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.


  • 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.


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.
4.72 from 7 votes


  • 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.
  • 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.


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

  1. I’m going to try it.
    It looks like real cake.

  2. I’m looking for different and healthy ways to eat.

  3. Delish,refreshing, guests were surprised…to say the least!!

    • I’m so glad you and your guests enjoyed! I was just telling a friend that I think this would be a unique dessert to serve at a dinner party.

  4. Can you substitute agar agar for the gelatin and obtain the same results?

  5. I wonder if I could use pumpkin puree instead of applesauce?

  6. Great idea

  7. Very interesting…. I actually liked it with Fresh Fruit! Great idea for Weight Watchers!!

  8. Could you use agar instead if gelatin to make it vegan

  9. Hi! Do you think this will work with a vegan gelatin?

    • the only vegan gelatin I have worked with is agar powder. While I did not test with agar, based on my experience cooking with agar, I do not think it will work.

  10. Hi Kirbie!
    Is the Apple Cloud cake OK for diabetics? Thank you

    • I am not a professional. Please consult a nutritionist or doctor for this question

    • For diabetics, including myself, I would recommend looking at the amount of carbs in the applesauce. Being it’s unsweetened, that will make them less.

      I’m going to buy the ingredients today and try it.

  11. Is this something good for diabetics

  12. I don’t know why but I put mine into a 8 inch square pan but it was about an inch thick. What do you think I did wrong??

    • It sounds like you didn’t whip your mixture enough. Did you have soft peaks when you were done mixing? If the mixture deflates too much then it needs to be whipped longer

  13. Great apple taste. Really difficult to keep air in mix. 

    • Do you mean when you are mixing the batter? Make sure your gelatin gets fully dissolved by warming it with the applesauce and let it cool for a few minutes before your start beating.

  14. This cake was delicious! I sprinkled a little bit of brown sugar and cinnamon on top of the whipped cream to give it just a little extra flavor. So good! I’ll be making this again!

  15. This is ingenious! I’m just amazed how a beautiful sponge forms with just 2 ingredients! I put on whipped cream as well and I sprinkled some cinnamon on top. It was delicious!

  16. I am unsure on the gelatin quantity. Recipe says 4.5 t or 15g. Knox box says 1 oz is 4 env and that is 28 g. That should be 3 envelopes for 4.5 t but 3 env is 21 grams. Any thoughts?

    • do you have a teaspoon or a scale? I would recommend weighing it out or using a teaspoon to measure instead of trying to figure out how many envelopes.

  17. Can this be done with homemade warm applesauce,skipping the stove method

    • Yes you don’t need to heat the gelatin on the stove. That was just the method I used to ensure the gelatin was fully dissolved because the first time I made the cake my gelatin was not fully dissolved and I couldn’t get it to whip up to soft peaks. But it should also dissolve in warmed applesauce.

  18. 2 ingredient recipe then proceeds to instructions applesauce, gelatin, water

    • the cake does not include added water. It is just applesauce and gelatin which is why it’s 2 ingredients. water is only used as a heatsource if you want to use the stovetop method for heating up the gelatin

  19. Is there any reason that you can’t warm the applesauce in the microwave and then whisk in the the gelatin, and continue from there?  Seems simpler. Thanks.

  20. Whatever happened I had applesauce hello. Period. Won’t bother trying again. Stood and beat for 15 minutes. Gever changed colour or really got peaks. The gelatin was dissolved we.. waited 5 min, beat like he’ll with mixer for 15 min. Would a food processor work?

    • A food processor could work but I haven’t tried. 15 minutes is approximate. It can be longer, depending on your beater. I used a stand mixer which tends to be more powerful. If you used a hand mixer, it will likely take longer, maybe close to 20 minutes. Also make sure your gelatin is fully dissolved. It’s not enough just to whisk it into the applesauce; the gelatin needs to be warmed up. The only time this cake did not work for me is when I didn’t warm up the gelatin enough.

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