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: This cake will only work with unsweetened applesauce. It will not work with sweetened. 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.
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


Post now updated with video. You can also view all my recipe videos on my youtube channel.

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.
4.84 from 25 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.

Video

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.
  • 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.

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.

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Recipe Rating




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

  1. Can mixture be out in silicon egg-shaped pan instead of pan and parchment paper?

    • We don’t recommend it because this cake is very delicate and it will be hard to remove from a silicone pan

  2. I’m not going to give this a rating just yet because my first one was nothing like what is described or what I was hoping for.

    I assembled everything needed, opting for the double boiler stovetop method, measured everything carefully, lined an 8″ pan with parchment paper and proceeded by following the instructions to the letter. The mixture never got as light in colour as described or fully reached that soft peak stage that I was looking for either. I went an extra 5 minutes to be sure but ultimately gave up and poured it into the pan. It set in under 2 hours but is essentially just applesauce jello. Oh I will still eat it to be sure but it is not even close to what I would call cake-like.

    I suspect that my kitchenaid handheld mixer might be what let me down.

    I will try it again with a more powerful mixer.

    • It’s hard to say what might have gone wrong – if the gelatin was not fully dissolved in the applesauce that can cause problems. Also, it could be your mixer. We used a stand mixer.

  3. I’ve made this countless times. And with countless different little variables. Including adding some drops of liquid stevia, any flavor, adding additional gelatin, for more firmness. And I have mashed strawberries sweeten them with stevia and serve them over the top. I have also bear egg whites with stevia for a topping. I’m not a chocolate lover but I know that cocoa would work!
    Additionally I have started with strawberries instead of applesauce and accomplished the very same thing, Cloud Cake!

  4. This worked just fine in an 8″ springform pan using parchment paper on the bottom and a very light wipe of neutral oil (I used sunflower) on the sides. This avoids having to lift the cake out of the pan by means of the paper. The cake was completely separated from the sides of the pan once refrigerated. There was no taste of oil and I am not sure it needed the oil at all since the pan was nonstick.

  5. Have you tried this recipe using sugar free flavored gelatin? Just wondering if it would work because it mean a wide variety of flavors.

    • We haven’t tried that but let us know if you do!

    • I have started using favored gelatins in this recipe and it works fine. I top with the corresponding fruit and whipped cream when serving – a BIG hit!

      I have also added extract flavorings to boost the taste. Our family favorite is to add a little fresh lavender to the mix with a touch of food coloring to get a delicate lilac hue, then top with a few sprinkles of lavender.

  6. Can you use cocoa powder in it to make it a chocolate cake?

  7. Recipe not clear for melting gel. I gVe up trhing to make since of it.

    • We go into great detail on how to do this in step 3 in the recipe card including how to do it on the stove or in the microwave.

  8. is it possible to make cupcakes out of this?? 🙂

  9. Is it possible to make this vegan by using agar instead of gelatin?

  10. So easy and delicious! I’m wondering how long these will keep in the refrigerator…

  11. I made my own applesauce, just wondering if green apples can be used.

    • Green apples are fine but we haven’t tried the recipe with homemade applesauce. It could work, but if the texture/thickness is very different from the storebought kind, your cake may have a different texture.

  12. SO GOOD!! I tried it the first time and I don’t think I waited long enough for the gel to turn to liquid in the applesauce.. now that I know how this will be in my fridge all the time! I love how easy and yummy this is! Thank you so much!!

  13. Do you think it would be good with a little vanilla or almond extract? Which would you try?

  14. This is amazing! I love the texture and the flavor. The only problem is I can’t stop eating it!! 🙂

  15. How long does it store in the refrigerator while still looking nice. Can I make this the night before serving?

  16. This looks amZing! Is there a substitute for gelatin, such as agar agar power? 

  17. Can this recipe be doubled? Thought that I would check before I waste the ingredients, lol. It is amazing!!

    • I have not tried doubling it so I’m not sure. It may be difficult to whip to soft peaks if you double the recipe.

      • I double the recipe, as long as you use unflavored gelatin it works. In the absence of cool whip, I sprinkle cinnamon on top after it firms up.

      • thank you for sharing!

      • I doubled it. Heated in microwave for about 9 minutes, power 5 out of 10. Then beat for 15 minutes in kitchenaid stand mixer. Ended up with 3 times the amount though.

