Low-Fat Mocha Angel Cake

Health score
1%
Low-Fat Mocha Angel Cake
120 min.
12
154kcal

Suggestions


Indulge your sweet tooth without the guilt with this delightful Low-Fat Mocha Angel Cake! Perfectly light and airy, this dessert is a heavenly treat that combines the rich flavors of coffee and chocolate, making it an irresistible choice for any occasion. Whether you're hosting a dinner party or simply craving something sweet, this cake is sure to impress your guests and satisfy your cravings.

What sets this recipe apart is its use of a convenient Betty Angel Food Cake Mix, which allows you to whip up this delicious dessert in no time. The addition of cold coffee and unsweetened cocoa powder infuses the cake with a deep mocha flavor, while the light whipped topping adds a creamy finish that complements the cake's airy texture. With only 154 calories per serving, you can enjoy a slice (or two!) without worrying about your waistline.

This Low-Fat Mocha Angel Cake is not just a dessert; it's a celebration of flavors and textures that will leave you and your loved ones wanting more. Plus, the vibrant candy sprinkles on top add a fun and festive touch, making it a perfect dessert for birthdays, holidays, or any special occasion. So, roll up your sleeves and get ready to bake a cake that’s as delicious as it is guilt-free!

Ingredients

  • 16 oz angel food cake mix 
  • 1.3 cups hot-brewed coffee cold
  • tablespoon cocoa powder unsweetened
  • serving mint 
  • envelope non-dairy whipped topping (from 2.8-oz package)
  • 0.5 cup skim milk fat-free cold (skim)
  • 1.5 teaspoons vanilla 
  • tablespoons powdered sugar 
  • teaspoons cocoa powder unsweetened

Equipment

  • bowl
  • oven
  • knife
  • loaf pan
  • hand mixer

Directions

  1. Move oven rack to middle position (remove other racks).
  2. Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
  3. Pour into two ungreased 9-inch loaf pans.
  4. Sprinkle with candy sprinkles.
  5. Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
  6. Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
  7. Serve cake with topping.
  8. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.

Nutrition Facts

Calories154kcal
Protein7.46%
Fat1.44%
Carbs91.1%

Properties

Glycemic Index
2.77
Glycemic Load
0.17
Inflammation Score
-1
Nutrition Score
2.7286956467382%

Flavonoids

Catechin
0.38mg
Epigallocatechin
0.01mg
Epicatechin
1.16mg
Myricetin
0.01mg
Quercetin
0.07mg

Nutrients percent of daily need

Calories:153.73kcal
7.69%
Fat:0.25g
0.38%
Saturated Fat:0.12g
0.78%
Carbohydrates:35.59g
11.86%
Net Carbohydrates:35.19g
12.79%
Sugar:25.85g
28.73%
Cholesterol:0.31mg
0.1%
Sodium:315.64mg
13.72%
Alcohol:0.17g
100%
Alcohol %:0.29%
100%
Caffeine:11.22mg
3.74%
Protein:2.92g
5.83%
Phosphorus:143.42mg
14.34%
Vitamin B2:0.14mg
7.96%
Calcium:72.68mg
7.27%
Selenium:5.06µg
7.23%
Folate:16.76µg
4.19%
Manganese:0.08mg
4.16%
Copper:0.06mg
2.94%
Magnesium:9.1mg
2.28%
Potassium:73.26mg
2.09%
Vitamin B5:0.2mg
2.01%
Fiber:0.4g
1.62%
Vitamin B12:0.08µg
1.3%
Iron:0.19mg
1.04%
Zinc:0.15mg
1.01%