Greek Yogurt Chocolate Chip Snack Cake

This rich, silky Greek yogurt chocolate chip snack cake is made without oil or butter. Greek yogurt gives the cake a tender, delicate crumb and a moist texture — every bite is delicious.

A decadent chocolate snack cake that uses Greek yogurt instead of oil or butter for a velvety texture. Easy to make and always a crowd-pleaser — bake it today!

Greek Yogurt Chocolate Chip Snack Cake

Yields: 9 to 12 servings

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What you’ll need to make this Greek yogurt chocolate chip snack cake

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 (or 1/2–3/4 cup to taste)

Easy directions

Directions:

1. Preheat the oven to 350°F (175°C). Lightly spray an 8 x 8-inch square pan (glass works well) with cooking spray and set aside.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, and salt until there are no large lumps.
3. In a separate bowl, combine the beaten egg, Greek yogurt mixed with milk, and vanilla extract. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Be sure to scrape the sides and bottom so no dry flour pockets remain, but avoid overmixing. Sprinkle the chocolate chips over the batter and fold in lightly if desired, or leave some on top.
5. Spread the batter evenly in the prepared pan. Bake for 20–25 minutes, until a toothpick inserted into the center comes out with moist crumbs but not wet batter. Avoid overbaking so the cake stays tender.
6. Let the cake cool in the pan for at least 30 minutes before cutting into squares. Serve warm or at room temperature.

Enjoy the cocoa yumminess!

Another chocolate treat to try

Triple Chocolate Pudding Dump Cake

Greek Yogurt Chocolate Chip Snack Cake

A rich, silky chocolate snack cake made without oil or butter. Greek yogurt creates a delicate, moist texture that makes every forkful enjoyable.

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
9–12

Author
Pam Beth

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 egg, lightly beaten
• 1/2 cup plain Greek yogurt mixed with 3 tbsp milk (2% suggested)
• 1/2–3/4 cup milk chocolate or semisweet chocolate chips

Instructions

1. 1. Preheat oven to 350°F (175°C) and prepare an 8 x 8-inch pan with nonstick spray.

   2. Whisk together the dry ingredients: flour, granulated sugar, brown sugar, cocoa powder, baking powder, and salt.

   3. In another bowl, mix the beaten egg, Greek yogurt combined with milk, and vanilla until smooth.

   4. Fold the wet mixture into the dry ingredients until just combined. Avoid overmixing. Add or sprinkle chocolate chips over the batter.

   5. Spread the batter in the prepared pan and bake 20–25 minutes, until a toothpick shows moist crumbs. Cool at least 30 minutes before slicing.

Thanks for visiting — enjoy the chocolate deliciousness

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