There are cakes that smell like home, slow breakfasts and shared snacks… and then there’s this yogurt cake with chocolate cream, which manages to win everyone over at the first bite.
Soft, creamy, comforting: it’s the perfect dessert for those looking for something simple yet irresistible. A cake that springs from tradition, but adapts perfectly to modern needs: gluten-free, easily made lactose-free and incredibly versatile.
If you love stress-free baking, you’re in the right place.
Yogurt makes the batter naturally soft and moist, while the chocolate cream adds that indulgent note that delights adults and children alike. It’s no coincidence that yogurt cakes are among the most loved for breakfast and snacks thanks to their simplicity and lightness.
This version, however, has an extra edge. It’s gluten-free (with rice flour), can be made lactose-free and stays very soft for days.
It’s one of those recipes you’ll make often because it always works.
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- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 10-12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2/3 cup Greek yogurt (lactose-free with lactose less than 0.01% or plant-based)
- 3 eggs
- 1 2/3 cup rice flour (gluten-free or all-purpose flour)
- 6 2/3 tbsp sunflower seed oil
- 3 oz sugar
- 1.8 oz potato starch (gluten-free)
- 1 tbsp baking powder (gluten-free)
- 1 vanilla bean
- 2/3 cup hazelnut spread (less than 0.01% lactose or lactose-free plant-based)
Tools
- 1 Bowl
- 1 Electric mixer
- 1 Spoon
- 1 Pan – removable springform pan 8–8 2/3 in (20–22 cm)
Steps
Whisk the eggs with the sugar and the seeds from the vanilla bean using an electric mixer or a stand mixer.
When the mixture is pale and frothy, slowly add the oil in a thin stream while continuing to beat.
Meanwhile preheat the oven to 356°F (conventional).
Lower the mixer speed and add the sifted flour mixed with the baking powder, alternating with the yogurt.
Grease or oil a removable springform pan (about 8–8 2/3 in). Pour in the batter and level it well.
Using a spoon, add the spreadable hazelnut cream and bake.
Bake for about 45 minutes, but perform the toothpick test.
If the toothpick doesn’t come out clean, continue for another 5–7 minutes.
Remove from the oven and let cool before removing from the pan.
ATTENTION: consult the Italian Celiac Association guides and read ingredient labels carefully to ensure they do not contain gluten contamination.
Storage
3 days at room temperature; can be frozen in slices.
Delicious variations
With fresh strawberries inside, about 1 cup (150 g) chopped.
With chocolate chips, 3.5 oz (about 2/3 cup) to add to the batter.
With crushed hazelnuts or other nuts sprinkled on top before baking.
With jam instead of the chocolate spread.
Can I use only rice flour?
Yes, but adding the starch improves structure and shelf life.
Can I make it without sugar?
Yes, you can replace the sugar with the same quantity of erythritol.
Can I use plant-based yogurt?
Yes, in the same amounts.
This gluten-free yogurt cake with chocolate cream is much more than a simple recipe.
It’s a comfort.
It’s the cake you make when you want something good without complications. It’s perfect for those with intolerances who don’t want to give up flavor.
Easy, versatile, always a success.
One of those recipes that become a habit.
And, trust me, once you try it… you won’t let it go.
