Heart-Healthy Berry Crumb Cake
Treat yourself to a guilt-free indulgence with this Heart-Healthy Berry Crumb Cake, a wholesome twist on a classic dessert. Made with nutrient-dense whole wheat flour, rolled oats, and antioxidant-rich mixed berries, this cake offers a balance of heart-healthy ingredients without sacrificing flavor. Lightly sweetened with honey and brown sugar, and topped with a crunchy walnut crumb, every bite is a perfect harmony of natural sweetness and satisfying texture. The use of low-fat Greek yogurt and unsweetened almond milk keeps the cake moist while cutting back on unhealthy fats, and a hint of cinnamon adds a warm, aromatic touch. Easy to prepare in under an hour, this 9-inch square cake is ideal for a cozy brunch, a light dessert, or even as a mid-afternoon snack. Packed with fiber, healthy fats, and vibrant berry goodness, this recipe proves that dessert can be as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cup Rolled oats
- 0.5 cup Brown sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Low-fat plain Greek yogurt
- 0.25 cup Unsweetened almond milk
- 0.25 cup Olive oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 cups Mixed berries (fresh or frozen, thawed if frozen)
- 0.5 cup Raw walnuts (chopped)
- 2 tablespoons Honey
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking pan with a small amount of olive oil or line it with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium bowl, combine the low-fat plain Greek yogurt, unsweetened almond milk, olive oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the mixed berries, being careful not to mash them. Evenly distribute the berries throughout the batter.
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
To make the crumb topping, in a small bowl, combine the chopped walnuts and honey. Sprinkle evenly over the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for about 10 minutes before serving.
Slice and serve the cake warm, or store it in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 2192 mg | 95% | |
| Total Carbohydrate | 345.1 g | 125% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 151.2 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 724 mg | 56% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2305 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
