Raspberry Almond Cake Recipe with Fresh Berries and Nutty Flavor

Why You’ll Love This Raspberry Almond Cake

This raspberry almond cake recipe is designed for simplicity, allowing even beginners to bake a delicious dessert quickly. With minimal ingredients and straightforward steps, you can have the cake ready in under an hour, perfect for a last-minute treat. What’s more, it’s a tender, lightly buttery vanilla and almond-flavored cake featuring almond flour for a soft, delicate crumb that will impress your family and friends.

Raspberry Almond Cake offers the perfect balance of textures and flavors that make it stand out from ordinary desserts. The combination of fresh, tart berries with the subtle sweetness of almond creates a sophisticated yet approachable treat that appeals to both children and adults. Unlike many complicated desserts that require special techniques or equipment, this recipe uses ingredients you likely already have in your pantry and follows simple methods that even novice bakers can master.

Packed with antioxidants from fresh raspberries and healthy fats from almonds, this cake offers a nutritious indulgence. It supports wellness by providing vitamins, fiber, and protein, making it a better option compared to typical sugary cakes. The cake requires no frosting, making it ideal for breakfast, a snack, or dessert – perfect for busy families and health-conscious individuals alike. For more breakfast inspiration, consider exploring a breakfast charcuterie board idea to complement this cake.

The recipe adapts easily to various dietary requirements, including vegan, gluten-free, and low-calorie options. Whether you prefer plant-based substitutes or need allergen-friendly ingredients, this raspberry almond cake recipe accommodates your needs without compromising flavor. Its versatility makes it a go-to recipe for any occasion, from brunch gatherings to afternoon tea parties. The cake’s elegant appearance also makes it suitable for special occasions, yet its simple preparation ensures you can enjoy it any day of the week.

Another reason to love this recipe is its forgiving nature. The inclusion of yogurt and oil helps keep the cake moist even if baked a few minutes too long, making it an excellent choice for beginner bakers who might be nervous about their baking skills. The fresh raspberries create natural pockets of sweetness throughout the cake, so you don’t need to worry about achieving perfect distribution of add-ins.

What sets this dessert apart is the perfect balance between tart, juicy raspberries and the nutty, rich almond essence. This distinctive flavor combination makes the raspberry almond cake a memorable and delightful choice for any occasion.

Essential Ingredients for Raspberry Almond Cake

The success of this delicious raspberry almond cake depends on using quality ingredients measured precisely. Below is a comprehensive list of everything you’ll need to create this delightful dessert:

• 115 grams unsalted butter, softened
• 150 grams granulated sugar
• 2 tablespoons sunflower oil (alternative options: canola, light olive, or peanut oil)
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 3 large eggs
• 120 grams all-purpose flour (can substitute half with cake flour)
• 60 grams fine blanched almond flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 120 grams plain full-fat yogurt (Greek yogurt or light sour cream as substitutes)
• 150 grams fresh raspberries (frozen can be used without thawing but may require longer baking)
• Topping: 40 grams flaked almonds and 2 tablespoons coarse sugar

The combination of these carefully selected ingredients creates a cake that is studded with fresh raspberries and topped with toasted flaked almonds and coarse sugar, providing a balance of tartness and sweet crunch that makes this dessert truly special. Each ingredient serves a specific purpose, from providing structure to ensuring moisture retention and developing flavor complexity.

Understanding the Key Ingredients

The almond flour in this recipe plays a crucial role in creating the cake’s tender texture. Unlike traditional wheat flour, almond flour contains natural oils and proteins that contribute to a moister crumb and richer flavor. When shopping for almond flour, look for finely ground, blanched almond flour rather than almond meal, which includes the skins and can result in a grittier texture. Understanding almond flour varieties can help you select the best option for your baking needs.

Fresh raspberries are the star of this recipe, providing both flavor and visual appeal. When selecting raspberries, look for berries that are deeply colored, plump, and free from mold. Avoid washing the berries until you’re ready to use them, as excess moisture can make them soggy. If fresh raspberries aren’t in season or available, frozen raspberries work beautifully in this recipe.

