2 Ingredient No Bake Blueberry Cloud Cake (No Flour, Eggs, Refined Sugar, Dairy, Butter or Oil)
This unique dessert is light, fluffy and melts in your mouth as you eat it. It only needs 2 ingredients and doesn’t contain any flour, eggs, refined sugar, dairy, butter or oil. It also doesn’t require any baking. It is a fun dessert to eat and it really feels like you are eating a cloud.
This dessert is called cake because it looks so much like cake, but it isn’t actually cake. The texture is incredibly light, airy, fluffy and really melts in your mouth. It is a refreshing dessert that also happens to be low-calorie and low-sugar.
Ingredients
- Blueberry Applesauce
- Gelatin
Blueberry Applesauce: The easiest way to make this dessert is with store-bought unsweetened blueberry applesauce, which is a popular applesauce flavor. It must be unsweetened. The dessert does not whip up properly with sweetened. If you don’t have access to blueberry applesauce, you can make this dessert with regular unsweetened applesauce and you’ll have an apple cloud cake. You can also make this with other applesauce flavors that may be available to you. If you really want a blueberry flavored one, you can also make this dessert with applesauce and dehydrated blueberries. It must be dehydrated blueberries. The cake will not work with fresh or frozen blueberries.
Gelatin: This recipe is made with unflavored powdered gelatin. I do not know of any substitute for the gelatin. Make sure to use unflavored gelatin powder. Flavored gelatin powders contain sugar and other ingredients and will not work.
What is No Bake Cloud Cake
No Bake Cloud Cake is a dessert made from fruit puree and gelatin. It works best with applesauce as its puree base, though there are a few other fruit purees that work. Applesauce has a slightly chunky texture and is not fully smooth. This then creates the crumb-like cake appearance when you cut into the dessert. The puree is mixed with gelatin and whipped until very light and airy, creating a cloud-like dessert that delicately holds its form, but melts in your mouth as you eat it.
How to Make No Bake Blueberry Cloud Cake
- Add the blueberry applesauce to a large glass heat-proof mixing bowl and sprinkle gelatin powder on top. Whisk until the gelatin powder is evenly combined.
- Place your mixing bowl over a pot of simmering water and whisk until the mixture is warmed up and the gelatin is fully dissolved.
- Remove the mixture from the stove and let it cool for about 15 minutes.
- Pour the mixture into the mixing bowl of a stand mixer. Beat on highest speed for 15 minutes or until your mixture becomes light, fluffy and develops soft peaks.
- Transfer the mixture to your prepared cake pan. Place into the fridge for several hours until set. After it is set, you can also decorate the top with frosting. I recommend something light, like a whipped cream frosting, because a heavy frosting will cause the cake to sink.
- Keep the cake in the fridge until ready to serve.
Cake Texture and Sweetness
This is meant to be a low sugar dessert. The cake is only as sweet as your applesauce. Adding sugar to the dessert will prevent the cake from setting up properly. If you prefer sweeter, I recommend adding a sweet frosting.
The texture of the cake is super light, delicate, airy and fluffy. Once you bite into it, the dessert melts in your mouth.
Expert Tips
- If you don’t have access to blueberry applesauce, I did figure out how to make it work with applesauce and dehydrated blueberries. The cake will be a little lighter in color and have specks of blueberries mixed in, but I still love how it tastes and looks. The photo below is the version made with dehydrated blueberries.
- The cake does not work with a traditional homemade blueberry applesauce made with fresh or frozen blueberries.
- This is a very simple recipe, but if you don’t use the right ingredients, it won’t turn out right.
- I recommend using a stand mixer and not a hand mixer. The mixture takes a long time to whip up and it does splatter a little. A stand mixer usually has a deeper mixing bowl to prevent any of the mixture from splattering out.
More Cloud Cake Recipes
2 Ingredient No Bake Blueberry Cloud Cake
Ingredients
- 1 2/3 cups (400g) unsweetened or no sugar added blueberry applesauce, see note for homemade version
- 4 1/2 tsp (15g) unflavored gelatin powder
Instructions
- Line an 8 inch square pan with parchment paper, leaving some overhang for easy lifting of the cake later.
- Add blueberry applesauce to a large heat-proof mixing bowl. Sprinkle gelatin across the surface. Whisk until gelatin is fully incorporated. The gelatin powder should make your blueberry mixture thicker and chunkier.
- Using the double boiler method on the stove (bring a small pot of water to a simmer and place your heat-proof mixing bowl to sit on top of the pot), warm up the mixture, whisking occassionally until the gelatin is fully dissolved. When the gelatin is dissolved, your mixture should become thinner and more liquidy. The puree should feel warm to the touch, but not hot. Be careful to not let the mixture get too hot or boil. Remove bowl from stove and let it sit for about 15 minutes to cool to room temperature.
