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:
this looks delicious, if only I wasn’t allergic to coffee
but the recipe has no coffee in it 🙂 I think it is called a coffee cake because it is supposed to be eaten along with a cup of coffe
WOW, I didn’t even read the recipe properly, silly me. I just assumed since coffee cake here in England actually has coffee in 😛 I won’t be able to eat it with a cup of coffee but I will make it and have it with tea (typical English person :P) thank you for the reply that has really made my day since fruity cakes are my fave (I love chocolate, but not a big chocolate cake fan so this is my kind of cake)
Are we supposed to smoosh the 1 2/3 cups raspberries with the remaining ingredientes (only the last 1/3 cup remain whole)? I didn’t really get that part…
Do you need to use fresh raspberries for this recipe, or is frozen okay?
This coffee cake looks delicious. I am a huge fan of raspberries. I imagine our four 2 year-olds would love this too! I must try it. I pinned it. Thank you.
Hi Katie…this cake looks divine. Are there any substitutions for yogurt that you would recommend? I would like to use something else that is sugar-free and vegan yogurts always seem to have some sugar in them.
YUM! I want to try this for tea time, healthier than scones! =P
Based on the comments, I’m confused. How much oil are we suppose to use, 3 tablespoons?
Hi Katie
Just wanted to share with you and your readers that I substituted blueberries for I did not have raspberries on hand. We ate the first one so fast I made a second one on the same day to bring to my sister’s for dinner. Everyone loved your recipe!!! They could not believe it was a healthy dessert:)
Thank you so much for your blog!
Barbara
I like your blog. But in this recipe, spelt is not gluten-free!!!!!!!!!!!!!!!!!!
Hi Audrey,
I’m confused by your comment. I definitely know that spelt is not gluten-free and haven’t said otherwise in the post.
Merci pour ta réponse Katie,
C’est parce que lorsque j’ai cliqué sur -Gluten-free recipes- je suis tombée sur cette recette qui en contient.
Thanks for healthier alternatives for your recipes. We want to try this and substitute blueberries and add coconut. Thanks for the great inspiration!
The moment I get my hands on some fresh raspberries, I will try and make this.
I’m not really a kitchen princess, it might turn out to be a disaster but the mere thought of that “thing” being on my table is worth it 🙂
Hi Katie!
Lovely recipe, thank you! Got the cake in the oven, can’t wait to try it!
One question though, when I click the link for the nutrition facts it’s empty 🙁 would be great to know!
Thank you for a very inspiring blog!
Hi Paula,
It looks like recipage.com (the site where I generate the print pages) is having technical difficulty. I’d check back later, and it will hopefully work again :). I can’t fix it, as it’s not my site… but I bet they are working on it!
I made this recipie and it was VERY yummy, there is NO WAY you can tell its low cal or at 😀 nommmm!!
Delicious with frozen wild blueberries and 1/2 whole wheat pastry flour!
Made this today with oat flour and truvia baking blend – 9 inch springform pan – baked for 1 hour 10 min but will bake a little longer next time, will also chop up the raspberries a bit next time as mine were fresh and large – the batter was delish so I knew the cake would be good, still warm when I sliced it – would be perfect w/a scoop of vanilla ice cream – I made mine as a dessert so I added dark choc chips to the batter and on top – husband liked it too – thanks Katie!!
Just a follow-up, cake is even better the next day!
Hi, why there is no coffee in your ingredients’ list?