The combination of butter and oil in this recipe offers the best of both worlds. Butter provides rich flavor, while oil helps keep the cake moist for days. Sunflower oil has a neutral flavor that won’t compete with the other ingredients, but you can substitute other neutral oils as listed in the ingredients if that’s what you have on hand.

Special Dietary Options

If you’re following specific dietary requirements, you can easily adapt this recipe:

• Vegan: Substitute eggs with flaxseed meal (1 tbsp flaxseed meal + 3 tbsp water per egg) and use coconut oil instead of butter. For the yogurt, try a plant-based alternative like coconut or almond yogurt.
• Gluten-free: Substitute all-purpose flour with a gluten-free flour blend, and ensure all other ingredients are certified gluten-free. This recipe already contains almond flour, which is naturally gluten-free and contributes to the cake’s structure.
• Low-calorie: Use a sugar substitute like erythritol and replace butter with unsweetened applesauce to reduce calories. Keep in mind that these substitutions may slightly alter the texture and flavor.
• Dairy-free: Replace butter with a vegan butter substitute or coconut oil, and use a dairy-free yogurt alternative.

How to Prepare the Perfect Raspberry Almond Cake: Step-by-Step Guide

Creating this raspberry almond cake is easier than you might think. Follow these detailed steps to achieve bakery-quality results at home. Each step has been designed to ensure success, even if you’re new to baking with alternative flours or fresh fruits.

Preparation

First, preheat the oven to 350°F (175°C). This temperature is ideal for achieving even baking without drying out the cake. Prepare an 8-inch round springform pan by lining it with parchment paper. The springform pan is ideal for this recipe as it allows you to release the cake without damaging its delicate structure. If you don’t have a springform pan, a regular round cake pan will work, but you’ll need to be more careful when removing the cake after baking.

While the oven is heating, take the time to properly measure all your ingredients. For dry ingredients, use the spoon and level method rather than scooping directly from the container, which can result in packed measurements. For liquids, use a clear measuring cup placed on a level surface and check at eye level. Accurate measurements are crucial for baking success, as the balance between wet and dry ingredients affects the cake’s final texture.

Mixing the Ingredients

In a medium bowl, sift together 120 grams of all-purpose flour, 60 grams of fine blanched almond flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. This dry mixture forms the cake’s base and ensures even rising throughout the baking process. Sifting not only removes lumps but also aerates the flour, which helps create a lighter cake.

In a separate large bowl, beat 115 grams of softened butter, 150 grams of granulated sugar, 2 tablespoons of sunflower oil, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract until pale and fluffy. This usually takes about 2-3 minutes with an electric mixer on medium speed. This process incorporates air into the batter, which helps the cake rise and creates a lighter texture. For vegan options, combine flaxseed meal with water and let it thicken before mixing with the oil and extracts.

Once the butter mixture is light and fluffy, incorporate the 3 large eggs one at a time, mixing well after each addition. This gradual incorporation helps create a stable emulsion and prevents the batter from curdling. After all the eggs have been added, mix in the 120 grams of plain full-fat yogurt until fully combined. Greek yogurt or light sour cream can be used as substitutes if preferred, adding a slight tang that complements the raspberries.

Assembling the Cake

Fold the sifted dry ingredients into the wet ingredients gently. It’s crucial to mix just until combined to avoid over-mixing, which can result in a tough cake. The batter should remain light and airy. Over-mixing activates the gluten in the flour, leading to a denser texture, which is especially important to avoid when using almond flour, which doesn’t provide gluten for structure.

Carefully fold in 150 grams of fresh raspberries. Be gentle to preserve their shape and prevent them from releasing too much juice, which could affect the color and texture of the cake. If using frozen raspberries, do not thaw them first as this may affect the final result. Toss the frozen berries in a little flour before adding to the batter, which helps prevent them from sinking to the bottom of the pan during baking.

Baking and Finishing

Pour the batter into the prepared springform pan and spread evenly. You can add a few extra raspberries on top for visual appeal. Sprinkle the cake with 40 grams of flaked almonds and 2 tablespoons of coarse sugar. The sugar creates a lovely crunchy topping, while the almonds toast beautifully in the oven, adding both visual appeal and a delightful nutty flavor.

