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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.
HI! I want to make this gluten free, but without using store bought GF flour blends. I can ear rice (or rice flour), so what flour (or flour combination) would be the best for this recipe. I’m usually using light buckwheat flour, millet flour, sourgum flour, oat and quinoa flour…
Thanks!
Hi Mia,
So sorry, I have never tested this recipe with any of those flours…I think the best bet would be a gluten free flour blend:) Let me know if I can help in any other way! xT
I found the sweet es perfect with the semi sweet chips I used but my loaf didn’t really rise… the texture from all the yogurt it’s a little gummy, not really what I look for in a loaf
Hello! This is my very first time commenting on a recipe… You are one of my favorites and this recipe did not disappoint (although with my second try I did sub in chocolate chips to balance out the bitterness of the espresso)…
I would love to try this as muffins instead as a loaf, what modifications would you recommend?
Hi Ariel,
Happy Sunday!!😃🍊 I appreciate you making this recipe and your comment, so glad to hear it was delish! I would just increase your bake time for the loaf:) xx
My wife and I do a little Sunday coffee shop with friends and family every other month and this seemed like the perfect thing. I made it once with no glaze or topping to try it out. Amazing, but then I made it with the glaze and chopped chocolate on top, oh my god, sooo good. Everyone was raving about it, and I especially love that the loaf has like granulated sugar. Yes it’s plenty sweet from the syrup etc, but not adding that extra cup or two of sugar like most recipes is nice to me. This recipe will always be a go to when I want something home baked for a get together.
Hey Kevin,
Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks a bunch for making it! Thanks for sharing what worked well for you! xT
Hi! This looks so good – for the instant espresso/coffee, is it 1-3 tbsp of the granules or 1-3 tbsp of the prepared instant espresso/coffee? Thanks in advance and have a great day.
Hi Lauren,
Thanks so much!! It’s just 1-3 tablespoons of the granules:) Please let me know if you have any other questions! xT
10/10! 5 gold stars! How is this SO good!? I used buttermilk instead of yogurt because that’s what I had, and honey instead of maple syrup because that’s my preference. I normally would never make icing for a loaf but trusted HBH and yah. It’s also a must. I will make this on repeat.
Hey there,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xT
This is a lovely cake, thank you for sharing! Think this is going to be a favourite. We had with some ice-cream for a treat.
Hey Helen,
Happy Sunday!! 🍉🍓🫐 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
I loved making this cake and everyone loved eating it. It has lots of layers of flavor and it’s delightful. I am wondering whether it is possible to substitute the maple syrup for a different sweetener, just because maple syrup can be so expensive. How could I substitute it?
Hey Zeena,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! You could try using an equal amount of honey. xT
I give it 4.5 stars came out perfect. I did alter a few of the measurements on the lesser side… But very minor adjustments… On my first time it came out spectacular… Every oven is different 51 minutes was perfect as a bake time… I would suggest hand mixing it versus using a mixer… Just be diligent and gentle… Thanks for the fun recipe
Hey John,
Awesome!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was enjoyed! xx
Tieghan, can you use regular flour or cake flour instead of pastry flour?
Hi Chelsea,
Yes, either will be fine to use! Let me know if you give this recipe a try, I hope it’s delish! xx
Thank you for the recipe. Overall it is good but I would cut whole wheat flour in half as the loaf tastes a bit like cardboard as much as choc and espresso try to hide it. Sorry!
Hey Anka,
Thanks for trying this recipe and sharing your feedback, sorry to hear you didn’t love this! xx
This is a big miss for me. Consistency is too wet because of the maple, yogurt flavor is much stronger than I expected, and the only good flavor comes from the chocolate chips.
Hi Addie,
Thanks for giving this recipe a try and sharing your feedback. So sorry to hear it was not enjoyed! xx
Hi! Can this be frozen once baked?
Hey Maddie,
Sure, that should work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
Does not turn out like in pictures and I wasn’t too happy with the taste either. It wasn’t sweet enough even though I added the listed amount of maple syrup.
Hi Sarah,
Thanks for trying this recipe and sharing your feedback, sorry to hear these weren’t enjoyed. Please let me know if there is anything that I can help with! xx
Making this tomorrow!
Question, is it baking dark chocolate or eating dark chocolate?
Recipe link took me to Dove Dark eating chocolate. Just want to get it right.
TIA
Hey Heleneve,
I like to use regular dark chocolate that you would eat, you don’t need to get baking chocolate. Please let me know if you have any other questions! xx
Hi Tieghan, love all of your recipes! I couldn’t get this one to turn out, however. I couldn’t find pastry flour anywhere so used almond flour which is what I’m guessing caused the epic fail… the batter was super runny and the chocolate all sunk to the bottom. After more than an hour in the oven, it still wasn’t cooked through.
The taste is great- did everything just as directions said but I did add maybe 1/4 c brown sugar and only used 1 1/3 tbsp espresso powder. Was the almond flour the problem???
Hi Brittany,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear the recipe didn’t turn out for you. Unfortunately, the almond flour was the issue here. Please let me know if I can help in any other way! xx
Thank you so much for your feedback! I’m looking forward to trying it again but with whole wheat flour instead!