3 Ingredient No Bake Strawberry Cloud Cake
This dessert is light and fluffy and it's like eating a cloud. It's an easy no bake dessert that doesn't require any flour, eggs, butter or oil.
Ingredients
- 1/2 cup (77 g) chopped strawberries, chopped into 1/2 inch cubes
- 1 1/3 cups (313 g) unsweetened applesauce
- 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 or 9 inch square pan. You want to use a single sheet so that you can lift the cake out of the pan after.
- Add strawberries and applesauce to a blender. Blend on high speed until strawberries are fully pureed and the puree is uniform in color.
- 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 thicker and chunkier.
- Using the double boiler method on the stove, dissolve the gelatin completely. When the gelatin is dissolved, your mixture should become thinner and more liquidy. The mixture should feel warm to the touch, but not hot. Be careful to not let the mixture get hot or boil. Remove bowl from stove and let it sit on the counter for about 10 minutes to cool the mixture back to room temperature.
- Pour mixture into the bowl of a stand mixer. Using the wire whisk attachment, beat on highest speed for about 15 minutes. Your mixture should quadruple in volume and should look like airy whipped cream. When you stop your mixer, your wire whisk should be able to hold a soft peak.
- Pour 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 decorate the cake with whipped cream frosting or other frosting. Slice cake with a very large and sharp knife. The cake is best served chilled. Store any uneaten cake in the fridge.
Notes
- This dessert needs time to set so plan ahead when making it. I prefer to make it a day ahead of time.
- Strawberries should be chopped into 1/2 inch cubes before measuring 1/2 cup of them.
- Use fresh strawberries. Frozen strawberries have too much moisture which also prevents the batter from fluffing up.
- I used Knox unflavored gelatin powder.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- This cake can be made in an 8 inch or 9 inch square pan. If using an 8 inch pan, the slices will be taller. The pictures in the post are of the cake made in an 8 inch pan.
- This will not taste like your typical cake. See post for details on the texture of this dessert. I think it is a fun dessert to serve. It is a very light and refreshing dessert when you don't want anything heavy but want something a little sweet.
- This cake is very low in calories and sugar. If you prefer sweeter desserts, you can add a sweet frosting.
- Make sure to use unsweetened applesauce. This recipe will not work with sweetened. Adding sugar to the batter will prevent it from fluffing up. I used 365 by Whole Foods unsweetened applesauce.
- I have also made this cake with fresh blueberries. However, the cake doesn't come out quite as fluffy and the color of the cake is a grayish purple. If you do make the blueberry version you may want to add 1 tsp of food coloring.
- Optional Whipped Cream Frosting: 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 does not include frosting.
Serving: 1slice, Calories: 23kcal, Carbohydrates: 5g, Protein: 1g, Fat: 0.02g, Sodium: 5mg, Fiber: 1g, Sugar: 3g, NET CARBS: 4
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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