This Sugar-Free Raspberry Cream Angel Food Cake is a light and creamy layered dessert made with fluffy angel food cake cubes, a lemon cream cheese mixture, sweet raspberry filling, and whipped cream. It is a chilled, make-ahead dessert for summer gatherings, holidays, or celebrations.
The recipe uses sugar-free angel food cake and sugar-free sweeteners instead of their regular-sugar counterparts. Fresh or frozen raspberries are cooked into a filling, then layered with cream-coated cake cubes and whipped cream in a 9×13-inch baking dish.
Table of Contents
Why You’ll Love This Raspberry Angel Food Cake
- A no-bake layered dessert with a light, airy texture.
- Bright raspberry flavor paired with lemon cream cheese.
- Easy to assemble in a 9×13-inch baking dish.
- Can be prepared ahead and chilled before serving.
- Made with sugar-free sweeteners instead of regular sugar.
Ingredients You Need
Angel Food Cake Layer
- 12 cups sugar-free angel food cake, cut into cubes
- 12 oz cream cheese, softened
- 1 cup half-and-half or unsweetened almond milk
- 2/3 cup granulated sugar-free sweetener
- 1 tbsp fresh lemon zest
- 1 tsp lemon extract
Raspberry Layer
- 16 oz fresh or frozen raspberries
- 1/4 cup granulated sugar-free sweetener
- 2 tbsp cornstarch
- 1/4 cup cold water
- 1/4 cup fresh lemon juice
Whipped Cream Layer
- 1 1/2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar-free sweetener
How to Make Sugar-Free Raspberry Cream Angel Food Cake
1. Make the Raspberry Layer
Add the raspberries, granulated sweetener, cornstarch, cold water, and lemon juice to a medium saucepan.
Bring the mixture to a gentle simmer over medium heat, stirring often.
Cook for 5–7 minutes, until thickened.
Remove from the heat and let the raspberry mixture cool completely.
2. Make the Cream Cheese Cake Layer
In a mixing bowl, beat the softened cream cheese, half-and-half or unsweetened almond milk, 2/3 cup granulated sweetener, lemon zest, and lemon extract until smooth and creamy.
Place the cubed sugar-free angel food cake in a large bowl.
Pour the cream cheese mixture over the cake cubes.
Gently fold until the cubes are evenly coated, taking care not to crush the cake.
3. Make the Whipped Cream
Beat the cold heavy whipping cream with the powdered sweetener until soft peaks form.
4. Assemble the Layers
Spread half of the cream-coated angel food cake cubes into a 9×13-inch baking dish.
Spoon half of the cooled raspberry mixture over the cake layer.
Spread half of the whipped cream on top.
Repeat with the remaining cake cubes, raspberry mixture, and whipped cream.
5. Chill and Serve
Cover and refrigerate for at least 2 hours, or up to 24 hours.
Serve chilled. The extended chill allows the flavors to blend and helps the assembled dessert hold together before serving.
Texture and Flavor
This dessert combines airy angel food cake cubes with a smooth lemon cream cheese coating. The raspberry layer adds a bright, fruity contrast, while whipped cream creates a soft finish.
Lemon zest and lemon extract complement the raspberries without overwhelming them. The finished dessert is intended to be creamy and light rather than dense or overly sweet.
Tips From the Recipe
Cool the Raspberry Filling Completely
Prepare the raspberry layer first and let it cool fully before assembling the layers.
Fold the Cake Cubes Gently
Use a spatula and fold rather than stir aggressively so the angel food cake retains its fluffy texture.
Use Cold Cream for Whipping
Cold heavy whipping cream whips more easily and helps the whipped cream hold soft peaks.
Plan Ahead for Chilling
The recipe allows chilling for 2 to 24 hours. For a make-ahead dessert, assemble it earlier in the day and chill until serving.
Choose Your Raspberry Option
Fresh raspberries provide a bright flavor, while frozen raspberries are a convenient option. Both are listed in the supplied recipe.
Serving Ideas
Serve chilled in squares or scoop portions from the baking dish.
For a simple presentation, add a few fresh raspberries or a light dusting of lemon zest to individual servings. Avoid adding extra toppings that are not specified in the ingredient list.
Storage
The supplied recipe does not include storage instructions. For best quality, keep the dessert covered in the refrigerator and serve within a day or two of assembly.
Because the dessert contains cream cheese, whipped cream, and fruit, keep it refrigerated until serving.
