocolate Chip Espresso Yogurt Cake | halfbakedharvest.com

As the cake bakes (it takes around 45 minutes to an hour) make the icing. 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.

Better Than The Bakery Chocolate Chip Espresso Yogurt Cake | halfbakedharvest.com

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.

Better Than The Bakery Chocolate Chip Espresso Yogurt Cake | halfbakedharvest.com

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!

Better Than The Bakery Chocolate Chip Espresso Yogurt Cake | halfbakedharvest.com

Looking for other dessert recipes? Here are my favorites: 

5 Minute Chocolate Chunk Banana Bread Mug Cake

Maple Banana Bread with Cinnamon Spice Butter

Vanilla Chai Hot Chocolate

Lemon Chai Cake

Earl Grey Blueberry Lemon Cake

Lemon Key Lime Pie Bars

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

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10
Calories Per Serving: 392 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Vanilla Icing

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.
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Better Than The Bakery Chocolate Chip Espresso Yogurt Cake | halfbakedharvest.com

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Comments

  1. 5 stars
    This was delicious!! So good. I used hslf the icing but did use the chocolate on top. 3 tablespoons espresso powder. The family loved it. My picky 4 year old loved it a lot!!

    1. Hey Pam,
      Perfect!! Thanks so much for making this recipe and sharing what worked well for you, so glad to hear it was enjoyed! xx

  2. 5 stars
    Loved it too! Very moist with lots of flavors, will be baking it again! I halved the recipe and turned it into a cute 6 inch cake + added Baileys in the icing for extra yumminess 🙂
    And thank you Bkp, well said.

    1. Hey Enelye,
      Awesome! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was enjoyed! xT

    1. This recipe def did not work for me either! Dry and tasteless. Followed recipe to a t. Given that others made a perfectly good cake, while some
      did not, I’m stumped!

  3. 5 stars
    Made this! Loved it! Will make again soon! I used regular flour because that is what I had and other comments said it was a good substitute.

  4. Looks amazing and want to make for our Sunday dinner. Can I substitute Almond flour and if so how much should I use? or regular flour?

    1. Hey Rose,
      You can use an equal amount of all purpose flour. Please let me know if you give this recipe a try, I hope you love it! xx

  5. 1 star
    I really didn’t care for this recipe and found it to be incredibly dense and lacking in flavor. I’m so surprised it is rated so high. Ending up throwing the load in the trash.

    1. 5 stars
      Many people including myself loved this recipe and completely understand why it was rated so high. If it was dense and flavorless, you clearly effed up the preparation of it yourself, because it is anything but that if proper technique is observed. How sad that you screwed up so badly, then had to waste food. Maybe stay out of the kitchen. Cooking doesn’t appear to be your strong suit.

    2. And you needed to say that here, why? Sorry you threw food in the trash while people worldwide are starving. Why would you gloat about that?

    3. Hi Nicole,
      Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was so terrible. Was there anything you may have adjusted? Let me know how I can help! xx

    1. Hey Lisa,
      You can use that, the pastry flour is just giving to give a less dense consistency. Please let me know if you have any other questions! xx

    1. Hey Tatum,
      It really depends how much espresso flavor you are looking for. 1 tablespoon really enhances the chocolate, 3 tablespoons is going to give you the espresso flavor. I hope this helps!! xx

    1. Hi Cay,
      Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xx

    1. Hey Jessica,
      You should be able to use an equal amount of gluten free flour here without any issues! I hope you love this recipe! xx

    1. Hey ToniAnn,
      Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! This is good for about 1 week in the fridge. xT

  6. 5 stars
    Rave reviews from the entire family!! Loved how simple the recipe was (especially the icing…I used espresso in place of water). Delicious.

  7. This is currently in the oven and just realized that I forgot the olive oil. I was going to bring it to a friend’s house…but, will opt not to chance it. If it were just a little olive oil I’d go for it…but, 1/2 c. is pretty substantial.

    This is why I always lay out my ingredients ahead of time…which I did not do for this recipe as I was anxious to jump into it.

  8. 5 stars
    Delicious!! Made it on this foggy winter morning and hit the spot. The recipe here didn’t mention espresso in icing, but you did in your video. Or maybe it just didn’t come up on my phone 🤷‍♀️ I was lazy and didn’t want to make any for just this so used coffee liquor, YUM

    1. Hey Kathleen,
      Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! Step 4 says: In a bowl, whisk together the powdered sugar, 1-4 tablespoons of water or brewed espresso/coffee, and vanilla. So water or espresso, totally up to you! xT