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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. Hi Kathleen,
      Sorry, you’re going to need the instant espresso, ground coffee doesn’t work the same way:) Please let me know if you have any other questions! xT

  1. Going to make this this weekend. But realized I bought whole wheat four instead if whole wheat patry flour..will it still turn out? Please help 😪

    1. Hi Michele,
      Yes, that will be fine for you to use, it might just be slightly more dense. Please let me know if you have any other questions! xT

    1. Hi Lori,
      You can use an equal amount of all purpose flour. Please let me know if you have any other questions, I hope you love this recipe! xx

    1. Hey there,
      Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT

  2. This is a very good cake. I made it last night and had to sub a few ingredients due to what was in my kitchen. I combined sour cream with plain yogurt to make 1 cup and used 1/4 cup applesauce & 1/4 cup EVOO [I’m very low on oil]. I only had 1 T of instant coffee and would have liked more. I’ll just have to make this again I guess. 😉
    for the glaze, I used leftover coffee and powdered sugar. This is an excellent cake and my boys loved it. We had this after Teagan’s spicy orange chicken, also excellent, so a HBH complete menu! Thank you.

    1. Hey Colette,
      Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! Thanks for sharing what worked well for you! xT

  3. 4 stars
    I kept it plain and didn’t make the icing. I think this cake is delicious without it, and just sweet enough for any time of day (in fact, I’m having a piece now, for breakfast). I used dark chocolate chips and Greek nonfat yogurt. Baked it for 45 minutes; next time I’ll try 40 minutes.

    1. Hey Judy,
      Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx

  4. 5 stars
    Absolutely delicious!! I made the frosting with espresso and it didn’t taste great, not sure why, but the bread itself was fantastic!

    1. Hey Alexis,
      Happy Tuesday! I love to hear that this recipe turned out well for you, thanks so much for making it! xx

  5. I made this with cassava flour and it was amazing!! So moist and wonderful! However, I skipped the icing on top and the bread is not very sweet. Next time I’ll likely add the icing to make it over the top yummy.

    1. Hey Madelina,
      Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx

  6. 5 stars
    Made this over the weekend and having some leftovers with coffee this morning. Very good and kid approved. I used GF flour and it turned out great. I very much appreciate that many of your dessert recipes use very little or no refined sugars.

    1. Hey Rachel,
      Thanks so much!! So glad to hear that your family enjoyed this recipe and thanks for making it! xx

  7. 5 stars
    I saw this post last week and saved immediately to make over the weekend. It was so easy to make. I didn’t have to bring out anything other than measuring equipment, a bowl, and spoon. I love these type of recipes. I used GF flour (Bob’s Red Mill Paleo flour) and it turned out so delicious. My son is not a coffee fan so I went with 2 tablespoons of espresso powder and although he picked up the coffee flavor, he ate two slices. I also made an espresso shot for the glaze and used swerve powdered sugar; so no refined sugars! Everyone loved the cake and I will make again.

    1. Hey Beth,
      Awesome!! Thanks so much for giving this recipe a try and sharing what worked well for you! I love to hear that it was a hit! xT

  8. 5 stars
    A tasty and not too sweet loaf. I used 2 T of the espresso powder and it was not overpowering. Moist with a tang from the yogurt. My husband ate half of it before the day was done!

    1. Hey Kim,
      Perfect!! I am delighted to hear that this recipe turned out well for you and thanks so much for trying it out! xx

  9. 5 stars
    Wow. This is an incredible recipe. I did make a couple substitutions due to not having a ingredients on-hand, but overall you’ve nailed it with this recipe, Tieghan! Will certainly make again.

    1. Hey Rhiannon,
      Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT

  10. 5 stars
    Such a treat!! Perfectly moist and tangy with the yogurt, everything is balanced and just PERFECT! For gluten free, I did ATK GF All Purpose blend, 1 Tbsp of xanthan gum, and added a teaspoon of baking soda as well. Wouldn’t even know it’s gluten free!

    1. Hey Maggie,
      Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was enjoyed! xx

  11. 5 stars
    This was only my 2nd time using espresso powder and whole wheat pastry flour so wasn’t sure what to expect …just trusted the recipe. 😊 The batter was very loose with the olive oil, syrup and yogurt so checked it at various points to make sure it wasn’t under or over baked. Turned out to be perfectly moist! I used vanilla Greek yogurt and semi sweet chocolate as that’s what I had on hand. Used 1 T espresso powder and that was sufficient for my taste. Also, halved the icing recipe and added a little chocolate at the top which made it very attractive. Thanks for the recipe Tieghan!

    1. Hey Natalie,
      Amazing!! I love to hear that this recipe turned out well for you and thanks for sharing your feedback! xT

  12. 5 stars
    Absolutely delicious! So moist and tasty. The espresso powder adds a perfect coffee bitterness. More yogurt cake recipe please!! I need to have these on hand at all times!

    1. Hey Melissa,
      Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT