Kirbie's Cravings

2 Ingredient Healthy Apple Cloud Cake (No Flour, Eggs, Sugar, Butter or Oil)

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.
slices of frosted apple cloud cake.

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.

Ingredients

  • Applesauce
  • Gelatin

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.

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.
a beater with a peak of whipped gelatin and applesauce.

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.
close-up shot of pieces of cake.

Storage

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.
overhead photo of pieces of cake on plates.

More Low Calorie Desserts to Try

2 Ingredient Apple Cloud Cake

Servings: 12 slices
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
This unique apple cloud cake is so light and airy that it seems like you are eating a cloud. It is a low calorie dessert that doesn't require flour, eggs, sugar, butter or oil.
4.8 from 10 votes

Ingredients

  • 1 2/3 cup (400 g) unsweetened applesauce
  • 4 1/2 tsp (15 g) unflavored gelatin powder

Instructions

  • 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.

Notes

  • 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.
  • 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.

Nutrition

Serving: 1slice, Calories: 25kcal, Carbohydrates: 5g, Protein: 1g, Sodium: 6mg, Fiber: 1g, Sugar: 4g, NET CARBS: 4g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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107 comments on “2 Ingredient Healthy Apple Cloud Cake (No Flour, Eggs, Sugar, Butter or Oil)”

  1. I’m curious to try this, but using food coloring. The white would be stunning between two red layers. Have you tried using gel food coloring?

  2. Looks great for that light breakfast jump start..

  3. I had to read this recipe through several times to try and understand the instructions. It sounds like you are supposed to somehow sit the mixing bowl in a near-boiling pot of water? I am so confused. A video, or at least some pictures would be very helpful to show what you are trying to explain.

    If I’m understanding this correctly, your pan and bowl would need to be just the right size to make this work, and that’s even if you had a glass mixing bowl, which most people don’t. I’ve got plastic ones and metal ones, but definitely no glass. How else can this recipe be made? The title of this recipe makes it sound like this will be a simple thing to make, but this sounds super complicated.

    I’d love to see a version that people who aren’t professional chefs could make with things we already have in our kitchens. It sounds like a great dessert, I just don’t know how to make it. :/

    • Hi, I’m sorry if you are confused by the instructions. The gelatin needs to be dissolved with indirect heat. The method I describe in the recipe is a very common way to heat with indirect heat, most often used for melting chocolate. It is not a method that requires you to be a professional chef. In fact, it’s quite the opposite. It is a DIY method for home cooks who don’t own a double boiler. All you need is a pot and a heatproof bowl that is bigger than the pot so that it can sit on top of the pot. If you don’t have a glass mixing bowl, a metal one can also work. I discuss using glass because in my experience most people own a glass mixing bowl or a giant glass bowl. If you need a photo reference, you can search for “diy double boiler”

  4. What kind of gelatin what go favor do you use

  5. Can this be made vegan??

  6. Could I use cinnamon apple sauce for extra flavor in this recipe?

  7. Hi! What size slices do you cut them into? The nutro info is for 1 size, but what size is that slice, please?

  8. Can’t wait to try thisl

  9. So this is pretty much classic Russian Pastila ?

    • I haven’t had classic Russian Pastila. Based on my limited knowledge, it seems like that is more like a marshmallow in texture. This cake doesn’t have a marshmallow texture.

  10. Apple cloud cake is a great desert option!
    Can’t wait to try it!

  11. At last there’s a cake I can eat & enjoy without worrying about my diabetes & graining alot of weight

  12. Do you think this may work with agar as a substitute?

  13. Can you flavor with extract??

  14. This looks amazing! I’d like to try it as is and with some mashed ripe banana. Maybe some spice as it’s getting to be fall. I see myself making it for a long time to come!

  15. Step by step image would help.

    • I try to provide step by step photos for parts where I think may be tricky and need a photo reference. Here, I provided a photo of what the mixture needs to look like when you are done mixing. I don’t feel like a photo will really help for the other steps. For example, dissolving gelatin in the applesauce: it just looks like a bowl of applesauce.

  16. Can’t wait to try this! And will share with my 92 yo Mom who likes to try new recipes.

    Might you add cocoa powder to turn the cloud stormy ( to make it chocolate?). Or is it too fragile? Guess you could flavor whipped cream instead?

    Thanks!

    • I think it should be fine to add a little cocoa powder, but I think it may make this a little too bitter because unsweetened cocoa powder is quite bitter and there is no added sugar in this recipe.

  17. Can’t give it 5 stars cuz I haven’t actually made it yet, but it’s too simple NOT to! ?. I have a few snack cups of strawberry applesauce that no one is eating, so I think I’ll use them up!! Mmmm, can u imagine how THAT’S gonna taste?? ? hehehe I can’t wait to try it! I wonder if this will work with any simple fruit puree? ?. Thanks for the awesome idea! ?

  18. Haven’t tried this but my question is… does it taste like cake since it’s unsweetened apple and sauce and unflavored gelatin? 

    • It’s a little hard to describe. The mouthfeel when the cake first goes in your mouth is like actual cake crumbs except lighter. Once the cake is fully dissolved, it tastes like applesauce.

  19. I love easy recipes. They look delicious

  20. Is there a vegan replacement for the gelatin? Perhaps chia seed flour or tapioca flour? Thanks!

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