The story behind this cake was actually a frugal quest to use up some yogurt that I knew I could not finish by the expiration date. I searched for a brownie recipe, but decided to experiment with what I found. I ended up with cake. I love cake, so this was not a problem!
Note: If you are used to standard desserts, this cake may seem less sweet to you. That’s just how I like it! However, if you like it sweeter, feel free to add more sugar.
- 1 1/3 cups sugar
- 3/4 cup unsweetened cocoa powder
- 16 ounces vanilla yogurt (I used 4 Activia Organic Vanilla 4 oz. containers)
- 2 eggs
- 2 egg whites
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/4 cup all purpose flour
- 1 tsp baking soda
Preheat oven to 325 degrees. Grease an 11×17 inch pan (I used glass).
In a stand mixer, or in a large bowl with a hand mixer, blend the sugar, cocoa powder, yogurt, and vanilla extract. Add in eggs and egg whites, and blend until mixed.
Slowly add in the flour, salt, and baking soda, until completely blended. Scrape down sides of bowl to ensure it’s all mixed in.
Pour batter into greased pan, and bake at 325 degrees for approximately 30-35 minutes, or until toothpick inserted into the center comes out clean.
Coconut Milk Frosting
Ingredients (Important: base recipe and specific method to prepare found here)
- 1 can Thai Kitchen coconut milk (or similar full fat coconut milk)
- two packets of Stevia
- 1-2 teaspoons Vanilla Extract
- pinch of salt
Cut cake into 24 slices, and when ready to serve, add approximately 1 Tablespoon of frosting to your slice.
(I’m sorry I did not measure out to see if there are 24 servings of frosting in the frosting recipe. So, if you are serving all 24 slices at once, you may want to double up the frosting recipe just to be safe!)
Each slice with the frosting will have approximately 124 calories. Without frosting, it’s only about 97!
Not bad for an afternoon treat with coffee! Mmmmm… coffee. Time for a break!