Description
This Light & Fluffy Yogurt Cloud Cake is a low-calorie, airy dessert with protein-packed Greek yogurt and whipped egg whites. Perfect for beginners, this recipe yields a cloud-like texture without butter or flour, ideal for keto, gluten-free, or guilt-free baking.
Ingredients
Scale
- 3 large eggs, separated
- ¼ cup cornstarch (or arrowroot powder for gluten-free)
- ¼ cup sugar, divided (or coconut sugar/stevia)
- ½ cup plain Greek yogurt (full-fat or non-fat; dairy-free coconut yogurt works)
- 1 teaspoon lemon juice (or lime/apple cider vinegar)
- 1 teaspoon vanilla extract (or almond extract)
Instructions
- Preheat oven to 325°F (160°C) and line a 6-inch round cake pan with parchment paper.
- Beat egg whites until frothy, gradually adding 2 tbsp sugar to stiff peaks.
- Whisk egg yolks with yogurt, lemon juice, vanilla, remaining sugar, and cornstarch until smooth.
- Fold one-third of whites into yolk mix, then gently fold in remaining whites in two batches.
- Pour batter into pan, place in water bath, and bake 30-35 minutes until golden and jiggly-centered.
- Cool 1 hour in pan, then unmold. Serve with optional berries or whipped cream.
Notes
Use room-temperature eggs for maximum volume. Fold gently to preserve air. Cool gradually to avoid sinking. Best eaten within 24 hours for peak fluff.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 1 slice (1/6 cake)
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 0mg
Keywords: yogurt cloud cake, fluffy cake, low-cal cake, keto cake, gluten-free cake