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
Scale
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