Chocolate Chip Yogurt Cake Recipe
An easy moist Chocolate Chip Yogurt Cake, made with vanilla yogurt & mini chocolate chips. This Easy Cake Recipe is perfect for breakfast, snack or even dessert!
Servings: 10 servings
Calories: 281kcal
Ingredients
- 1 1/4 cups + 1 tablespoon all purpose flour (divided) (170 grams)
- 1/4 cup corn starch (34 grams)
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 3 large eggs*
- 3/4 cup granulated sugar (150 grams)
- 1 teaspoon vanilla
- 1/2 cup vegetable oil (I use corn or sunflower) (100 grams)
- 3/4 cup + 1 tablespoon vanilla whole fat yogurt* (200 grams)
- 1/4 cup mini chocolate chips (43 grams)
*Room temperature, be sure to remove from the fridge 30-45 minutes before using.
Instructions
- Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch (20-22 cm) cake or bundt pan.
- In a small bowl whisk the chocolate chip with a teaspoon of flour.
- In a medium bowl whisk together the flour, corn starch, baking powder, baking soda and salt.
- On medium speed beat for 5 minutes the eggs, sugar and vanilla, add half the flour mixture and beat, while continuing to beat slowly drizzle in the oil, then add the yogurt and remaining flour mixture, beat on low speed until smooth, fold in the chocolate chips. Pour the batter into the prepared pan and bake for approximately 30-35 minutes. Test for doneness with a toothpick. Let cool in pan then move to a wire rack. Dust with powdered / icing sugar before serving. Enjoy!
Notes
If the cake is browning too much while baking (check after 20-25 minutes not before) then cover with foil and continue baking until done.
Nutrition
Calories: 281kcal | Carbohydrates: 34g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 41mg | Potassium: 139mg | Fiber: 1g | Sugar: 19g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg