Almond cake with chocolate chips



Hello my foodies,

After being conquered by the almond yoghurt cake, I tried the same recipe but with chocolate chips for yesterday's snack and once again it was a success.

it's in my top three and it's becoming a staple at home.

This cake is just wow, moist, light and not very sweet. It's a must have.

I wanted to make a version with only one egg, the cake was less compact, crumbles a lot so you should not reduce the quantity of eggs or remove them but if it has no impact on the taste of the cake.

I make the almond powder myself, this allows me to leave small pieces of almonds that will give a crunchy side to the cake, it's a little extra that is not negligible.

The little ones bring even more treats and we love it.


  • Easy to make , we just need the yoghurt pot to measure our ingredients, no need for a scale.
  • Ultra soft cake, this soft side of the cake is due to the presence of yoghurt in the recipe but also almond powder, which unlike flour is more moist.
  • Very little sugar, very light in the mouth.
  • Perfect for the kids, they'll love it.
  • Suitable for all occasions, for snacks, breakfast....



  • Mix with a spatula (plastic spatula with a flat end). 
  • Stir in almond powder last.
  • Eggs are important in this recipe, it serves to have a cake that holds better and more compact.

Tips for having a soft cake with a yoghurt base:

  • Yoghurt, in yoghurt cake, you often hear plain yoghurt. For a super soft cake, choose instead fromage blanc, some Greek yoghurts and/or add a tablespoon of fresh cream. The higher fat content will make the cake wetter and therefore more airy.
  • Corn starch is known to lighten cakes and thus bring them softness. Your choice: you can make half flour, half starch or total starch if you want to obtain an gluten-free cake for example.
  • Baking soda is a little miracle product in the kitchen. And it's our secret for super soft cookiesso we use it for our cakes, too. Add a quarter teaspoon with half a bag of baking powder and you're done!
  • White chocolate, if olive oil makes your cake extra tender, try also the white chocolate melted. You will thus obtain a soft aspect which remains quite compact.
  • The gentle mixing avoids exciting the gluten by stirring like a little crazy. Put all the ingredients except the flour and mix in less than 6 to 8 seconds. Add the flour, baking powder and baking soda and stir very, very quickly. Of course you don't leave any lumps in your dough either...
  • Apple compote, if you have chosen to flavour your yoghurt cake with apples, go for compote! It will be much lighter to make your cake swell!

  • At the cooling stage, as soon as you take the cake out of the oven, cover it quickly with some aluminium foil. This will create a kind of oven and your cake will be more moist so it will be softer.



I use my 125gr yoghurt pot as a measuring unit.


For 25 cm moulds

  • 1 Plain yoghurt 125 gr
  • 3 Flour jars
  • 1 Sugar jar (if you like sugar add 50 gr)
  • 50 gr almond powder
  • 1/2 Sunflower oil jar
  • 2 Eggs
  • 1 bag Vanilla sugar 8 gr
  •  Baking Yeast 11 gr
  • 1pinch Salt
  • Chocolate Chips


  1. Preheat the oven to 180 °C.
  2. Pour the yoghurt into a bowl and keep the jar for measuring the other ingredients.
  3. Add sugar, flour, oil, salt, eggs, baking powder and vanilla sugar and mix.
  4. Add the chocolate chips and mix.
  5. Add the almond powder 
  6. Mix with a maryse (a plastic spatula with a flat end) until homogeneous.
  7. Butter a cake tin and pour the batter into it.
  8. Spread chocolate chips on top of the dough.   
  9. Bake for 30 to 40 minutes. Watch the baking by pushing the tip of a knife into the middle of the cake: if it comes out clean, it's cooked!



I hope you like it. Now it's up to you. 

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