Chocolate Snack Cake – Yummy Toddler Food

With a super simple method, low (or no) added sugar, and the most tender texture, this Chocolate Snack Cake is delicious and nutritious! Plus, it works as well for breakfast as it does snack…and dessert!

I love my basic Snack Cake recipe and knew that I needed a chocolate version. And somehow this one is so tender, so fluffy, and just has the best texture. It’s the yummiest easy chocolate cake that’s just perfect for any time of the day. And the cakes that I make as “snack cakes” are built on nutritious base ingredients, are lower in added sugar, and yet are yummy and so satisfying.

This one is an easy toddler recipe that is simple to vary to change the flavor and add-ins as you like—using either chocolate chips or blueberries or other fruit to top. You can rely on this recipe to use up ingredients you likely already have in the house and enjoy a yummy cake recipe for morning snack, afternoon snack (or as an after school snack idea), or really any meal in between!

(For more easy ideas, try my favorite Blueberry Yogurt Cake, Greek Yogurt Cake, Easy Pumpkin Cake, and my go-to Fluffy Chocolate Muffins.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make this Chocolate Snack Cake so you know what to pick up from the store or have ready.

• Yogurt: Plain regular yogurt forms the base of this snack cake and adds richness and moisture to create a very tender crumb.
• Bananas: I add very ripe banana to the base of the cake to add sweetness and tenderness. To ensure the best flavor, be sure that the banana is very ripe or even over ripe with a lot of brown spots. (The cake does not have a strong banana flavor.)
• Vanilla extract: Adding vanilla extract to the batter adds a nice flavor note. You can use pure or imitation vanilla here.
• Flour: Using all-purpose flour in this recipe ensures that the final result is light and tender. You can use a 1:1 style of gluten-free flour if desired, or whole wheat pastry flour.
• Unsweetened cocoa powder: This is where the rich chocolate flavor comes from. I like to use Hershey’s Special Dark cocoa powder to add the best flavor to this snack cake recipe.
• Eggs: I use large eggs in my baking, so plan to use that size here to ensure the volume is accurate.
• Baking powder and baking soda: To ensure that the cakes bake through and rise as expected, be sure to use fresh baking powder and baking soda.
• Sugar: I like to add a small amount of granulated sugar to enhance the natural sweetness and since it helps the texture to stay super moist. You can omit it (or use honey for kids over age 1) if you prefer, though the way the recipe is written is very delicious.
• Chocolate chips or berries: Optional to top.

Step-by-Step Instructions

Here’s a preview of how to make this Chocolate Snack Cake so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Mash the banana.

Step 2. In a large bowl, stir together the banana, yogurt, butter, eggs, and vanilla.

Step 4. Add the batter to the prepared pan, smoothly evenly with a spatula. Top with the chocolate chips. Bake.

How to Store

Once cooled, store the Chocolate Snack Cake in an airtight container for up to 3 days at room temperature, 5 days in the refrigerator, or up to 6 months in the freezer. To freeze, place slices into a sealed freezer bag with as much air removed as possible.

Best Tips for Success

• This bakes best in a metal pan, rather than glass.
• Dairy-free: Use a nondairy yogurt and a neutral oil like canola oil or avocado oil in place of the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
• Egg-free: Omit the eggs. Reduce the yogurt to ¼ cup. Add ¼ cup milk. Proceed with the recipe.
• To make without banana, omit banana and use ½ cup yogurt. Increase sweetener to ⅓ cup.
• Use diced berries in place of the blueberries in place of the chocolate chips if desired.

I’d love to hear your feedback on this recipe, so please comment to share!

Get Recipe Ingredients

• Preheat the oven to 375 degrees F. Coat an 8×8-inch pan with nonstick spray and a piece of parchment (which makes it easy to lift the cake out to cool on a wire rack).

• In a large bowl, stir together the banana, yogurt, butter, eggs, and vanilla.

• Add the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

• Gently stir to combine.

• Add the batter to the prepared pan, smoothly evenly with a spatula. Top with the chocolate chips.
• Bake for 20-24 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Let cool for 2 minutes in the pan, then carefully use the parchment paper to lift the cake out to cool completely on the wire rack.

• Slice to serve.

• Once cooled, store Chocolate Snack Cake in an airtight container for up to 3 days at room temperature, 5 days in the refrigerator, or up to 6 months in the freezer stored in a sealed freezer bag with as much air removed as possible.
• This bakes best in a metal pan, rather than glass.
• Dairy-free: Use a nondairy yogurt and a neutral oil like canola in place of the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
• Egg-free: Omit the eggs. Reduce the yogurt to ¼ cup. Add ¼ cup milk. increase the baking soda to ¾ teaspoon. Proceed with the recipe.
• To make without banana, omit banana and use 1 cup yogurt. Increase sweetener to ⅓ cup.

Serving: 1 slice, Calories: 170kcal, Carbohydrates: 24g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 39mg, Sodium: 146mg, Potassium: 141mg, Fiber: 1g, Sugar: 11g, Vitamin A: 177IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 1mg