Easy Almond Flour Chocolate Cake with Greek Yogurt Mousse
This gluten-free chocolate cake made with almond flour and topped with creamy Greek yogurt mousse is a delightful treat for any occasion.
Ingredients
For the cake
- ¾ cup almond flour gluten-free
- 2 tbsp coconut flour for added texture
- ¼ cup cocoa powder unsweetened
- ¼ cup monk fruit sweetener or erythritol
- 1 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ½ cup Greek yogurt plain
- ¼ cup almond milk unsweetened
- 1 tsp alcohol-free vanilla extract
- 3 tbsp coconut oil melted
- ¼ cup dark chocolate chips optional, use 70% or higher, or sugar-free
For the mousse
- ¾ cup Greek yogurt plain 2%
- 2 tbsp cocoa powder unsweetened
- ½ tsp alcohol-free vanilla extract
- ¼ cup raspberries fresh for garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, cocoa powder, monk fruit sweetener, baking powder, and salt.
- In a separate bowl, whisk the eggs, Greek yogurt, almond milk, alcohol-free vanilla extract, and melted coconut oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If you like a richer chocolate flavor, fold in chocolate chips.
Baking
- Pour the batter into the prepared pan and spread evenly.
- Bake for 18–22 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the cake to cool completely in the pan for at least 15 minutes before removing it and transferring it to a serving plate.
Mousse Preparation
- In a small bowl, whisk together the Greek yogurt, cocoa powder, monk fruit sweetener, and alcohol-free vanilla extract until smooth and creamy.
- Using a piping bag (or a zip-top bag with the tip cut off), pipe the chocolate mousse around the edges or in decorative swirls on top of the cooled cake.
- Finally, add fresh raspberries over the top or nestle them into the mousse for a visually stunning finish.
Notes
This cake is best served chilled, allowing the mousse to set beautifully. You can enjoy it plain or with a scoop of vanilla ice cream or a dollop of whipped cream. A dusting of cocoa powder or a few more raspberries can also elevate the presentation. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.