A quick, easy, and delicious dessert that’s perfect for satisfying your sweet tooth. Made with simple ingredients, this no-oven cake is soft, moist, and loaded with chocolate chips.
Preparation Time
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 egg
3 tbsp sugar (45 g)
1 sachet (8 g) vanilla sugar
3 tbsp oil (45 ml)
125 g (½ cup) yogurt
60 ml (¼ cup) milk
190 g (1 ½ cups) flour
10 g (2 tsp) baking powder
50 g (¼ cup) chocolate chips
Directions
Mix the Wet Ingredients:
In a bowl, whisk 1 egg with 3 tbsp sugar and 8 g vanilla sugar until well combined.
Add 3 tbsp oil, 125 g yogurt, and 60 ml milk. Whisk until smooth.
Combine Dry Ingredients:
In another bowl, sift together 190 g flour and 10 g baking powder.
Prepare the Batter:
Gradually add the dry ingredients to the wet mixture, stirring until smooth and lump-free.
Fold in the chocolate chips.
Cook the Cake:
Grease a non-stick pan with a bit of oil and preheat over low heat.
Pour the batter into the pan and spread it evenly. Cover with a lid.
Cook on low heat for 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
Remove the cake from the pan and let it cool slightly.
Slice and serve as is or with a dusting of powdered sugar.
Serve warm with a scoop of vanilla ice cream or whipped cream.
Pair with a cup of tea or coffee for a delightful snack.
Drizzle with chocolate syrup or sprinkle powdered sugar for added sweetness.
Cooking Tips
Use a heavy-bottomed pan with a lid for even cooking.
Keep the heat low to prevent burning.
Substitute chocolate chips with raisins, nuts, or dried fruits for variety.
Nutritional Benefits
Yogurt: Provides calcium and probiotics for bone and gut health.
Egg: Offers protein and essential vitamins.
Chocolate Chips: Adds antioxidants and a touch of indulgence.
Dietary Information
Contains dairy, eggs, and gluten.
Vegetarian-friendly.
Nutritional Facts (Per Slice – Approx. 8 slices):
Calories: 170
Protein: 4 g
Fat: 7 g
Carbohydrates: 22 g
Fiber: 1 g
Storage
Store in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days and reheat before serving.
Why You’ll Love This Recipe
Made with simple pantry ingredients.
No oven required, perfect for quick desserts.
Moist and flavorful with a rich chocolatey touch.
Easy to customize with your favorite mix-ins.
Conclusion
This Chocolate Chip Yogurt Cake is a no-fuss dessert that delivers delicious results every time. Perfect for when you want something sweet without the hassle of baking, this recipe is versatile, satisfying, and guaranteed to impress. Enjoy it as a snack, dessert, or even a special breakfast treat!
Frequently Asked Questions
Can I use a different type of flour? Yes, whole wheat or gluten-free flour can be substituted, but the texture may vary.
What if I don’t have vanilla sugar? Replace with 1 tsp vanilla extract.
Can I use dark chocolate instead of chips? Yes, chop dark chocolate into small pieces and fold it into the batter.
How do I prevent the cake from burning? Cook on low heat and use a heavy-bottomed pan.
Can I make this recipe vegan? Substitute the egg with a flax egg and use plant-based yogurt and milk.
What other mix-ins can I use? Try nuts, dried fruits, or shredded coconut for variety.
Can I add cocoa powder? Yes, replace 2 tbsp of flour with cocoa powder for a chocolate-flavored cake.
What’s the best way to serve this cake? Serve warm with powdered sugar, ice cream, or fruit compote.
Can I double the recipe? Yes, double the ingredients and use a larger pan. Adjust the cooking time as needed.
How do I know when the cake is done? Insert a toothpick in the center; if it comes out clean, the cake is ready.
Enjoy this easy and delicious dessert anytime!
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