Soft, sweet, and moist, this iced raspberry loaf is high in protein and fiber, low in sugar, and full of flavor! Whole raspberries and raspberry jam are swirled throughout a tender vanilla loaf cake.
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Hi, my name is Kaylie, and I’m addicted to Starbucks.
And, every time I go in to one, I’m immediately drawn to that rich and decadent slice of iced raspberry loaf. It just looks so soft and buttery and full of tastiness!
But, also full of not so healthy ingredients.
So, why not make my own version that is equally soft and flavorful, but is high in protein, full of fiber, and low in sugar! Dreams do come true!
I have always loved fruit spreads, but before creating this raspberry loaf recipe I never knew just how delicious fruit spread is when it’s cooked! Whoever already knew this and kept it a secret from me….well, let’s just say I have strong words for you!
But, I won’t keep it a secret from you! This recipe calls for some of the batter being mixed with raspberry fruit spread. I love Polaner’s because it has no added sugar. The fruit spread makes the batter extra moist and flavorful. Also, the edges get this sweet, crispiness that just takes this recipe to a whole ‘notha level!
(4/10/18 update – I also found Smucker’s makes a great, no sugar added raspberry jam that’s beyond delicious! It’s linked in the recipe if you want to check it out!)
So, next time you’re craving something sweet AND filling, reach for a slice of this protein-packed, fiber filled, low sugar treat!
Yields 8 slices
Gluten Free; Egg Free; High Protein; Low Sugar; High Fiber; Vegan - optional
50 minPrep Time
1 hr, 3 Cook Time
1 hr, 53 Total Time
- 1 cup frozen raspberries
- ¼ cup + 1 Tbsp cornstarch
- ¾ cup oat flour
- ¾ cup protein powder , vanilla or unflavored (I used 1/2 cup whey + ¼ cup soy)
- ¼ cup coconut flour
- ¼ cup granulated sweetener of choice
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup yogurt (Greek, Icelandic, non-dairy, etc. I used Greek)
- 1/3 cup oil
- ¼ cup water
- 1 ½ tsp lemon juice
- ½ tsp vanilla extract
- 1/3 cup raspberry jam
- ½ cup cashews, soaked
- ½ cup yogurt or silken tofu (if using yogurt, you want it to be thick like Greek or Icelandic).
- ½ cup powdered sugar or choice
- ¼ cup full fat coconut cream
- 1 ½ tsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
- Preheat the oven to 325 F. Grease or line with parchment paper a 9”x5” loaf pan . Also, have a rimmed cookie sheet pan on hand.
- Place the cashews for the icing in warm water and set aside.
- Place the frozen raspberries in a bowl and coat with 1 Tbsp of cornstarch. Set aside.
- In a large bowl, whisk together the flours, protein powder, remaining cornstarch, sweetener, baking soda, baking powder, and salt.
- In a medium bowl, combine the yogurt, oil, water, lemon juice, and vanilla extract.
- Fold the wet ingredients into the dry. Fold just until everything is incorporated, making sure not to over mix the batter.
- Spoon ¼ of the batter back into the bowl that had the wet ingredients. Add the raspberry jam, and fold until fully incorporated.
- With the remaining ¾ of batter, fold in the coated frozen raspberries.
- In the prepared loaf pan, layer the doughs - starting with half of the “whole raspberry” dough, then all the “raspberry jam” dough, topped with the rest of the “whole raspberry” dough.
- Place the loaf pan on the cookie sheet pan and place that in the oven. Then, fill the cookie sheet pan with water.
- Cook for 52-54 min. or until the top and edges are a dark golden brown. Depending on the type of protein powder you use, the cooking time will vary. I would recommend checking on it after 45 min. of cooking.
- Turn the heat off and leave the loaf in the oven for an additional 10 min.
- Remove the loaf pan from the oven (be careful, as the water in the cookie sheet pan will still be hot!), and allow to cool in the pan completely.
- While the loaf is cooling, drain the soaked cashews and blend in a food processor or blender until smooth and creamy.
- In a mixing bowl, with an electric mixer, mix together the cashew cream, yogurt or tofu, powdered sugar, coconut cream (this is the thick part of full fat coconut milk. We don’t want to use the liquid part for this), lemon juice, vanilla extract, and salt.
- Once completely cooled, turn the loaf out on a plate or flat surface (if you didn’t use parchment paper, run a sharp knife along the edges of the loaf to loosen it). Flip the loaf right side up and spread the icing on with a rubber spatula. *Note: the icing actually tastes better the day after it’s made, so you can always make it ahead of time and store it in an air tight container in the fridge.
- Slice this magnificent, fruity loaf and eat away!
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Raspberry Sweet Iced Tea Breakfast Muffins
Dark Chocolate Strawberry Cake
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