Take dessert to the grill! Light and airy sugar-free angel food cake gets a delicious smoky finish alongside juicy grilled peaches or nectarines and fresh strawberries. Finish it all with a bright honey-lime drizzle and a sprinkle of fresh mint for a simple dessert that looks as good as it tastes. You’ll be sure to WOW your friends and family!
Perfect for backyard barbecues, social gatherings, or whenever you’re craving something sweet without a heavy finish. And for an easy shortcut, use a store-bought sugar-free angel food cake and let the grill and fresh fruit do the rest!
🌿 Tip: Swap in your favorite seasonal fruit—just choose fruit that’s slightly firm so it holds up well on the grill.
Ingredients
Cake
- 2/3 cup sucralose Splenda
- 9 Tablespoon cake flour
- 1/8 teaspoon salt
- 6 large egg whites room temperature
- 1 Tablespoon warm water
- 3/4 teaspoon cream of tartar
- 3/4 teaspoon almond extract
Fruit
- 6 medium fresh nectarines or peaches
- 1 pint fresh strawberries
Honey-Lime Drizzle
- 2 Tablespoons local honey
- 2 medium limes
- 1 ounce fresh mint chopped
Servings: servings
Units:
Instructions
Cake
- Make sure to start with a clean surface and clean hands.
- Preheat oven to 325-degrees F.
- In a blender, blend or pulse your sugar alternative until has a powdery consistency. Remove a half cup and set it aside. Then add your cake flour and salt. Process the ingredients for 10 seconds, or pulse 10 times, until the dry mixture is light and airy.
- Place the egg whites, water, and cream of tartar to a large mixing bowl. Whip the ingredients together on medium speed for one minute. Increase the speed to medium-high speed and slowly add the half cup of reserved sucralose you set aside earlier.
- Continue to whip until soft-peaks form. Slowly blend in almond extract.
- Next, sift in the flour mixture a little at a time. Fold in carefully after each addition.
- Carefully spoon in the angel food cake batter into a tube pan.
- Bake cake for about 40-45 minutes, or until a toothpick comes out clean.
- Cool by inverting tube pan upside-down on a cooling rack. Slice into 18 1-inch-thick slices for grilling.
Grilling Instructions:
- Wash and dry fruit. Slice into large chunks and thread onto skewers.
- Grill cake slices and fruit skewers over medium heat until grill marks are visible on each side and fruit is slightly softened.
Honey Lime Drizzle
- Combine all ingredients and drizzle over grilled cake and fruit. Garnish with extra mint.
Recipe Notes
