Low fat raspberry cake

    50 min

    This cake is lower in fat and full of ruby red raspberries in every bite. Using yoghurt not only keeps the cake moist, but allows for less butter to be used, cutting calories.

    39 people made this

    Serves: 8 

    • 125g plain flour
    • 5 tablespoons caster sugar
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 1 egg
    • 110g reduced-fat natural yoghurt
    • 2 tablespoons butter, melted
    • 1 teaspoon vanilla extract
    • 3 tablespoons dark brown soft sugar
    • 150g fresh or frozen raspberries
    • 1 tablespoon flaked almonds
    • Glaze
    • 4 tablespoons icing sugar
    • 1 teaspoon skimmed milk
    • 1/4 teaspoon vanilla extract

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 20cm round cake tin.
    2. Sift together the flour, sugar, baking powder, bicarb and salt in a large bowl. In a separate bowl, whisk together the egg, yoghurt, butter and 1 teaspoon vanilla extract. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the dark brown soft sugar in a small bowl.
    3. Pour 2/3 of the batter into the cake tin and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.
    4. Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Set aside to cool.
    5. To make the glaze, stir together the icing sugar, milk and 1/4 teaspoon of vanilla extract until smooth. Drizzle glaze over the cooled cake. Serve at room temperature.


    Based on 8 portions, each portion has 182 calories and 4.4g of total fat.

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    Reviews & ratings
    Average global rating:

    Reviews in English (33)


    I was surprised by the bad reviews. I just took the second one of these out of the oven, and wanted to see if anyone tried other fruits. This is truly delicious. Yes, the batter is thick. I used light sour cream instead of the yogurt, because I had it on hand. The secret is to barely mix the wet ingredients into the dry. Then use a spoon to spread the batter in the pan. I also drizzled the glaze on as soon as getting the cake out of the oven. This is yummy either hot, or room temp. Delicious and beautiful!  -  09 Jul 2006  (Review from Allrecipes US | Canada)


    Perhaps the poor reviews came from those less experienced with this type of old-timey fruit dessert, like a slump, a pandowdy or a slumgullion; the dough is supposed to be "glumpy." As for me, I used vanilla yogurt (I had it on hand) and thus the cake was extra vanilla-y! I did bake it several minutes longer, but I like my cakes a bit more browned. I used frozen raspberries, my stash from last summer's fence row harvest, and I'm delighted with the results.  -  22 Nov 2008  (Review from Allrecipes US | Canada)


    I thought this was a fabulous coffee cake! The ingredients were perfectly balanced, and it's a wonderful treat for those that choose to eat healthier. Obviously the bad reviews came from those who don't follow directions very well, as it turned out beautifully for me.  -  03 Mar 2007  (Review from Allrecipes US | Canada)