This healthy chocolate raspberry snack cake is rich, fudgy, and perfectly balanced with bursts of tart raspberry flavor, all without being heavy or overly indulgent. Made with Greek yogurt, minimal oil, and just enough sweetness, this cake delivers that classic chocolate dessert satisfaction in a lighter, everyday-friendly way. It’s soft, moist, and topped with a fluffy layer of whipped topping, fresh raspberries, and chocolate chips for the perfect finish.
This is the kind of snack cake you can enjoy with your afternoon coffee, serve as a lighter dessert, or keep in the fridge for easy sweet cravings throughout the week. It feels indulgent, tastes bakery-worthy, and just happens to be healthier and lower calorie than a traditional chocolate cake.
Why You’ll Love This Healthy Chocolate Raspberry Snack Cake
This snack cake hits all the right notes. Unsweetened cocoa powder and brewed coffee deepen the chocolate flavor without extra sugar or fat, while Greek yogurt keeps the cake moist and tender. Raspberry jam swirled into the batter adds natural sweetness and a pop of fruity contrast that pairs perfectly with chocolate.
It’s easy to make, made in a single pan, and doesn’t require any fancy equipment. The light whipped topping frosting keeps things airy instead of heavy, making this cake feel satisfying but not overwhelming. If you love chocolate desserts that don’t feel like a total splurge, this recipe is for you.
How to Make Healthy Chocolate Raspberry Snack Cake
This recipe comes together quickly with simple pantry ingredients. The batter is mixed in just a couple of bowls, then baked until perfectly set but still moist. Swirling the raspberry jam directly into the batter creates pockets of flavor throughout the cake without extra steps.
Once baked, the cake needs to cool completely before frosting. A layer of reduced-fat whipped topping keeps it light, while chocolate chips and fresh raspberries add texture and visual appeal. Slice it into squares and you’ve got a snack cake that tastes even better the next day.
Tips + Serving Ideas
Make sure your coffee is room temperature before adding it to the batter so it doesn’t affect the egg. Using Greek yogurt adds moisture and protein while keeping the cake lower in fat. A sugar-free or all-fruit raspberry jam works great here, but regular jam will also work if that’s what you have.
This cake stores well in the fridge and is perfect for meal prep-style desserts. Serve it chilled for a firmer texture or let it sit at room temperature for a softer bite. It pairs perfectly with coffee, espresso, or a glass of milk and works just as well for a casual dessert or a lighter treat for guests.
More Healthy Dessert Ideas
Desserts that feel indulgent but are sneaky better-for-you are my specialty! If you’re a cake/cupcake lover like me, try my Light Lemon Blueberry Cupcakes, Healthy Red Velvet Cupcakes or Healthier Funfetti Cupcakes. If you want some more dippable, try my Oreo Fluff Dip or Light Cake Batter Dip.
Healthy Chocolate Raspberry Snack Cake
Equipment
- Mixing Bowls
- 8×8 Pan
- Oven
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup sugar
- 2 tablespoons avocado oil or canola oil
- 1 egg
- 3/4 cup 0% fat Greek yogurt
- Pinch of salt
- 1 teaspoon vanilla extract
- 1/2 cup brewed coffee or 1/4 cup espresso mixed with 1/4 cup water, room temperature
- 1/4 cup raspberry jam sugar-free all-fruit recommended
- 2 cups reduced-fat Cool Whip
- 1/4 cup chocolate chips for topping
- 1 cup fresh raspberries for topping
Instructions
- Preheat oven to 350°F.
- In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, sugar, and salt.
- In a separate bowl, whisk together egg, oil, vanilla extract, and Greek yogurt.
- Pour wet ingredients into the dry ingredients and whisk until combined. Add the room-temperature coffee and whisk until a smooth, uniform batter forms.
- Pour batter into a greased and parchment-lined 8×8 baking dish. Dollop raspberry jam throughout the batter and use a toothpick to swirl gently.
- Bake for 33–38 minutes, until set.
- Allow cake to cool completely. Frost with reduced-fat Cool Whip.
- Top with chocolate chips and fresh raspberries. Slice into 9 pieces and enjoy.
