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:
Gosh I have tried working with yogurt, but I could never get the hang of it I will be defiantly trying this recipe.. 🙂
That looks seriously amazing!
so glad to see raspberries starring in your recipe – my favorite all time fruit and so easy to use. If you come to my house it will be pavlova and whipped cream with my homemade real raspberry sauce – divine.
This looks incredible! I can’t wait to try it 😉
I know this is probably a really silly question considering this is a vegan blog, but is the ground flax in your recipes meant to do the same thing as an egg, and is it possible for non-vegans like me to just use an egg instead? I just don’t have any flax, and it’s not so easy to get in my area, and I would probably use it for nothing else 😛
Shani, I can’t tell you exactly Katie’s intentions with the flax, but I have added an egg or 2 in her recipes when they didn’t call for it, e.g. in the blondie brownies or chocolate cupcakes. Many times the texture could be a little different, but in my opinion the result is often even more moister and very easy to add without adjusting anything else. Also you CAN skip the flax (although I haven’t made this particular recipe YET I’ve done the same for other recipes when I didn’t have it off-hand)–it’s only 1 TBS after all. Hope that helps. 🙂
hey lovely lady,
i have all the ingredients to make this and feel like it’s a good excuse to avoid studying… but i don’t have a spring-form pan (#poorstudentlife) , is there anything else i could use? a loaf pan or ramekin? and how about frozen raspberries?
sorry for all the questions 🙂
happy april <3
I used an 8×8 glass pan and it turned out fine.
Frozen raspberries work great!
I love how moist yogurt makes things! This cake looks perfect for breakfast 🙂
Love this recipe! I think I’m going to have to try it out this weekend! I just got done writing your guest post over at my blog for tomorrow and I’m pretty excited about it! Thanks again!
Paige
http://thehappyflammily.blogspot.com
This looks really satisfying and dense. Its not often that I drool over a cake without chocolate or at least chocolate chips in it. I will admit I fell for your Ellen story right until the last line. It kind of made sense since she is vegan and everything. Shows how much we all believe in you.
Ellen isn’t vegan anymore! She mentioned during one of her shows in November (I think to Lisa Kudrow) that she eats eggs from her neighbours chickens!
Okay, I guess I need glasses! Or better ones at that. You totally got me with the Ellen interview joke. I was telling ALL my friends that food blogging is NOT LAME because CCK got on Ellen! Oh well, I still think you would have been great on Ellen. And they don’t need to know the truth. 😉
Aw thanks, Katy :).
Your photos look so good- teach my your ways? Oh and the cake looks like amazing ughhhh so good!
I did see your “April Fools” post the other day and it made me smile although wouldn’t it be awesome to get asked! This “coffee cake” sounds great! See I gave up desserts temporarily so if I call this cake I won’t indulge but coffee cake is a breakfast thing right and therefore not dessert! Boy my mind does evil things!
Is the vanilla yogurt supposed to be sweetened, or unsweetened? I usually use plain yogurt and am planning on just adding vanilla extract to it to make it “vanilla.”
I had all ingredients except for yogurt. I went to 3 stores that normally sell non-dairy stuff, but no yogurt. I ended up using So Delicious coconut milk yogurt, plain. (I was SO going to make this dessert!!!!) I just added extra vanilla and my hubby and son love it!!!
Just want to say that first picture is absolutly beautiful! I also like your site 🙂
This looks great! Think I’ll try it with strawberries… how much would you say 1/16th tsp of stevia is in drops? I finally have liquid stevia but unfortunately no measuring spoon that small!
I just realized you probably meant 1/16th of a tsp in powder. Oops. Oh well, I’ll just try to aim for a fourth of the 1/4th tsp 🙂
Hi Katie!
Quick question: I’ve never baked with Xylitol before – does it yield a pretty similar texture? Also, did you calculate nutrition facts based on Xylitol? I try not to eat too much sugar, so I think I’ll definitely be trying the Xylitol option (gee, have I exhausted that word yet? Three times in three sentences! 😉 )