Light as air and delicately sweet, this Cloud Cake lives up to its name with an ultra-soft, moist crumb and a gentle melt-in-your-mouth texture. It’s a refined dessert that feels indulgent without being heavy, making it ideal for low-carb lifestyles and elegant occasions alike.
Why You’ll Love This Recipe
This cake delivers a unique balance of fluffiness and richness without relying on traditional flour or sugar. The texture is tender and airy, the sweetness is clean and subtle, and the overall result feels special enough for celebrations yet simple enough for everyday baking. It’s naturally low in carbs, easy to customize, and impressive without being fussy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup plain Greek yogurt or coconut yogurt
1 1/2 cups powdered erythritol
1 1/2 cups unsalted butter, softened
1/2 cup almond flour
1 1/4 cups coconut flour
1 teaspoon sugar-free vanilla extract
1 pinch salt
16 g baking powder
5 large eggs
Directions
Preheat the oven to 360°F (180°C).
Line a 22 cm round cake pan with parchment paper on the bottom and lightly grease the sides.
In a large mixing bowl, combine the softened butter and powdered erythritol. Mix until smooth and creamy.
Add the eggs one at a time, mixing well after each addition until fully incorporated.
In a separate bowl, combine the coconut flour, almond flour, baking powder, and salt. Stir until evenly mixed.
Add the dry ingredients to the wet mixture alternately with the yogurt, mixing gently until a smooth batter forms.
Stir in the vanilla extract.
Pour the batter into the prepared cake pan and smooth the top evenly.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool completely at room temperature before slicing.
Servings and timing
Servings: 10 slices
Preparation time: 15 minutes
Baking time: 35–40 minutes
Total time: approximately 55 minutes
Variations
You can add finely grated lemon zest or orange zest for a citrus-scented version.
Fold in a small handful of fresh berries for a light fruity contrast.
Serve with lightly whipped cream or a yogurt-based topping for extra softness.
For extra structure, separate the eggs and whip the whites before folding them into the batter.
Storage/Reheating
Store the Cloud Cake in an airtight container in the refrigerator for up to 5 days.
For longer storage, individual slices can be frozen for up to 2 months.
Allow frozen slices to thaw at room temperature before serving.
This cake is best enjoyed at room temperature and does not require reheating.
FAQs
What makes Cloud Cake different from regular cake?
Cloud Cake uses low-carb flours and whipped-style mixing to create a lighter, airier texture than traditional cakes.
Is this cake suitable for low-carb diets?
Yes, it is made with almond flour, coconut flour, and erythritol, making it suitable for low-carb lifestyles.
Can I use only one type of flour?
Using both almond and coconut flour gives the best balance of moisture and structure. Substituting one entirely may affect texture.
Can I replace erythritol with another sweetener?
Yes, another powdered low-carb sweetener can be used, as long as it measures similarly to erythritol.
Why is my cake too dense?
Overmixing the batter or inaccurate flour measurements can reduce the cake’s light texture.
Can I make this cake dairy-free?
Yes, use coconut yogurt and a dairy-free butter alternative.
Does this cake need frosting?
No, it’s designed to be light and elegant on its own, but toppings can be added if desired.
How do I know when the cake is done?
A toothpick inserted in the center should come out clean or with very fine crumbs.
Can I bake this in a different pan?
Yes, but baking time may vary depending on the pan size and depth.
Is this cake sweet enough for dessert?
It has a gentle sweetness that pairs well with toppings if you prefer a more pronounced dessert flavor.
Conclusion
Cloud Cake is a beautiful example of how light, low-carb baking can still feel luxurious and satisfying. With its airy texture, subtle sweetness, and versatile nature, it’s a dessert that fits effortlessly into both everyday moments and special celebrations. Once you try it, its cloud-like charm is hard to forget.
Cloud Cake is an ultra-light, low-carb dessert made with almond flour, coconut flour, and erythritol for a fluffy, melt-in-your-mouth texture. Naturally gluten-free and subtly sweet, it’s ideal for elegant occasions or healthy everyday indulgence.
Ingredients
1 cup plain Greek yogurt or coconut yogurt
1 1/2 cups powdered erythritol
1 1/2 cups unsalted butter, softened
1/2 cup almond flour
1 1/4 cups coconut flour
1 teaspoon sugar-free vanilla extract
1 pinch salt
16 g baking powder
5 large eggs
Instructions
Preheat the oven to 360°F (180°C). Line a 22 cm round cake pan with parchment paper and lightly grease the sides.
In a large bowl, cream the softened butter and powdered erythritol until smooth and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together coconut flour, almond flour, baking powder, and salt.
Add the dry ingredients to the wet mixture alternately with the yogurt, mixing gently to form a smooth batter.
Stir in the vanilla extract.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Cool completely at room temperature before slicing and serving.
Notes
Add citrus zest (lemon or orange) for extra flavor.
Fold in berries or top with yogurt or whipped cream for variation.
Separate and whip egg whites for an even lighter texture if desired.
Use coconut yogurt and dairy-free butter for a dairy-free version.
