Fit Greek Yogurt and Chocolate Cake

Ingredients

• 150 g Oat flour
• 200 g Greek yogurt
• 100 ml Milk
• 25 g Dark chocolate chips (The recipe specifies 20–30 g; use some in the batter and reserve a few for the top.)
• 8 g Baking powder

Steps

1. 1

   Preheat the conventional oven to 180 °C. Prepare a cake pan by lining it with parchment paper or lightly greasing it.

2. 2

   Pour the Greek yogurt and milk into a large bowl. Mix until smooth and uniform.

3. 3

   Add the oat flour and baking powder. Continue mixing until you have a smooth, creamy batter with no obvious lumps.

4. 4

   Fold in most of the dark chocolate chips, mixing gently to distribute them throughout the batter. Set a few aside for the top.

5. 5

   Pour the batter into the prepared pan and smooth the surface with a spatula or the back of a spoon.

6. 6

   Scatter the remaining chocolate chips over the surface.

7. 7

   Bake in the conventional oven at 180 °C for approximately 20–25 minutes, until the cake appears set and lightly golden. Baking times may vary depending on the pan and oven.

8. 8

   Let the cake cool slightly before removing it from the pan. Cut it into slices and serve.

Notes

The post description specifies 20–25 minutes of baking at 180 °C; the transcript contains a different recipe with eggs, coconut, and 30 minutes of baking, so it was not used because the primary description is more complete and specific. Store the covered cake in the refrigerator and consume it within 2–3 days.

Nutrition per serving

• dessert
• breakfast
• fit
• high-protein
• baked
• vegetarian
• meal-prep