Raspberry Coffee Cake (Low-Sugar Recipe)

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This Raspberry Coffee Cake recipe features a sweet, tender cake stuffed full of fresh raspberries. Topped with a crumbly streusel topping, it’s the perfect way to start the day!  

Up close photo of layered raspberry coffee cake drizzled with a powdered sugar glaze.

Why I Love This Easy Raspberry Coffee Cake Recipe

I’m a big fan of coffee cake recipes. After all, what’s better than a big slice of breakfast cake? Especially when you pair it with a hot cup of coffee!  

I love classic coffee cake recipes. However, with spring around the corner, I wanted to add a little vibrance to my life. So, I added fresh raspberries to this recipe! 

With minimal prep time, it’s easy to make and perfectly sweet. I love to serve it in the morning or as an afternoon snack. However, it’s also great for birthdays, Mother’s Day, and Easter celebrations. 

Just get ready for all your guests to be begging for the recipe! 

A fork slicing through a piece of layered coffee cake with raspberries.

Ingredients You’ll Need

Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information! 

Coffee Cake

  • Flour – Use all-purpose flour or a 1:1 gluten-free all-purpose flour to form the base of the cake batter.
  • Sweetener – I use monk fruit sweetener to keep this raspberry coffee cake recipe sugar-free! 
  • Eggs – These create a richer flavor and help the cake hold its shape. I haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do. 
  • Milk – Feel free to use regular dairy milk or unsweetened almond milk if you need to keep this recipe dairy-free. 
  • Oil – Use a neutral oil like avocado oil to keep the cake moist. Or, opt for unsalted butter or plant-based butter instead. 
  • Sweet Raspberries – Fresh raspberries add a pretty pink hue and a sweet, slightly tangy taste! 

Crumble Topping

  • Flour – Again, use all-purpose flour or a 1:1 gluten-free all-purpose flour. 
  • Oatmeal – This creates a crumbly texture. Look for certified gluten-free oats if needed. 
  • Sweetener – I prefer to use regular granulated sugar for the topping. However, you can use monk fruit sweetener, if you prefer. I just find it causes the topping to be too hard and not crumbly.  Brown sugar would also work!
  • Butter – Use dairy butter or plant-based butter. Make sure it’s cold, or your topping won’t become crumbly and crisp! 
A piece of raspberry coffee cake on a fork surrounded by fresh raspberries.

Can I Use Frozen Raspberries? 

Yes, they work just as well in this recipe! Just thaw them first, drain the excess liquid, and place them on top of the batter. Your cake will be too watery and fall apart if you don’t drain the excess raspberry juice. 

Flavor Variations

Feel free to experiment with different flavor variations to make this raspberry coffee cake recipe your own. Some of my favorite ways to switch it up include: 

  • Swapping the Berries – Replace the raspberries with any other berries such as blackberries, blueberries, or chopped strawberries. 
  • Adding Chopped Nuts – Add chopped nuts like almonds, walnuts, or pecans in with the crumble topping. 
  • Including Spices – Incorporate extra warmth into the cake with a dash of spice such as cinnamon, cardamom, or ginger. 
  • Incorporating Citrus – Add a splash of lemon juice to the batter for a lemon raspberry cake! 
  • Stirring in Extract – Add a dash of vanilla extract or almond extract for extra depth.
A slice of low sugar raspberry coffee cake with crumble topping and icing drizzle.

How to Make the Best Raspberry Coffee Cake with a Crumble Topping

Before you begin, preheat your oven. Then, grease a square glass baking pan with non-stick cooking spray, and set it aside. If preferred, you can line the dish with parchment paper instead.

  1. Combine the dry ingredients. Add the flour, sweetener, baking powder, and salt to a medium bowl. Whisk to combine. 
  2. Add the wet ingredients. Add the milk, oil, and eggs to the same bowl with the flour mixture. Mix to combine. 
  3. Layer. Pour the cake batter into the prepared baking dish. Then, sprinkle the raspberries on top. 
  4. Create the topping. In a small bowl, add all the topping ingredients except the butter. Mix until a crumbly texture forms. Use a pastry cutter to mix in the butter. Pour the topping evenly over the raspberries. 
  5. Bake. Transfer the pan to the oven, and bake uncovered until the cake is fluffy and a toothpick inserted into the center comes out clean. 
  6. Cool. Allow the cake to cool slightly in the pan. Then, slice the cake, and serve warm! 
A piece of raspberry coffee cake on a fork surrounded by fresh raspberries.

