Favorite Chocolate Snack Cake
With a super simple method, low (or no) added sugar, and the most tender texture, this Chocolate Snack Cake is delicious and nutritious! Plus, it works as well for breakfast as it does snack...and dessert!
Servings: 12
Calories: 170kcal
Ingredients
- ¾ cup mashed very ripe banana (about 2 medium)
- ½ cup whole milk plain yogurt
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder (sifted to remove lumps)
- ¼ cup sugar (optional for more sweetness)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Coat an 8x8-inch pan with nonstick spray and a piece of parchment (which makes it easy to lift the cake out to cool on a wire rack).
- In a large bowl, stir together the banana, yogurt, butter, eggs, and vanilla.
- Add the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Gently stir to combine.
- Add the batter to the prepared pan, smoothly evenly with a spatula. Top with the chocolate chips.
- Bake for 20-24 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Let cool for 2 minutes in the pan, then carefully use the parchment paper to lift the cake out to cool completely on the wire rack.
- Slice to serve.
Video
Notes
- Once cooled, store Chocolate Snack Cake in an airtight container for up to 3 days at room temperature, 5 days in the refrigerator, or up to 6 months in the freezer stored in a sealed freezer bag with as much air removed as possible.
- This bakes best in a metal pan, rather than glass.
- Dairy-free: Use a nondairy yogurt and a neutral oil like canola in place of the butter.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
- Egg-free: Omit the eggs. Reduce the yogurt to 1/4 cup. Add 1/4 cup milk. increase the baking soda to 3/4 teaspoon. Proceed with the recipe.
- To make without banana, omit banana and use 1 cup yogurt. Increase sweetener to 1/3 cup.
Nutrition
Serving: 1 slice | Calories: 170kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 146mg | Potassium: 141mg | Fiber: 1g | Sugar: 11g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg