No Count Lemon and Raspberry Cakes

I decided to experiment with using olive oil as a replacement for Flora as 2 teaspoons of healthy oil per day are free on No Count.  It makes another alternative to No Count baking and these are rather tasty!

If tracking, they would be 3 points each.


Ingredients (makes 8 cakes):

  • 200g oats (blitzed in food processor)
  • 70g Natvia Baking Pack (this is the same as Truvia and is free on WW)
  • ¼ tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tbsp olive oil
  • ½ tsp vanilla extract
  • 150g low fat natural yogurt
  • 1 egg
  • the zest and juice of a lemon
  • about 20 raspberries

For the topping:

  • 150g quark
  • 100g Philadelphia lightest (16g per serving is 0 points)
  • 30g Natvia Icing Mix (need to Google suppliers)
  • a couple of drops of food colouring


  1. Pre-heat the oven to 180C.
  2. Put the oats, Natvia Baking Pack, baking powder and bicarbonate of soda in a bowl and mix it together.
  3. In a separate bowl, whisk the lemon juice, yogurt, egg, vanilla extract and olive oil.
  4. Pour this mixture into the oat mixture and stir until it’s all blended together.
  5. Fill 8 silicone cake cases half full of the mixture. Put 2 or 3 raspberries in each one before covering with the rest of the mixture.
  6. Bake in the oven for about 20 minutes.

To make the topping:

Mix the quark, Philadelphia lightest, Natvia Icing Mix, lemon zest and food colouring.  Leave in the fridge to set a bit and then place on top of the cakes just before serving, after the cakes have cooled down.  Enjoy!


I was introduced to Natvia Icing Mix thanks to @witterbird84.  As much as you like can be used for no points, but it is on the expensive side – you are probably best searching Google for the best deals of the day.

You could make these cakes without a sweetener, just add 2 chopped up tinned pears (in natural juice) instead of the Natvia Baking Pack.

6 thoughts on “No Count Lemon and Raspberry Cakes”

  1. Hi Helen, thanks for this great recipe I’ve made them several times but without the icing and use then as a breakfast muffin. I was given some cooking apples this week so have just made an apple and cinnamon version. I added half tablespoon of Apple juice instead of the lemon juice and grated a medium sized cooking Apple which I sprinkled with stevia which I used instead of the raspberries. I also added half a teaspoon of cinnamon to the dry mixture. The result, delicious!!
    Your recipes really keep me going and your blog, thank you.

    1. Awwww thank you Lara, that’s so kind of you to say! 💕 And thank you for sharing the variation to the recipe – I’ll certainly be giving it a try. Hope you have a fab week ahead 🤗💕 Helen xxx

    1. Thanks Mandy! I know what you mean:-) I tend to make them when I know I have visitors coming then I can’t eat them all myself:-) Helen xxx

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