Jan 20, 2014

Whole spelt yogurt cocoa cake

Yogurt cake...? Why not. Out of yogurt? It's OK.

Recipe adapted from Torte e Sfoglie della Tradizione
time: 10 minutes preparation + 55 minutes baking + 30 min cooling

480 ml (2 cups) yogurt OR what I used: 2 cups almond milk + 2 Tablespoons lemon juice*
200 g (1 cup) sugar
4 medium eggs
250 g (2 cups) whole spelt flour (recipe called for any whole grain)
50 g (1/2 cup) cocoa powder
8 g (2 teaspoons) baking powder
100 g (2 cups) amaretti cookies
hand full almond flakes

Preheat oven to 180C/350F (fan forced function). Butter a 28cm/10inch loaf baking form.

* Prepare yogurt: Prepare two cups. Pour 1 Tbs lemon juice in each; fill it up with two cups of milk (cow's milk works too). Let it sit for about 5 minutes till the liquid becomes denser (or separated).

In a medium bowl and using a wooden spoon, stir yogurt and sugar together. 

In a food processor with a steal blade, blend cookies till fine. In another bowl, sift and mix flour, baking powder, cocoa and cookie mill. 

In a larger bowl, using a fork, gently whisk the eggs. Mix in yogurt mixture. Using a wooden spoon, stir flour mix just till combined. 

Pour the batter into the loaf form. Drop almond flakes on top. Set it in the hot oven for about 55 minutes. Insert toothpick in the middle; if it comes out clean (or almost), the cake is ready. Let the cake cool in the form for 30 minutes.
  • light and tasty loaf;
  • I found the recipe in a booklet I bought in Italy; 
  • it called for almost 2 cups of chopped almonds added to the batter; I made that version a week ago;
  • it was good...but a bit overloaded with nuts and lacking in taste;
  • so today, I skipped the almonds, reduced sugar and added amaretti cookies instead;
  • it worked, the texture is lighter and the taste has improved greatly;
  • the recipe is so easy and fast, no big mixer nor mixing involved...I made it before breakfast;
  • because I do like to have a piece of good cake for breakfast;
  • the loaf stays nice for a couple days...some said it gets better.


  1. I want to make this cake tomorrow. I'd make it now but it's 10:30 at night and my husband would yell at me because I've been working since 7am. But I want to!

    1. Close the computer and go to bed, Maureen :) ela

  2. Sounds lovely , I do like adding yogurt to cake batter. I like a piece of cake with my breakfast too. Before moving to USA, I was all about savory Turkish breakfast but gotten used to sweet muffins and cakes here for breakfast :)

  3. This looks seriously great and so so good for breakfast too :)

  4. This is totally for me, Ela! I love chocolate and almonds. I've made lemon and orange yogurt cake - why haven't I do it for chocolate. And I love seeing your use of spelt flour. I'm really curious about using it since I hear it's sweet and just wonderful. I've been on the lookout at the stores...would love to try one day. Thanks for posting!

  5. look awesome ! love it!

  6. A wonderful cake! Perfect with a cup of tea.



  7. What a wonderful cake!Looks scrumptious!

  8. Must be much tastier with almond milk...Moist , yummy chocolate cake.

  9. I would eat this loaf for breakfast, as a snack, as another snack, maybe in bed. It looks amazing.

  10. This loaf cake looks so fluffy and light Ela. Love the sound of the amaretti cookies in here too!

  11. Dear Elzbieta, That certainly looks moist and delicious. I love chocolate.
    Blessings dear. Catherine xo

  12. I can never pass up a chocolate cake! And with the amaretti cookies, this sounds amazing!

  13. Yes yoghurt, brilliant addition to a cake! Try adding some grated zucchini sometime xox Lovely recipe Ela.

  14. Your cocoa spelt loaf looks really smooth and moist, Ela.

  15. Yogurt gives a very rich and fluffy texture to cakes! I love it!

  16. I also like a good piece of cake for breakfast sometimes! This sounds wonderful!

  17. I love anything with chocolate, this look so good right now!