The term cloud cake refers to a cake with an extremely light and airy texture, almost resembling a sponge or soufflé. Unlike dense or heavily frosted cakes, cloud cake emphasizes softness, delicacy, and melt-in-the-mouth quality. In a keto and gluten-free context, achieving this texture is particularly challenging due to the absence of gluten and sugar, both of which contribute structure and moisture in conventional baking.
The keto sourdough gluten-free cloud cake addresses these challenges by using eggs as the primary structural element, supported by carefully chosen low-carb ingredients and natural fermentation. The result is a cake that feels weightless yet satisfying, making it ideal for those who want to enjoy dessert without compromising dietary goals.
Ingredients
- 1 cup plain Greek yogurt or coconut yogurt
- 1½ cups powdered erythritol
- 1½ cups unsalted butter, softened
- ½ cup almond flour
- 1¼ cups coconut flour
- 5 large eggs, separated
- 1 tsp sugar-free vanilla extract
- 16 g baking powder
- Pinch of salt
Method (Thermomix)
1. Prep
- Preheat oven to 170°C (fan 150°C)
- Line a 22–24 cm springform tin
- Insert butterfly only when whipping whites
2. Cream butter & sweetener
- Add butter and powdered erythritol to bowl
- Mix 1 min / speed 4 until pale and fluffy
- Scrape down sides
3. Add yolks & yogurt
- Add egg yolks (reserve whites), yogurt, vanilla, and salt
- Mix 30 sec / speed 3
4. Add dry ingredients
- Add almond flour, coconut flour, and baking powder
- Mix 20 sec / speed 3
- Scrape down sides
- Mixture will be thick — that’s correct
Transfer batter to a large bowl and wash & dry Thermomix bowl thoroughly.
5. Whip egg whites
- Insert butterfly
- Add egg whites
- Whip 3–4 min / speed 3.5 until stiff peaks form
6. Fold (this makes it “cloud”)
- Fold ⅓ of egg whites into batter to loosen
- Gently fold in remaining whites in 2 batches
- Use a spatula — slow, airy movements
7. Bake
- Pour into tin and smooth top lightly
- Bake 45–55 minutes
- Top should be set, centre slightly soft
If browning too fast, loosely cover with foil.
8. Cool
- Cool completely in tin
- Cake will settle slightly — normal and desirable ☁️
Texture & Serving
- Soft, lightly fluffy, moist crumb
- Dust with powdered erythritol
- Serve with berries, whipped cream, or yogurt
Optional tweaks
- Lemon cloud → add zest of 1–2 lemons
- Extra light → replace ¼ cup coconut flour with almond flour
- Dairy-free → use coconut yogurt + vegan butter
If you want this more sponge-like, more cheesecake-style, or taller/fluffier, tell me your preference and oven type (fan or conventional).
