Healthy Greek Yogurt Raspberry Almond Pound Cake
Yields: 1 pound cake, 12 slices
 
This just might be my all-time favorite pound cake recipe! It’s supremely tender, thanks to the Greek yogurt, and full of sweet almond flavor and juicy raspberries. The cake will last for at least one week if stored in the refrigerator tightly wrapped in plastic wrap or sealed inside of an airtight container.
  • 2 ¾ cups (330g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 3 large egg whites, room temperature
  • 1 tbsp (15mL) almond extract
  • 1 tbsp (15mL) vanilla stevia
  • ¾ cup (180g) plain nonfat Greek yogurt
  • 1 cup + 2 tbsp (270mL) nonfat milk
  • 1 ¼ cup (175g) fresh raspberries, diced
  1. Preheat the oven to 350°F, and coat a 9x5” loaf pan with nonstick cooking spray.
  2. To prepare the cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, almond extract, and vanilla stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in 2 tablespoons of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Set aside 1 tablespoon of raspberries, and gently fold in the rest.
  3. Spread the batter into the prepared pan, and gently press the remaining raspberries on top. Bake at 350°F for 50-60 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully transferring the pound cake to a wire rack to cool completely.
Notes: For the gluten-free flour, use the following: 1 ½ cups (180g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 2 teaspoons xanthan gum. Most store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

Whole wheat pastry flour or all-purpose flour may be substituted in place of the white whole wheat flour. Regular whole wheat flour may be substituted in a pinch, although the cake will be less tender and have a distinct wheat-y flavor.

The cake requires 3 full egg whites. The whites contain the majority of the protein in eggs, and that protein is required to ensure the cake maintains its shape and texture while cooling. Without all 3 egg whites, the cake will collapse while cooling and turn out much denser.

For a stronger almond flavor, increase the almond extract by an additional ½ to 1 teaspoon.

I do not recommend substituting for the vanilla stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of these recipes of mine, too!) I buy it online here because that's the cheapest price I've found. However, if you really prefer to omit the vanilla stevia from the cake, substitute 1 ¼ cups (240g) granulated sugar and reduce the milk to ½ cup, but the cake will no longer be clean-eating friendly. You may substitute 1 ¼ cups (240g) coconut sugar and reduce the milk to ½ cup to keep the cake clean eating friendly, but it will be much darker in color. The baking time may vary with either of those substitutions as well.

Dice the raspberries to be about the same size as chocolate chips to ensure the loaf bakes evenly. I know it takes a little extra time, but I promise it’s worth it!

Frozen and thawed berries that have been patted dry to remove any excess moisture may be substituted for the fresh.

Any milk may be substituted in place of the nonfat milk.

Do not use an electric mixer to mix up the batter. This will result in a dense or tough cake. Use a whisk where instructed, and use a fork for everything else.

{gluten-free, clean eating, low fat, low sugar, higher protein}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/01/18/greek-yogurt-raspberry-almond-pound-cake/