This lovely moist chocolate cake is very easy to make and always turns out beautifully.  It can be made either gluten free or regular depending on what you need.  It makes quite a large cake, I usually make it in a  12 x 9 1/2 inch rectangular baking tin.   It is a great cake to make on the weekend for a treat and then to have plenty left over to wrap and freeze for lunch box snacks.  Home baking is a great way to reduce your grocery bill significantly, I just noticed that a cake a third of this size was advertised in a grocery flyer on special for $5.49!  I am sure there would be no comparison in the taste either!  If you are a busy mum you may think you don’t have time to bake, but I would encourage you to give it a try.  Baking can be a great creative and enjoyable thing to do, and it’s a great activity to get the kids involved in too!  I’m very thankful that my mum let us help in the kitchen, we enjoyed it as kids and developed a skill for life. One of the great things about this recipe is that it is a throw it all in together type recipe so it’s pretty simple.



  • 1 ¾ cups SR Flour or 2 ¼ cups gluten free SR flour (I use Aldi brand)
  • 1 ½ cups sugar
  • ¾ cup cocoa
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 cup natural yoghurt
  • ½ cup melted butter
  • 2 tsp vanilla essence
  • 1 cup hot coffee



  1. Preheat oven to 180 C
  2. Grease/line baking pan
  3. Place all ingredients except coffee into a large mixing bowl
  4. Beat for 2-3 minutes on medium
  5. Stir in coffee with a spatula or wooden spoon
  6. Pour into 9 1/2 x 12 inch baking pan and bake for 35 mins
  7. Cake is done when skewer comes out clean
  8. Ice with chocolate icing if desired


Chocolate Icing

  • 1 tbsp cocoa powder
  • 1 1/2 cup icing sugar
  • 1 tbsp melted butter
  • a little milk

Mix cocoa, icing sugar and melted butter with a little milk to make a spreadable consistency