2-Ingredient Protein Cloud Cake

This is my new obsession! This incredible 2-Ingredient Protein Cloud Cake is light, fluffy, airy, and surprisingly satisfying. With just two main ingredients, you can make a dessert that feels indulgent without being heavy.

At approximately 185 calories and 38g of protein per serving, this cloud cake is an easy option when you’re craving something sweet while trying to keep your meals protein-focused. It’s also incredibly simple: no complicated ingredients, no fancy equipment, and no long list of steps.

And the texture? Imagine a cross between a fluffy soufflé, an airy sponge cake, and a cloud. ☁️

The best part is that the basic recipe requires only 2 ingredients. You can enjoy it plain or customise it with cinnamon, vanilla, berries, cocoa powder, or your favourite low-calorie topping.

Why You’ll Love This Cloud Cake

There are plenty of reasons this recipe has become such a popular high-protein treat.

First, it is incredibly easy. You don’t need baking experience to make it. The ingredients are mixed, transformed into a fluffy batter, and baked until lightly golden.

Second, it is high in protein. Getting enough protein can sometimes feel repetitive, especially when you’re trying to make healthier choices. A dessert that contributes a significant amount of protein can make your daily routine much more enjoyable.

Third, the texture is completely different from traditional cake. Instead of being dense and buttery, this cake is delicate, soft, and airy.

And finally, you can customise it in countless ways.

Ingredients

For the 2-Ingredient Cloud Cake

1 cup (about 240g) nonfat Greek yogurt
3 large egg whites

That’s it!

Optional Flavor Additions

These aren’t required for the basic two-ingredient recipe, but you can add the following:

½ teaspoon vanilla extract
½ teaspoon cinnamon
1–2 teaspoons unsweetened cocoa powder
A little lemon zest
Pinch of salt
Zero-calorie sweetener, if desired

For toppings, consider:

Fresh strawberries
Blueberries
Raspberries
A spoonful of Greek yogurt
Sugar-free syrup
Light dusting of cinnamon
Powdered erythritol

Important: Adding optional ingredients or toppings can change the calorie, protein, and WW Points values.

How to Make 2-Ingredient Protein Cloud Cake

Step 1: Prepare the Oven

Preheat your oven to 325°F (165°C).

Line a small cake pan or baking dish with parchment paper. Lightly spray the sides with cooking spray if needed.

A smaller baking dish works best because it helps the cake maintain some height.

Step 2: Separate the Eggs

Carefully separate the egg whites from the yolks.

For this recipe, we’re using egg whites only.

Place the egg whites into a completely clean, dry mixing bowl.

Any grease or traces of egg yolk can make whipping the egg whites more difficult.

Step 3: Whip the Egg Whites

Using an electric hand mixer, whip the egg whites until they become very fluffy and form stiff peaks.

This is the most important step for creating the signature cloud-like texture.

When you lift the beaters, the egg whites should hold their shape rather than immediately collapsing.

Take your time here. Properly whipped egg whites create the airiness that makes this cake special.

Step 4: Prepare the Yogurt

Place the Greek yoghurt into a separate bowl.

If you’re adding vanilla, cinnamon, cocoa powder, or sweetener, mix it into the yoghurt now.

Stir until completely smooth.

Step 5: Fold Everything Together

Add approximately one-third of the whipped egg whites to the Greek yoghurt.

Gently fold them together.

Then add the remaining egg whites in two additions.

Use a spatula and fold gently rather than aggressively stirring.

The goal is to keep as much air in the mixture as possible.

Don’t overmix!

The more air you preserve, the lighter your finished cloud cake will be.

Step 6: Transfer to the Pan

Pour the mixture into your prepared pan.

Gently smooth the top with a spatula.

Avoid banging the pan on the counter because this can knock out some of the air you’ve carefully incorporated.

Step 7: Bake

Place the cake in the preheated oven and bake for approximately 25–35 minutes, depending on the size and depth of your pan.

The top should look lightly golden, and the centre should appear set.

Don’t worry if the cake puffs dramatically during baking and then sinks slightly after coming out of the oven.

That is normal for this type of airy cake.

Step 8: Cool

Remove the cake from the oven and allow it to cool for several minutes.

As it cools, it may naturally shrink somewhat.

Once cool enough to handle, carefully remove it from the pan.

Slice and serve.

Serving Suggestions

This cake is delicious on its own, but there are plenty of ways to dress it up.

Berry Cloud Cake

Top with fresh strawberries, blueberries, or raspberries.

Cinnamon Cloud Cake

Add cinnamon to the yoghurt mixture and sprinkle a little more over the finished cake.

Chocolate Protein Cloud Cake

Add unsweetened cocoa powder to the yoghurt before folding in the egg whites.

Lemon Cloud Cake

Add fresh lemon zest for a bright, refreshing flavour.

Creamy Protein Dessert

Serve with a spoonful of Greek yoghurt and fresh berries.

Remember that toppings will change the nutritional information.

Recipe Notes

Use thick Greek yoghurt.

For the best texture, use thick, nonfat Greek yoghurt rather than a thin or watery yoghurt.

If your yoghurt contains a lot of liquid, the cake may turn out softer or less stable.

