Cloud Cake is a light, fluffy, and low-carb dessert that melts in your mouth. It’s perfect for anyone looking to enjoy a sweet treat without the extra carbs. With a soft, moist interior and a slightly crunchy exterior, it’s ideal for dessert, tea time, or a special treat for guests.
Ingredients
Wet Ingredients:
- 1 cup plain Greek yogurt or coconut yogurt – adds moisture and a slight tanginess.
- 1 1/2 cups powdered erythritol – a low-carb sweetener that mimics sugar.
- 1 1/2 cups unsalted butter, softened – provides richness and helps create a soft texture.
- 5 large eggs – helps bind the cake and gives it structure.
- 1 teaspoon sugar-free vanilla extract – enhances flavor.
Dry Ingredients:
- 1/2 cup almond flour – adds nuttiness and helps maintain low carbs.
- 1 1/4 cups coconut flour – absorbs moisture and gives structure.
- 16 g baking powder – helps the cake rise and become fluffy.
- A pinch of salt – balances the flavors.
Instructions
1️⃣ Preheat & Prepare Pan
- Preheat your oven to 360°F (182°C).
- Line a 22 cm cake pan with parchment paper. Grease lightly if needed to ensure the cake comes out easily.
Tip: Coconut flour absorbs a lot of moisture, so a properly lined pan prevents sticking.
2️⃣ Cream Butter & Sweetener
- In a large mixing bowl, combine the softened butter and powdered erythritol.
- Use a hand mixer or stand mixer to beat until smooth, creamy, and slightly pale in color.
Why: Creaming incorporates air, which helps the cake rise and gives it a lighter texture.
3️⃣ Add Eggs Gradually
- Add the eggs one at a time, beating well after each addition.
- Ensure each egg is fully incorporated before adding the next.
Tip: Adding eggs gradually prevents the batter from splitting and keeps it smooth.
4️⃣ Combine Dry Ingredients
- In a separate bowl, whisk together coconut flour, almond flour, baking powder, and salt.
- Make sure there are no lumps, as coconut flour tends to clump.
5️⃣ Mix Wet & Dry Ingredients
- Gradually alternate adding the dry ingredients and yogurt into the butter-egg mixture.
- Start and end with the dry ingredients.
- Gently fold until all ingredients are fully incorporated and the batter is smooth.
Tip: Don’t overmix – overmixing can make the cake dense instead of fluffy.
6️⃣ Add Flavor
- Stir in vanilla extract. This small addition enhances the aroma and flavor of the cake.
7️⃣ Transfer & Level
- Pour the batter into the prepared cake pan.
- Use a spatula to spread it evenly, ensuring the surface is smooth for even baking.
8️⃣ Bake
- Bake in the preheated oven for 35-40 minutes.
- Insert a toothpick into the center after 35 minutes; it should come out clean or with a few crumbs.
Tip: If the top browns too quickly, cover loosely with aluminum foil.
9️⃣ Cool & Serve
- Let the cake cool completely at room temperature in the pan for 15-20 minutes.
- Remove from the pan carefully and slice.
Serving Suggestion: Serve plain, or with sugar-free whipped cream, fresh berries, or a drizzle of low-carb chocolate sauce.
Nutritional Facts (per serving, approximate)
- Calories: ~330
- Net Carbs: ~5 g
- Protein: ~6 g
- Fat: ~32 g
Tip: This cake is low-carb but rich and filling, making it perfect for keto or low-carb diets.
