Moist & Lightened-Up Chocolate Cake

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Lightened up Chocolate Cake

🍫 Moist & Lightened-Up Chocolate Cake (With Greek Yogurt!)

Looking for a simple, satisfying chocolate cake that doesn’t derail your healthy eating goals? This version is rich, moist, and full of classic chocolate flavor—but it’s made with a lighter twist. Greek yogurt keeps it creamy and protein-packed, while a touch of brewed coffee enhances the chocolate taste (don’t worry, you won’t taste the coffee!).

You can use a blend of sugar and sweetener or go entirely sugar-free depending on your preference. And if you want an extra moist crumb, adding a little applesauce or pureed zucchini works like a dream!

📝 Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup granulated sugar
     OR 1/2 cup sugar + 1/2 cup sweetener that measures like sugar
     OR 1 cup sweetener for a sugar-free version
  • 1 large egg
  • 1/4 cup neutral oil (like avocado or canola)
  • 3/4 cup plain Greek yogurt
  • 1/2 cup brewed coffee (cooled slightly)
  • 1 1/2 tsp vanilla extract
  • Optional for added moisture: 2 tbsp unsweetened applesauce or 2 tbsp pureed zucchini
  • Optional mix-in: 1/4 cup mini chocolate chips (highly recommended for chocolate lovers!)

🍰 Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8″ square pan or line it with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda.
  3. In a separate bowl, whisk the sugar (or sweetener), egg, oil, Greek yogurt, vanilla extract, and brewed coffee until smooth.
  4. Add the optional applesauce or zucchini here if using.
  5. Gradually add the wet ingredients to the dry, stirring until just combined. Be careful not to overmix.
  6. Fold in the mini chocolate chips if using.
  7. Pour the batter into your prepared pan and smooth the top.
  8. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
  9. Cool completely in the pan before slicing. Enjoy as-is or with a dollop of light whipped cream or crumbled over a cheesecake bowl!

🍽️ Servings

  • Makes 9 generous squares or 12 smaller portions.

💡 Tips

  • This cake stays moist for days—store it in an airtight container at room temp for up to 3 days or refrigerate for up to 5.
  • Want cupcakes instead? This batter works perfectly in a muffin tin—just reduce baking time to about 18–20 minutes.
  • Crumble a portion of this cake over a cheesecake bowl for a decadent dessert!

 

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