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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.
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!!
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
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.
Hey Enelye,
Awesome! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was enjoyed! xT
Be kind. If not then please be silent. Nothing is gained by hurtful comments.
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!
So sorry to hear this Leslie!! What kind of flour did you use? Let me know how I can help! xx
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.
Hey Bethany,
Awesome!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xx
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?
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
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.
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.
If you baked a bread that came out dense, that’s your doing. You need to check your methods.
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?
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
Has anyone tried this with regular whole wheat flour?
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
1-3 tablespoons is a big range! Is there one way that’s better? Less or more?
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
Can you use AP flour?
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
Thanks for the clarification—-was curious too and will go with the 3! Can’t wait to taste it
Have you made this gluten free? I want to try it using one to one gluten free flour.
I just tried this tonight with bob’s red mill GF baking flour and it was delicious!
Thanks so much Jen!! So glad to hear the GF flour worked well for you! xx
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
Can you use regular flour?
Hey Marci,
Sure, that will work well for you! Please let me know if you have any other questions! xT
So delicious!! How long do you think this keeps for in fridge?
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
Rave reviews from the entire family!! Loved how simple the recipe was (especially the icing…I used espresso in place of water). Delicious.
Hey Jess,
Awesome! I love to hear that this recipe was enjoyed, thanks so much for making it! xx
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.
Sorry to hear this David, I hope it turns out okay!!
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
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