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:
Can I use dates? :9
Just made this with wild blueberries instead of raspberries.. It’s amazing. I’ll definitely be making this again
Might be a silly question, but where does the coffee flavour come from in this Raspberry vanilla coffee cake as I see none in the ingredients?
Made this GF – used half gf flour and half coconut flour. Also split sugar using 2/3 Natvia and 1/3 sugar. Just as amazing as the pictures 🙂
Love the recipes!!
This looks divine! Definitely going onto my post-fun walk treat list for Saturday 🙂
Unfortunately soy yoghurt is incredibly expensive in SA – is it possible to replace it with tofu for generally the same results, or do you think it will leave the bean-y taste?
Sorry, I haven’t tried so I can’t really say.
I made this today and it came it sooo yummyyyy 🙂 It came out really well with whole wheat pastry flour!!
Hi Katie
Would you mind if I post some of your healthyrecipes on Instagram I will post your website on there for you to get more traffic. If not I understand.
Hi Katie.
You do such great work and I give you a lot of credit
Such an amazing cake!! Just made yesterday and will definitely be making again. So much better tasting in my opinion than traditional coffee cake which has lots of butter, eggs, sour cream, and much more sugar. Can’t wait to try your new bluberry lemon cake!
Hey Katie! I absolutely love your blog, and I found it just when I was really in need. I have trouble keeping weight and I’m a poor college student so a well rounded/nutritional diet often felt impossible before I found your blog! So I love your recipes and your style of blogging
…but none of that is why I’m actually writing. This recipe looks scrumptious and my parents who have been successfully losing weight and making healthy lifestyle changes for about 6 months now would LOVE it. But when I click on the NUTRITIONAL INFORMATION LINK it just takes me to an abbreviated version of the recipe.
Any way I could get those numbers?
Hi Emily,
At this point, this reply may be a bit tardy :P, but it may be helpful to other readers. To get the most accurate calorie count possible, it helps to look at the specific ingredients that you are using and crunch the numbers yourself. For the whole cake, based on the ingredients I list below, the calorie count should be around 1483 calories. If you use real sugar, that will hike up the calorie count, and the type of flour you use could also make a large impact. The other numbers should be pretty close to accurate.
1 cup vanilla almond milk: 90 cal
1/2 cup vanilla-flavored yogurt: 50 cal
1 tbsp ground flax: 35 cal
1 1/2 tsp pure vanilla extract: 18 cal
3 tbsp coconut or veg oil: 360 cal
2 cups spelt flour, all-purpose, or Bob’s gf: 800 cal
2/3 cups calorie-free sugar sub: 0 cal
4 tsp baking powder: 0 cal
1 tsp salt: 0 cal
1 tsp cinnamon: 0 cal
2 tbsp extra calorie-free sugar sub: 0 cal
1 2/3 cups raspberries: 110 cal
1/3 cup more raspberries: 20 cal
I made this cake today. I can’t believe how much cake you can get for only 200 calories (I cut my slices bigger than 10 slices, because it is low sugar and there’s fruit in it and I am a responsible person who makes decisions such as this)…
Hi Katie
Thank you so much for your site and your wonderful recipes. I just have a question. I prefer to use rice malt syrup in place of other sweeteners. It has a consistency like a thick honey – thicker than maple syrup. Do you think I could use it in place of sugar or stevia in this recipe?
Kind regards
Victoria
I did some experimenting with this recipe, and the results were OK but not as awesome as I know they could be. Turning to the world of commenters to see if anyone did similar substitutions and had success!
So, I used vanilla dairy yogurt rather than soy or coconut yogurt (none at the store!) and chia seeds instead of flax, and the cake was … I guess doughy is the word? And kind of mushy. I also used frozen rather than fresh berries, and it seems like the added moisture on top of the batter played a role in the mushiness.
Did anyone use dairy yogurt, chia seeds, or frozen berries with good results?
Hi, is there any coffee in this, or do you have it with coffee?
Coffee cakes are just cakes you have with coffee 🙂
Hey!! This was DELICIOUS:):) I added a few ribbons of icing over top of my slice and it was to die for! I love how moist the raspberries made it — I used frozen raspberries!:)
Hi! I made this for Mother’s Day and it was a big hit! I changed it up a bit by substituting oil for unsweetened applesauce and regular flour for coconut flour. I was advised to use 1/4 for the amount of coconut flour to regular flour, which I did. I found that the cake fell apart very easily and I’m not sure if the flour change caused it. Any suggestions for next time? I was thinking more flour or ground flax but I wanted another opinion 🙂