Low-Fat Cherry-Almond Angel Cake

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

Suggestions


Indulge in the delightful flavors of our Low-Fat Cherry-Almond Angel Cake, a dessert that perfectly balances taste and health. This light and airy cake is not only dairy-free but also a guilt-free treat that will satisfy your sweet tooth without compromising your dietary goals. With just 255 calories per serving, you can enjoy a slice of this heavenly dessert without the worry of overindulgence.

The star of this recipe is the combination of almond extract and maraschino cherries, which infuse the cake with a rich, nutty flavor and a burst of fruity sweetness. The use of a boxed angel food cake mix simplifies the process, making it accessible for bakers of all skill levels. Whether you're hosting a gathering or simply treating yourself, this cake is sure to impress your guests with its stunning presentation and delicious taste.

As you prepare this cake, the aroma of baking will fill your kitchen, creating an inviting atmosphere that beckons everyone to gather around. The cake's light texture and vibrant cherry topping make it a perfect centerpiece for any dessert table. Plus, the easy-to-follow instructions ensure that you can whip it up in just 180 minutes, leaving you plenty of time to enjoy the company of friends and family.

So, why not elevate your dessert game with this Low-Fat Cherry-Almond Angel Cake? It's a delightful way to celebrate any occasion or simply to enjoy a sweet moment in your day.

Ingredients

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

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 350F. 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%
Fat6.98%
Carbs89.21%

Properties

Glycemic Index
0
Glycemic Load
0
Inflammation Score
-1
Nutrition Score
2.3226086826914%

Nutrients percent of daily need

Calories:254.51kcal
12.73%
Fat:2.01g
3.09%
Saturated Fat:0.42g
2.61%
Carbohydrates:57.73g
19.24%
Net Carbohydrates:57.15g
20.78%
Sugar:47.56g
52.84%
Cholesterol:0mg
0%
Sodium:334.48mg
14.54%
Alcohol:0.17g
100%
Alcohol %:0.22%
100%
Protein:2.46g
4.93%
Phosphorus:128.15mg
12.82%
Selenium:4.9µg
7%
Calcium:66.11mg
6.61%
Vitamin B2:0.11mg
6.23%
Folate:15.88µg
3.97%
Copper:0.06mg
2.94%
Manganese:0.06mg
2.85%
Fiber:0.58g
2.33%
Vitamin A:89.01IU
1.78%
Magnesium:5.02mg
1.26%
Potassium:39.06mg
1.12%
Vitamin B5:0.11mg
1.08%