Bake for 35 to 45 minutes, or until a skewer inserted in the center comes out clean and the almonds on top are lightly toasted. Check the cake after 35 minutes as oven temperatures can vary. The cake should be golden brown on top and spring back when lightly touched. If the almonds are browning too quickly, you can tent the cake with aluminum foil for the remaining baking time.

Cool the cake in the pan for 10 to 20 minutes before removing it from the springform pan. This allows the structure to set and prevents the cake from breaking. During this time, the residual heat continues to cook the cake slightly, completing the process without over-drying. Transfer to a wire rack to cool completely before serving, which allows the flavors to develop fully and the cake to firm up for easier slicing.

For best results, do not reduce sugar to maintain tenderness, avoid over-mixing to keep the cake soft and prevent color changes, and avoid over-baking for moisture retention.

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Dietary Substitutions to Customize Your Raspberry Almond Cake

This versatile raspberry almond cake recipe can be customized to suit various dietary preferences and restrictions. Here are some substitutions you can try to adapt this recipe to your specific needs while still enjoying its delightful flavor and texture.

Protein and Main Component Alternatives

• Egg substitutes: Replace eggs with flaxseed or chia seed gels for a vegan option. For flaxseed, use 1 tablespoon of meal mixed with 3 tablespoons of water per egg. Let it sit for 5 minutes until it thickens to an egg-like consistency. Commercial egg replacers also work well in this recipe.
• Flour options: Use almond flour or a mix of almond and coconut flour to cater to gluten-free diets. When using coconut flour, you may need to add more liquid as it absorbs moisture differently. A good starting point is to replace up to 25% of the almond flour with coconut flour and increase the yogurt by 1-2 tablespoons.
• Fat alternatives: Substitute butter with coconut oil or vegan margarine for plant-based needs. Both options work well and may add subtle flavor nuances to the cake. Coconut oil can add a slight coconut flavor that complements the almond and raspberry profile.
• Sweetener options: For those watching their sugar intake, natural sweeteners like maple syrup or honey can be used, but this will require adjusting the liquid ingredients in the recipe to maintain the proper batter consistency.

Vegetable, Sauce, and Seasoning Modifications

• Citrus zest: Add lemon zest or orange zest to enhance flavor variations. A tablespoon of zest brightens the cake and complements the raspberries beautifully. Lemon is particularly excellent for cutting through the richness of the almonds.
• Spices: Incorporate a dash of cinnamon or cardamom for a spice twist. These warm spices pair exceptionally well with both almonds and raspberries. For a more exotic flavor profile, try a pinch of saffron or star anise.
• Sweeteners: Use alternative natural sweeteners like maple syrup or agave nectar to lower processed sugar content. When using liquid sweeteners, reduce the amount of yogurt or other liquids slightly to maintain the proper batter consistency.
• Fruit variations: For seasonal variation, mix in blueberries or blackberries instead of raspberries. Each fruit will bring its unique flavor profile and color to the cake. If you enjoy other berry baked goods, our blueberry muffin bread recipe might also interest you. Cherries, diced peaches, or even sliced apples can work well depending on the season.
• Nut variations: While almonds are traditional, you can experiment with other nuts in the topping or as part of the flour mix. Finely ground hazelnuts, pecans, or pistachios can create interesting flavor variations.
• Extract enhancements: While vanilla and almond are the primary flavorings, a small amount of lemon or orange extract can brighten the flavor profile without adding liquid. Alternatively, a drop of rosewater can transform this into an elegant dessert reminiscent of Middle Eastern pastries.

Mastering Raspberry Almond Cake: Advanced Tips and Variations

Once you’ve mastered the basic raspberry almond cake recipe, you might want to experiment with these advanced techniques and variations to elevate your baking skills and impress your guests. These tips from experienced bakers will help you take this already delicious cake to the next level.

