Yoghurt and chocolate chip loaf cake

Yoghurt and chocolate chip loaf cake


6 people made this

About this recipe: This is a simple cake with many uses. It is a perfect tea time treat and also good for a sweet quick dunk in morning coffee. If it lasts for more than 3 days, you can recycle it as a pudding by soaking it in with a red fruit compote and topping it with whipped cream. Use the yoghurt container as a measuring unit.

Viola Buitoni

Makes: 1 loaf

  • 1 small tub natural yoghurt
  • 3 tubs plain flour
  • 1 tub raw cane sugar
  • 1 tablespoon baking powder
  • grated zest of 1 orange
  • 1 pinch of salt
  • 3 eggs
  • 1/2 tub olive oil
  • 100g plain chocolate chips or chopped plain chocolate
  • icing sugar for dusting

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Preheat the oven to 180 C / Gas 4. Grease a loaf tin and line with parchment.
  2. Pour the yoghurt in a small bowl, wash and dry the container to use to measure the other ingredients.
  3. Mix the flour, sugar, baking powder, grated zest and salt. Mix in the eggs and oil, then fold in the chocolate chips. Tip the mixture into the prepared tin.
  4. Bake for 35 to 40 minutes until a skewer inserted in the centre comes out clean.
  5. Unmould by pulling on the baking parchment, and cool on a drying rack. Serve cold, generously dusted with icing sugar.


This basic cake mixture lends itself well to different flavours. You can add nuts, ground cinnamon or try it with fresh fruit instead of chocolate. Peaches, apples, berries or plums can all work to flavour this little loaf.

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Reviews (1)


I tried this recipe but used strong white flour and Candarel sugar plus ground almonds because that's all I had in with 2 eggs. This recipe says you need yoghurt but never says when to add it so I just added it with all the ingredients when it was mixed. I left out chocolate chips and melted chocolate to spread on the top when cake was cooled. Cake was very heavy and more bread like so next time I will use other flour. Tasted ok though. - 27 Apr 2014

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