Chocolate Yogurt Cake

This chocolate yogurt cake is a little healthier than some others out there. When well wrapped, this dessert keeps very well for several days.

• 1 ½ cups Best Baa Dairy plain yogurt
• 1 cup white sugar
• ½ cup canola oil
• 3 eggs
• 2 tablespoons brewed coffee (Optional)
• 1 teaspoon vanilla extract
• 2 ½ cups whole wheat flour
• ½ cup cocoa powder
• 2 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 pinch ground nutmeg

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
2. Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in batter. Pour batter into the prepared cake pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.