Pro Cooking Techniques

Use room temperature ingredients to ensure better mixing and a fluffier texture. Cold ingredients can cause the butter to seize, resulting in a denser cake. If you forget to take ingredients out ahead of time, you can gently warm the eggs in a bowl of warm water for 5 minutes and microwave the butter for just 10-15 seconds at 50% power. Mastering room temperature techniques can significantly improve your baking results across many recipes.

Toast almond flour lightly before incorporating to enhance the nutty aroma. Spread the almond flour on a baking sheet and toast at 350°F for 5-7 minutes until golden and fragrant. Let it cool completely before using it in your recipe. This simple step intensifies the almond flavor significantly without adding any additional ingredients.

For an extra professional touch, try separating the eggs and whipping the whites separately until stiff peaks form, then gently folding them into the batter at the end. This technique, known as the sponge method, results in an exceptionally light and airy cake with a delicate crumb structure. Just be careful not to deflate the whipped whites during the folding process.

Flavor Variations

Add a layer of raspberry jam before baking or swirl almond butter into the batter for richness. For the jam variation, spread a thin layer over the batter before adding the fresh raspberries. The jam will create pockets of intense fruit flavor throughout the cake. Alternatively, you can marble the batter with raspberry jam by dropping spoonfuls onto the batter and swirling gently with a knife.

Experiment with rosewater or almond extract to intensify the fragrance. A few drops of rosewater can transform this cake into an elegant dessert reminiscent of Middle Eastern pastries. Be conservative with these potent flavorings, as a little goes a long way. Start with 1/4 teaspoon and adjust based on your preference.

Create a coffee-infused variation by adding 1-2 teaspoons of instant espresso powder to the dry ingredients. The subtle coffee flavor complements both the almond and raspberry flavors, creating a more sophisticated taste profile that works well for afternoon tea or dessert after dinner.

Presentation Tips

Garnish with fresh raspberries, toasted almond slices, and a light dusting of powdered sugar for a stunning presentation. You can arrange the fresh raspberries in a pattern on top of the cake or simply scatter them naturally for a more rustic look. For a more elegant presentation, consider placing whole fresh raspberries around the perimeter of the cake after it has cooled.

Serve with a dollop of whipped cream or vegan coconut cream for elegance. The light cream complements the dense, moist cake and adds a touch of indulgence without overpowering the delicate flavors. You can flavor the whipped cream with a little almond extract or vanilla to tie the presentation together.

For special occasions, create a raspberry coulis by blending fresh raspberries with a little sugar and straining the seeds. Drizzle this sauce artistically on the plate before placing a slice of cake on top. The bright red sauce provides a beautiful contrast against the golden cake and adds an extra burst of raspberry flavor.

Make-Ahead Options

Prepare the batter a day in advance and refrigerate. Bake just before serving to save time. The chilled batter may need a few extra minutes in the oven, so adjust your baking time accordingly. This is particularly useful for brunch planning, as you can have fresh cake with minimal morning preparation.

The finished cake freezes well for up to 3 months. Thaw overnight in the fridge before serving to retain texture and flavor. Consider freezing individual slices for quick portion-controlled treats whenever you crave something sweet. To freeze individual slices, wrap each piece tightly in plastic wrap, then place them all in a freezer-safe container or bag.

You can also prepare the components separately in advance. Toast and store the almonds in an airtight container, measure out your dry ingredients, and even wash and dry the raspberries ahead of time. This prep work makes the actual baking process quick and efficient.

How to Store Raspberry Almond Cake: Best Practices

Proper storage ensures your raspberry almond cake maintains its delicious taste and texture for as long as possible. Here are some guidelines to keep your cake fresh and enjoyable days after baking, allowing you to prepare this treat in advance or enjoy leftovers without quality loss.

Room Temperature Storage

Store your raspberry almond cake at room temperature in an airtight container for up to 3 days. The container should be large enough to fit the cake without pressing on the toppings. If you don’t have a container large enough, you can cover the cake with plastic wrap, but be careful not to press too hard on the almond topping.

When storing at room temperature, keep the cake away from direct sunlight and heat sources, which can cause it to dry out more quickly. A cool, dark corner of the kitchen counter is ideal. If your kitchen is particularly warm or humid, it’s best to store the cake in the refrigerator to prevent spoilage.

