Whole Wheat Raspberry Cake Recipe

Name: Whole Wheat Raspberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup butter; 3/4 cup sugar (cane sugar or demerara); 3/4 cup plain fat-free yogurt; 2 cups whole wheat flour; 2 cups raspberries; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon ground cloves; 1 teaspoon vanilla

Servings: persons

1/2 cup butter
3/4 cup sugar (cane sugar or demerara)
3/4 cup plain fat-free yogurt
2 cups whole wheat flour
2 cups raspberries
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon vanilla

1
Pre heat oven to 350.
2
Combine sugar and melted butter until smooth.
3
Add in yogurt, vanilla, and raspberries (fresh ones are best, or let frozen thaw and get rid of extra water) mix together.
4
Add in flour, baking soda, baking powder, salt and cloves. Mix everything together and pour into one 8 inch buttered and floured baking dish.
5
Bake until golden brown and you are able to stick a fork in it's center without having cake all over your fork.
6
About 30mins.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup butter, 3/4 cup sugar (cane sugar or demerara), 3/4 cup plain fat-free yogurt, 2 cups whole wheat flour, and more.

Yes, Whole Wheat Raspberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Raspberry Cake

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