Chocolate Yogurt Cake
This Healthier Chocolate Yogurt Cake is a lightened up but still indulgent version of a classic bundt cake recipe made with applesauce and yogurt.

Chocolate Yogurt Cake
We’re nine days into the new year, am I safe to assume that all the sugar haters have fallen off their bandwagons? If not, I’ll ease into the dessert recipes with this Healthier Chocolate Yogurt Cake! If you have a sweet tooth or there’s a special occasion coming up — and you’re trying to lighten up, post-holidays — this Chocolate Yogurt Cake will be your lifesaver! It has all the indulgence of a rich, moist chocolate cake, but with less fat and calories. That’s because yogurt and applesauce replace traditional fattening ingredients like butter, oil, and sour cream.How To Make Yogurt Cake:
This cake is really simple to make and doesn’t require any weird or crazy ingredients.-
Begin by greasing a large bundt pan with cookie spray, place the pan on a rimmed baking sheet and set aside.
-
Melt the semi-sweet chocolate in the microwave on 30-second intervals, stirring between each until melted.
-
Mix together the melted chocolate, sugar, and applesauce. Whisk in the eggs one at a time and then whisk in the yogurt and vanilla extract until fully incorporated.
-
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
-
Add the flour mixture to the yogurt mixture and mix just until combined. The batter will be thick.
-
Spread the batter out in the pan and bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean.
Can I Freeze Yogurt Cake?
You absolutely can! Bake the cake according to the directions, but don’t add the ganache until after you’ve thawed it so it’s nice and fresh and no one will know it was ever frozen! This is perfect for having on hand for last minute company, just pull it out of the freezer a couple hours before your guests arrive and let it thaw at room temperature.More Light Dessert Options!
Chocolate Yogurt Cake
Pin It For Later Click the button above to save this delicious recipe to your board!Let’s Connect!
I created a fun little group on facebook and I’d love for you to join in! It’s a place where you can ask questions and see what’s new with Sugar & Soul! If you’d like to check it out, you can request to join HERE. Be sure to follow me on Instagram and tag #sugarandsoulco so I can see all the wonderful recipes YOU make from this site! You can also Subscribe to my Newsletter so you never miss a delicious recipe again!Chocolate Yogurt Cake
Ingredients
Cake
- 4 ounces semi-sweet chocolate chopped
- 1 1/4 cups light brown sugar packed
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 cup low-fat Greek yogurt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Ganache
- 4 ounces 60% chocolate chopped
- 4 tablespoons warm water
- Sprinkles optional topping
Instructions
Cake
- Preheat the oven to 350 degrees F and grease a large bundt pan with cookie spray, place the pan on a rimmed baking sheet and set aside.
- Add the semi-sweet chocolate to a microwave safe bowl and microwave on 30-second intervals, stirring between each until melted. Usually, about 90 seconds works for me, once the chocolate has melted about 90% of the way, just continue to stir and the rest with melt without further microwaving.
- In a large bowl or stand mixer fitted with a whisk attachment, mix together the melted chocolate, sugar, and applesauce. Whisk in the eggs one at a time and then whisk in the yogurt and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the flour mixture to the yogurt mixture and mix just until combined. The batter will be thick.
- Spread the batter out in the prepared bundt pan and bake for 45 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes.
- Flip the cake onto a cooling rack to release the cake from the pan and then allow the cake to cool for 2 hours before making and topping with the ganache.
Ganache
- Add the 60% chocolate to a microwave safe bowl and microwave on 30-second intervals, stirring between each until melted. Usually, about 90 seconds works for me, once the chocolate has melted about 90% of the way, just continue to stir and the rest with melt without further microwaving.
- Whisk in the warm water a tablespoon or so at a time, whisking until smooth. Pour the ganache over the top of the cake and top with sprinkles if desired. The ganache will slightly harden over time.
Notes
- Nutritional information is an estimate with the chocolate ganache. Without the ganache, each serving is approximately 250 calories.
- If you want to skip the ganache but still want to make it pretty, I recommend a light dusting of powdered sugar.Â
- Non-fat vanilla yogurt may also be used, but note that nutritional values may vary.
Nutrition
Did You Make This Recipe?
Don't forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Share your thoughts!
Love this recipe? Share your thoughts with me and leave a review! And don’t forget to connect on your favorite social platform below!
Can I double the recipe to make it come out higher?
I have never tried it but it’s possible it could impact the overall bake and not fully cook without burning the top.
I’m a HUGE fan of melted chocolate and coco powder together as they take the chocolate experience up a notch. Made this today minus the topping to save on calories and such. It was quite rich and tasty. I managed 12 individually wrapped servings and stored them in the freezer. Pop them out any time I need a chocolate fix and not feel super guilty about it.
Wow! The texture of this cake looks amazing and so light! Is there any way to adapt this recipe to make it into a two-layer cake as I would like to make this is a birthday cake for my mum?
Hi Jess, I’ve never made it as anything other than a bundt cake, but I believe this should work with two 8 or 9-inch round pans. It would probably need to cook between 25 and 35 minutes.
That’s amazing. Thank you so much for the response! I’m very excited to make this! 🙂