To maintain the crispness of the almond topping, you can place a piece of parchment paper between the plastic wrap and the cake itself. This prevents the moisture from condensation from making the almonds soggy while still protecting the cake from drying out.

Refrigeration

For longer storage, keep the cake in the refrigerator for up to a week. The cool temperature helps preserve the raspberries and prevents the cake from becoming stale. Place the cake in an airtight container to prevent it from drying out or absorbing other fridge odors. If you’ve already cut into the cake, cover the cut surface with plastic wrap before placing it in the container.

Before serving refrigerated cake, allow it to come to room temperature for about 30 minutes. This enhances both the texture and flavor, as cold temperatures can mute sweetness and make the cake feel denser. If you prefer a slightly warmed cake, you can heat individual slices in the microwave for 10-15 seconds.

When refrigerating the cake, be mindful of what you store it near. The cake can absorb strong odors from foods like onions, garlic, or fish. If possible, dedicate a specific shelf or container to baked goods to maintain their intended flavors.

Freezing

To freeze the cake, wrap individual slices tightly in plastic wrap and aluminum foil for long-term storage. Freeze for up to 3 months. This portion-controlled approach allows you to thaw only what you need. Thaw slices overnight in the fridge before serving to retain texture and flavor. This method is perfect for meal prep or ensuring you always have a homemade treat on hand.

If freezing the whole cake, first flash freeze it unwrapped on a baking sheet until firm (about 2 hours), then wrap it completely in plastic wrap followed by aluminum foil. This initial freezing prevents the wrapping from sticking to the almond topping. Label the package with the date and contents for easy identification later.

When thawing frozen cake, do it gradually to prevent condensation from making the cake soggy. Move the cake from the freezer to the refrigerator the day before you plan to serve it. Once thawed, bring it to room temperature before serving for the best texture and flavor.

Reheating

Warm slices gently in a microwave or oven at low temperatures to restore softness without drying out the cake. For the microwave, heat for 10-15 seconds. For the oven, wrap in foil and warm at 300°F for 10 minutes. This step isn’t necessary but can enhance the experience of eating previously stored cake, bringing back some of the fresh-baked quality.

If reheating a whole cake, use a lower temperature (around 275°F) for a longer time (15-20 minutes) to ensure it warms through without drying out. Covering the cake with foil during reheating helps retain moisture. Remove the foil for the last few minutes if you want to crisp up the almond topping slightly.

Meal Prep Considerations

Bake in larger batches, slice, and store portions separately for convenient grab-and-go servings throughout the week. This approach works particularly well for busy families or meal preppers who want to have a homemade treat ready for breakfast or snacks. Individual portions can be packed in lunch boxes or enjoyed as a quick breakfast alongside coffee or tea.

For ultimate convenience, consider freezing individual slices with a small piece of parchment paper between each. This way, you can grab exactly the number of slices you need without having to thaw an entire cake. Store these pre-portioned slices in a freezer-safe bag, removing as much air as possible to prevent freezer burn.

When planning your baking schedule, consider that this cake actually tastes better the next day as the flavors have time to meld and develop. This makes it an excellent candidate for preparing a day ahead of a brunch, gathering, or as part of your weekly meal prep routine.

FAQs: Frequently Asked Questions About Raspberry Almond Cake

Raspberry Almond Cake

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🍰 This Raspberry Almond Cake combines the delicate crumb of almond flour with fresh raspberries for a perfectly balanced tart and sweet treat.
🌿 The nutty flavor and crunchy almond topping make it a versatile cake ideal for breakfast, snacks, or dessert.

• Total Time: 1 hour
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

115 grams unsalted butter, softened

150 grams granulated sugar

2 tablespoons sunflower oil (alternative options: canola, light olive, or peanut oil)

1 teaspoon vanilla extract

1/2 teaspoon almond extract

3 large eggs

120 grams all-purpose flour (can substitute half with cake flour)

60 grams fine blanched almond flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

120 grams plain full-fat yogurt (Greek yogurt or light sour cream as substitutes)

150 grams fresh raspberries (frozen can be used without thawing but may require longer baking)

40 grams flaked almonds for topping

2 tablespoons coarse sugar for topping

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Instructions

1-Preparation: First, preheat the oven to 350°F (175°C). This temperature is ideal for achieving even baking without drying out the cake. Prepare an 8-inch round springform pan by lining it with parchment paper. The springform pan is ideal for this recipe as it allows you to release the cake without damaging its delicate structure. If you don’t have a springform pan, a regular round cake pan will work, but you’ll need to be more careful when removing the cake after baking.

