A moist and delicate chocolate cake that's gluten-free too!
Preheat the oven to 180°C. Line a loaf tin (20 x10 cm) with baking paper.
Place yoghurt, eggs, melted butter or coconut oil & vanilla extract into a large mixing bowl. Using a whisk, stir until well combined and creamy.
Place a large sieve over the mixing bowl. Add the almond meal, sweetener of choice, cocoa powder, baking powder, and salt into the sieve. Shake all the ingredients through the sieve into the mixing bowl.
Using a spatula, combine the dry ingredients into the wet mix gradually and gently.
Pour the resultant cake batter evenly into the lined loaf tin.
Bake for 45-50 minutes or until a skewer comes out dry.
Allow to cool completely before sprinkling with some extra Lakanto monk fruit (optional). Cut into slices and serve alone or with your favourite low carb fruit or icecream.