This High-Protein Cloud Cake is soft, airy, and melts in your mouth like a sweet soufflé. It’s light as a cloud, gently sweet, and packed with protein thanks to Greek yogurt and protein powder. With no flour, very little fat, and simple ingredients, this cake is perfect for anyone following a high-protein, low-calorie, or WW-friendly lifestyle.
It’s ideal as a dessert, afternoon snack, or even a high-protein breakfast.
Servings & Timing
Yield: 6–8 slices
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 25 minutes
Ingredients List
Main Ingredients
- 1 cup non-fat Greek yogurt
- 3 large eggs, separated
- ¼ cup vanilla protein powder (whey or casein, smooth texture)
- 2 tablespoons cornstarch (or arrowroot)
- ¼ cup zero-calorie sweetener (erythritol, monk fruit, or WW-approved)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Preheat and Prepare
Preheat oven to 325°F (165°C). Line an 8-inch round springform pan with parchment paper on the bottom and lightly grease the sides.
Step 2: Mix the Base
In a large bowl, add the Greek yogurt, egg yolks, protein powder, cornstarch, sweetener, and vanilla extract.
Whisk until completely smooth and creamy with no lumps.
Step 3: Whip the Egg Whites
In a clean, dry bowl, add the egg whites and pinch of salt. Beat with an electric mixer until stiff peaks form.
The egg whites should hold their shape firmly.
Step 4: Fold Gently
Add one-third of the whipped egg whites into the yogurt mixture and gently fold to loosen the batter.
Carefully fold in the remaining egg whites in two additions, using slow, gentle motions to keep the batter airy.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top gently.
Bake for 35–40 minutes, or until the top is lightly golden and the center is just set. The cake should still have a slight jiggle.
Step 6: Cool Slowly
Turn off the oven and leave the cake inside with the door slightly open for 10 minutes.
Remove and let cool completely at room temperature, then refrigerate for at least 30 minutes before slicing.
Additional Notes
- Do not overbake — the cake firms as it cools.
- Folding gently is key for a fluffy, cloud-like texture.
- Casein protein gives a slightly creamier texture; whey makes it lighter.
Dietary Info (Approximate per slice, based on 8 slices)
- Calories: 85
- Protein: ~5g per slice (~38g total cake)
- Carbohydrates: 4g
- Fat: 1g
High-protein, WW-friendly, low-fat, gluten-free.
Step-by-Step Cooking Guide
Step 1: Preheat oven and prepare pan
Step 2: Mix yogurt base
Step 3: Whip egg whites to stiff peaks
Step 4: Fold gently
Step 5: Bake until lightly set
Step 6: Cool slowly and chill
Ingredient Details & Substitutions
Greek Yogurt
- Non-fat keeps calories low
- Full-fat makes it richer but higher points
Protein Powder
- Smooth vanilla whey or casein works best
- Avoid gritty or thick blends
Cornstarch / Arrowroot
- Helps set the cake
- Do not omit or texture will be custardy
Recipe Variations & Serving Suggestions
Lemon Cloud Cake
- Add 1 tablespoon lemon juice + zest
Chocolate Cloud Cake
- Replace 1 tablespoon protein powder with cocoa powder
Serving Ideas
- Dust with powdered sweetener
- Serve with berries
- Add a spoon of yogurt on top
Storage & Make-Ahead
Refrigerator
- Store covered up to 4 days
Freezer
- Not recommended (texture changes)
FAQs
Q: Why is my cake jiggly?
A: That’s perfect — it sets fully as it cools.
Q: Can I use flavored yogurt?
A: Yes, but adjust sweetener accordingly.
Q: Is this WW-friendly?
A: Yes, made with zero-calorie sweetener and non-fat yogurt.
Optional Personal Story
This cloud cake is one of those recipes that surprises everyone. It looks simple, but the texture is magical — light, airy, and creamy all at once. It’s proof that high-protein desserts don’t have to feel heavy or boring.
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