2-Preparation: While the oven is heating, take the time to properly measure all your ingredients. For dry ingredients, use the spoon and level method rather than scooping directly from the container, which can result in packed measurements. For liquids, use a clear measuring cup placed on a level surface and check at eye level. Accurate measurements are crucial for baking success, as the balance between wet and dry ingredients affects the cake’s final texture.

3-Mixing the Ingredients: In a medium bowl, sift together 120 grams of all-purpose flour, 60 grams of fine blanched almond flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. This dry mixture forms the cake’s base and ensures even rising throughout the baking process. Sifting not only removes lumps but also aerates the flour, which helps create a lighter cake.

4-Mixing the Ingredients: In a separate large bowl, beat 115 grams of softened butter, 150 grams of granulated sugar, 2 tablespoons of sunflower oil, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract until pale and fluffy. This usually takes about 2-3 minutes with an electric mixer on medium speed. This process incorporates air into the batter, which helps the cake rise and creates a lighter texture. For vegan options, combine flaxseed meal with water and let it thicken before mixing with the oil and extracts.

5-Mixing the Ingredients: Once the butter mixture is light and fluffy, incorporate the 3 large eggs one at a time, mixing well after each addition. This gradual incorporation helps create a stable emulsion and prevents the batter from curdling. After all the eggs have been added, mix in the 120 grams of plain full-fat yogurt until fully combined. Greek yogurt or light sour cream can be used as substitutes if preferred, adding a slight tang that complements the raspberries.

6-Assembling the Cake: Fold the sifted dry ingredients into the wet ingredients gently. It’s crucial to mix just until combined to avoid over-mixing, which can result in a tough cake. The batter should remain light and airy. Over-mixing activates the gluten in the flour, leading to a denser texture, which is especially important to avoid when using almond flour, which doesn’t provide gluten for structure.

7-Assembling the Cake: Carefully fold in 150 grams of fresh raspberries. Be gentle to preserve their shape and prevent them from releasing too much juice, which could affect the color and texture of the cake. If using frozen raspberries, do not thaw them first as this may affect the final result. Toss the frozen berries in a little flour before adding to the batter, which helps prevent them from sinking to the bottom of the pan during baking.

8-Baking and Finishing: Pour the batter into the prepared springform pan and spread evenly. You can add a few extra raspberries on top for visual appeal. Sprinkle the cake with 40 grams of flaked almonds and 2 tablespoons of coarse sugar. The sugar creates a lovely crunchy topping, while the almonds toast beautifully in the oven, adding both visual appeal and a delightful nutty flavor.

9-Baking and Finishing: Bake for 35 to 45 minutes, or until a skewer inserted in the center comes out clean and the almonds on top are lightly toasted. Check the cake after 35 minutes as oven temperatures can vary. The cake should be golden brown on top and spring back when lightly touched. If the almonds are browning too quickly, you can tent the cake with aluminum foil for the remaining baking time.

10-Baking and Finishing: Cool the cake in the pan for 10 to 20 minutes before removing it from the springform pan. This allows the structure to set and prevents the cake from breaking. During this time, the residual heat continues to cook the cake slightly, completing the process without over-drying. Transfer to a wire rack to cool completely before serving, which allows the flavors to develop fully and the cake to firm up for easier slicing.

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Notes

🍬 Do not reduce sugar to maintain the cake’s tenderness and balance of flavors.
🥄 Avoid over-mixing to keep the crumb soft and prevent discoloration.
⏲️ Do not over-bake to retain moisture and ensure a tender texture.

• Author: Brandi Oshea
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Cake, Dessert, Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320 kcal
• Sugar: 28 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 75 mg