Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/4 cup (50g) coconut sugar
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1g) baking soda
  • 1/8 tsp (1g) fine sea salt
  • 1/4 cup (60ml) plain Greek yogurt
  • 3 tbsp (45ml) neutral oil
  • 3 tbsp (45ml) milk
  • 1/4 tsp (1ml) vanilla extract
  • 2 tbsp (30ml) hot water
  • 2 tbsp (28g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 2 tbsp (15g) cocoa powder
  • 1 tbsp (15ml) milk
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (175°C), grease a 6-inch round cake pan, and line the bottom with parchment paper.
  2. Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until no lumps remain.
  3. Stir in the Greek yogurt, oil, milk, and vanilla extract until just combined.
  4. Slowly pour in the hot water and whisk gently until the batter is smooth and glossy.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  6. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  7. Cream the softened butter and powdered sugar together, then whisk in cocoa powder, milk, and salt until fluffy.
  8. Spread the frosting evenly over the completely cooled cake.