Greek Yogurt Chocolate Cake with Mocha Fudge Frosting

piece of greek yogurt chocolate cake on silver plater with fork

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3 from 2 reviews

 This Greek Yogurt Chocolate Cake is a bit healthier compared to your average cake, thanks to Greek yogurt and whole grain flour! No one will know though, this cake is still plenty chocolatey! Fudgy and rich topped with a mocha fudge frosting.




1 3/4 cups whole wheat pastry flour
1/2 cup unsweetened cocoa powder
1 TBS espresso powder
1 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup granulated sugar (coconut, cane, etc.)
1/2 cup avocado oil
1 cup plain Greek yogurt (whole milk suggested but 0% or 2% also works)
2 large eggs
1/2 TBS vanilla extract
1 cup brewed coffee, room temperature


3oz dark chocolate, chopped or chips
4 TBS butter
1 TBS espresso powder
1/4 cup whole milk Greek yogurt (can sub half-in-half)
1 1/2 cups powdered sugar


  1. Preheat oven to 350F. Grease a bundt pan or deep 10″ round pan with removable bottom. Set aside.
  2. In a medium bowl combine the dry ingredients, flour through salt. Set aside.
  3. In a large bowl using electric mixer (or whisk) beat together sugar and oil until combined. Add in yogurt, eggs, and vanilla beating until combined.
  4. Carefully add ½ of the bowl of dry ingredients to your large bowl of wet ingredients, using spatula to gently combine. Then gently pour in brewed coffee and rest of dry ingredients. Gently stir together with spatula or whisk until no lumps in batter remain.
  5. Transfer batter into greased baking pan. If using bundt pan, cake should take approximately 30-40 minutes. If using 10″ deep round pan, cake should take approximately 45 minutes –cover with foil at 20 minutes to prevent top from browning too much. Check for done-ness with toothpick inserted into center of cake. Cake is done when little to no crumbs come out with toothpick. Allow to cool in pan for 20 minutes before transferring to rack to cool completely.
  6. Make frosting: combine chocolate and butter in medium saucepan over low-medium heat, stirring until melted and combined. Stir in espresso powder and yogurt. Transfer mixture to heat-proof bowl and gently add in powdered sugar, stirring with spatula until combined. Frost cake once cooled and store in fridge until ready to serve.


*May sub regular yogurt; baking time may need to be adjusted. Check with inserted toothpick for doneness.
Make sure to use a cake pan that is deep enough. I do not suggest using a regular 10″ square or round pan. You can also try dividing the batter into two 8″ round pans, just watch baking time after 20 minutes.

Cake can be made up to 1 day in advance. You can either frost the night before, or frost about an hour prior to serving.