185 Calories
per serving
MAKES 4 slices
SERVING SIZE 1 slice
PREP TIME 10 minutes
COOK TIME 8 minutes
FRYER TEMP 300°F
Raspberry Yogurt Cake
Antioxidant-rich raspberries are underutilized in breads, but the subtle sweetness mixes beautifully with the tang of vanilla yogurt in this breakfast cake.
1⁄2 cup whole wheat pastry flour
1⁄8 tsp. kosher salt
1⁄4 tsp. baking powder
1⁄2 cup whole milk vanilla yogurt
2 TB. canola oil
2 TB. maple syrup
3⁄4 cup fresh raspberries
1 tsp. confectioners’ sugar (for serving)
1. Preheat the air fryer to 300°F.
2. In a large bowl, combine the whole wheat pastry flour, kosher salt, and baking powder, then stir in the whole milk vanilla yogurt, canola oil, and maple syrup and gently fold in the raspberries.
3. Spray the air fryer baking pan with nonstick cooking spray, then pour the cake batter into the pan and cook for 8 minutes.
4. Remove the cake from the fryer and allow to cool in the pan on a wire rack for 10 minutes, then sift the confectioners’ sugar on top before cutting and serving.
Nutrition per serving
| Total fat 8g | Cholesterol 4mg | Carbohydrates 25g | Sugars 12g |
| Saturated fat 1g | Sodium 82mg | Dietary fiber 3g | Protein 3g |