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Chocolate Yogurt Cake with Coffee Glaze

Makes 10Servings
Prep Time: 15min
Cook Time: 60min
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​6 Tbsp. unsalted butter, softened
2/3 cup cocoa powder, unsweetened + 1 Tb 
1 cup all-purpose flour
¾ cup whole wheat flour
1½ tsp. baking powder
3/4 tsp. Kosher salt
½ tsp. baking soda
1 cup low-fat or fat-free vanilla yogurt
1/3 cup water
2 tsp. bourbon extract
1¼ cup sugar
2 eggs, large 

2 cups powdered sugar
3 small packets instant espresso 
2 Tb water

  1. Preheat the oven to 350 degrees.
  2. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, and then the bourbon, scraping down the sides of the mixing bowl along the way. 
  3. In a separate bowl combine the cocoa powder, flour, baking powder, salt, and baking soda. In another bowl stir together the yogurt and water.
  4. Add one half of the dry ingredients to the creamed butter and stir. Next add the yogurt mixture and stir. 
  5. Finally, add the rest of the dry ingredients and stir until everything is combined completely. 
  6. Pour the batter into a greased loaf pan that has been dusted with the tablespoon of cocoa powder; bake for 1 hour, or until a toothpick comes out clean.
  7. While the cake bakes, mix together the powdered sugar, instant espresso, and water until smooth.
  8. Remove the cake from the oven and let cool in the pan. Just before serving, drizzle the glaze over top. 
Tips/Tricks - Note with alterations the nutritional values will be affected, including lactose content
**This cake may be served warm or cold, and is particularly delicious with a scoop of your favorite lactose-friendly ice cream and a tear of fresh mint.
**If you can’t find bourbon extract you can always substitute with actual bourbon or whiskey. 
Submitted by: Makers of LACTAID® Brand Products
Nutritional Facts
​Lactose: 1.75 g
Calories: 380
Total Fat: 9 g 
Saturated Fat: 5 g 
Cholesterol: 55 mg 
Sodium:  340 mg 
Calcium: 10 % Daily Value 
Protein: 6 g
Carbohydrates: 72 g
Dietary Fiber: 3 g