Originally posted February 15, 2013

Lemon Almond Olive Oil Chocolate Chip Yogurt Cake

Lemon Almond Olive Oil Chocolate Chip Yogurt Cake by alchemisty

yup, all that. but don't worry--the flavors are all subtle enough to hang out well together. it's tasty, moist, and it is not so low in fat or calories.


  • 1 C lemon greek yogurt
  • (or 1 C greek yogurt and some lemon juice and lemon zest)
  • 2/3 cup olive oil
  • 1 1/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chocolate chips
  • 1/4 cup slivered almonds
9-inch round


Heat the oven to 350°F. Grease a 9-inch springform pan lightly with butter, and line the bottom with parchment.

Whisk together the yogurt, olive oil, sugar, eggs, almond extract and vanilla. Add the flour, baking powder, soda, and salt right into the liquids and stir just until no lumps remain. Stir in chocolate chips and almonds.

Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.

If cut into 12 pieces, each piece has 339 calories, 220 mg sodium, 14 g fat, 5 g protien and 46 g carbs.

1 hour, 20 min



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