Whip the egg whites properly

This is the secret to the fluffy texture.

Softly whipped egg whites won’t give you the same volume.

Aim for stiff peaks.

Fold gently

Don’t stir the mixture aggressively after whipping the egg whites.

Gentle folding preserves the air bubbles.

Don’t panic if it sinks

Cloud-style cakes often rise dramatically in the oven and then settle as they cool.

This doesn’t necessarily mean anything went wrong.

Let it cool

The texture improves as the cake cools and sets.

Expert Tips for the Best Cloud Cake

1. Use room-temperature egg whites.
They generally whip more easily and can produce good volume.

2. Keep your mixing bowl clean.
Even a small amount of oil or egg yolk can interfere with whipping.

3. Don’t rush the whipping process.
The volume of the egg whites is what gives this cake its signature texture.

4. Don’t overbake.
Overbaking can make the cake dry and rubbery.

5. Watch your oven.
Every oven is slightly different. Start checking toward the lower end of the baking time.

6. Experiment with flavours.
Vanilla, cinnamon, cocoa, lemon zest, and pumpkin spice can completely change the flavour without adding many calories.

7. Chill it for a different texture.
Once cooled, refrigerating the cake can give it a slightly firmer, cheesecake-like texture.

Servings

Servings: 1 large serving or 2 smaller servings

Prep Time: 10 minutes
Cook Time: 25–35 minutes
Total Time: Approximately 40–45 minutes

Difficulty: Easy

This recipe is perfect for breakfast, dessert, an afternoon snack, or a post-workout sweet treat.

Approximate Nutritional Information

Nutrition will vary depending on the exact Greek yoghurt and egg whites used.

Per recipe/large serving, approximately:

Calories: 185
Protein: 38g
Carbohydrates: 8–10g
Fat: 0–2g
Fiber: 0–1g
Sugar: Approximately 5–7g
Sodium: Approximately 250–350mg

WW Points: Approximately 2 points, depending on your current WW plan and the specific ingredients used.

Because WW programmes and point calculations can change, always verify the value using the official WW calculator/app with your exact ingredients.

Potential Benefits

1. High in Protein

With approximately 38g of protein, this dessert can be a convenient way to add protein to your day.

Protein also contributes to feelings of fullness, making a high-protein dessert potentially more satisfying than a traditional sugary treat.

2. Lower in Calories

At around 185 calories, this cloud cake can fit more easily into many calorie-conscious eating plans.

3. Simple Ingredients

You don’t need butter, oil, or a long list of speciality baking ingredients.

The basic recipe uses only Greek yoghurt and egg whites.

4. Easy to Customize

The neutral flavour makes it an excellent base for different flavours.

You can make chocolate, cinnamon, lemon, vanilla, or berry versions.

5. Great for Dessert Cravings

Instead of completely avoiding dessert, a protein-rich option like this can help you enjoy something sweet while staying mindful of your overall nutrition goals.

Frequently Asked Questions

Can I use regular yoghurt?

You can, but Greek yoghurt is recommended because it is thicker and typically higher in protein. Regular yoghurt may contain more liquid, which can affect the final texture.

Why did my cloud cake collapse?

Some sinking is completely normal. Cloud cakes naturally rise in the oven and settle as they cool.

However, overmixing the egg whites into the yoghurt or underbaking can also affect the structure.

Can I use whole eggs?

Whole eggs will change the texture and nutritional information. Egg whites are specifically used here to create a lighter cake while keeping the recipe high in protein and relatively low in calories.

Can I make it chocolate?

Absolutely. Add approximately 1–2 teaspoons of unsweetened cocoa powder to the yoghurt mixture before folding in the whipped egg whites.

Can I make this sweeter?

Yes. Add your preferred calorie-free sweetener according to the product’s recommended amount.

Can I add fruit?

Definitely. Fresh berries are especially delicious with this cake.

For the lowest-calorie option, add a small amount of fresh strawberries, raspberries, or blueberries.

Why is my cake rubbery?

This can happen if the cake is overbaked. Start checking it around 25 minutes and remove it once the centre is set.

Can I prepare it ahead of time?

Yes. Allow the cake to cool completely, then refrigerate it in an airtight container.

For the best texture, enjoy it within a couple of days.

Is this cake gluten-free?

The basic ingredients are naturally gluten-free, but always check the labels of your specific yoghurt and any optional ingredients if you need to strictly avoid gluten.

Can I freeze it?

You can experiment with freezing individual portions, although the texture may change after thawing because Greek yoghurt contains moisture.

For the best cloud-like texture, refrigeration is preferable.

Final Thoughts

If you’re looking for a dessert that’s easy, high in protein, light, and surprisingly satisfying, this 2-Ingredient Protein Cloud Cake deserves a spot in your recipe rotation.

With just Greek yoghurt and egg whites, you can create something that looks and feels much more complicated than it actually is.

It’s fluffy, delicate, customisable, and perfect when you want something sweet without making a traditional cake loaded with butter, sugar, and flour.

Serve it with fresh berries for a naturally sweet finish, add cocoa for a chocolate version, or keep it completely simple and enjoy the airy texture on its own.