Low Fat Berry Yogurt Cake

Low Fat Berry Yogurt Cake

This cake is VERY low in fat - it can be eaten as breakfast, brunch or dessert. Flavored with bright seasonal berries and vanilla, it is perfect for spring and summer!



60 minutes




8 servings


  • 1 1/2 c flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 c all-natural applesauce
  • 1 c sugar
  • 2 eggs
  • 1/2 tsp Rodelle Vanilla Extract
  • 1/2 c lowfat vanilla yogurt
  • 1 c raspberries
  • 1/2 c blueberries
  • 1 tsp sugar
  • Powdered sugar for topping


  • Preheat oven to 350 degrees Fahrenheit.
  • Grease 8 inch spring form cake pan.
  • Sift together flour, baking soda and baking powder.
  • In a separate bowl with mixer, blend sugar, applesauce and eggs until light and fluffy, about 3 minutes.
  • Add in Rodelle vanilla and vanilla yogurt. Blend again until creamy, about 2 minutes.
  • On low speed, mix in flour until just incorporated, do not over mix!
  • Pour batter into your prepared cake pan.
  • Top with berries and sprinkle with remaining 1 tsp sugar.
  • Bake for 45-60 minutes (check frequently) until cake turns golden and toothpick comes out clean.
  • Let the cake fully cool before cutting or serving!
  • Sprinkle with powdered sugar and enjoy!

Learn more about the Scrumptious Spring Sweepstakes by clicking here for other winner's information!

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