Greek Yogurt Chocolate Chip Snack Cake

A rich silky chocolate snack cake made without oil or butter. The Greek yogurt adds the most delicate texture to this delicious cake. Enjoy every forkful!
Course Dessert, Snack
Cuisine American, Greek
Keyword cake, chocolate chip cake, chocolate chips, snack, Snack Cake
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9
Author Pam Beth


  • 1/2 cup all purpose flour
  • 1/4 cup granulated sugar plus 1/4 cup xylitol or Swerve – You can use all granulated sugar or any sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1/2 cup plus 1 tbsp unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp sea or kosher salt
  • 1 1/2 tsp vanilla extract
  • 1 large or extra large egg, lightly beaten
  • 1/2 cup plain Greek Yogurt mixed with 3 tbsp milk, I used 2 percent
  • 1/2-3/4 cup milk chocolate or semisweet chocolate chips


  1. 1.Preheat oven to 350 degrees, spray an 8 x 8 inch square pan, preferably glass pan with cooking spray, set aside.

    2.In a large mixing bowl, using a whisk, combine flour, sugars, cocoa powder, baking powder and salt. Whisk to break up clumps.

    3.In a small to medium mixing bowl, combine egg, yogurt with milk, and vanilla extract. Use a spoon to combine well.

    4.Add wet ingredients into dry and with a rubber spatula, mix until all is combined. Make sure you get all the dry into the wet but try not to over mix the batter. Sprinkle chocolate chips over top of batter.

    5.Spread batter in prepared pan. Use the spatula to even out. Bake for about 20 to 25 minutes. A toothpick should come out with moist to dry crumbs. Try not to over bake. Let cool for at least 30 minutes before cutting into squares.