Ingredients
Scale
- 1 store-bought Angel Food Cake (or homemade)
- 2 containers (8 oz each) whipped topping, thawed
- 1 container (7 oz) vegan marshmallow crème
- 2–3 teaspoons almond extract
- Fresh berries (strawberries, blueberries, raspberries, blackberries)
- Optional: Mint leaves for garnish
Instructions
- Prepare the fruit by washing and cutting it into bite-sized pieces. Mix in a bowl.
- In a mixing bowl, whip together one container of whipped topping and the vegan marshmallow crème until smooth. For easier mixing, heat the marshmallow crème in the microwave for 30 seconds.
- Fold in the additional whipped topping until fully combined for extra volume.
- Add almond extract to enhance the cream mixture's flavor.
- Layer the cake by slicing it into thirds. Place one layer on a serving platter, spread some whipped topping mixture over it, and add a generous portion of mixed berries. Repeat with remaining layers.
- Finish by topping the final layer with more berries and optional mint leaves.
- Refrigerate until ready to serve or enjoy immediately.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 20g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg