Less Sugar Raspberry Coffee Cake

raspberry coffee cake

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Made with self-rising flour, this Less Sugar Raspberry Coffee Cake is a quick and easy one-bowl coffee cake recipe that received rave reviews from my kids. “10 out of 10, Mom!”


  • 1 1/2 cups (180 g) self rising flour
  • 6 tablespoons sugar
  • 6 tablespoons Swerve, granulated
  • 1/3 cup canola oil
  • 1 large egg
  • 1/3 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup fresh raspberries


  1. Heat oven to 375 degrees F.
  2. Coat a square baking pan with cooking spray.
  3. Whisk together flour, sugar and Swerve in a large bowl.
  4. Add oil, egg, buttermilk and vanilla to dry ingredients; stir to combine. Gently fold in raspberries
  5. Spread batter into prepared pan; bake for 20 minutes or until wooden pick inserted into center comes out clean.


I recommend storing any leftover “less sugar desserts” in the ‘fridge. Sugar acts as a preservative. By using less of it in a recipe, the shelf life of these recipes is reduced when left at room temp.