Whole Wheat Chocolate Chip Chocolate Yogurt Cake with a Vanilla Glaze

Whew, that title was even hard to type. So much chocolate, but that’s never a bad thing! In my search again for breakfast breads, I came across a chocolate yogurt cake from bakedbree.com. I decided to alter it, so it would be a little healthier since it is for breakfast and came up with this cake.


It was delicious and left a little less guilt after eating it. I think that the cake by itself was a little less decadent, that’t why I added the vanilla glaze afterwards. That made it taste twice as good. If you like less sweet, then the cake itself will be sufficient. But if you’re like me and need that extra sweetness, then the glaze is necessary.

Whole Wheat Chocolate Chip Chocolate Yogurt Cake

Adapted from BakedBree.com

Yield:  one 9 inch loaf



For the Cake

  • 6 Tablespoons butter at room temperature
  • 1 cup sugar
  • 2 eggs
  •  3/4 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 2/3 cup cocoa
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 (6-ounce) container Greek Yogurt (non-fat)
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup semi-sweet chocolate chips

For the Glaze

  • 1/2 cup powdered sugar
  • 2 tsp milk 
  • ½ tsp vanilla



  1. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
  2. In another small bowl, whisk together yogurt, water, buttermilk, and vanilla. Set aside.
  3. Cream together butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time.
  4. Add half of the flour mixture to the butter. Add the yogurt mixture, and add the remaining flour.
  5. Mix until just combined. Line a loaf pan with parchment paper and spray with cooking spray.
  6. Bake in a preheated 350 degree oven for 50-55 minutes. Cool in the pan for 15 minutes. Turn out and cool completely.


  1. Whisk together powdered sugar, cocoa, water, and vanilla until smooth. Pour over cooled cake.

I was a little lazy in getting out the Kitchen Aid stand mixer, so instead I used my hand mixer. It worked just fine, but it was actually harder since I needed one hand to mix and the other hand to add ingredients. Should have just taken out the stand mixer.


And into the oven it goes. I lined the bottom of the pan with parchment.


It bakes up nice and splits a little on top.


And look how cute the loaf is!


This is when I decided to try it without any glaze.


But it wasn’t good enough for me. I whipped up a vanilla glaze to go on top. I considered doing the chocolate glaze from baked bree, but I decided to go with vanilla to balance out the flavors.


The glaze was amazing, and delicious. Happy Breakfasting!


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