Flourless Chocolate Yoghurt Cake

Try this deliciously light, not-too-sweet chocolate cake that’s also gluten free.


65g butter or margarine, softened

1/4 cup dark brown sugar

1/2 tsp vanilla bean paste

1/4 cup unsweetened cocoa

1 tsp baking powder

65g almond meal

¼ cup Vaalia Low Fat Vanilla yoghurt

50g dark chocolate, broken into small pieces.


1. Preheat oven to 1800C. Line a 12cm cake tin with baking paper. Do not grease.

2. Beat together the butter, sugar and vanilla until smooth and light. Beat in eggs, one at a time, until batter is smooth.

3. Sift the cocoa and baking powder and beat.

4. Fold in two-thirds of the almond meal until well mixed. Add the yoghurt and beat well. Fold in the remaining almond meal and chocolate pieces.

Pour the mixture into prepared cake tin and bake for approx. 35 minutes until cooked but not dry. Allow to cool.