Vanilla & Raspberry Swirl Cake

Vanilla & Raspberry Swirl Cake

Vanilla and Raspberry Swirl Cake

Serves: 12

Prep time: 20 minutes

Cook time: 45 minutes



250g Seriously Low Carb Vanilla Cake Mix

½ cup milk

¼ cup oil 3 eggs

Pinch of salt

1 punnet raspberries

Red food colouring (optional)


220g softened unsalted butter

3 cups icing sugar

1 teaspoon vanilla extract

2 - 3 tablespoons milk


1. Preheat an oven to 185°C or (170° fan-forced) and grease a bundt tin.

2. In a large bowl combine cake mix, milk, oil, eggs and salt. Beat with an electric mixer for 1 - 2 minutes.

3. Take about ⅓ of the cake mixture and add it into a medium sized bowl.

4. In a small bowl, mash the raspberries with a fork. Add the raspberries into the medium bowl of cake mix and stir through. For a bolder colour, add in a couple of drops of red food colouring.

5. In the bundt tin, add about half of the plain cake mix. Then add in the raspberry cake mix. Use a skewer to swirl the batter. Lastly, add in the remaining plain cake mix and lightly swirl the batter again.

6. Place into the oven for 35 - 45 minutes. Cool on a wire rack.

7. To make the icing, beat the butter with an electric mixer until cream. Slowly add in the sugar and continue to beat until smooth. Add in vanilla extract and 2 tablespoons of milk and beat to combine. You can add in additional milk to reach your desired consistency.

8. Pour icing over the cake and serve


Recipe & photography credit: Lydia Taylor at @lowfodmapcooking,

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