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Serve this cake as a dessert or a snack with a cup of tea or coffee.
For an extra touch, dust with powdered sugar or drizzle with a little melted dark chocolate.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
This cake also freezes well. Wrap it tightly in plastic wrap and freeze for up to 3 months.
Variations:
Swap out the dark chocolate for white chocolate or add dried fruit like cranberries or raisins for extra flavor.
Use almond flour or whole wheat flour for a gluten-free version.
FAQ:
Can I make this cake without yogurt? Yes, you can replace the yogurt with an extra egg or use a dairy-free alternative like coconut yogurt.
Can I use other nuts? Absolutely! Feel free to use your favorite nuts like pecans, cashews, or hazelnuts.
How can I make this cake sweeter? You can add more honey or maple syrup to your taste or use a sugar substitute if preferred.
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