- 1 cup unbleached all-purpose flour
- 1/2 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 ounces vanilla yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs
- Preheat the oven to 350 degrees F (180 degrees C). Grease an 8″ or 9″ round cake pan (20 x 4-cm or 23 x 3.5-cm sandwich or cake tin).
- In a medium bowl, combine the flour, sugar, cocoa powder, cinnamon, baking soda, and salt.
- In a large bowl, combine the yogurt, oil, vanilla extract, and egg yolks.
- In a medium bowl, with an electric mixer on high speed, beat the egg whites until stiff peaks form.
- Stir the flour mixture into the yogurt mixture until just blended. Fold the egg whites into the flour mixture. Pour into the prepared pan.
- Bake for 35 minutes, or until a wooden stick inserted in the center comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool completely.