Fudgy Whole Wheat Yogurt Cake Recipes

WHOLE WHEAT CHOCOLATE-COFFEE CAKE

Whole Wheat Chocolate-Coffee Cake image

This coffee cake is moist, chocolaty, lightly sweet, and has subtle hints of spice and coffee flavor. It's also made with slightly better-for-you ingredients--which is a bonus!

Provided by Kim

Categories Desserts Cakes Coffee Cake Recipes

Time 1h50m

Yield 12

Number Of Ingredients 17

Ingredients

1 ¾ cups whole wheat flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon salt
½ cup brewed black coffee, at room temperature
3 tablespoons instant espresso powder
1 cup plain whole-milk Greek yogurt
¾ cup unsweetened applesauce
¾ cup pure maple syrup
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
1 cup dark chocolate chips
¾ cup chopped walnuts
1 tablespoon powdered sugar, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl.
Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.
Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more.
Dust with powdered sugar before serving.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 40.7 g, Cholesterol 34.8 mg, Fat 11.6 g, Fiber 4.3 g, Protein 6 g, SaturatedFat 4.5 g, Sodium 269.8 mg, Sugar 19.6 g

FUDGY WHOLE-WHEAT YOGURT CAKE

Fudgy Whole-Wheat Yogurt Cake image

A delicious, dense, chewy chocolate cake made with whole wheat flour and yogurt. Use any flavor of yogurt you want. I used strawberry and it was delicious, you could also use raspberry or vanilla or whatever else goes well with chocolate. Baking time is approximate. As one of the reviewers pointed out, it is better after it has cooled for a few hours, or even overnight. :)

Provided by bmarie

Categories Dessert

Time 35m

Yield 9 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups whole wheat flour
1/2 cup unsweetened cocoa
1 cup sugar
1/2 cup yogurt, any flavor
1/4 cup butter, softened
1 1/2 cups water
1 teaspoon vanilla
1 1/2 teaspoons baking soda
1 1/2 teaspoons vinegar

Steps:

Grease an 8x8 pan and preheat oven to 375.
Blend all ingredients together in a medium bowl.
Pour batter into prepared pan and bake for 30 minutes, or until a knife inserted in the center comes out clean.
Serve as is, frosted, or dusted with powdered sugar.

Nutrition Facts : Calories 219.8, Fat 6.6, SaturatedFat 4, Cholesterol 15.3, Sodium 255.2, Carbohydrate 40, Fiber 4, Sugar 23.1, Protein 4.2

TENDER WHOLE WHEAT YOGURT PANCAKES

Tender Whole Wheat Yogurt Pancakes image

I never would have guessed these were 100% whole wheat. Light, tender and so yummy. With the most minimal of ingredients. Got it off of a Bob's Red Mill flour bag.

Provided by dukeswalker

Categories Breads

Time 15m

Yield 15 pancakes, 5 serving(s)

Number Of Ingredients 6

Ingredients

1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup skim milk
1 egg
1/2 cup plain yogurt (I used low fat vanilla)

Steps:

Combine dry ingredients in a medium bowl - set aside.
Combine wet ingredients in a small bowl with a whisk.
Add wet to dry and stir until combined.
Pour by 1/4 cup onto hot griddle sprayed with canola oil or brushed with butter. 3 pancakes per serving.

BLUEBERRY YOGURT CAKE

blueberry yogurt cake image

Make and share this blueberry yogurt cake recipe from Food.com.

Provided by chia2160

Categories Dessert

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

1 pint blueberries
1 tablespoon flour, plus 2 1/2 c flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup butter, at room temp
1 1/2 cups sugar
1 teaspoon vanilla extract
4 egg whites
1 container plain yogurt
1 1/4 cups confectioners' sugar
1 tablespoon lemon juice
1 tablespoon water

Steps:

preheat oven to 350.
grease and flour a bundt pan.
toss berries with 1 tbsp flour.
mix flour, baking powder and salt together, set aside.
in a large bowl beat butter, beat in sugar and vanilla until creamy.
add egg whites, beat in, beat in flour mixture, alternating with yogurt.
fold in berries, pour into bundt pan.
bake for 45-50 minutes until toothpick comes out clean.
cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
when totally cooled stir together glaze ingredients and drizzle over cake.

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