2-Ingredient Cloud Cake (High-Protein, Light & Fluffy)
This soft “cloud cake” is simple, airy, and perfect for a low-calorie sweet treat!
Ingredients
1 cup (about 250 g) plain nonfat Greek yogurt
4 large eggs
Optional Flavor Boosters
1–2 tsp vanilla extract
1–2 tbsp sweetener (like honey, stevia, or monk fruit)
Lemon zest for a fresh flavor
Cinnamon for warmth
Instructions
Preheat your oven to 325°F (160°C).
Line a small cake pan or loaf pan with parchment paper.
Separate the eggs.
Put the yolks in one bowl and the whites in another.
Mix the base.
Add Greek yogurt (and vanilla/sweetener if using) to the egg yolks and whisk until smooth.
Whip the egg whites.
Beat the egg whites with a mixer until stiff peaks form. This gives the cake its fluffy “cloud” texture.
Fold gently.
Slowly fold the whipped egg whites into the yogurt mixture in 3 parts. Be gentle so you keep the air in.
Bake.
Pour into the prepared pan and bake for 30–35 minutes until golden and set.
Cool completely.
Let it cool before removing from the pan—it will settle slightly.
Approximate Nutrition (whole cake)
Calories: ~180–190
Protein: ~35–38g
WW Points: about 2
Light, fluffy, and surprisingly satisfying 🤍
