I’ve done blueberries, strawberries, and mixed berries, but I haven’t done too much with raspberries, like a Skinny Raspberry Almond Cake. And doesn’t that seem so impractical and nonsensical to you? They’re such little gems, those raspberries. Totally versatile, too. I feel like a baking fraud. Or I did. Till I went to Oz and got a brain and made something awesome with raspberries in it.This cake happened by a happy accident. I wanted some kind of berry, namely strawberries, but we were out. The only thing fresh were Ryan’s raspberries, which I’d normally never touch because the man loves his raspberries and I’m not normally the biggest fan, but for some reason, I decided to give em a go. Also, I could stop being lazy and buy him some new raspberries after I made my breakfast. Duh! Gotta walk the walk. So that’s what I decided to do.Anyway, I’m assuming you’re going to want some cool kitchen tools when making your Skinny Raspberry Almond Cake and as always, I’m going to share some of my favorites with you:
Favorites? I love that blush bowl. It’s simple, cute, and looks really beautiful on a glass table surrounded by faux florals. Also, how cute is that bumble bee mug? Next goal is to make my Skinny Raspberry Almond Cake into a mug cake so that I can use this bumble bee mug as my holder. And finally, see that gold miniature baker? This is what I use to make all of my individual recipes. It’s the ideal size, gorgeous, and totally does the trick.
- 1/3 cup all-purpose flour (134 calories)
- 1/2 teaspoon baking soda (1 calorie)
- 1/2 teaspoon baking powder (1 calorie)
- 1/8 teaspoon salt
- 1 tablespoon liquid eggbeaters or eggwhites (8 calories)
- 2 tablespoons Truvia (or double with sugar)
- 1/4 cup plain Greek yogurt (34 calories)
- 1/2 teaspoon vanilla extract (6 calories)
- 1/2 cup fresh raspberries (32 calories)
- 1 tablespoon sliced almonds (40 calories)
- Optional: 10 white chocolate chips (20 calories)
- Preheat your oven to 350F.
- In a medium-sized bowl, mix together all of the dry ingredients for your cake excluding almonds (includes flour, baking soda, baking powder, salt, and Truvia).
- In a separate bowl, mix together all wet ingredients excluding raspberries.
- Fold wet ingredients into dry ingredients and stir only until mixed.
- Carefully add in raspberries, stirring once through.
- Pour batter into a non-stick, individual-sized cake pan, about 4 inches in diameter.
- Top with almond slices.
- Pop in the oven and bake for about 18 - 25 minutes, or until the top of your cake is golden-brown and your cake has baked through.