Do not skip this post!
True, there’s no chocolate, no peanut butter, and no Oreos. (Your attention is waning already, isn’t it?) But just because a dessert might not be Super Nutella Triple Threat Fudge Cake doesn’t mean it can’t still taste delicious.
(By the way, why don’t I have a Super Nutella Triple Threat Fudge Cake on the blog?)
This light raspberry yogurt cake has a melt-in-your-mouth texture and tastes like a giant breakfast pastry. It’s definitely something worth waking up for!
Raspberry Vanilla Coffee Cake
(makes 10 slices)
- 1 cup milk of choice (240g)
- 1/2 cup vanilla-flavored yogurt (such as Wholesoy or Silk) (115g)
- 1 tbsp ground flax (5g)
- 1 1/2 tsp pure vanilla extract (6g)
- 3 tbsp coconut or veg oil (30g)
- 2 cups spelt flour, all-purpose, or Bob’s gf (250g)
- 2/3 cups xylitol or sugar (or sucanat) (130g)
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/16 tsp pure stevia, or 2 extra tbsp sugar (or 2 NuNaturals packets)
- 1 2/3 cups raspberries (230g)
- 1/3 cup more raspberries (50g)
- optional: chocolate chips
Preheat oven to 350 F, and grease a 9 1/2-in springform pan. Combine first 5 ingredients (yes, the flax too) and whisk. Set aside. In a separate, large measuring bowl, combine all remaining ingredients except the final 1/3 cup raspberries, and stir well. Pour wet into dry and stir until evenly combined (don’t overmix). Pour into the prepared pan, then sprinkle the remaining berries on top. Bake 1 hour, or until a toothpick inserted in the center comes out relatively clean. Cool the healthy raspberry coffee cake in pan on a wire rack, 15 minutes, then remove the sides of the pan.
Nutrition information is almost identical to here.
Question of the Day:
Did you fall for any April Fool’s jokes yesterday?
I told my sister that Kate Middleton was having triplets. She was very excited… and then very mad at me! Also, just to clarify: In case anyone missed the end of yesterday’s post and didn’t notice the awful photoshopped picture of me at the beginning, yes it was an April Fool’s joke. Thanks for all the congratulations emails and comments… I wish it were true, but it’s not!
Link of the Day:
I made some modifications, and it was quite yummy, but not as sweet as I would’ve liked (most likely due to the substitutions I made, but oh well). I used strawberries (a little over 1 cup) instead of raspberries, and didn’t sprinkle any on the top; instead, I mixed a little under 1 tsp of cinnamon, 2 packed tbsp of brown sugar, and 1 tbsp of calorie-free sugar sub and sprinkled that on the top. I didn’t have any vanilla yogurt, so I used plain and used 2 tsp of vanilla extract. I’m hoping it’ll taste a little sweeter tomorrow, but overall, I liked it!
This is soo tasty! Added some granulated coffee and even more berries to the batter and frosted it with a mixture of light cream cheese, curd cheese and ricotta, coffee and sweetener and it was just perfect! 🙂
Is it possible to sub frozen raspberries??
Hi, is there anyway i can substitute the yogurt with something else?
I made this and, YUMMY!!!!! So moist with a lovely raspberry flavor with just enough vanilla flavor poking through. This may be more of a spring or summer dish, but I made it in a Bundt mold for Thanksgiving – a big hit with my 4yr old picky eater. Thanks for the recipe! 😊