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!
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.
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 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.
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. 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 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.
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:
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
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.
- 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
View Recipe Comments
- 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.