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Member recipe

Chocolate Yogurt Cake

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(2 ratings)

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Serves 1 - 10 Slices

Simple and versatile Chocolate Cake with infinate variations

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  • 150ml oil (not olive or vegetable)
  • 150ml natural yogurt ( I use Fat-free Greek)
  • 4 tablespoons golden syrup
  • 3 eggs
  • 175g caster sugar
  • 225g self-raising flour
  • 3 tbsp cocoa
  • 1/4 tsp baking powder
  • pinch salt


    1. Heat oven to 180C (160C for fan)
    2. Line a large loaf tin with baking parchment
    3. In a large bowl, beat together the oil, yogurt, syrup, eggs and sugar
    4. Sift the flour, cococa, baking powder and salt into the bowl, and stir until smooth
    5. Pour the mixture into the tin and bake for around 1- 1 1/4 hours
    6. If the cake colours too quickly, cover with foil after 30 minutes cooking.
    7. Test with a skewer - do not overcook
    8. VARIATIONS. The recipe can be turned into a coconut cake by replacing the cocoa with dessicated coconut. Ginger cake can be made by replacing the cocoa with extra flour, use brown sugar instead of caster and treacle instead of syrup and add 2 teaspoons of ground ginger and 1/2 of mixed spice.

Comments, questions and tips

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elainereid4's picture
13th Feb, 2019
Made this because I had yogurt, eggs and golden syrup to use up. It turned out really well. I used ground nut oil. I would make it again but would consider adding some nuts to it too.
23rd Sep, 2009
I have made a lemon yogurt cake using a recipe given to me by my Mum, we both use sunflower oil and they always turn out very well. Hope this helps.
16th Aug, 2009
I was going to try this chocolate yogurt cake or even the coconut version however it states in the ingredients 150ml of oil (not vegetable or olive oil) - does anyone who has tried this recipe recommend which oil is best to use? Would be grateful for your advice. Thanks
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