Here's a healthy cake option that the kids will love!


  • 2 Strawberry Probots

  • 2/3 cup olive oil

  • 1 ¼ cups coconut sugar

  • 3 eggs

  • 1 tsp vanilla essence

  • 2 ½ cups of all purpose flour

  • 2 ½ tsps baking powder

  • ¾ tsp baking soda

  • 1 cup frozen raspberries


  • 1.

    Preheat oven to 175 degrees celsius. Grease a 9-inch springform pan lightly with baking spray or oil, and line the bottom with baking paper.

  • 2.

    Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and raspberries right into the liquids and stir just until no lumps remain.

  • 3.

    Pour the batter into the cake pan and bake for 45 minutes, covering with foil at the end if the top is browning. Transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.

  • 4.

    Serve the cake warm or at room temperature. When well-wrapped, this keeps very well for several days.

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of The Collective.

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