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:
Looks yummy, has anyone tried to sub plain Greek yogurt?
If my coconut oil is solid at room temperature, should I be melting it before I bake with it?
Haha, loved that last post. This looks amazing! We posted a coffee cake recipe today too. I love the addition of raspberries! Yummy!
Looks really delicious, definitely going to try this!
Question: Ever tried making a meringue recipe, possibly Pavlova’s or something similar?
That used to be one of my favorite desserts but haven’t been able to find anything similar since going vegan. I feel like if anyone could perfect a vegan meringue recipe, it would be you! Congratulations on being on the Ellen show, that’s so exciting!
Katie… you’re a GENIUS! I have just made this and it is deeeelicious. I did make some subs – I used whole-meal flour as that’s all I had, and I only had 100gm of xylitol, so I used an extra 4 tablespoons of agave on top of it. But apart from that it was the same ingredients. Anyway, it’s a wonderful recipe – thank you – and it is goes beautifully with a nice cup of Earl Grey. xxx
This sounds lovely, any cake with raspberries is good by me!
Wow, look at all these raspberries! I haven’t had raspberries in such a long time, I would love to make this!!
Seriously? I made these tonight… I’ve eaten half of it already. Subbed strawberry yogurt for vanilla, used a banana instead of raspberries, and sprinkled coconut and a couple chocolate chips on top…. heaven. Already planning my next batch!
I just made this and I LOVE it. I used the bobs gf flour, and I omitted the flax seed (I was out!) and it still turned out amazing! Also I only had a 12″ springform, so it took 30 mins to cook, for anyone with the same issue 😛
This is the first recipe I’ve made from this site, and I’ll definitely be making more!
This sounds wonderful! I can’t wait to start using fresh berries more as the summer hits!
This healthy mouthwatering cake looks beautiful. It’s really delicious without chocolate. It was a great success, even the kids loved it.
This looks and sounds great!
Do you think subbing coconut sugar for the other sugars on here would work? I have not worked with it much, but like that it is not a refined sugar. I can not abide the taste of xylitol-I tried, really I did. Stevia I like in small amounts and only if there is another taste to disguise it some. So, I was hoping to keep the stevia and sub coconut sugar for the xylitol. How much should I try?
So, I made this yesterday and its all gone today…and I ate it all. by. my. self. It was delish and worth every bit of extra running I’m gonna be doing this week. Thanks Katie!
Can anyone advise me what is vanilla-flavored yogurt (such as Wholesoy or Silk) (115g)?Or otherwise can I use plain yogurt?
I just made this, using soy milk, cow’s milk yogurt, and one egg because I’m not a vegan and it’s what I had. I also used roughly chopped strawberries because they are a third of the price of raspberries here.
I do think it would be better with the raspberries or another stronger-tasting berry; if someone makes this with strawberries, I recommend chopping them finely, not roughly, and maybe adding more sugar. The slices on the top dried out and looked really cool, though. 🙂
Even with all of those substitutions, it is really good and the texture of the cake part is amazing. can’t wait to make this again when raspberries are on sale!