3-Ingredient Chocolate Yogurt Cake: A Guilt-Free Delight

Serving: This cake is perfect on its own, or you can serve it with a scoop of vanilla ice cream or fresh berries.
Storage: Store leftovers in an airtight container at room temperature for 1-2 days, or refrigerate for up to 4 days. You can also freeze slices for up to 1 month.
Variations:

Sweetened Version: If you prefer a sweeter cake, you can add a tablespoon of honey or maple syrup to the batter.
Add-ins: Fold in a handful of chocolate chips, nuts, or dried fruit to customize your cake.
Vanilla Yogurt: Use plain vanilla yogurt instead of Greek yogurt for a smoother texture and milder flavor.
FAQ:
Q: Can I use regular yogurt instead of Greek yogurt?
A: Greek yogurt provides a thicker texture, but regular yogurt can work as well. Just make sure it’s plain, unsweetened yogurt.

Q: Can I use a different type of cocoa powder?
A: Yes, you can use any unsweetened cocoa powder, such as Dutch-processed cocoa. Just note that the flavor may vary slightly depending on the type you choose.

Q: How can I make this cake gluten-free?
A: This recipe is naturally gluten-free because it doesn’t contain flour, so you don’t need to make any adjustments!

Enjoy this simple, delicious, and healthier chocolate yogurt cake!