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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!
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:
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
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.
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.
Good texture, but WAAAAYY too much espresso powder. Should it be 1-3 tsp instead of tbsp ?
Hey there,
Thanks for giving this recipe a try and sharing your feedback!! The measurement for the espresso powder is correct, I would just use less next time to your liking! xx
Can someone give me the macros for this cake?
Hi Avi,
So sorry, I do not have that info available! Please let me know if there is anything else that I can help with! xx
Excited to make this! Could I make the bread the night before and add the glaze and choc chips on top in the morning? I know it wouldn’t be as melty, but wondering if you think that’s better or to glaze the night before serving?
Hey Brittany,
Totally, that would be just fine for you to do! Please let me know if you give this recipe a try, I hope you love it! xT
Made it twice already!!!!! So simple and sooo delicious.
Hey Renae,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
Delicious this was good with and without the icing. The wheat flour works so well with the coffee
Hey Dawn,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
I used 1.5 tablespoons of Starbucks espresso granules as a substitute for espresso powder. I found the cake very bitter and unpleasant tasting and would not make this cake again using that substitute.
Hi Marg,
Thanks for giving this recipe a try and sharing your feedback. Unfortunately, instant espresso and espresso granules are not the same thing:) Let me know if you give the recipe a try using the correct ingredients! xT
Me too Marg and I used espresso powder. I attribute the bitterness to too much baking powder (which I understand you need more of due to the whole wheat flour). This one was a miss for me, too.
Oops, forgot the stars 😊
Thanks again Kate:)
Holy camole what a hit this was for all the skiers in my family! I love that I didn’t need to make any adjustments for high altitude too, I’m in Steamboat Springs. Thanks for another delicious recipe!
Hey Kate,
Awesome!! Thanks so much for making this recipe, I love to hear that it turned out well for you:)
Delicious cake! Not too sweet. My son’s fiancee asked for a second slice. I didn’t have whole wheat pastry flour, so I used part unbleached regular flour and part white whole wheat flour. I served it unfrosted, and it was perfect, but we’re wondering if it might work well to use orange juice and a little orange zest in the icing.
Hey Andrea,
Happy Sunday!!💕 Thanks so much for trying this recipe out and sharing your feedback, so glad it was a hit! xx
I finally tried this recipe and it is now on the tried & true list to bake for desserts. I did not have whole wheat pastry flour but used the white pastry flour I had available. I also did not have Greek yogurt and substituted it with sour cream. The cake is moist, perfectly balanced, and comforting to eat. Thank you for another great recipe Tieghan!
Hey Leticia,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
Greetings from Park City … this recipe sounds Devine! Can you tell me what modifications if any I will need to make for high altitude baking (I’m at 7000’ elevation)?
Hey Kyle,
You can follow this recipe as written, no adjustments needed:) Please let me know if you have any other questions, I hope you love this recipe! xx
Yummy! Very moist and filling. Sweet enough but not too sweet. I used honey instead of maple syrup and worked great. I didn’t have pastry flour so just used a substitution of less flour mixed with cornstarch. HBH never disappoints!!
Hey Sharno,
Happy Sunday!😃 Thanks so much for making this recipe and your comment, I am so glad it turned out well for you! xx
I can find whole wheat pastry flour anywhere. Can you just sub in regular pastry flour?
Hey Megan,
Sure, that would work well for you! Let me know how this recipe turns out, I hope you love it! xx
What would be the ratio if you substituted almond flour in place of the whole wheat flour? I feel like that would add healthier punch.
Hi Amanda,
I would use an equal amount of flour:) Please let me know if you have any other questions, I hope you love this recipe! xT
Can I use regular whole wheat flour?
Sure, that will work for you!
I would use semi-sweet chocolate chips next time instead of chopped dark chocolate. The dark chocolate was too bitter and made the balance of flavor taste off. We used just a 60% dark chocolate bar too.
Thanks for sharing your feedback Hazel!!
Where do you find those flowers on top of your cake? I love that little bit of red – especially for Valentine’s Day!
Hey Robin,
I order dried roses from Amazon! Please let me know if you have any other questions:) xT