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Chocolate Yogurt Loaf

No one ever believes this magically rich and delicious chocolate loaf cake could possibly be so healthy!

Healthy Vegan Chocolate Yogurt Loaf Cake Recipe

A deep and fudgy chocolate loaf that’s secretly vegan and tastes like eating dessert for breakfast.

It’s great for a healthy snack, and leftovers (if there are any leftovers!) can be sliced and frozen for later, so it’s also perfect for meal prep.

Also try these Breakfast Oatmeal Cupcakes To-Go

Easy Chocolate Bread Recipe

Frosting Ideas:

Vegan Chocolate Mousse

Chocolate Cream Cheese Frosting

Healthy Chocolate Frosting

The chocolate loaf cake can be made with just a few basic pantry staple ingredients – no flax eggs, no chia seeds, no black beans, and no banana!

Leftover yogurt? Make this Vegan Cheesecake

Chocolate Loaf Cake

Substitution Options:

To keep the recipe vegan, use your favorite plain nondairy yogurt, such as coconutmilk, almondmilk, or soy yogurt.

Or if you don’t want to use yogurt at all, the chocolate loaf also works well with an equal amount of canned pumpkin or sweet potato puree.

I haven’t tried the recipe with almond flour so would probably experiment with adding cocoa to my Almond Flour Banana Bread recipe before I’d experiment with this one, as fewer substitutions would be needed in order to make the loaf turn out properly. Alternatively, you can try baking the Keto Cake in a loaf pan, and be sure to report back for other readers if you experiment.

Dutch cocoa will give the loaf a brownie-like flavor, but if you can’t find it then feel free to substitute additional regular cocoa powder. I would recommend using either the oil or nut butter version if you’re only using all regular cocoa, because if you omit both the fat and the Dutch cocoa then the depth of flavor is a little flat.

Trending now: Overnight Oats – 15 flavors

Above, watch the chocolate yogurt loaf recipe video

Chocolate yogurt healthy snack or dessert recipe

The recipe was adapted from my Chocolate Zucchini Bread.

Pin it now to save for laterPin Recipe

Chocolate Yogurt Loaf

This healthy and fudgy chocolate loaf tastes like eating dessert for breakfast.
5/5 (5)
Cook Time 40 minutes
Total Time 40 minutes
Yield 8 – 10 slices

Ingredients

  • 1 1/2 cups spelt, white, or oat flour (180g)
  • 1/4 cup cocoa powder
  • 2 1/2 tbsp dutch cocoa (or additional regular)
  • 1 1/2 tsp baking powder
  • 3/4 tsp each: baking soda and salt
  • 2/3 cup sugar, unrefined if desired
  • 3/4 cup yogurt (or see substitution note above)
  • 2/3 cup milk of choice
  • 1/4 cup oil, peanut butter, or additional yogurt
  • 1/2 cup mini chocolate chips (not optional)
  • 1 1/2 tsp pure vanilla extract
  • optional 1/4 tsp instant coffee

Instructions

  • Preheat the oven to 350 F. Grease a 9×5 loaf pan. Stir dry ingredients in a bowl, then add remaining and stir to form a batter. (If using peanut butter, gently heat it if not already easily stir-able.) Smooth batter into the pan. Bake on the center rack 40 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let cool completely, as it becomes easier to slice after sitting a few hours. Taste and texture are ten times better the next day if you can wait!
    View Nutrition Facts

Notes

Also be sure to try this Chocolate Banana Bread.
 

Have you made this recipe?

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5/5 (5)

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Published on January 13, 2021

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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Reader Interactions

16 Comments

Leave a comment or reviewLeave a rating
  1. Elsa says

    Hi, are the pictures of the yogurt made with ALL yogurt or with some fat? Also, will real dairy yogurt work? Loaf looks chocolicious:)

    • CCK Media Team says

      The photos are of the oil free version. Feel free to use your favorite yogurt of choice, or you can also sub mashed sweet potato or pumpkin.

  2. Amy says

    Hey Katie, I love all your recipes! They’re always so do-able and tasty!
    For this recipe, is it okay to sub the sugar with date syrup? I tend to avoid granulated sugar (unrefined ones too), so would love a more natural alternative if possible.

    • CCK Media Team says

      Unfortunately we haven’t tried so don’t have a way of knowing. You would probably have to make some other modifications if using a liquid sweetener because that changes the composition of a recipe.

  3. Kathy says

    I hate being “one of those” but, um, is it possible to use almond flour in place of the other flours? I’m so dying to try this!!!!!

    • CCK Media Team says

      They have similar ingredients but in different quantities. The biggest thing would be if you want a cake that’s baked in an 8×8 or if you want a loaf.

  4. Jacquie says

    I made this last night – the peanut butter version. Turned out well but it did take a full hour to bake. Thanks for the recipe!

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