Can I Make This Recipe Ahead of Time? 

Yes, in fact, this recipe tastes even better the next day! Transfer the cake to an airtight container, and store it at room temperature for two to three days. Or, keep it in the fridge for up to one week. 

Freeze leftovers in a freezer-safe container for up to three months. Thaw in the fridge overnight, and enjoy cold. Or, let it come to room temperature before serving. 

Up close photo of raspberry coffee cake with layers of crumble, fruit, cake.
Up close photo of raspberry coffee cake with layers of crumble, fruit, cake.
Print Recipe
5 from 2 votes

Raspberry Coffee Cake (Low-Sugar Recipe)

Make this raspberry coffee cake recipe with simple ingredients for a lower-sugar breakfast or dessert that’s ready in just over an hour!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast
Cuisine: All American
Keyword: breakfast, brunch, coffee cake, Easter brunch, monk fruit sweetener, mothers day, raspberry coffee cake, raspberry coffee cake recipe
Servings: 9 servings
Calories: 240kcal
Cost: $7.00

Equipment

Ingredients

Cake Batter

  • 1 cup flour
  • 1/2 cup sugar or monk fruit sweetener
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup milk
  • 2 Tablespoons oil or melted butter
  • 2 cups raspberries

Crumble Topping

  • 1/2 cup flour
  • 1/2 cup oatmeal
  • 1/2 cup white sugar or monk fruit (See notes as to why we prefer regular sugar in the topping)
  • 1/4 cup cold butter, cut into large chunks

Instructions

  • Preheat the oven to 375 F. Spray non-stick cooking spray in an 8×8 glass pan. Set aside.
  • In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
    1 cup flour, 1/2 cup sugar or monk fruit sweetener, 2 teaspoons baking powder, 1/2 teaspoon salt
  • In a small mixing bowl, whisk together the milk, melted butter, and eggs. Pour the wet ingredients into the dry ingredients and mix until combined.
    2 eggs, 1/2 cup milk, 2 Tablespoons oil or melted butter
  • Pour the cake batter into the greased pan. Top with the raspberries. Set aside.
    2 cups raspberries
  • In another small bowl, add all the topping ingredients: flour, sugar, oatmeal and cold butter. Using a pastry cutter, fork, or your hands "cut" the butter into the dry mixture until a crumbly texture forms. Pour the crumb topping over the blueberries and smooth until level.
    1/2 cup flour, 1/2 cup oatmeal, 1/2 cup white sugar or monk fruit (See notes as to why we prefer regular sugar in the topping), 1/4 cup cold butter, cut into large chunks
  • Bake for 45 to 50 minutes, uncovered, or until the cake is fluffy and a toothpick inserted in the middle of the cake comes out clean.
  • Allow the cake to cool for 30 minutes before slicing. Store leftovers in an airtight container at room temp for up to 3 days.

Notes

Substitutes – Monk fruit sweetener may be substituted for the sugar in this recipe. However, using all monk fruit sweetener in the topping results in a harder crust-like topping rather than a loose crumble topping. I prefer to use monk fruit sweetener in the cake and use regular white sugar in the topping. Plant based butter, non-dairy milk and gluten free 1:1 baking flour may be substituted, if needed.
Optional Glaze – Mix ¼ cup powdered sugar with 1 teaspoon milk until a thin glaze forms (add more powdered sugar or milk, if needed) and drizzle over cake when ready to serve.

Nutrition

Calories: 240kcal

8 Comments

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  5. 5 stars
    This recipe looks amazing and I look forward to making it for my family. Thanks for sharing.

  6. 5 stars
    The textures look perfect here! I also love the use of raspberries; they are my favorite! Adding this to my list for lazy summer breakfasts.

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