This cake is so easy to make with simple ingredients, and as raspberries are in reason in summer, this cake is the perfect healthy summer cake, but you can make it all year round. I used plant-based milk and yogurt as I wanted to keep the cake dairy free but feel free to use your milk of choice and regular Greek yogurt. Gluten-free flour can also be substituted with regular white flour.
Raspberry cake
Serves: 9 slices Prep time: 5 mins Cook time: 30 mins
Ingredients:
2 eggs
3/4 cup coconut sugar
2 tbsp coconut or rapeseed oil
1 tsp vanilla extract
1/2 cup yogurt (I used Oatly Greek style)
1/4 cup milk (I used oat milk)
juice and zest of 1/2 lemon
1 cup gluten-free flour blend (I used Doves farm plain white)
1/4 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1 tbsp chia seeds
powdered erythritol or sugar
Instructions:
Preheat the oven to 180 degrees and line a baking (brownie) tin with baking paper.
In a large bowl, whisk the eggs with coconut sugar, oil, and vanilla extract.
Add in the yogurt and mix well until the yogurt is fully smooth, then add the milk, lemon juice, and zest too.
Add the flour blend, oat flour, baking powder, baking soda, and chia seeds to the wet mixture.
Stir in the fresh raspberries and transfer the batter to the baking tray.
Put some additional fresh strawberries on top of the cake as well, you could also break the raspberries into smaller pieces.
Transfer the cake to the oven and bake it for 30 mins (check with a fork or toothpick if you are unsure whether your cake is ready). The cake should be slightly browned on top when ready.
Let the cake completely cool before slicing it up.
Sprinkle over some powdered erythritol or powdered sugar, and enjoy.
Store the cake in an airtight container and consume it within 2–3 days.
