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Raspberry Vanilla Coffee Cake

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Raspberry Vanilla Coffee Cake - healthy

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 Breakfast Cake

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.

Raspberry Breakfast Cake

raspberry coffee cake

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:

Copycat Dark Chocolate Crunch Bars!

…….No-Bake Chocolate Crunch Bars

Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Mmm this cake looks so tasty!!

  2. Tanner says:

    Oh, wow! This takes the cake (pun intended) at the top of my baking list! No raspberries, though, so I’ll be using strawberries, and oat flour. By the way, it says 3 tbsp cocout oil, just so you know 😉
    P.S. You totally got me yesterday, all the way up to the end! :)

    1. Thanks for letting me know! :)

      1. Tanner says:

        Oh, I’m soooo excited! It’s in the oven now! I used oat flour, vegan butter, and blackberries! I also used 340g of berries, just because I didn’t want to deal with leftover berries 😉
        My mom came in and said, “That looks berry-licious!”

      2. 0246 says:

        please let us know how the oat flour is! i’m gluten free and hate futzing with GF mixes.

      3. Tanner says:

        It turned out great! It’s very dense and hearty, but oh so yummy!

      4. Anonymous says:

        Are we not supposed to use 3 TBS of the oil? I’m about to make this how much should I use then?

  3. Kate says:

    This looks AMAZING. Sometimes it’s refreshing to skip the chocolate. 😉 Thanks for sharing!

  4. Cheryl says:

    Can anyone give me more info on sucanat – I can’t seem to find it locally. Is it worth buying online? Is it similar to coconut palm sugar? (That’s what I’ve been using.) Thanks!

    1. Yes it is similar to coconut palm sugar in texture, but they have two different taste. Sucanat to me is a lighter texture then raw can sugar.. If you have raw cane sugar it is pretty much the same thing.. Just one is dehydrated cane juice and the other is not… I only use palm sugar in most of my deserts now it takes some time getting use to, but it works just as well as other sweeteners :).

  5. Michelle says:

    This looks yummy!

  6. Laura says:

    Looks delish. Funny timing, though. I actually just made your Eggy Breakfast Bread this morning (sweetened with maple syrup and using plain ‘ol corn starch instead of enrg egg) and by doubling the vanilla and adding a generous handful of raspberries I enjoyed a VERY delicious (and healthy!) breakfast cake. Naturally GF too :)

  7. Anonymous says:

    thanks for this… looks refreshing in a comforting kind of way!!!

  8. Jessasaurus says:

    oh! My wedding cake was raspberry! I have never found a good recipe….this might be the lucky one! Thanks!!

  9. A lovely little coffee cake :) I fell for no jokes yesterday, thank goodness. They always get me super embarrassed!

  10. Look at the moist crumb! Oh my!

  11. What a merry morning I will have with this lovely very berry coffee cake. I love how pretty in pink your photos are!

  12. Kelsey says:

    Looks so good! …we could put a little chocolate on top :)

  13. This looks awesome. I think I was sleeping all day yesterday, cause I really didn’t hear anything that funny or convincing. Mostly a lot of fake pregnancy announcements on Facebook, and one real one.

  14. I’ve been obsessed with raspberries lately. This cake looks fantastic!

  15. Bianca says:

    It looks delicious even without chocolate:) But a super duper chocolately nutella fudge cake would be awesome!
    I fell for two pranks yesterday! (I’m very gullible) First, was yours, and then my sister put toothpaste in between my oreo. :/ They were very minty;)

  16. Sarah the official CCK drooler says:

    Don’t worry…it’ll be true SOME day :)
    I fell for your little joke yesterday and only the smart commenters saved me from making a fool out of myself in a comment. My sister totally fell for it though. Gullible.
    Next time, I suggest fooling us into believing that you gave your deep dish pie to Channing Tatum and he proposed. That’ll go over well :)

  17. OMGGGGGG.. you are such a prankster. LOL. I went and told like 3 other people you were going to be on Ellen. You know, you may just get called to the show. Never know! This cake looks amazing.

  18. Lucy says:

    you really fooled me yesterday! anyway- what flour did you use out of all of them?

    1. That’s spelt in the photos. But if I list a gf option for a recipe, one of my friends or I have always tested it as well.

  19. Your joke was the only one I temporarily fell for! So nice job!! :)

    This cake looks amazing! Lots of exclamation points this morning haha

  20. Sushma says:

    That cake looks absolutely delicious. I am going to try a single serving cupcake of this recipe, will let you know how it goes.
    Haha and yes, I was fooled by your post yesterday :)

  21. Stefanía says:

    You are so amazing Katie! That cake looks absolutely divine :)

  22. Did somebody say “Super Nutella Triple Threat Fudge Cake”? Oh wait….sorry, I got distracted by how awesome that sounded! But raspberry coffee cake looks tasty too. Maybe even better schmeared with vegan Nutella.

  23. I’ve never actually had a flavored coffee cake, just regular coffee cake, this sound delicious!

  24. karlie says:

    Looks great! FYI though, the nutition link isn’t working-it just goes to a blank page that says “recipage” :(

    1. It should be working. Sometimes Recipage takes a little while to load, but it’s working on my end. Is it still down for you?

  25. Emilia says:

    This looks delicious! I love raspberries and coffee cake, though I am always put off by how shockingly unhealthy it is. These updates (yogurt!) make it look much more palatable. A dessert I’ll skip chocolate for :)

  26. Abby says:

    Yum! This cake looks SO delicious!! I’ll have to try it soon! :)

  27. Kaira says:

    The only pranks that got played on me were when my sister hid all our bookmarks in a folder, I thought they had all disappeared. I played a lot of pranks though, my brother’s got their rooms prettied up, my sisters got their beds tied up with string and mysterious messages popped up on our computer desktop. Oh, and I served brown E’s for dinner. (Paper with brown e’s drawn on it.) :) That cake looks delicious.

