Description
A light and airy dessert combining fresh raspberries and creamy topping, perfect for guilt-free indulgence.
Ingredients
Scale
- 1 box (15.25 oz) sugar-free vanilla or white cake mix
- 1 package (3.4 oz) sugar-free raspberry gelatin
- 1/2 cup boiling water
- 1/2 cup cold water
- 1/2 cup sugar-free raspberry preserves or fresh raspberries (mashed)
- Egg whites (from box ingredients or 3 egg whites)
- 1/3 cup oil (from box ingredients)
- 1 cup heavy whipping cream (cold)
- 1/4 cup powdered sugar-free sweetener (allulose or monk fruit powdered)
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- Shredded coconut (unsweetened, optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix the batter by whisking together the sugar-free cake mix, egg whites, oil, and both types of water until smooth.
- Bake the cake according to box directions, typically around 25-30 minutes.
- Cool completely on a wire rack.
- Poke holes all over the top of the cake with a fork or skewer.
- Prepare the gelatin by mixing it with boiling water until dissolved, then add cold water.
- Pour the gelatin evenly over the poked cake and let it soak.
- Spread the raspberry preserves or mashed raspberries on top of the cake.
- Whip the cold heavy cream with powdered sweetener and vanilla extract until fluffy.
- Top the cake with the whipped cream, fresh raspberries, and optional coconut.
- Chill for at least 2 hours before serving.
Notes
Making it a day in advance enhances the flavors. Ensure cream is cold for best whipping results.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg