Raspberry Lemonade Cake is my weekend invention, and why I’m currently mad at my whole family. They loved it so much that they ate the *entire* thing while I was gone to a meeting.
I guess I’ll have to make another one tomorrow. Because I just can’t stop thinking about it!
Beyond being amazingly scrumptious and lovely, my other favorite feature of this cake is that it makes a whole 9×13 pan. So your family can eat it all. I haven’t tried it in muffins yet, but I will!
I like to frost this with luscious lemon yogurt, and drizzle with raspberry lemon syrup, because I’m ALL about raspberry lemon right now.
I ate this for breakfast, and you know what? I don’t feel ONE BIT guilty, because this baby is sugar free, gluten free, and on my diet. Yep! This is a Trim Healthy Mama E meal.
Be still my heart. 
If you’ve struggled to love the “bread” and flour subs in low carb baking, I’m right there with you. This one actually tastes just like real cake. No funky gritty or mushy texture issues- this is the real deal. It uses oat flour as a healthy slow carb option. Each square only has 11 grams of carbs!
So I had two.
And plenty of yogurt and fruit- my breakfast was SO good, and I was full and satisfied. If it’s not breakfast time at your house, you could make this raspberry lemonade cake recipe and enjoy it as an afternoon snack, or as dessert!
To really boost the lemon flavor, I prefer to use a pure essential oil in this recipe- I write more about the safety of using essential oil safety in recipes here.
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Printable Raspberry Lemonade Cake Recipe & Pin
- ¾ cup egg whites
- 1 cup 0% plain Greek yogurt or low fat cottage cheese
- 2 teaspoons lemon extract or flavoring *or* 6 drops pure lemon essential oil
- juice of 2 lemons
- optional, zest of 2 lemons
- 2 cups oat flour (2 cups of oats put in your blender makes 2 cups of oat flour)
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ⅓ cup Truvia or ¼ cup Sweet Blend
- 2 cups frozen raspberries
- optional, ½ teaspoon turmeric powder for color (does not affect the taste)
- Preheat oven to 350*
- Spray a 9x13 pan with a light mist of oil or butter lightly.
- In a medium mixing bowl, mix yogurt or cottage cheese, egg whites, lemon juice, zest, and flavoring until combined.
- Add oat flour, sweetener, baking powder, and baking soda, and turmeric on top of wet ingredients, then whisk quickly to combine.
- Quickly mix in frozen berries, and spread into prepared pan.
- Bake for 30-35 minutes, until center springs back when touched.
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I cannot have any dairy. Do you think something like coconut cream would be a crazy substitute for the yogurt?
Thanks, sounds yummy!
Laura, I think that might work, but coconut cream would pull it into a Crossover, right? I’m going to try it with applesauce and see if it works. My husband is now DF, so I’m going to be tweaking lots of recipes around here. 🙂
P.S. Did you see the DF coconut yogurt recipe!?!!
I’m wondering how it worked with applesauce–that’s what I was hiking to try! 🙂
This looks so good!!!
I’m going to try it with blueberries since that’s what I have. I’m assuming just the old fashion oats is what I chop up? I know around here somewhere I have oat flour, but …..
Actually, any type of oats works to be ground into oat flour. 🙂
Could you use fresh raspberries?
Definitely! You may reduce the cooking time just a bit, because the batter will not be so cold. 🙂
Sorry for so many questions. I am a newbie to THM (only on it for 2 days). Anyway is this a good E snack or do I need to add protein?
Hi Etta,
If you add the lemon Greek Yogurt as your protein source, this is a perfect snack. 🙂
With your lemonade raspberry cake it an E meal and with the toppings it’s a S meal
Hi Jeanne!
You’re right that the cake is an E! It’s made with oat flour, so it’s got a nice, slow carb source that makes it an “energizing” choice on the THM plan. 🙂 You *could* add an S topping, like whipped cream, but I chose to use a FP- the luscious lemon yogurt recipe on my blog. So the entire serving stays solidly in E territory.
If I wanted to add whipped cream, it would become a crossover, not an S meal. That’s because both fuels (the carbs from the oats and the fat from the cream) would be mixed in one meal. So for my kids, I would add a big pile of whipped cream, or a glass of milk to get them into a crossover to support their growth & health. 🙂
Hope that helps!
I just came across this recipe. I don’t have sweet blend but I do have super sweet and gentle sweet. Would either of those work okay or do I need to use sweet? My mouth is watering thinking about this recipe.
Super Sweet = Sweet Blend. 🙂
Just wondering what you used as a topping?
Lemon yogurt…it’s divine!
I finally got the THM Plan book and am so ready to soak it all in and start working toward better health for myself and my family! Thank you so much for publishing so many recipes like this that will be a huge asset in that endeavor. I’m making a big ol’ garlic chicken dinner tonight as an E/FP with a couple of disks of your Easy bread whipped up on a pan (sort of like naan) and this cake for dessert! At the last minute, though, I chose to try cupcakes instead of a sheet cake with 0% frosting blended with some more blueberries and lemon. Following the batter directions, I was able to fill 18 silicone cupcake molds. I’ll let you know how it turns out!
Sounds AMAZING, Alyssa!
Hi Gwen,
Love your blog , your recipes are wonderful. My question: would whipped low fat cottage cheese with(or without) a drop of almond milk for topping keep it in the E?
thanks
The yummy lemon yogurt keeps it in E territory, but so would just whipped lowfat or fat free cottage cheese. 🙂
Hey Gwen… wondering for this recipe, but in general, too… can I substitute baking blend for the flours? TIA!!
Some of my recipes were developed prior to baking blend. I need to try this one to see if it will work. 😉
Could you please share how u made the glaze…
Sure! It’s my Raspberry Lemon Sugar Free Syrup Recipe