Green Velvet Greek Yogurt Cake Tops
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Kitchen gadgets needed: Mixing bowl, electric mixer (or whisk), spoonula, baking sheet, oven, oven mitts
Ingredients
  • 1¼ cups sugar
  • 6 tablespoons butter
  • 2 tablespoons ground flax seed mixed with 6 tablespoons water
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar
  • 3 tablespoons cocoa powder
  • 1 teaspoon salt
  • 2 cups flour
  • 1 container vanilla Greek yogurt (I used the 0% fat kind)
  • 2 ounces water
Instructions
  1. Preheat the oven to 350 degrees. As it heats, dump the sugar and butter into a mixing bowl and beat on medium speed until the mixture is light, fluffy, and just a little bit grainy.
  2. Add in the ground flax seed-water combination. It acts as a binder in place of eggs. Mix until it's thoroughly combined, then, in a small cup, combine the baking soda and vinegar. As it starts to bubble and foam (that's a good thing), dump it into the mixing bowl, along with the cocoa powder and salt. Stir everything until it's just combined.
  3. Add 1 cup flour to the batter, stirring it in, then the container of Greek yogurt. Then mix in the rest of the flour and the water.
  4. Pour onto a baking sheet that has sides (to prevent spillover), filling the pan no more than halfway up. (Again, to avoid spillover.) Pop it in the oven for 9-11 minutes. Turn off the oven and let the cake cool.
  5. Once cooled, take your favorite cookie cutters and cut out chunks of cake. You can enjoy them as-is, or you can cut out two of each shape and sandwich them around a little ice cream. Life is better that way.
Recipe by Collegiate Cook at https://collegiatecook.com/2014/06/04/green-velvet-greek-yogurt-cake-tops/