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 flavor and health with our Low-Fat Cherry-Almond Angel Cake. This light and airy cake is not only a feast for the eyes but also a guilt-free treat that everyone can enjoy. With its vibrant cherry flavor and a hint of almond extract, this cake is sure to impress at any gathering or celebration.

What makes this recipe truly special is its dairy-free nature, making it suitable for those with dietary restrictions. The use of maraschino cherries adds a sweet and tangy twist, while the angel food cake mix ensures a fluffy texture that melts in your mouth. Each slice contains just 255 calories, allowing you to satisfy your sweet tooth without compromising your health goals.

Perfect for summer picnics, birthday parties, or simply as a sweet ending to a family dinner, this cake is easy to prepare and can be made in just three hours. The beautiful presentation, topped with a glossy cherry glaze and garnished with whole cherries, will make it the star of your dessert table. So gather your ingredients and get ready to whip up a deliciously light dessert that everyone will love!

Ingredients

  • 1.5 teaspoons almond extract 
  • box angel food cake mix white betty crocker®
  • 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 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%
Fat6.98%
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%