Raspberry cake

For the occasional sweet treat after dinner!
12 (as occasional dessert)

Add fruity flair to your classic tea cake with lovely raspberries that shine like bright red rubies.

Nutritional information

  • Per serve (with sugar) 957kJ (229Cal), protein 4g, total fat 11g (sat. fat 1g), carbs 27g, fibre 2g, sodium 143mg • Carb exchanges 2 • GI estimate medium 
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  • Per serve (with sugar substitute) 771kJ (184Cal), protein 4g, total fat 11g (sat. fat 1g), carbs 15g, fibre 2g, sodium 144mg • Carb exchanges 1 • GI estimate high
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Preheat oven to 160°C fan-forced (180°C conventional). Spray a deep, 20cm springform cake tin with cooking spray and line base with baking paper. Combine flour and sugar in a bowl. Set aside.


Whisk oil, yoghurt, eggs, vanilla extract and lemon zest in a separate bowl. Tip in the flour mixture and fold in until smooth. Gently fold in the raspberries. Transfer to cake tin. Bake for 30-40 minutes or until a skewer inserted into the middle comes out clean.


Set the cake aside in the tin for 10 minutes. Turn out onto a wire rack to cool completely.


To serve, dust cake with icing sugar and top with the extra raspberries.

For more deliciously healthy recipes and expert advice, pick up a copy of the March/April issue of Diabetic Living, $8.99, at your supermarket or newsagent. 

You may also like:

Diabetic chocolate orange cups

Diabetic-friendly carrot cake with cream cheese icing

Pear and ginger upside down cake

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