Skip to main content

Raspberry & Mint Loaf Cake

0 Reviews

  • Low Sugar
  • Vegetarian

About the bake

This loaf cake is made with Truvía® Calorie-Free Sweetener. It's a deliciously moist cake with sharp raspberry and mint flavours. A refreshing sponge treat. 

15Total Time
10Prep Time
55Bake Time


  1. Step 1:

    Preheat the oven to 180°C/fan oven 160°C, 350F/Gas 4.  Grease and line a loaf tin.

  2. Step 2:

    Cream the butter and Truvia together with a hand-held mixer, once light and fluffy add in the oil, eggs, yogurt and lemon zest. Beat well until smooth.

  3. Step 3:

    In a separate bowl add the flour, baking powder, raspberries and mint and mix well.

  4. Step 4:

    Add the dry mixture to the wet mixture and beat well until smooth. Don’t worry if the raspberries get mashed up. 

  5. Step 5:

    Pour into a greased and lined loaf tin and bake for 55 minutes or until a toothpick inserted into the centre comes out clean.

  6. Step 6:

    Leave in the tin for 5 minutes before removing. Leave to cool completely on a wire rack. Slice and serve.


  • For the Loaf

    • 55g Unsalted butter (softened)
    • 40g Truvia calorie free sweetener
    • 100ml Vegetable oil
    • 2 Eggs
    • 100g Natural plain yoghurt
    • 1 Zest of 1 lemon
    • 225g Allinson's plain white flour
    • 2 tsp Baking powder
    • 1 tbsp Mint leaves (finely chopped)
    • 100g Raspberries


  • 2lb loaf tin

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.