Spelt Raspberry Sponge Cake (reduced sugar, low fat)

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.

The people who needed this most were my 13 year old and me. We’re both oh so fond of the bad-for-us stuff and our bodies were paying the hefty price. While I invariably make healthy family meals, I’ve been going a little crazy with the cakes and bread of late.

Making my own bread

I also found myself starting to buy hot dog rolls, which is a cardinal sin in my eyes. Especially when I usually make my own hot dog buns from scratch. 

But you know, it’s been rough last couple of months for one reason or another and it’s so easy to let 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.

We all need chocolate cake

That being said, I really want to point out that it is perfectly okay, truly, to cheat sometimes. We’re busy, we’re human. I would chop my right hand off for a slice of sugary, chocolatey cake, believe me.  I just noticed that I had become a little too lax for my own liking.

Our detox was a little tough mainly because you get into habits with eating (a couple of biscuits with morning coffee; a few nuts and a glass of wine before dinner) and when you suddenly can’t have these things, you feel deprived.

Luckily I had no cravings, strangely enough, but did suffer really badly with aches and pains. My poor son though, he felt like the roof had caved in without his daily sugar fix.

But you know what, nobody starved (crikey, one day we had baked salmon), and with just four days on this restricted diet we are both less bloated, have lost some weight and generally feel as though we have more energy. I am now rejuvenated and ready to start my healthy, balanced eating lifestyle once again.

For this spelt raspberry sponge cake, I used a touch of butter and oil, with Greek yoghurt as a substitute for the lack of fat. The end result was this light and tasty spelt raspberry sponge cake and I was over the moon with it. I hope you will be, too.

Frequently Asked Questions

Why is Greek yoghurt good in cakes?

I often use Greek yoghurt in my cakes for several reasons. Firstly, like buttermilk, Greek yoghurt gives cakes a slight tang. Secondly, Greek yoghurt offers a more moist cake, especially when using less fat.

One noticeable difference is that the texture changes if you are replacing most (or all) of the fat. The sponge becomes almost cheesecake-y. Still divine, but something to be aware of. 

Is there a substitute for Greek yogurt?

Yes! As mentioned above, buttermilk works in a similar way, and would be great in this recipe.

Can I make this gluten free?

This cake can be made with a gluten free blend, spelt or regular flour. I originally made it long before I started The Spelt Kitchen using gluten free flour. Obviously, the texture may be affected very slightly, but the measurement of flour doesn’t need to be amended.

If you are looking for more lighter cake or dessert recipes, you might enjoy these:

Greek yoghurt Eton Mess

Maple syrup meringues

Cinnamon and chocolate banana cake

Coconut milk chocolate cake

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Spelt Raspberry Sponge Cake (reduced sugar, low fat)

Using spelt flour and less fat & sugar, this spelt raspberry sponge cake recipe is not only heathier and lighter, but delicious, too.

Course Dessert

Cuisine British

Keyword Spelt Raspberry Sponge Cake

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 slices

Ingredients

Cake

• 20g (1½ tbs) butter (melted and slightly cooled)
• 100g (½ cup + 2 tbs) spelt flour (see note 1)
• 2 teaspoons baking powder
• ¼ teaspoon bicarbonate (baking soda)
• 40g (⅓ cup) sugar (see note 2)
• 1 large egg
• 90g (¼ cup) Greek yoghurt (see main post for substitutions)
• 1 tablespoon vegetable oil
• ½ teaspoon vanilla extract

Raspberry Sauce

• 70g (½ cup) frozen raspberries
• 1 teaspoon water

Instructions

• Pre-heat the oven to 180°C (350ºF) and grease a 6 inch cake tin (I used a springform).
• Melt the butter and set to one side.
• Prepare the raspberry sauce by heating the berries and water together until the fruit softens. Mush them a little with a fork until they become a thick sauce. Set to one side.
• Mix the flour, baking powder, baking soda and sugar together in a bowl.
• Beat the egg then whisk in the Greek yoghurt, oil and vanilla extract along with the cooled butter. Pour into the dry ingredients and mix until just combined.
• Pour into the prepared tin (the batter will be very thick) and then using a knife, swirl the sauce into the batter.
• Bake for around 20 minutes, until the top is firm to the touch and an inserted skewer comes out clean.
• Cool in the pan for ten minutes or so, then either turn out onto a wire rack, or remove the outside layer (if using a springform pan). Allow to cool completely and then slice and enjoy!

Notes

Disclaimer: I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with these measurements.

 

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

 

1. You can use spelt or regular flour for this recipe (just use the same amount).
2. There isn't much sugar in the recipe which naturally results in a less sweet cake. You can add more sugar if you prefer, without altering the result too much.