Quick Description
This High-Protein Cloud Yogurt Cake is incredibly light, airy, and melt-in-your-mouth soft. It’s made with Greek yogurt, eggs, and protein powder—no heavy flour, no butter overload. Perfect for weight loss, high-protein diets, and guilt-free dessert lovers.
Servings & Timing
Servings: 8 slices
Prep Time: 10 minutes
Bake Time: 35–40 minutes
Cooling Time: 20 minutes
Total Time: ~1 hour
Ingredients List
Cake Batter
- 1 cup Greek yogurt (full-fat or low-fat, thick)
- 4 large eggs (separated)
- 1 scoop vanilla protein powder
- ¼ cup cornstarch (or oat flour)
- ¼ cup sugar-free sweetener or honey
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
Step-by-Step Instructions
Step 1: Prep
Preheat oven to 325°F (165°C).
Line an 8-inch round pan with parchment paper.
Prepare a water bath (place pan inside a larger pan with hot water).
Step 2: Egg Yolk Base
In a bowl, whisk egg yolks with Greek yogurt, sweetener, vanilla, protein powder, cornstarch, baking powder, and salt until smooth and creamy.
Step 3: Whip Egg Whites
In a clean bowl, beat egg whites until soft peaks form (fluffy but not dry).
Step 4: Fold Gently
Gently fold egg whites into the batter in 3 additions, using a spatula. Do not overmix—this keeps it airy.
Step 5: Bake
Pour batter into the prepared pan.
Bake in water bath for 35–40 minutes, until set but still slightly jiggly in the center.
Step 6: Cool Slowly
Turn oven off, crack the door, and let cake cool inside for 10 minutes.
Remove and cool fully before slicing.
Additional Notes
- Cake will deflate slightly—this is normal
- Texture stays soft and cloud-like
- Best chilled for clean slices
Dietary Info
High-Protein
Low Sugar
Gluten-Free
Weight-Loss Friendly
Ingredient Details & Substitutions
- Greek Yogurt: Can replace with skyr or blended cottage cheese
- Protein Powder: Vanilla or unflavored (whey works best)
- Sweetener: Monk fruit, erythritol, honey, or maple syrup
- Cornstarch: Swap with oat flour or almond flour
Recipe Variations & Serving Suggestions
- Lemon Cloud Cake: Add lemon zest
- Vanilla Cheesecake Style: Add 2 tbsp cream cheese
- Berry Version: Serve with fresh berries
- Serve With: Greek yogurt drizzle or sugar-free syrup
Storage & Make-Ahead
Fridge: 4–5 days
Freezer: Up to 1 month
Best Texture: After chilling 2 hours
Nutrition (Per Slice – Approximate)
Calories: 120–150
Protein: 14–18 g
Carbs: 8–12 g
Fat: 3–5 g
Sugar: 2–4 g
Optional Personal Story
I wanted cake that felt like a cloud but didn’t wreck my goals—and this one surprised me. It’s light, comforting, and filling without heaviness.
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Save this High-Protein Cloud Yogurt Cake for when you want dessert that feels indulgent but keeps you on track. Soft, airy, and protein-packed 🤍
