Cocoa Yogurt Cake with Spelt flour, rich and decadent but also easy and quick. The use of yogurt, vegetable oil and potato starch makes it light and fluffy. The cocoa and spices add luxuriousness, the spelt flour keeps it healthier. It makes the perfect snack, breakfast cake, and delicious dessert.
- 3 eggs, organic free-range, at room temperature
- 150 g beet sugar (or any sugar you like)
- 125 g (1 container) plain yogurt, at room temperature
- 125 g vegetable oil (I used peanut oil)
- 1 tsp vanilla extract
- 100 g spelt flour
- 70 g unsweetened cocoa powder
- 90 g potato starch
- 1/2 tsp cinnamon
- pinch of cardamom
- 16 g baking powder (1 package lievito vanigliato)
- pinch of salt
- Preheat the oven to 350°F (180°C).
- In a large bowl, whip eggs and sugar at high speed with a handheld mixer for a couple of minutes, until frothy.
- Slowly add the oil, continuing to mix at medium speed.
- Add the yogurt a little at a time, then the vanilla, and mix at medium speed.
- Finally add the flour, potato starch, cocoa, baking powder, cinnamon, cardamom, and salt, previously sifted together. Stir at low speed until a smooth, lump-free mixture is obtained.
- Transfer the mixture into a 24-inch buttered and floured cake pan (I used a heart-shaped silicone mold, a little small for the batter).
- Bake your cocoa and yogurt cake in the preheated oven for about 35 minutes. Check it with a cake tester or skewer.
- Remove from the oven and let cool on a rack before unmolding.
- Then slice and enjoy!
You can dust the cake with powdered sugar, ice it, make a chocolate ganache, and accompany it with whipped cream/coconut cream and fresh fruit. I wanted to cut it in the middle and fill with jam.
It is great at breakfast, snack, or dessert.
You can use a flavored yogurt to add some flavor to the cake. Make it yours.
It keeps for 3 – 4 days at room temperature, better in a cake dome.