Toffee and Chocolate Yogurt Cake

Baked to perfection with rich and creamy toffee yogurt, this Toffee and Chocolate Yogurt Cake is the perfect way to share the best of both worlds.



  • 1 x 125g Llaeth Y Llan Toffee Yogurt
  • 210g Plain or All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 150g Caster Sugar
  • 2 x Large Eggs
  • 1 tsp Vanilla Extract
  • 110ml Rapeseed Oil

Chocolate Crumb Topping

  • 50g Caster Sugar
  • 2 tsp Coco Powder
  • 1 tbsp Melted Butter

Sugar Drizzle

  • 50g Icing Sugar
  • 1-2 tbsp Milk


  1. Preheat oven to 180C. Grease and line an 8″ cake tin with baking paper.
  2. In a large mixing bowl, add flour, baking powder, baking soda, salt, sugar, and apple. Stir briefly to combine.
  3. In a separate bowl, add the eggs, vanilla extract, rapeseed oil, and yogurt. Mix briefly to break up the egg yolks.
  4. Add the wet ingredients to the dry ingredients and gently mix with a wooden spoon until combined. Be careful not to over-mix. Spoon the batter into the prepared tin.
  5. To make the chocolate crumb topping, combine the coco powder, sugar, and butter. Mix together until lumpy and wet. Sprinkle this over the cake batter.
  6. Bake the cake for approximately 30-35 mins. Insert a skewer into the middle and check it comes out clean.
  7. Transfer the cake to a wire rack to cool.
  8. To make the glaze, mix together the icing sugar and milk. Stir until smooth. Drizzle this over the cake once it has cooled.

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