Sugar Free Raspberry Coffee Cake works as good as a dessert as it does when enjoyed for breakfast or brunch.
This tender cake features raspberries and creamy melted white chocolate chips in every bite while offering the perfect balance of sweet and tart flavors.
Raspberry coffee cake recipe.
Made with fresh raspberries and melted ribbons of silky white chocolate throughout, this no added sugar layered cake is perfect for about any time of the day.
I like that this cake can be made in less than an hour total!
Did you see my recipe for Sugar Free Raspberry Cheesecake Ice Cream?
That no-churn ice cream recipe is lush, sweet, and tastes like the perfect mix of raspberries and cheesecake.
Both this recipe for coffee cake and that recipe for ice cream are delicious raspberry recipes that can be made with no added sugar.
No added sugar white baking chips are used in this recipe. You can find no added sugar white chocolate chips for baking here.
Why we love this recipe for no added sugar coffee cake.
This is an easy recipe to make. It also takes little time to make it.
Here is what else we like about this recipe for
- This cake can be served any time of the day- including breakfast, brunch, or as a snack.
- As a cake that can be served any time of the day, this cake is sweet and buttery, with a light and fluffy texture.
- You can serve this cake with a pat of butter, dollop of Sugar Free Whipped Cream, or a simple Sugar Free Glaze on top.
- There are many ways to make this better from adding additional fruit to including a few spices.
- About everyone can agree on this cake.
- Coffee cake is perfect for serving with tea or coffee when you have guests over.
Ingredients needed to make coffee cake with berries.
This cake features a melted white chocolate element. It is important that you use sugar free white chocolate chips for baking for best results.
- Sugar Free White Baking Chips. A keto low carb chip baking chip can be used.
- Heavy Cream. Added to help make the melting chips smooth.
- Flour. All purpose flour was used to make my cake. If you decide to use an alternative flour, it is probably best to use one that measures and bakes like all purpose .
- Baking Powder and Baking Soda. Both are used as leaveners in this recipe.
- Sugar Alternative and Brown Sugar Alternative. For both alternatives, select granular ones that measure like actual sugar and that can also be baked with.
- Eggs. Your eggs should be at room temperature for optimal blending.
- Sour Cream. Added for moisture and to help with the leavening.
- Vanilla Extract. Added for flavor balance.
- Raspberries. Fresh raspberries work best in this recipe.
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Tips for making the best raspberry coffee cake.
While my cake is made with raspberries, you can really use about any similar kind of berry. Blueberries or sliced strawberries could work in this recipe.
More helpful tips for you.
- My cake was made in a 9X9" baking pan. If you are using a different sized pan or a baking dish, note that baking times can vary.
- Raspberries can be very delicate to work with. I like to refrigerate my raspberries and then gently fold them into the batter, taking care to not overmix.
- When preparing your baking pan, I like to line mine with with parchment paper that overhangs the sides of the pan. This will make it easier to lift the cake from the pan for slicing later on.
- Melting the white chocolate chips is an important part of the recipe. I recommend that you melt your chips and cream so that the chips 85% melted (mostly but, not entirely) for this recipe to keep the mixture creamy.
- Frozen raspberries do not work as well in this recipe. They tend to add excess water which can throw off the other ingredients.
- A couple of minutes after you take the cake out of the oven, gently run a butter knife around the sides of the cake to loosen it from the baking pan. This will make for an easier removal and clean up.
How to make Sugar Free Raspberry Coffee Cake
Prep Time: 15 minute.
Bake Time: 25 minutes.
Servings: 9, depending on how the cake is cut.
- Preheat your oven to 350 and prep your your baking pan well for nonstick. For this recipe, you can line the pan with parchment and spray it with nonstick for example.
- Start by melting the sugar free white baking chips. In a microwave-safe bowl, combine a cup of the white chips with the heavy cream and heat for one minute (or until the chocolate is 85% melted), stirring after 30 seconds. Stir the ingredients after heating and then allow them to sit as the mixture will continue to melt. You can give it another stir until the mixture is smooth in texture if needed.
- In a large mixing bowl, use a whisk or sifter to combine together the flour, baking powder and baking soda. Then make a well in the center of the ingredients.
- Next, in a new mixing bowl, beat together the sugar alternatives, sour cream, vanilla extract, and eggs until combined. Then pour this mixture into the well that you made in the first bowl with the dry ingredients. Mix these ingredients until smooth and combined.
- Use a rubber spatula to fold in a half cup of the raspberries. Then pour half of the ingredients into your prepared baking pan.
