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Devilish Raspberry Cake
This cake is SOOOOOOOO good! I first  saw this recipe in Prevention's Quick & Healthy Holiday Favorites (a booklet published by Rodale Press, ©1995). The recipe was contributed by JoAnn Brader. According to the booklet, this cake has only 231 calories per slice, with about 7 grams fat..... for once, we needn't feel guilty about indulging a chocoholic's desire!!!

2 cups unbleached flour
¾ cup packed light brown sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1½ cups plain or vanilla nonfat yogurt
½ cup fat-free egg substitute
1/3 cup canola oil
1 teaspoon vanilla
3 cups raspberries
1/3 cup all-fruit raspberry preserves
1 teaspoon lemon juice
Low-fat whipped cream (optional)

In a large bowl, thoroughly mix the flour, brown sugar, cocoa powder, baking powder and baking soda.

Using a mixer on low speed, beat the yogurt, egg substitute, oil and vanilla in a large bowl until combined, about 30 seconds. Add the dry ingredients and beat on low speed until just combined. Increase the speed to high and beat for 3 minutes.

Line the bottom of a 9-inch spring form pan with waxed paper, and coat the paper with nonstick spray. Pour the batter into the pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool on a wire rack. Unmold the cake onto a plate and peel off the paper. Let cool completely.

Puree 1 cup of the raspberries. Set aside. In a 2-quart saucepan over medium low heat, melt the preserves. Stir in the lemon juice and puréed raspberries. Heat for 1 minute. Add the remaining 2 cups of raspberries and stir well to coat them with the glaze. Cool.

To serve, cut the cake into 12 pieces and transfer to dessert plates. Spoon the sauce over the cake and top with the optional topping.

Protein (g)
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