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Raspberry Vanilla Coffee Cake

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

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Published on April 2, 2013

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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. 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)…

  2. 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

  3. 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?

  4. 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!:)

  5. 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 🙂

  6. 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!

  7. Michelle says

    This is soo tasty! Added some granulated coffee and even more berries to the batter and frosted it with a mixture of light cream cheese, curd cheese and ricotta, coffee and sweetener and it was just perfect! 🙂



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