Description
This Sugar-Free Yogurt Cloud Cake is a light, airy soufflé-style dessert made with creamy Greek yogurt, whipped egg whites, fresh lemon, and a baking-friendly sugar-free sweetener. Baked gently in a water bath, it develops a delicate golden top, creamy center, and melt-in-your-mouth texture. Serve it chilled with fresh berries, sugar-free whipped cream, or a dusting of powdered sugar-free sweetener for an elegant dessert, brunch treat, or afternoon tea.
Ingredients
Sugar-Free Yogurt Cloud Cake
Recipe Description:
This Sugar-Free Yogurt Cloud Cake is a light, airy soufflé-style dessert made with creamy Greek yogurt, whipped egg whites, fresh lemon, and a baking-friendly sugar-free sweetener. Baked gently in a water bath, it develops a delicate golden top, creamy center, and melt-in-your-mouth texture. Serve it chilled with fresh berries, sugar-free whipped cream, or a dusting of powdered sugar-free sweetener for an elegant dessert, brunch treat, or afternoon tea.
Ingredients:
- 3 large eggs, separated
- 1 1/4 cups plain Greek yogurt
- 1/3 cup granulated sugar-free sweetener, such as allulose, monk fruit blend, or erythritol blend
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar, optional
Optional Toppings:
- Powdered sugar-free sweetener, for dusting
- Fresh blueberries, strawberries, or raspberries
- Sugar-free whipped cream
- Extra lemon zest
Instructions
- Preheat the oven to 325°F (165°C). Lightly grease an 8-inch round cake pan and line the bottom and sides with parchment paper, allowing the parchment to extend slightly above the rim.
- Place the prepared cake pan inside a larger baking or roasting pan.
- Add the egg yolks, Greek yogurt, sugar-free sweetener, vanilla extract, lemon juice, and lemon zest to a large bowl. Whisk until smooth and creamy.
- Sift the flour, cornstarch, and salt over the yogurt mixture. Whisk gently just until combined and no dry lumps remain.
- Place the egg whites and cream of tartar in a clean, dry, grease-free bowl. Beat with an electric mixer until soft peaks form, then continue until the whites are glossy and hold medium peaks. Do not overwhip.
- Fold one-third of the whipped egg whites into the yogurt mixture until mostly combined.
- Add the remaining egg whites in two additions, folding gently with a spatula after each addition. Avoid overmixing so the batter stays light and airy.
- Pour the batter into the prepared cake pan and gently smooth the surface.
- Pour hot water into the larger baking pan until it reaches approximately halfway up the sides of the cake pan.
- Carefully transfer the water bath to the oven and bake for 45 to 55 minutes, or until the top is lightly golden and the center has a gentle jiggle.
- Turn off the oven, crack the oven door open slightly, and leave the cake inside for 15 minutes to cool gradually.
- Remove the cake pan from the water bath and allow the cake to cool completely at room temperature.
- Refrigerate for at least 2 hours to allow the cake to fully set and develop its creamy texture.
- Dust with powdered sugar-free sweetener and garnish with fresh berries, sugar-free whipped cream, or extra lemon zest, if desired.
- Slice into 8 portions and serve chilled.
Notes
- Use thick, plain Greek yogurt for the best texture. Thin yogurt can make the batter too loose.
- Room-temperature eggs whip more easily and help create greater volume.
- Make sure the bowl and beaters used for the egg whites are completely clean and grease-free.
- Fold the whipped egg whites gently to preserve the air and maintain the cake’s cloud-like texture.
- The water bath provides gentle, even heat and helps keep the cake soft and moist.
- A small amount of shrinking as the cake cools is normal for a soufflé-style cake.
- Chill for at least 2 hours before slicing for the creamiest texture and cleanest portions.
- For a lemon-blueberry variation, gently fold 1/2 cup fresh blueberries into the batter.
- For a citrus variation, replace the lemon zest with orange zest.
- For a dairy-free version, use a suitable thick dairy-free Greek-style yogurt.
- For a deeper vanilla flavor, replace the vanilla extract with vanilla bean paste.
- The cake can be prepared a day ahead and refrigerated until serving.
- Store covered in the refrigerator for up to 3 days.
- The untopped cake can be frozen for up to 1 month. Thaw it in the refrigerator before serving.
- A 9-inch round pan can be used, although the cake will be thinner and the baking time may need to be adjusted.
- If using regular sugar instead of sugar-free sweetener, adjust the amount according to the sweetness and type of sugar used.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 95
- Fat: 4g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 8g
Keywords: Sugar-Free Yogurt Cloud Cake