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 impress your family and friends. With its vibrant cherry and almond notes, this cake is a celebration of sweet simplicity, making it an ideal choice for any occasion.

Imagine a fluffy angel food cake infused with the rich essence of almond extract and studded with juicy maraschino cherries. Each bite offers a delightful contrast of textures, from the soft, cloud-like cake to the glossy glaze that drapes over the top. This dessert is not just a feast for the taste buds; it’s also visually stunning, making it a showstopper at gatherings.

Ready in just 180 minutes, this recipe serves 12, making it perfect for parties, potlucks, or a cozy family dinner. With only 255 calories per serving, you can enjoy a slice (or two!) without the worry of overindulging. The combination of low-fat ingredients and the natural sweetness of cherries ensures that you can satisfy your sweet tooth while keeping your health goals in check.

So, gather your ingredients and get ready to whip up this charming dessert that’s sure to become a favorite in your recipe collection. Your taste buds will thank you!

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%