  28. Sadye says:

    This is definitely on my to-try list!

  29. Gisi says:

    OMG this looks amazing :)
    good that the ingridients are now in gramm 😀 hahaha easier to follow for germans 😀

  30. Mali Korsten says:

    This looks delicious!

  31. Kelly Merchant says:

    Well I didn’t think I had fallen for an april fools joke until I just read this and realize that I did!! My friend sent me your post yesterday about your “show on Ellen”! Until now, I thought it was true! Sneaky!!

  32. OMG you totally had me! Great April fools joke! This cake looks great too. Thanks for the recipe. :)

  33. Gosh I have tried working with yogurt, but I could never get the hang of it I will be defiantly trying this recipe.. :)

  34. That looks seriously amazing!

  35. 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. 😉

  36. MaryJ says:

    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.

  37. Jeanie says:

    This looks incredible! I can’t wait to try it 😉

  38. Shani says:

    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 😛

    1. Kitty Bea says:

      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. :)

  39. shaina says:

    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

    1. Anonymous says:

      I used an 8×8 glass pan and it turned out fine.

      1. Frozen raspberries work great!

  40. I love how moist yogurt makes things! This cake looks perfect for breakfast :)

  41. Paige Flamm says:

    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!


  42. Anonymous says:

    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.

    1. Laura says:

      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!

  43. Bek @ Crave says:

    Your photos look so good- teach my your ways? Oh and the cake looks like amazing ughhhh so good!

  44. Anonymous says:

    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!

  45. Aly says:

    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.”

    1. Debbie P. says:

      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!!!

  46. Sarah says:

    Just want to say that first picture is absolutly beautiful! I also like your site :)

  47. Lena says:

    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!

    1. Lena says:

      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 :-)

  48. Sunnie says:

    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! 😉 )

  49. Lucy says:

    Looks yummy, has anyone tried to sub plain Greek yogurt?

  50. This sounds lovely, any cake with raspberries is good by me!

  51. Liz says:

    If my coconut oil is solid at room temperature, should I be melting it before I bake with it?

  52. Haha, loved that last post. This looks amazing! We posted a coffee cake recipe today too. I love the addition of raspberries! Yummy!

  53. Sammy says:

    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!

  54. Laura says:

    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

  55. This sounds wonderful! I can’t wait to start using fresh berries more as the summer hits!

  56. Wow, look at all these raspberries! I haven’t had raspberries in such a long time, I would love to make this!!

  57. Jess S says:

    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!

  58. Laura says:

    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!

  59. Swati says:

    This healthy mouthwatering cake looks beautiful. It’s really delicious without chocolate. It was a great success, even the kids loved it.

  60. Julie says:

    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?

  61. Summor says:

    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!

  62. Amy Fernandes says:

    Can anyone advise me what is vanilla-flavored yogurt (such as Wholesoy or Silk) (115g)?Or otherwise can I use plain yogurt?

  63. Keys says:

    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!

  64. this looks delicious, if only I wasn’t allergic to coffee

    1. Rita Cruz says:

      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

      1. Eleanor Young says:

        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)

  65. Rita Cruz says:

    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…

  66. Faith says:

    Do you need to use fresh raspberries for this recipe, or is frozen okay?

  67. 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.

  68. Christi says:

    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.

  69. YUM! I want to try this for tea time, healthier than scones! =P

  70. teddy says:

    Based on the comments, I’m confused. How much oil are we suppose to use, 3 tablespoons?

  71. Anonymous says:

    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!


  72. audrey says:

    I like your blog. But in this recipe, spelt is not gluten-free!!!!!!!!!!!!!!!!!!

    1. Chocolate Covered Katie says:

      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.

      1. Anonymous says:

        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.

  73. Thanks for healthier alternatives for your recipes. We want to try this and substitute blueberries and add coconut. Thanks for the great inspiration!

  74. Emily says:

    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 :)

  75. Paula says:

    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!

    1. Hi Paula,
      It looks like (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!

  76. Katie says:

    I made this recipie and it was VERY yummy, there is NO WAY you can tell its low cal or at 😀 nommmm!!

  77. cc says:

    Delicious with frozen wild blueberries and 1/2 whole wheat pastry flour!

  78. Deb says:

    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!!

    1. Deb says:

      Just a follow-up, cake is even better the next day!

  79. HL says:

    Hi, why there is no coffee in your ingredients’ list?

  80. Rachel A says:

    Can I use dates? :9

  81. Jessica says:

    Just made this with wild blueberries instead of raspberries.. It’s amazing. I’ll definitely be making this again

  82. Rachel Alexander says:

    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?

  83. Jodie says:

    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!!

  84. marfigs says:

    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?

    1. Sorry, I haven’t tried so I can’t really say.

  85. Katrina says:

    I made this today and it came it sooo yummyyyy :) It came out really well with whole wheat pastry flour!!

  86. Rene says:

    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.

  87. Rene says:

    Hi Katie.
    You do such great work and I give you a lot of credit

  88. kendall says:

    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!

  89. Emily Dallager says:

    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?

    1. Anonymous says:

      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

  90. Hayley says:

    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)…

  91. victoria says:

    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

  92. P.r.a says:

    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?

  93. Jules says:

    Hi, is there any coffee in this, or do you have it with coffee?

    1. Coffee cakes are just cakes you have with coffee :)

  94. Alejandra says:

    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!:)

  95. Ashley G says:

    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 :)

  96. Bob says:

    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!