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Easy Light & Fluffy Yogurt Cloud Cake Recipe

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.
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Prep Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Desserts
Cuisine: Global
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 325°F (160°C) and line a 6-inch round cake pan with parchment paper.
  2. Beat egg whites until frothy, gradually adding 2 tbsp sugar to stiff peaks.
  3. Whisk egg yolks with yogurt, lemon juice, vanilla, remaining sugar, and cornstarch until smooth.
  4. Fold one-third of whites into yolk mix, then gently fold in remaining whites in two batches.
  5. Pour batter into pan, place in water bath, and bake 30-35 minutes until golden and jiggly-centered.
  6. 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.