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Proudly Australian

Apple Raspberry Slice

You can find more sugar-free recipes like this one and more over on our blog or check out Natvia's archive of dessert videos over at Healthy Treats!

Servings 16 slices


Cake: 1 1/3 cup/340g/11.9 oz butter, at room temperature 3/4 cup/135g/4.7 oz Natvia 2 eggs 1 1/3 cup/340g/11.9 oz yoghurt, low fat 1 tsp vanilla extract 3 cup/450g/15.8 oz plain flour 1 pinch cinnamon 1 tsp baking soda 1 tsp baking powder 1 pinch  salt 4 apples, peeled, cored, and thinly sliced 1/2 cup/125g/4.2 oz sugar free raspberry jam Topping: 1/4 cup/37g/1.3 oz plain flour 1/4 cup/25g/0.8 oz oats 1/4 cup/60g/2 oz butter, at room temperature 2 tbsp/28g/1 oz  Natvia


  1. Paddle all of the topping ingredients together until it forms clumps and set aside.
  2. Preheat oven to 325°F. Spray a 13x9’’ pan and then line with parchment paper and spray again.
  3. In a stand still mixer fitted with a paddle, cream the butter and sugar.
  4. Add the eggs slowly and mix until incorporated.
  5. Add the yogurt and vanilla, mix until just blended.
  6. Add the dry ingredients slowly and mix until fully incorporated.
  7. Pour mixture into prepared pan and spread out evenly.
  8. Place the apples on top and then spread the jam over that.
  9. Sprinkle all of the crumb topping over the cake. Bake in the oven for 45-50 minutes or until it is set and tester comes clean.
  10. Allow to cool and cut into 16 pieces. Serve room temperature. Can be stored in the refrigerator for up to four days.
No nutritional info supplied

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