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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

Published on April 2, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. 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! 🙂

  2. 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!

    • Shundara@ SavyNaturalista says

      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 :).

  3. 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 🙂

  4. Jessasaurus says

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

  5. 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;)

  6. 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 🙂

  7. honeywhatscooking says

    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.

  8. 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 🙂

  9. Bianca- Vegan Crunk says

    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.

  10. karlie says

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

  11. 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 🙂

  12. 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.

  13. Gisi says

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

  14. 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!!

  15. 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.

  16. 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 😛

    • 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. 🙂

  17. 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

  18. 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.

    • 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!

  19. Katy @ KatysKitchen says

    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. 😉

  20. 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!

  21. 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.”

    • 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!!!

  22. 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!

    • 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 🙂

  23. 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! 😉 )

  24. 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!

  25. 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

  26. 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!

  27. 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!

  28. Nicole @ Fruit 'N' Fitness says

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

  29. Swati says

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

  30. 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?

  31. 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!

  32. 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?

  33. 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!

    • 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

      • 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)

  34. 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…

  35. 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.

  36. 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!


    • 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.

      • 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.

  37. 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 🙂

  38. 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!

    • Chocolate Covered Katie says

      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!

  39. 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!!

  40. Jessica says

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

  41. 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?

  42. 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!!

  43. 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?

  44. 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.

  45. 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!

  46. 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?

    • 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

  47. 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)…

  48. 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

  49. 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?

  50. 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!:)

  51. 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 🙂

  52. 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!

  53. 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! 🙂

  54. Dana Marshall says

    I made this and, YUMMY!!!!! So moist with a lovely raspberry flavor with just enough vanilla flavor poking through. This may be more of a spring or summer dish, but I made it in a Bundt mold for Thanksgiving – a big hit with my 4yr old picky eater. Thanks for the recipe! 😊

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