This healthy cake is light, airy and melts in your mouth. It’s like eating a cloud. It’s a low calorie dessert that is just 2 ingredients. It’s easy to make and doesn’t require baking. It also doesn’t need any flour, eggs, butter, oil or added sugar. It’s a fun and unique cake to try.
This isn’t your typical cake but it does look very similar to a regular cake. It is very fun to eat as it just melts in your mouth. One slice is only about 25 calories. It is perfect for when you are craving something a little sweet but don’t want anything heavy.
Unsweetened applesauce: I have only tested this with unsweetened applesauce. I think it should work with sweetened but I’m not sure if the added sugar in sweetened applesauce will affect the cake structure. I have not tried this with other fruits but I have used flavored unsweetened applesauce with my berry cloud cake.
Unflavored gelatin powder: The key to this recipe working is unflavored gelatin powder. I do not know if it will work with gelatin sheets. The gelatin is whipped with the applesauce until soft peaks form. This process is similar to how marshmallows are made which explains why you are able to create a light cake-like structure with the gelatin.
Cloud Cake Texture
You can see from the photos how much this cake looks like a regular cake. But you are probably wondering if it actually has the same texture as cake. When you bite in, you do get the mouthfeel of cake crumbs, but then the cake crumbs almost immediately melt in your mouth. So you do get a little bit of the sensation of eating cake but a much lighter cake.
If you’ve ever made or eaten cloud bread, I think it’s a similar idea. Cloud bread resembles regular bread in texture but a much lighter and airier version of it.
The cake should be kept in the fridge until ready to eat. While the cake can sit out for a few hours, it will start to get a little too moist if it sits out at room temperature too long. Uneaten cake should also be stored in the fridge.
More Low Calorie Desserts to Try
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2 Ingredient Apple Cloud Cake
- 1 2/3 cup (400 g) unsweetened applesauce
- 4 1/2 tsp (15 g) unflavored gelatin powder
- Line an 8 or 9 inch square pan with 2 sheets of parchment paper. To do this, cut 2 sheets of parchment paper long enough to line the bottom of the pan with extra hanging over the sides (you will need this to act as handles later). One sheet should go across the pan vertically. The other sheet should go on top and across horizontally so that all of the interior of the pan is lined.
- Add applesauce to a large heat-proof mixing bowl. Sprinkle gelatin over the surface. Whisk until gelatin is fully incorporated. The gelatin should thicken your applesauce as you mix it in.
- Dissolve the gelatin in the applesauce. This is important because if the gelatin is not fully dissolved, the batter will not whip up to soft peaks. I used the double boiler method on the stove, but if you are used to dissolving gelatin with other methods (using the microwave at low wattage or heating up the applesauce and dissolving it in there), that will also work. For the stove method: add 1/2 inch of water to a medium saucepan and bring to a simmer. Make sure you are using a saucepan that is smaller than your mixing bowl. You want to be able to put the mixing bowl on top of your saucepan without the bowl hitting the water. The bowl should also fit snugly so that the heat steam from the saucepan doesn't escape. Once the water is heated, place your mixing bowl on top. Stir applesauce mixture with whisk to dissolve the gelatin as the mixture begins to heat up. Be careful to not let the mixture boil or get too hot. You only need to mix a few minutes until the gelatin is dissolved, the applesauce turns liquidy again and is warm to the touch.
- Remove bowl from stove and let cool for about 5 minutes. Pour applesauce into the mixing bowl of a stand mixer (or if you are using a hand mixer you can just leave the applesauce in its bowl) and beat on highest speed with wire whisk attachment for about 15 minutes or until soft peaks start to form. Your mixture should turn very light in color (almost white) and look like whipped cream. If you lift your wire whisk from the mixture, it should be able to hold a soft peak (see photo in post for reference).
- Scoop batter into prepared baking pan. Use a spatula to smooth and even out surface. Try your best to not deflate the batter when adding it to the pan. Place cake into fridge for 1-2 hours to set.
- The surface of the cake will look unchanged even when the cake is set. It will look wet. To test to see if the cake is set, peel the edge of the cake back from the parchment paper. The cake should be solid enough to let you peel it back and it should look like a slice of cake inside. Lift edges of the parchment paper to remove entire cake from pan.
- Use a big sharp knife to cut cake slices. Store uneaten cake in fridge.
- I added some whipped cream to the top of the cake, but it is completely optional. I did it mainly to make the cake look nicer for the photos. I also like how the airy whipped cream complements the light texture of the cake.
- If you don't have parchment paper, you can also line the interior of your cake pan with plastic wrap. It must be lined with something otherwise you will not be able to remove the cake from the pan because it is so delicate.
- You can make this cake in an 8 inch square pan or 9 inch square pan. The cake in the photos are made in an 8 inch square pan. I prefer the 9 inch pan though because the cake slices were a little too tall in the 8 inch pan and it made the slices a little floppy and unsteady to stand up.
- I don't have a substitute for applesauce at this time. I recently tested it with bananas and it did not work.
- Very slightly adapted from Real Cooking in My Kitchen.
- I used Knox unflavored gelatin powder.*
- *This product link is an affiliate link. This means I earn a small commission from qualifying purchases.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.