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!

This delicious chocolate cake is rich and decadent but, made with no oil or butter. Instead, I used Greek Yogurt. This makes for a velvety texture and always a crowd pleaser. Bake this cake today, everyone is going to love it!

Greek Yogurt Chocolate Chip Snack Cake

Yields: 9 to 12 servings

Ingredients:

• 1/2 cup all purpose flour
• 1/2 cup granulated 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
• 3/4  cup milk chocolate or semisweet chocolate chips

Directions:

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.

Enjoy the cocoa yumminess! 

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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

Ingredients

• 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

Instructions

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.