Chocolate Yogurt Cake 5 Ingredients No Eggs

I love making cake for my family and after making my Easy Chocolate Cake and Chocolate Peppermint Cake, I wanted to make a recipe as moist as the second, but as simple as the first. I believe I managed to make the best combination of moisture and ease with this recipe, you need to try to let me know if you agree!!

Ingredients and Substitutions

Self-Rising Flour: Make your own by combining 1 cup all-purpose flour with 2 teaspoons baking powder. For a gluten-free option, try ¾ cup gluten-free all-purpose flour and ¼ cup almond flour for better moisture retention. Unsweetened Cocoa Powder: Both natural and Dutch-processed cocoa powder work, though Dutch-processed will give a richer taste. Cacao powder is a healthier but slightly more bitter option. Sugar: Any granulated sugar will work. Use coconut sugar or light muscovado sugar for an unrefined option, which will also add a caramel-like undertone. Dairy-Free Yogurt: Full-fat coconut or soy yogurt is recommended for moisture. Almond yogurt works too but can result in a lighter crumb. Ensure the yogurt is at room temperature to prevent the batter from seizing. Light Olive Oil: Other light-flavored oils like grapeseed, canola, or avocado oil are also suitable. Avoid coconut oil unless melted and the yogurt is warm, as cold yogurt will make it clump.