Low-Fat Mocha Angel Cake

Low-Fat Mocha Angel Cake
120 min.
12
192kcal

Suggestions


Indulge your sweet tooth without the guilt with this delightful Low-Fat Mocha Angel Cake! Perfect for dessert lovers who are mindful of their calorie intake, this cake combines the airy texture of angel food cake with the rich flavors of chocolate and coffee. With only 192 calories per serving, you can enjoy a slice (or two!) without straying from your health goals.

This recipe is not only easy to make but also a crowd-pleaser, making it an ideal choice for gatherings or special occasions. The combination of cold coffee and fat-free milk creates a moist and flavorful cake, while the addition of chocolate candy sprinkles adds a fun and festive touch. The whipped topping, enhanced with a hint of cocoa and vanilla, provides a creamy contrast that elevates each bite.

Whether you're hosting a dinner party or simply treating yourself after a long day, this Low-Fat Mocha Angel Cake is sure to impress. Its light and fluffy texture, paired with the rich mocha flavor, will leave your guests asking for the recipe. So, roll up your sleeves and get ready to whip up this delicious dessert that proves you can enjoy sweets while still keeping it light!

Ingredients

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

Equipment

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

Directions

  1. Move oven rack to middle position (remove other racks).
  2. Heat oven to 350F. 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

Calories192kcal
Protein5.98%
Fat3.35%
Carbs90.67%

Properties

Glycemic Index
2.77
Glycemic Load
0.17
Inflammation Score
-1
Nutrition Score
2.7256521506478%

Flavonoids

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

Nutrients percent of daily need

Calories:192.33kcal
9.62%
Fat:0.73g
1.12%
Saturated Fat:0.56g
3.53%
Carbohydrates:44.16g
14.72%
Net Carbohydrates:43.76g
15.91%
Sugar:34.16g
37.96%
Cholesterol:0.31mg
0.1%
Sodium:315.24mg
13.71%
Alcohol:0.17g
100%
Alcohol %:0.26%
100%
Caffeine:11.22mg
3.74%
Protein:2.91g
5.83%
Phosphorus:143.25mg
14.33%
Vitamin B2:0.14mg
7.95%
Calcium:72.6mg
7.26%
Selenium:5.05µg
7.22%
Folate:16.74µg
4.19%
Manganese:0.08mg
4.16%
Copper:0.06mg
2.94%
Magnesium:9.09mg
2.27%
Potassium:73.21mg
2.09%
Vitamin B5:0.2mg
2%
Fiber:0.4g
1.62%
Vitamin B12:0.08µg
1.3%
Iron:0.19mg
1.04%
Zinc:0.15mg
1.01%