- Top the batter in the baking pan with the remaining berries and then use a tablespoon to drop dollops of the melted chocolate on top.
- Top the berry and dollop layer with the remaining batter and then place the remaining white chocolate chips on top of that.
- Bake your cake in the center of your oven for 25-30 minutes or until a toothpick inserted comes out clean
- Let the cake cool in the baking pan for 15 minutes before slicing and serving.
Expert Tip👉 Plain Greek Yogurt can be used instead of the sour cream in this recipe.
How to store coffee cake made with raspberries.
Leftover cake should be stored in an airtight container. When properly stored, this cake should last for up to a few days refrigerated or frozen for up to a few months.
You may also be interested in these ideas.
- Sugar Free Coffee Cake Muffins
- Sugar Free Copycat Starbucks Coffee Cake
- Sugar Free Cinnamon Coffee Cake
- Sugar Free Strawberry Fudge Recipe
- Sugar Free White Chocolate Chip Berry Cookies
- Sugar Free Lemon Raspberry Dessert Bars
Print the recipe for Sugar Free Raspberry Coffee Cake.
Sugar Free Raspberry Coffee Cake
Equipment
Ingredients
- 1¼ cup Sugar Free White Baking Chips - divided
- 6 tbsp Heavy Cream
- 1¾ cup Flour
- 2 tsp Baking Powder
- ¼ tsp Baking Soda
- ⅓ cup Sugar Alternative - see post for details
- ⅓ cup Brown Sugar Alternative - see post for details
- 3 Eggs
- 1 cup Sour Cream
- 1 tsp Vanilla Extract
- 1½ cups Raspberries - divided
Instructions
- Preheat your oven to 350 and prep your your baking pan well for nonstick.
- Start by melting the sugar free white baking chips. In a microwave-safe bowl, combine one cup of the white chips with the heavy cream and heat for one minute (or until the chocolate is 85% melted), stirring after 30 seconds. Stir the ingredients that then allow it to sit as the mixture will continue to melt.
- In a large mixing bowl, use a whisk or sifter to combine together the flour, baking powder and baking soda. Then make a well in the center of the ingredients.
- Next, in a new mixing bowl, beat together the sugar alternatives, sour cream, vanilla extract, and eggs until combined. Then pour this mixture into the well that you made in the first bowl with the dry ingredients. Mix these ingredients until smooth and combined.
- Use a rubber spatula to fold in a half cup of the raspberries. Then pour half of the ingredients into your prepared baking pan.
- Top the batter in the baking pan with the remaining berries and then use a tablespoon to drop dollops of the melted chocolate on top.
- Top the berry and dollop layer with the remaining batter and then place the remaining white chocolate chips on top of that.
- Bake your cake in the center of your oven for 25-30 minutes or until a toothpick inserted comes out clean Let the cake cool in the baking pan for 15 minutes before slicing and serving.
Recipe Notes
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
most recently updated:
April 18, 2024*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Sugar Free Raspberry Coffee Cake, an easy and delicious breakfast, brunch, or dessert recipe made with fresh raspberries and no added sugar.
Please see recipe post for further details on this recipe.
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Scott
Can you make this with blueberries?
Sugar Free Diva
I don't see why not. Let me know how it turns out if you try it!
Jasmine
OMG! This looks so yummy!!
Sugar Free Diva
They taste yummy too!!
Ann Henley
Really delicious! After the cake had been in oven a couple of minutes, i realized that I had not put the brown sugar alernative in the batter. I then sprinkled it on top of the cake. This resulted in a slightly crunchy top and the cake texture was still very nice...I really liked that.
Sugar Free Diva
I love that idea!! Thanks for letting me know how it turned out for you!!
Dee
I have followed your page for quite awhile with a big appreciation for the recipes you post but this but this recipe was a fail for me. I am a very experienced cook and I followed the instructions as posted. The batter was incredibly thick so it was difficult to get this into the pan (patted instead of poured). I could not fold raspberries into it or else they would have smashed so I layered them on top. The second thing was I could not get the middle to bake right through or I ran the risk of burning the cake. So, I have a cake with baked edges! I gave it three stars as I think it's worth a second try - the ingredients are manageable and the flavor was really good but unfortunately, I wasted an entire bag of SF chocolate chips on this cake. I will update this review upon my second attempt!
Sugar Free Diva
Thank you for your feedback. The batter for this recipe is a thicker one. Please let me know how this goes for you if you do try this one again.
Sammie
I swapped in low carb baking mix and it turned out amazing. Yum!
Sugar Free Diva
That is good to know. Thank you!