FAQ
Does this dessert require baking?
No. The angel food cake should already be prepared before assembly. The raspberry layer is cooked on the stovetop, and the remaining layers are chilled.
How much angel food cake do I need?
The recipe calls for 12 cups of cubed sugar-free angel food cake.
Can I use frozen raspberries?
Yes. The recipe lists fresh or frozen raspberries as options for the raspberry layer.
Can I use almond milk instead of half-and-half?
Yes. The recipe lists unsweetened almond milk as an alternative to half-and-half. The finished texture may differ slightly.
How long should it chill?
Chill for at least 2 hours. The recipe permits chilling for up to 24 hours before serving.
Print
Sugar-Free Raspberry Cream Angel Food Cake
- Total Time: 2 hours 32 minutes, including the minimum 2-hour chilling time.
- Yield: One 9x13-inch baking dish, approximately 1x
Description
This Sugar-Free Raspberry Cream Angel Food Cake is a light, creamy, and refreshing layered dessert made with fluffy angel food cake cubes, smooth lemon cream cheese filling, sweet-tart raspberry sauce, and homemade whipped cream. Made with sugar-free sweeteners, this chilled dessert is perfect for summer gatherings, holiday celebrations, potlucks, and make-ahead treats. Easy to assemble in a 9×13-inch baking dish, it delivers bright raspberry flavor and a cloud-like texture in every bite without relying on regular sugar.
Ingredients
Angel Food Cake Layer
- 12 cups sugar-free angel food cake, cut into cubes
- 12 oz cream cheese, softened
- 1 cup half-and-half or unsweetened almond milk
- 2/3 cup granulated sugar-free sweetener
- 1 tablespoon fresh lemon zest
- 1 teaspoon lemon extract
Raspberry Layer
- 16 oz fresh or frozen raspberries
- 1/4 cup granulated sugar-free sweetener
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1/4 cup fresh lemon juice
Whipped Cream Layer
- 1 1/2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar-free sweetener
Instructions
- Prepare the raspberry filling: Combine the raspberries, granulated sugar-free sweetener, cornstarch, cold water, and lemon juice in a medium saucepan. Bring to a gentle simmer over medium heat, stirring frequently. Cook for 5–7 minutes, until the mixture thickens. Remove from the heat and allow it to cool completely.
- Make the lemon cream cheese mixture: In a large mixing bowl, beat the softened cream cheese, half-and-half or unsweetened almond milk, granulated sugar-free sweetener, lemon zest, and lemon extract until smooth and creamy.
- Coat the angel food cake: Place the cubed sugar-free angel food cake in a large bowl. Pour the cream cheese mixture over the cubes and gently fold with a spatula until evenly coated, taking care not to crush the cake.
- Whip the cream: Beat the cold heavy whipping cream with the powdered sugar-free sweetener until soft peaks form.
- Assemble the first layer: Spread half of the cream-coated angel food cake cubes evenly in a 9×13-inch baking dish. Spoon half of the cooled raspberry filling over the cake, then spread half of the whipped cream on top.
- Add the remaining layers: Repeat with the remaining cream-coated cake cubes, raspberry filling, and whipped cream, creating a second set of layers.
- Chill the dessert: Cover the baking dish and refrigerate for at least 2 hours, or up to 24 hours, to allow the flavors to blend and the layers to set.
- Serve: Serve chilled, scooping portions from the baking dish or cutting into squares as the texture allows. Garnish with fresh raspberries or a little lemon zest if desired.
Notes
- Cool the raspberry filling completely before assembling to prevent the whipped cream from melting.
- Fold the cake cubes gently to preserve their light, airy texture.
- Use cold heavy whipping cream for the best whipping results.
- Choose a granulated sweetener suitable for cooking and a powdered sweetener that dissolves smoothly in whipped cream.
- Frozen raspberries can be used without thawing first, although they may release extra liquid during cooking.
- For the best texture, prepare the dessert ahead and chill for at least 2 hours before serving.
- Keep the dessert covered and refrigerated. For best quality, enjoy within 1–2 days.
- For a firmer dessert, check that the raspberry filling is fully thickened and completely cooled before layering.
- Adjust the type of sugar-free sweetener to taste, since different products vary in sweetness and texture.
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 250–350 kcal
- Fat: 18–25 g
- Carbohydrates: 15–30 g
- Fiber: 2–4 g
- Protein: 4–7 g
Keywords: Sugar-Free Raspberry Cream Angel Food Cake