2 Ingredient No Bake Blueberry Cloud Cake
This unique dessert is so light, fluffy, airy and melts in your mouth as you eat it. It truly feels like you are eating a cloud. You only need 2 ingredients to make this dessert and no baking is required.
Ingredients
- 1 2/3 cups (400g) unsweetened or no sugar added blueberry applesauce, see note for homemade version
- 4 1/2 tsp (15g) unflavored gelatin powder
Instructions
- Line an 8 inch square pan with parchment paper, leaving some overhang for easy lifting of the cake later.
- Add blueberry applesauce to a large heat-proof mixing bowl. Sprinkle gelatin across the surface. Whisk until gelatin is fully incorporated. The gelatin powder should make your blueberry mixture thicker and chunkier.
- Using the double boiler method on the stove (bring a small pot of water to a simmer and place your heat-proof mixing bowl to sit on top of the pot), 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 15 minutes to cool to room temperature.
- Transfer the mixture into the bowl of a stand mixer. (I recommend using a stand mixer for this recipe and not a hand mixer. It requires a long beating time and the mixture can splatter out in a regular mixing bowl. Most stand mixer bowls are deeper which will prevent the mixture from splattering out.) Using the wire whisk attachment, beat on highest speed for about 15 minutes. Your mixture should become light, fluffy and more than triple in volume and should be able to hold soft peaks. See photo in post for reference.
- Gently transfer the puree mixture into your prepared pan, trying your best not to deflate it too much. Use a spatula to spread it evenly across and smooth the surface. Place into fridge for a few hours or overnight 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. When cake is at room temperature for too long, it will melt a little. Store any uneaten cake in the fridge.
Notes
- Blueberry Applesauce note: Make sure to use regular unsweetened blueberry applesauce and not the kind that is sold in pouches or made for babies. The latter two usually have a thinner and more watery consistency. Make sure you use unsweetened because the cake will not whip up with sweetened blueberry applesauce. I used Mott's Blueberry Applesauce.*
- Gelatin note: Make sure to use unflavored gelatin powder. This recipe does not work with flavored gelatin. I used Knox unflavored gelatin powder.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Homemade blueberry applesauce version: I tried many different ways to make a version with homemade blueberry applesauce for people who don't have access to store bought blueberry applesauce. It does not work well using fresh or frozen blueberries. The mixture never whipped up and once the blueberry applesauce began to oxidize, it also lost its pretty purple color. However, I was able to make this with freeze dried blueberries. The freeze-dried blueberries need to be run through a food processor until it becomes mostly powdered. (I used Thousand Lakes freeze dried blueberries.) For this homemade version, I still started with store bought unsweetened applesauce. You should be able to make it with homemade applesauce, but the key to really getting this to work is having the right consistency in applesauce and I found that homemade applesauce can vary so much in consistency, so I recommend sticking with store bought. For this homemade version you will need:
- 1 2/3 cups (400g) unsweetened applesauce
- 4 1/2 teaspoons (15g) unflavored gelatin powder
- 1/4 cup (10g) freeze-dried blueberries
- Follow steps 1-3 of the recipe as written but using only the unsweetened applesauce and gelatin powder. You will be adding the blueberries in later.
- As you are waiting for the applesauce gelatin mixture to cool, add the blueberries to a food processor and mix until they become powdered.
- When your applesauce mixture is cooled, transfer it to a bowl of a stand mixer. Add in the powdered blueberries. Make sure to scrape down all the sides of the food processor to make sure all of the blueberry powder ends up in your mixing bowl because a lot of the powder gets stuck to the sides, bottom and top of the food processor. Using the wire whisk attachment, beat on highest speed for about 15 minutes. Your mixture should more than triple in volume and should be able to hold soft peaks.
- Follow steps 5-6 of the recipe as written.
- Please note your finished cake will be a little lighter in color and have tiny specks of blueberry. See photo in post for reference.
- Optional Whipped Cream Frosting: Add 1 cup of cold heavy cream and 3 tbsp of sugar to a large mixing bowl. Beat on highest speed until medium peaks form. Frost over cake. If you want to add piping on top you can double the frosting recipe.
- I recommend larger slices of this cake so that the cake slices don't fall over once the cake is cut. The cake should be served soon after it is removed from the fridge. It does lose its form a little if it sits out at room temperature too long.
Serving: 1slice, Calories: 25kcal, Carbohydrates: 5g, Protein: 1g, Fiber: 0.4g, Sugar: 4g, NET CARBS: 5
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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