Spelt Raspberry Sponge Cake

 

 

 

This spelt raspberry sponge cake is filled with fresh berries and perfect for the summer. It has a slightly dense sponge and is made with reduced sugar and less fat. The recipe can be made with either all-purpose or spelt flour. 

If you like cakes as much as me, make sure to check out my 40 spectacular spelt cake recipes.

 

 

 

My spelt raspberry sponge cake

Easy ways to make your spelt cakes lighter

Use Greek yoghurt

Add some apple sauce

Throw in a few dates

Can I make this cake gluten free?

More lighter cake recipes

 

 

 

 

My spelt raspberry sponge cake

It’s been a tough week in our house and so this spelt raspberry sponge cake was a welcome event. It’s the first of a ten week school holiday but that’s not why it’s been hard. No, it’s been difficult because I decided that we’d slipped back into bad eating habits and we needed to do something to address that. The addressing came in the form of a sugar, dairy, salt, gluten and caffeine detox.

I also found myself starting to buy hot dog rolls. I have my own fabulous recipe and make my hot dog buns from scratch, so when I skip the homemade bread, it’s a sure sign that I am becoming a little lax with my diet.

But you know, it’s been rough last couple of months for one reason or another. It’s so easy to let things slide without you even being aware of it. Thankfully I was able to give my head a shake and realise that if I’d sunk to the depths of buying crappy, highly processed bread, drastic measures were called for.

That being said, I really want to point out that it is perfectly okay, truly, to eat what your body wants. 

This lighter cake is made with only 40g (⅓ cup) sugar, with 20g (1½ tbsp) butter and 1 tablespoon of oil. The cake is slightly denser than regular sponge, but it achieves moisture from the addition of Greek yoghurt. Before it is baked, the cake is swirled with fresh raspberry sauce.

 

 

 

 

 

 

Easy ways to make your spelt cakes lighter

Although the raspberry cake is lighter in fat, and the end result was a slightly denser, I was over the moon with it. I hope you will be, too.

It’s easy to use alternatives to lighten up cakes. However, it’s important not to forget that it’s the butter and sugar that give cakes their taste and texture. If you reduce the fat and sugar in cakes, the end result will still taste great, but it will be different. 

Here are some recommendations for how you can make your cakes lighter, but ensure they still taste like cake:

 

 

 

 

 

 

Use Greek yoghurt 

Greek yoghurt is a fantastic ingredient to add to baked goods. You can easily reduce the amount of butter and add Greek yoghurt instead. However, I wouldn’t replace all the fat with Greek yoghurt, unless you want more of a very firm cheesecake-like consistency than a light crumb. Still divine, but something to be aware of. 

I often use Greek yoghurt in my cakes for several reasons. Firstly, it takes the place of buttermilk (because I can’t buy it here in Sweden). If a recipe calls for buttermilk, but I have Greek yoghurt on hand, I will mix it with some regular milk.

The Greek yoghurt gives cakes a very slight tang, which helps cut through any overt sweetness (especially if you’ve used lots of sugar). However, it’s the yoghurt’s acidity that helps most in baking (in the same way that buttermilk does). When it reacts with a leavening agent (like baking soda) it promotes the rise of the cake. This produces a lighter, fluffier cake, even without using tonnes amounts of butter.

 

 

 

 

 

 

Add some apple sauce

Apple sauce in cakes can help you reduce both fat and sugar. You can swap up to 50% of the fat (butter or oil) for apple sauce. However, as mentioned above, the texture (and the cake’s rise when baking) when using no fat at all would be greatly affected.  The apple sauce adds moisture to cakes, and behaves the same way fat would: it stops baked goods from becoming rubbery (that’s a word we never want to hear in association with cakes). Apples also provide a huge amount of natural, unrefined sweetness to cakes.

It is so easy to make your own apple sauce. Just peel and chop up an apple (or two), and with a tablespoon of water, cook it until it reduces down. Alternatively, you can buy ready made apple sauce. Don’t forget you can use chunks of apple in the cake itself, like I did for my apple streusel cake (which also has less fat and sugar).

 

 

 

 

 

 

Throw in a few dates

Dates are a fantastic way to add natural sweetness to baked goods without relying solely on refined sugar. Beyond sweetness, they bring extra moisture and a chewy texture, which is particularly useful if you’re trying to reduce the fat content in cakes or muffins, as they help prevent them from drying out.

Nutritionally, dates are packed with fibre, potassium, and antioxidants, giving your baked treats a little extra boost while still feeling indulgent. They work beautifully in both light spiced cakes and rich chocolate bakes, balancing flavour and texture.

For example, I have a gorgeous chocolate cake with date frosting. You would never guess it wasn’t packed with sugar. You can also chop dates into muffins, flapjacks, or energy bars, or make a smooth date paste to swirl into batters or use as a filling.

For an extra touch, pair them with nuts, citrus zest, or spices like cinnamon and cardamom. They also make a great natural topping for porridge or yoghurt, or blended into smoothies for a naturally sweet lift.

 

 

Can I make this cake gluten free?

Absolutely! This cake works beautifully with a gluten-free flour blend, as well as with all-purpose or spelt flour. I originally made it long before starting The Spelt Kitchen, and back then I used gluten-free flour. It turned out wonderfully.

Using gluten-free flour may affect the texture slightly, making it a little denser or crumblier than with spelt or all-purpose flour, but the flavour remains delicious. The great thing is, the amount of flour doesn’t need to change, so the recipe stays simple and straightforward.

A few tips to get the best results with gluten-free flour:

• If your gluten-free flour blend doesn’t already contain a binding agent, add a little xanthan gum or guar gum. This helps the cake hold together.
• Measure flour carefully: gluten-free flour can be more variable in weight and absorbency.
• Mix gently once the wet and dry ingredients are combined to avoid overworking the batter, which can make it tough.

Whether you’re baking for dietary needs or just experimenting, this recipe adapts really well, and you’ll still get a cake that hits the spot.