- Transfer the mixture into the bowl of a stand mixer. (I recommend using a stand mixer for this recipe and not a hand mixer. It requires a long beating time and the mixture can splatter out in a regular mixing bowl. Most stand mixer bowls are deeper which will prevent the mixture from splattering out.) Using the wire whisk attachment, beat on highest speed for about 15 minutes. Your mixture should become light, fluffy and more than triple in volume and should be able to hold soft peaks. See photo in post for reference.
- Gently transfer the puree mixture into your prepared pan, trying your best not to deflate it too much. Use a spatula to spread it evenly across and smooth the surface. Place into fridge for a few hours or overnight to set.
- Keep the cake in the fridge until ready to serve. Before serving, you can first decorate the cake with whipped cream or other frosting. Slice cake with a very large and sharp knife. The cake is best served chilled. When cake is at room temperature for too long, it will melt a little. Store any uneaten cake in the fridge.
Notes
- Blueberry Applesauce note: Make sure to use regular unsweetened blueberry applesauce and not the kind that is sold in pouches or made for babies. The latter two usually have a thinner and more watery consistency. Make sure you use unsweetened because the cake will not whip up with sweetened blueberry applesauce. I used Mott's Blueberry Applesauce.*
- Gelatin note: Make sure to use unflavored gelatin powder. This recipe does not work with flavored gelatin. I used Knox unflavored gelatin powder.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Homemade blueberry applesauce version:Â I tried many different ways to make a version with homemade blueberry applesauce for people who don't have access to store bought blueberry applesauce. It does not work well using fresh or frozen blueberries. The mixture never whipped up and once the blueberry applesauce began to oxidize, it also lost its pretty purple color. However, I was able to make this with freeze dried blueberries. The freeze-dried blueberries need to be run through a food processor until it becomes mostly powdered. (I used Thousand Lakes freeze dried blueberries.) For this homemade version, I still started with store bought unsweetened applesauce. You should be able to make it with homemade applesauce, but the key to really getting this to work is having the right consistency in applesauce and I found that homemade applesauce can vary so much in consistency, so I recommend sticking with store bought. For this homemade version you will need:
- 1 2/3 cups (400g) unsweetened applesauce
- 4 1/2 teaspoons (15g) unflavored gelatin powder
- 1/4 cup (10g) freeze-dried blueberries
- Follow steps 1-3 of the recipe as written but using only the unsweetened applesauce and gelatin powder. You will be adding the blueberries in later.
- As you are waiting for the applesauce gelatin mixture to cool, add the blueberries to a food processor and mix until they become powdered.
- When your applesauce mixture is cooled, transfer it to a bowl of a stand mixer. Add in the powdered blueberries. Make sure to scrape down all the sides of the food processor to make sure all of the blueberry powder ends up in your mixing bowl because a lot of the powder gets stuck to the sides, bottom and top of the food processor. Using the wire whisk attachment, beat on highest speed for about 15 minutes. Your mixture should more than triple in volume and should be able to hold soft peaks.
- Follow steps 5-6 of the recipe as written.
- Please note your finished cake will be a little lighter in color and have tiny specks of blueberry. See photo in post for reference.
- Optional Whipped Cream Frosting: Add 1 cup of cold heavy cream and 3 tbsp of sugar to a large mixing bowl. Beat on highest speed until medium peaks form. Frost over cake. If you want to add piping on top you can double the frosting recipe.
- I recommend larger slices of this cake so that the cake slices don't fall over once the cake is cut. The cake should be served soon after it is removed from the fridge. It does lose its form a little if it sits out at room temperature too long.
I couldn’t find the blueberry applesauce anywhere so I just used cinnamon. My husband loved it. He ended up adding some zero sugar chocolate pudding and whipped cream on it and now it’s his favorite desert. He said it kind of tastes like a Tiramisu. It is a staple in our fridge now.
Yum! We’re glad that worked well for you and you enjoyed this recipe!
Interesting eye catching simple desert that can feed a crowd at gatherings.
That’s right! We’re glad you enjoy this cake!
Trying to find healthier recipes.
This recipe does not use flour, eggs, refined sugar, dairy, butter or oil so you might find it a good alternative to other recipes!
Hi Jennifer, this looks so much fun to make and eat! I want to make it to serve about 30 people. Will it work if I use dessert cups instead of a cake pan for easy serving? Thank you and your team very much for creating fun, easy, and healthy recipes!
We haven’t tried making this recipe in dessert cups but you could give it a try! You could also bake it as normal and cut it into pieces to fit into the dessert cups.
You are simply brilliant….
Thank you! I’m glad you enjoyed this cake!