Soft No-Oven Chocolate Chip Yogurt Cake – Easy Dessert Idea
A delightful, fuss-free dessert that comes together quickly and easily—perfect for those moments when you’re craving something sweet and comforting. This stovetop cake uses just a few everyday ingredients and yields a soft, moist texture filled with rich chocolate chips. You don’t need an oven, and you can have it ready in about half an hour.
Preparation Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
1 egg
3 tablespoons sugar (45 g)
1 sachet vanilla sugar (8 g)
3 tablespoons oil (45 ml)
125 g plain yogurt (½ cup)
60 ml milk (¼ cup)
190 g flour (1½ cups)
10 g baking powder (2 teaspoons)
50 g chocolate chips (¼ cup)
Instructions
Step 1 – Combine Wet Ingredients:
In a large bowl, whisk the egg with sugar and vanilla sugar until fully blended. Add the oil, yogurt, and milk, then mix until smooth.
Step 2 – Mix Dry Ingredients:
In a separate bowl, sift the flour and baking powder together.
Step 3 – Make the Batter:
Gradually add the dry ingredients to the wet mixture. Stir until you have a smooth, even batter. Fold in the chocolate chips.
Step 4 – Cook on the Stovetop:
Preheat a greased non-stick pan over low heat. Pour the batter into the pan and spread it evenly. Cover with a lid and cook gently for about 20 minutes. Check doneness with a toothpick—it should come out clean.
Step 5 – Cool and Serve:
Let the cake cool slightly before slicing. Serve as-is, or top with powdered sugar, whipped cream, or chocolate syrup.
Serving Suggestions
Enjoy warm with tea or coffee.
Pair with ice cream for a dessert twist.
Add fruit or jam on the side.
Helpful Tips
Use low heat to ensure even cooking without burning.
Choose a thick-bottomed pan with a lid.
Switch out chocolate chips for nuts, raisins, or dried fruit.
Nutritional Notes
Yogurt adds calcium and gut-friendly bacteria.
Egg provides protein and nutrients.
Chocolate brings antioxidants and a rich flavor.
Allergy & Diet Info
Contains gluten, dairy, and eggs.
Suitable for a vegetarian diet.
Nutrition (per slice, approx. 8 servings):
Calories: 170
Protein: 4 g
Fat: 7 g
Carbs: 22 g
Fiber: 1 g
Storage Tips
Keep in an airtight container at room temp for 2 days.
Refrigerate up to 5 days and warm before serving.
Why You’ll Make It Again
Uses basic pantry staples.
Oven-free, quick, and simple.
Customizable with your favorite add-ins.
Summary
This no-bake chocolate chip yogurt cake is a breeze to make and always hits the spot. Whether served for breakfast, a snack, or dessert, it’s soft, satisfying, and easy to tailor to your taste.
FAQs
Can I use gluten-free flour?
Yes, just note the texture may differ slightly.
What can replace vanilla sugar?
Use 1 teaspoon of vanilla extract.
Can I add cocoa?
Swap 2 tablespoons of flour for cocoa powder.
Can I use chopped chocolate instead of chips?
Absolutely. Use any chocolate you like.
How to avoid burning the bottom?
Keep heat very low and use a heavy pan.
Can it be vegan?
Use a flax egg and plant-based yogurt and milk.
Best way to serve?
Warm with powdered sugar or ice cream.
Can I double the ingredients?
Yes. Use a larger pan and increase cooking time slightly.
How do I know it’s ready?
Toothpick in the center should come out clean.