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Indulge in a guilt-free dessert with our Sweet and Skinny Raspberry Poke Cake! At only 4 Weight Watchers points per slice, this vibrant, fruity cake is made with sugar-free raspberry Jello, creating a moist, flavorful treat that’s perfect for any occasion. The optional zero-point raspberry mousse topping adds a creamy, tart twist, balancing the cake’s sweetness while providing a protein boost from Greek yogurt. Simple to make and easy to transport, this delicious poke cake is ideal for summer parties and gatherings. Try this recipe today and enjoy a delightful, low-point dessert that everyone will love!
Ingredients in WW Raspberry Poke Cake
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- โ cup Light butter substitute (I used I Canโt Believe Itโs Not Butter, Light)
- 1 cup zero-calorie sweetener, cup-for-cup sugar substitute (I used monk fruit powder)
- 1 Egg
- 2 tsp Vanilla extract
- 1 ยพ tsp Lemon juice
- โ cup Unsweetened plain almond milk or skim milk
- 1 โ cup All-purpose flour
- ยฝ tsp Salt
- 2 tsp Baking soda
- 0.3 ozย Zero-sugar, Low-calorie raspberry Jello powder to mix with water (I used a 0.6 oz box and used the other half for the optional topping)
Optional Topping:
- 1 ยฝ cups Greek yogurt
- 0.3 oz Zero-sugar, Low-calorie raspberry Jello powder
- Optional: powdered sugar
Instructions for Making Raspberry Poke Cake
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Delight in a burst of fruity flavor with these instructions for making Raspberry Poke Cake. Infuse a moist, tender cake with raspberry gelatin, and top it with a light, creamy frosting for a refreshing and colorful dessert that’s sure to impress.
Preheat Oven
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Preheat oven to 350ยฐF. Mix the light butter substitute and the zero-calorie sweetener until combined.
Mix Wet Ingredients
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Add the egg, vanilla extract, and lemon juice, mixing until thoroughly incorporated. Scrape down the sides of the bowl.
Form Cake Batter
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Add the remaining ingredients (except the Jello) and mix at medium to low speed to form the cake batter, ensuring there are no lumps. Avoid over-mixing to prevent the cake from becoming crumbly.
Bake the Cake
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Transfer the cake batter to a greased 8-inch square or 9-inch round cake pan. Bake for 30 to 35 minutes until golden brown. The cake is done when it springs back upon pressing the top with your finger. Allow the cake to cool for at least 15 minutes. Dissolve 0.3 ounces of Jello powder in 1 cup of hot water. Add 1 cup of cold water and mix to combine.
Poke and Fill
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Poke large holes in the cake and fill them with the Jello mixture. Pour some Jello over the entire cake, adjusting the amount based on desired saturation. Refrigerate for at least 2 to 3 hours.
Optional Raspberry Mousse Topping
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Mix 1 ยฝ cups of Greek yogurt with 0.3 ounces (or to taste) of dry Jello powder until thickened. Add 2 to 3 teaspoons of powdered sugar if desired for extra sweetness. Spread over the chilled cake and refrigerate for another hour. Cut the cake into 9 even slices and serve. Keep chilled.
Variations and Substitutions for Raspberry Poke Cake
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There are plenty of ways to switch up this recipe for customization. Here are a few ideas:
- Save a Point: Cut the cake into 12 slices instead of 9 to reduce the points per slice and make it lower in points.
- Sweetener vs. Granulated Sugar: This recipe works best with a cup-for-cup sugar replacement. Using regular granulated sugar instead of a zero-calorie sweetener will increase the recipe to 10 points per slice.
- Milk Type: Unsweetened plain almond milk and skim milk help keep the points low. Using a different milk may affect the points, so adjust in the WW recipe builder.
- Strawberry Poke Cake: Substitute strawberry Jello for raspberry flavor!
- Coconut Poke Cake: Combine raspberry and coconut for a delicious twist. Sprinkle toasted coconut on top, or use coconut extract in the batter instead of vanilla (only add 1 tsp).
- Chocolate Poke Cake: Try using raspberry Jello for the cake soak and chocolate Jello in the topping for a chocolate raspberry delight!
- Lemon Poke Cake: Substitute vanilla extract for lemon juice and use lemon Jello for the cake soak or topping to create a lemon raspberry cake.
Tips and Tricks for Making the Best Poke Cake
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- Jello Package Size: Pay attention to the ounces of your Jello package. Most sugar-free Jello boxes are 0.3 oz, but some are family-size at 0.6 oz. If you plan to make both the cake and the topping, you can purchase the family size (0.6 oz) or simply purchase two 0.3 oz boxes.
- Storage: Store the cake in the refrigerator and enjoy it for 3-4 days. When serving, try not to keep it at room temperature for too long because of the Greek yogurt topping.
- Timing for Frosting: Do not frost the cake until it has partially set, or it will absorb the topping.
- Creating Holes: Make the holes big enough for streaks to show. Using the back of a spoon or a large straw to poke bigger holes will create a prettier pattern as the Jello fills them.
