Low-Fat Cherry-Almond Angel Cake

Dairy Free
Low-Fat Cherry-Almond Angel Cake
180 min.
12
255kcal

Suggestions


Indulge in a delightful dessert that perfectly balances lightness and flavor with our Low-Fat Cherry-Almond Angel Cake. This airy treat is not only a feast for the eyes but also a guilt-free option for those who are health-conscious. With just 255 calories per serving, you can enjoy a slice without the worry of overindulging.

What makes this cake truly special is its dairy-free composition, making it suitable for various dietary preferences. The combination of almond extract and maraschino cherries infuses each bite with a burst of flavor, while the fluffy angel food cake base provides a light and satisfying texture. Whether you're hosting a gathering or simply treating yourself, this cake is sure to impress your guests and satisfy your sweet tooth.

With a preparation time of just 180 minutes, you can easily whip up this stunning dessert. The process is straightforward, allowing even novice bakers to create a masterpiece. The cake's elegant appearance, topped with a glossy cherry glaze and garnished with whole cherries, makes it a showstopper on any dessert table.

So, gather your ingredients and get ready to bake a cake that not only tastes divine but also aligns with your healthy lifestyle. Your taste buds will thank you!

Ingredients

  • 16 oz angel food cake mix 
  • 1.3 cups water cold
  • 1.5 teaspoons almond extract 
  • 0.5 cup maraschino cherries drained chopped well
  • tablespoons butter melted
  • cups powdered sugar 
  • tablespoons maraschino cherries 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • hand mixer
  • cake form

Directions

  1. Move oven rack to lowest position (remove other racks).
  2. Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold water and extract with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Carefully fold in cherries.
  3. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  4. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
  5. In medium bowl, mix butter, powdered sugar and enough cherry juice for desired spreading consistency.
  6. Spread glaze over top of cake, allowing some to drizzle down side.
  7. Garnish with whole cherries, if desired.

Nutrition Facts

Calories255kcal
Protein3.81%
Fat6.97%
Carbs89.22%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
2.3260869402438%

Nutrients percent of daily need

Calories:254.69kcal
12.73%
Fat:2.01g
3.09%
Saturated Fat:0.42g
2.61%
Carbohydrates:57.78g
19.26%
Net Carbohydrates:57.19g
20.8%
Sugar:47.59g
52.87%
Cholesterol:0mg
0%
Sodium:334.97mg
14.56%
Alcohol:0.17g
100%
Alcohol %:0.22%
100%
Protein:2.47g
4.94%
Phosphorus:128.32mg
12.83%
Selenium:4.91µg
7.01%
Calcium:66.23mg
6.62%
Vitamin B2:0.11mg
6.24%
Folate:15.9µg
3.97%
Copper:0.06mg
2.96%
Manganese:0.06mg
2.86%
Fiber:0.58g
2.33%
Vitamin A:89.01IU
1.78%
Magnesium:5.04mg
1.26%
Potassium:39.11mg
1.12%
Vitamin B5:0.11mg
1.09%