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Greek Yogurt Chocolate Bundt Cake with Peanut Butter Glaze
Classic chocolate bundt cake gets a healthy makeover by using greek yogurt! This stunning cake is ultimately chocolate-y and moist inside and drizzled with an amazing peanut butter glaze!
Servings 12 servings
- 1 cup coconut sugar or brown sugar
- 1/4 cup agave syrup
- 1/2 cup melted coconut oil
- 2 large eggs
- 1 cup greek yogurt
- 2 cups brewed coffee
- 1 tablespoon vanilla extract
- 2-1/2 cups white whole wheat flour
- 2/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons creamy peanut butter
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk
Make the cake: Preheat oven 350F. Lightly grease and flour a 12-in bundt cake pan. Set aside.
In a large bowl, beat sugar, agave, coconut oil, eggs, yogurt, coffee, and vanilla until smooth. Gradually beat in flour, cocoa, baking soda, and salt until batter is smooth. Scrape batter into prepared pan.
Bake cake at 350F 40-45 minutes until a toothpick comes out with moist crumbs sticking to it. Cool cake completely in pan, then invert onto a serving plate.
Make the glaze: In a small bowl, whisk all glaze ingredients until smooth, adding more milk if needed to make a drizzling consistency.
Drizzle glaze over cooled cake, slice and serve. Enjoy!
Serving: 1g | Calories: 342kcal | Carbohydrates: 53.9g | Protein: 8g | Fat: 12.8g | Saturated Fat: 9.1g | Polyunsaturated Fat: 3.7g | Cholesterol: 32mg | Sodium: 346mg | Fiber: 4.2g | Sugar: 28.7g