This 3-ingredient Strawberry Cloud Cake is a simple, no-bake treat that is low in sugar, making it keto-friendly, and it’s great for summer.
I’ve got the latest news on a dessert so light and fluffy, it’s like eating a cloud. That’s exactly what you get with Cloud Cake. This unique treat combines the sweetness of applesauce and strawberries with the magic of gelatin to create a dessert that’s not just delicious but also a delightful experience.
Unlike traditional cakes, Cloud Cake doesn’t have crumbs. Instead, it giggles like jello when you move it, making it a fun and surprising addition to any meal. No need for a special occasion. It’s great for any regular day.
Perfect for those on a low-carb or keto diet, this no-bake wonder is easy to make and even easier to love.
Cloud Cake is a fun and tasty experience. Its unique texture, combined with the sweetness of fruit and the joy of creating something so delightful from simple ingredients, makes it a perfect addition to your dessert repertoire.
No need for cake flour, just use gelatin! Whether you’re celebrating a special occasion or just looking for a light and tasty treat, Cloud Cake is sure to bring a smile to everyone’s face.
So, gather your ingredients, and let’s make a dessert that’s as fun to eat as it is to make. Welcome to the wonderful world of Cloud Cake, where every bite is a taste of heaven!
Common Questions About Cloud Cake
What Makes Cloud Cake So Light?
The secret to Cloud Cake’s airy texture is beating the mixture until it increases four times in volume, creating a mousse-like consistency that’s incredibly light. You might even be able to get some stiff peaks in there, haha! Soft peaks at the very least.
Can I Use Frozen Strawberries?
It’s best to stick with fresh strawberries for this recipe. Frozen ones release too much moisture, which can affect the cake’s texture. Keep in mind that this isn’t like heavy cream. You can easily ruin the consistency here.
Is This Cake Keto-Friendly?
Yes! Made with unsweetened applesauce and without any added sugars, this Cloud Cake recipe is a great dessert option for those following a low-carb or keto diet. It’s a sweet treat that’s not too sweet. A fun dessert for those who are more health-minded.
Storage
This is the perfect dessert. It’s absolutely tasty and won’t leave you feeling guilty afterward, haha!
Refrigerator
Keep your Cloud Cake in the fridge, covered, until you’re ready to serve. It stays fresh and delicious for up to 3 days.
Freezer
Freezing is not recommended for this dessert, as it can alter the delicate texture.
Tips
We made this for tea time with my kids back in the day. It was the perfect centerpiece of our little gathering.
- Line your baking dish well: Using parchment paper helps with easy removal of the cake.
- Ensure your gelatin dissolves completely: To avoid any lumps, whisk the mixture well over medium heat.
- Cool before beating: Let the mixture cool to avoid collapsing the air bubbles that give the cake its light texture.
- Be patient while beating: The key to the cloud-like texture is a full 15 minutes of beating at high speed.
- Chill thoroughly: Refrigerating for at least an hour (or overnight) is crucial for the cake to set properly.
Ingredients
Through a rigorous process of development, and triple-testing recipes (on my family, haha!) I’ve come to these three, simple ingredients.
- Unsweetened applesauce
- Fresh strawberries
- Unflavored gelatin
How to Make Cloud Cake
From start to finish this only takes me about 35-40 minutes to throw it together. Some cooking time and some resting time.
- Line an 8” square baking dish with parchment – allow the excess to hang over the sides for easy removal later.
- Combine the applesauce and berries in the food processor. You can use a blender too.
- Blend until the mixture is smooth and you have a puree.
- Transfer the mixture to a medium bowl made of glass or the top of a double boiler. If using a glass bowl, nest it on top of a small saucepan filled with water. Fill the double boiler halfway with water.
- Sprinkle the gelatin into the puree.
- Heat over medium heat, whisking frequently until the gelatin has dissolved. The mixture will become thin and it will be warm. Remove before it feels hot.
- Allow the mixture to cool at room temperature for 10 minutes. You don’t want to beat the mixture while it is too warm.
- Transfer to the large bowl stand mixer with the whisk attachment.
