Whole Wheat Raspberry Cake Recipes

SIMPLE RASPBERRY LEMON CAKE

Steps:

• Preheat the oven to 350°F, and lightly coat a 9"-round springform pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. Stir in the agave and lemon juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
• Spread the batter into the prepared pan. Arrange the raspberries in a circular pattern, beginning with the outer rim before finishing with the interior, and gently press each into the batter. (See the photos in the blog post above, where the raspberries were placed on their sides.) Bake at 350°F for 32-37 minutes. Place the cake pan onto a wire rack, and let the cake cool in the pan for 10 minutes before removing the sides of the pan. Let the cake cool completely before serving.

WHOLE WHEAT RASPBERRY CAKE

Steps:

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

SUMMER RASPBERRY CAKE

Steps:

• Mix together, eggs, sugars and butter until creamy, add vanila extract.
• Sift together flours and baking soda.
• Add creamy mixture to the dry ingredients.
• Gently incorporate the fresh raspberries.
• Butter 8 x 8 square pan.
• Bake at 350 F for approximately 30-35 minutes (convection oven).
• For icing: mix together icing sugar, yogourt and butter. Drizzle all over cake.