  18. Can you make this with agar agar for a vegan version? I’m not sure if it will whip the same way.

    • We haven’t tried it with agar agar. The only problem you might have is the cake not setting properly since that sub will work differently with the liquid.

  19. I absolutely loved how this turned out. I had a couple of slices for my tea time. I have never had much of a sweet tooth, and don’t eat sugar on a frequent basis, so this was perfect for me. SUCH cute little cakes that I enjoyed making and in the future can’t wait to switch up with various spices. CAUTION: My husband and mother who do have bigger sweet tooths were, sadly, not too impressed… Which totally bummed me out, because I can’t get over how much I enjoyed making these little cakes and how excited I was to share them. So, yeah, just be forewarned if you plan on serving these to big sweet tooth people that you might come away disappointed with their reactions. For those of you like myself who don’t need sugary desserts, I recommend this recipe! It really does look and feel like cake when you first bite into it and I feel like it will be so easy to switch up the flavor each time based on what spices you can throw in or toppings you can sprinkle.

  20. Used agar agar powder and it did not work.

  21. This never made it to crumbly cake texture. It moves like jello, which is okay. It had peaks after fifteen minutes of hand mixer spinning. But after refrigeration, it never dried out and became crumbly. The whip cream is ingenious.

    • We’re happy you enjoyed it and to follow up on your comment, it’s not supposed to be an obvious crumbly cake texture. Once chilled, it has a little texture that is similar to cake, but it’s very subtle. It should practically melt in your mouth when you eat it.

      • I heated up gelatin with applesauce in the microwave power 5 out (there are 10 powers on my microwave). Heated for about 5 minutes, mixing every minute.

        Then used a kichenaid stand mixer. Seriously thought it wasn’t going to work. After about 15 minutes soft peaks formed was white. Another 5 minutes it became thick like beat up egg whites. Tasted like cotton, little flavor.
        However once it set in fridge, was phenomenal! Like Apple infused cake.

      • Wow, thanks so much for letting us know! We’re glad it worked for you – thanks for sharing the tips!

  22. Thanks for the recipe. I tried it, but the batter is not turning white like in the photo, even after 20 minutes. What did I do wrong?

    • What matters most is that the mixture holds soft peaks – did you achieve that texture? As far as the color, it’s hard to say – what color was it?

  23. Can you use agar agar powder?

  24. Turned out absolutely amazing. I added a pinch of cinnamon and nutmeg to the applesauce and also scratched the parchment paper and made a homemade graham cracker crust and it was a huge hit!

    • I’m so glad you liked it! Thank you for sharing your experience

    • This is a game changer. If I put the graham cracker crumbs into parfait bowls, then spoon the mixture in, I can pop them in the fridge overnight and not have to worry about it sticking or cutting it. Top it with whipped cream and a dash of cinnamon to serve. I’m going to try it!!

  25. Looks and sounds wonderful

  26. Thanks this sounds interesting. Two questions. 1. After it is made can you freeze it? Or does it last a long time in the fridge? 2. Can it be made with homemade applesauce?

  27. This a recipe for jello not cake. The only difference between this recipe and jello is that jello calls for a clear liquid and this recipe calls for a texturized liquid.

    • This is definitely not a recipe for jello. It tastes nothing like jello. Jello is not whipped for 15 minutes at high speed. Jello also contains a lot more gelatin resulting in a more solid texture.

    • Just made this! The perfect dessert I didn’t know I needed. Thank you for posting this. Some of these commenters are yahoos! If you follow the recipe perfectly it comes out great ?

  28. Can you use flavored jello.

    • it will not work with flavored jello because flavored jello is not pure gelatin. It contains flavoring and sugar so it would be much harder to figure out the amount to use to get enough pure gelatin in the batter.

      • I tried it last night with sugar free cherry jello and it was totally different than the first time when I made it (according to the directions) and NOT in a good way. I trashed it. Now I don’t have enough unflavored so I have to go to the store to get some. As a newly diagnosed diabetic this is an awesome dessert that hits the spot without spiking my sugar. Love it!!!!!!

      • We hope you give it another try!

  29. I work in LTC and I am going to prepare it for the residents with dysphagia and can’t have regular cake because of the dry crumbly textures.
    Thank You

  30. Is it the whole pack of gelatin to use.. I googled it and 15 grams is equivalent to 1 tsp.

  31. 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.

  32. 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.

  33. 2 ingredient recipe then proceeds to instructions applesauce, gelatin, water

  34. 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.

  35. 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.

  36. 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!