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Chocolate Chip Almond Yogurt Cake

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This simple chocolate chip almond yogurt cake makes a wonderful coffee cake for every occasion.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Cakes and pies
  • Cuisine: French

This simple chocolate chip almond yogurt cake makes a wonderful coffee cake for every occasion. Inspired from the classic French yogurt cake (gâteau au yaourt), this version is enhanced with brown sugar, almond flour, and some delicious chocolate chips. A hit among both kids and adults!

Ingredients

Scale

For all measurements, use 1 standard yogurt container* (about 4.2 ounces / 120g), or follow the metric measurements below:

  • 1 container (4.2 ounces / 120g) plain yogurt**
  • 1 container (1/4 cup / 1.75 ounces / 50g) caster sugar
  • 1 container (1/4 cup / 1.6 ounces / 45g) light brown sugar, or vergeoise
  • 3 medium eggs
  • 1 teaspoon vanilla extract
  • 1 container (1/2 cup / 3.8 ounces / 110g) vegetable oil, neutral in taste (canola oil)
  • 2 containers (1 ¼ cup / 5.3 ounces / 150g) all-purpose flour
  • 1 container (3/4 cup / 2.6 ounces / 75g) almond meal
  • 2 containers (1 cup / 6.3 ounces / 180g) mini chocolate chips
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 Tablespoon slivered almonds (optional)

Instructions

  1. Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan or a 9-inch (23 cm) spring form with melted butter. Set aside.
  2. In a large mixing bowl, pour the plain yogurt. Add sugar, brown sugar, eggs, vanilla extract and vegetable oil. Whisk until combined.
  3. In a separate bowl, mix all-purpose flour, almond meal, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients, and fold in the mini chocolate chips.
  5. Scoop the batter into the prepared loaf pan and sprinkle slivered almonds on top.
  6. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too fast, tent it with a piece of aluminum foil.
  7. Remove from the oven and let cool for about 10 minutes in the pan, then transfer to a cooling rack and cool completely.

Notes

* Depending on where you live, you can find different standard sizes for the yogurt container: 5 ounces (140g) in the United States, 4.4 ounces (125g) in France, 4.2 ounces (120g) in Canada. Good news is: whatever container size you use between the 3 mentioned above, the recipe works with the x1, x2, x3-container rules (1 container yogurt, 2 containers sugar, 3 containers all-purpose flour) and you won’t need any additional egg. Remember that this is a very forgiving recipe and the difference in measurements is too small to make such a difference in the final cake result.

** For the choice of yogurt, try to go for plain yogurt over any flavored ones (although vanilla flavor is fine). Also, note that both Greek or non-Greek yogurt will do. I personally prefer full-fat but low-fat works too.

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