- Beat on high for 15 minutes. (Start on low speed and increase) The mixture will increase in volume by 4x. It should have a thick, mousse-like texture and hold a soft peak.
- Spread the mixture into the parchment-lined pan.
- Cover and refrigerate for at least 1 hour. I like to make mine ahead of time and refrigerate overnight.
- Keep refrigerated until serving.
- Top with additional berries, a dusting of powdered sugar, frosting, whipped cream or whatever else you desire.
Kitchen Supplies You’ll Need for Cloud Cake
As you’ve seen, this is not any regular cake. In the end, it’s almost like beaten egg whites, though different. It’s just plain tasty!
- 8” square baking dish
- Parchment paper
- Food processor or blender
- Glass bowl or double boiler
- Stand mixer or handheld mixer with whisk attachment
What to Serve With Cloud Cake
Cloud Cake pairs beautifully with a cup of tea or coffee for an afternoon snack. For a special dessert, serve alongside a scoop of vanilla ice cream or a drizzle of simple syrup.
Why You Should Make Cloud Cake
This is like the angel food cake of the gelatin world.
- It’s an easy, no-bake recipe that’s perfect for hot days when you don’t want to turn on the oven.
- Ideal for dietary restrictions, especially for those avoiding gluten or following a keto diet.
- Fun to make and eat, offering a unique texture that’s a pleasant surprise.
- Versatile, allowing for various toppings and presentations to suit any occasion.
Variations and Add-Ins for Cloud Cake
Feel free to sprinkle happiness on top if you’re up for it. A sugar mixture could be in order. Maybe you’ve got high standards though. Let me know how you made it!
- Try different fruits, like raspberries or blueberries, for a variety of flavors and colors.
- Add lemon zest or orange zest, to the mixture for a refreshing twist.
- Incorporate vanilla extract or a splash of lemon juice to enhance the flavors.
- Experiment with toppings, like coconut flakes, chocolate shavings, or a berry compote, for added texture and taste. Coconut cloud cake does sound tasty!
- Just a bit of chocolate syrup could get you a chocolate cloud cake.
If you love this easy cake recipe, you’re going to love these other no-bake treats too. Please click each link below to find the easy, printable recipe!
More Light Desserts
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Cloud Cake
Ingredients
- 1 ½ cups unsweetened applesauce
- ½ cup strawberries – measured as chopped pieces that are ½ “ in size
- 4 ½ tsp unflavored gelatin
Instructions
- Line an 8” square baking dish with parchment – allow the excess to hang over the sides for easy removal later.
- Combine the applesauce and berries in the food processor. You can use a blender too.
- Blend until the mixture is smooth and you have a puree.
- Transfer the mixture to a glass bowl or the top of a double boiler. If using a glass bowl, nest it on top of a small saucepan filled with water. Fill the double boiler halfway with water.
- Sprinkle the gelatin into the puree.
- Heat over medium heat, whisking frequently until the gelatin has dissolved. The mixture will become thin and it will be warm. Remove before it feels hot.
- Allow the mixture to cool at room temperature for 10 minutes. You don’t want to beat the mixture while it is too warm.
- Transfer to a stand mixer with the whisk attachment.
- Beat on high for 15 minutes. The mixture will increase in volume by 4x. It should have a thick, mousse-like texture and hold a soft peak.
- Spread the mixture into the parchment-lined pan.
- Cover and refrigerate for at least 1 hour. I like to make mine ahead of time and refrigerate overnight.
- Keep refrigerated until serving.
- Top with additional berries, a dusting of confectioner’s sugar, frosting, whipped cream or whatever else you desire.
Notes
Strawberries – ½ cup equals 3-4 medium-large berries
Gelatin – this equals 2 envelopes + ½ tsp Note – the texture is not quite like cake but is lighter – without crumbs. The “cake” will giggle like jello. This is a great dessert if you are doing a low-carb or keto diet. Don’t use frozen strawberries – they have too much moisture.
This will not work with sweetened applesauce and it will not work if you add sweetener to the mixture.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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