2 Ingredient Healthy Cloud Cake
This unique dessert looks like regular cake but the texture is so light and airy and melts in your mouth.
Ingredients
- 1 2/3 cups (410 g) unsweetened pear puree , or unsweetened applesauce (400 g)
- 4 1/2 tsp (15 g) unflavored gelatin powder
Instructions
- Use a large sheet of parchment paper to line the sides and bottom of an 8 inch square pan. You want to use a single sheet so that you can lift the cake out of the pan after.
- Add puree to a large heat-proof mixing bowl. Sprinkle gelatin across the surface. Whisk until gelatin is fully incorporated. The gelatin powder should make your puree thick and a little chunky.
- Using the double boiler method on the stove, 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 10-15 minutes to cool to room temperature.
- Pour puree mixture into the bowl of a stand mixer. Using the wire whisk attachment, beat on highest speed for about 13-15 minutes. Your mixture should more than triple in volume.
- Pour puree mixture into your prepared pan. Use a spatula to spread it evenly across and smooth the surface. Place into fridge for at least 1 hour 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 or at room temperature. If you are serving it at room temperature, keep cake in fridge until shortly before serving. When cake is at room temperature for too long, it will lose some of its fluffiness. Store any uneaten cake in the fridge.
Notes
- This recipe must be made with unsweetened pear puree or applesauce. If you are using store bought pear sauce, make sure there is no added water (like with puree pouches). It will not work with sweetened pear puree or applesauce. See post for a detailed list of variations and other flavors you can use.
- You can use store-bought applesauce or pear puree or make your own. To make your own, cook slices of peeled pears or apples in boiling water until soft. Drain them from the water and add to blender and puree.
- This dessert must be made with unflavored gelatin powder. I have not found a vegan substitute that can work. It also will not work with flavored gelatin powder because flavored gelatin powder has added sugar and flavoring.
- I used Knox unflavored gelatin powder.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- This dessert is not super sweet. If you want to add more sugar, you can do it with frosting. You can also try adding a few drops of Stevia to your batter but I have not tested it out.
- I recommend using a stand mixer if you have one to mix this. You do need to whip the batter for about 15 minutes on highest speed and it’s just easier to do with a stand mixer. There is also less splatter because a stand mixer bowl is generally deeper.
- For the whipped cream frosting I used, add 1 cup of cold heavy cream and 3 tbsp of sugar to a large mixing bowl and beat on highest speed until stiff peaks form. You can add more or less sugar to taste. You can substitute the sugar with stevia or other sugar substitutes. You can also use Cool Whip instead.
- Estimated nutrition is calculated using unsweetened pear puree.
Serving: 1slice, Calories: 32kcal, Carbohydrates: 7g, Protein: 1g, Sodium: 2mg, Fiber: 1g, Sugar: 5g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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