3 Ingredient Chocolate Yogurt Cake (Gluten Free) Recipe
Introduction
This 3 Ingredient Chocolate Yogurt Cake is a simple, gluten-free dessert that delivers rich chocolate flavor with minimal effort. Made with just eggs, Greek yogurt, and melted chocolate, it’s perfect for an easy weeknight treat or a special occasion dessert.
Ingredients
- 4 eggs, lightly beaten
- 3/4 cup Greek yogurt
- 7 oz semi-sweet chocolate, melted
- 1 tsp vanilla extract (optional)
- Pinch of salt
Instructions
- Step 1: Preheat the oven to 325℉. Line a 6-inch round cake pan with parchment paper. Add half an inch of water to a larger baking dish or pie dish to create a water bath.
- Step 2: In a medium bowl, whisk together the eggs, Greek yogurt, and vanilla extract until smooth. Stir in the slightly cooled melted chocolate and pinch of salt, mixing until fully incorporated and smooth.
- Step 3: Pour the batter into the prepared cake pan and spread it evenly. Place the cake pan inside the larger baking dish with water.
- Step 4: Bake for 45-50 minutes, being careful not to overbake. The cake should be just set but still moist inside.
- Step 5: Let the cake set in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Tips & Variations
- Use high-quality semi-sweet chocolate for the best flavor and smooth texture.
- Add a teaspoon of espresso powder to the batter to enhance the chocolate taste.
- For a dairy-free option, substitute Greek yogurt with coconut yogurt and use dairy-free chocolate.
- Serve with fresh berries or a dusting of powdered sugar for a simple finishing touch.
Storage
Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving, or warm gently in the microwave for about 15 seconds to soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt is best because it’s thicker and creamier, which helps the cake’s texture. If using regular yogurt, strain it to remove excess liquid for better results.
Is this cake truly gluten-free?
Yes, this recipe contains no flour or gluten ingredients, making it naturally gluten-free and suitable for those with gluten sensitivities.
Print3 Ingredient Chocolate Yogurt Cake (Gluten Free) Recipe
A simple and delicious 3-ingredient gluten-free chocolate yogurt cake that is rich, moist, and easy to make. This cake combines eggs, Greek yogurt, and melted semi-sweet chocolate into a smooth batter, baked gently in a water bath to create a luscious texture without any flour.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ingredients
- 4 eggs (lightly beaten)
- 3/4 cup Greek yogurt
- 7 oz semi-sweet chocolate (melted and slightly cooled)
- 1 tsp vanilla extract (optional)
- Pinch of salt
Instructions
- Preheat the oven and prepare pans: Preheat your oven to 325℉ (163℃). Line a 6-inch round cake pan with parchment paper to prevent sticking. Then place this cake pan inside a larger baking dish (like a pie dish) and add half an inch of water to the larger dish to create a water bath for gentle, even baking.
- Mix the batter: In a medium bowl, whisk together the lightly beaten eggs, Greek yogurt, and vanilla extract (if using) until smooth and well combined. Add the slightly cooled melted semi-sweet chocolate along with a pinch of salt, then whisk everything thoroughly until the batter is fully incorporated and smooth.
- Bake the cake: Pour the smooth batter into the prepared cake pan and spread it evenly. Place the cake pan with batter into the larger baking dish containing water. Bake in the preheated oven for 45-50 minutes. Avoid overbaking to keep the cake moist and tender.
- Cool and set: Once baked, allow the cake to set in the pan for about 10 minutes. Then carefully transfer it to a wire rack and let it cool completely before serving. This resting time helps the cake firm up perfectly.
Notes
- Ensure the melted chocolate is only slightly warm to prevent cooking the eggs prematurely when combined.
- Using a water bath helps maintain gentle and consistent heat, resulting in a moist, custard-like texture.
- You can omit the vanilla extract if you want to keep it strictly 3 ingredients.
- This cake is naturally gluten-free as it contains no flour.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Keywords: gluten free chocolate cake, 3 ingredient chocolate cake, yogurt cake, easy chocolate dessert, flourless chocolate cake
