Chocolate chip yogurt cake
Indulge in this light, creamy, and refreshing no-bake chocolate chip yogurt cake, perfect for a hassle-free dessert! Made with Greek yogurt, mini chocolate chips, and a buttery biscuit crust, this cake is a healthier alternative to traditional cheesecakes, yet just as delicious. With no oven required, it’s an easy, chilled treat that’s perfect for warm days or when you need a quick, sweet fix. Serve it with a sprinkle of chocolate shavings for extra indulgence!
Why You’ll Love This Recipe
Made with simple pantry ingredients.
No oven required, perfect for quick desserts.
Moist and flavorful with a rich chocolatey touch.
Easy to customize with your favorite mix-ins.
Ingredients
1 egg
3 tbsp sugar (45 g)
1 sachet (8 g) vanilla sugar
3 tbsp oil (45 ml)
125 g (½ cup) yogurt
60 ml (¼ cup) milk
190 g (1 ½ cups) flour
10 g (2 tsp) baking powder
50 g (¼ cup) chocolate chips
Directions
Mix the Wet Ingredients:
In a bowl, whisk 1 egg with 3 tbsp sugar and 8 g vanilla sugar until well combined.
Add 3 tbsp oil, 125 g yogurt, and 60 ml milk. Whisk until smooth.
Combine Dry Ingredients:
In another bowl, sift together 190 g flour and 10 g baking powder.
Prepare the Batter:
Gradually add the dry ingredients to the wet mixture, stirring until smooth and lump-free.
Fold in the chocolate chips.
Cook the Cake:
Grease a non-stick pan with a bit of oil and preheat over low heat.
Pour the batter into the pan and spread it evenly. Cover with a lid.
Cook on low heat for 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
Remove the cake from the pan and let it cool slightly.
Slice and serve as is or with a dusting of powdered sugar.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or whipped cream.
Pair with a cup of tea or coffee for a delightful snack.
Drizzle with chocolate syrup or sprinkle powdered sugar for added sweetness.
Cooking Tips
Use a heavy-bottomed pan with a lid for even cooking.
Keep the heat low to prevent burning.
Substitute chocolate chips with raisins, nuts, or dried
fruits for variety.
Storage
Store in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days and reheat before serving.
Conclusion
This Chocolate Chip Yogurt Cake is a no-fuss dessert that delivers delicious results every time. Perfect for when you want something sweet without the hassle of baking, this recipe is versatile, satisfying, and guaranteed to impress. Enjoy it as a snack, dessert, or even a special breakfast treat!