Servings: 4–6 | Total Time: 50 minutes | Difficulty: Easy
Calories per Serving (Approx.): 160
Macros: Protein: 6g | Carbs: 14g | Fat: 10g | Fiber: 0g
A Fluffy, Guilt-Free Dessert Made with Just 2 Ingredients
Yes, you read that right — this Two-Ingredient Cloud Cake is made with just eggs and white chocolate. No flour, no oil, no fancy gadgets. Just two pantry staples whipped into a delicate, airy, cake-like treat that feels indulgent but is secretly packed with protein and lower in carbs than your average dessert.
Perfect for high-protein snackers, clean eating goals, or anyone following a simple ingredients lifestyle — this cake has the texture of a soufflé-meets-cheesecake, with a naturally sweet richness from the white chocolate and the lift of whipped egg whites.
It’s also naturally gluten-free, and can be dressed up or down however you like. Think of it as the perfect base cake — dreamy on its own, or with a spoonful of Greek yogurt, fresh berries, or a dusting of cocoa.
Why You’ll Love This Cloud Cake
Fluffy, light, melt-in-your-mouth texture
Protein-packed from whole eggs
Only 2 ingredients — no flour, no added sugar
Perfect for clean eating, gluten-free, or low-ingredient diets
Ingredients Needed
- 3 large eggs, separated into yolks and whites
- 120g white chocolate (approx. 4.25 oz or 1 standard baking bar)
How to Make Our Two-Ingredient Cloud Cake
1. Prep Your Pan & Oven
Preheat your oven to 170°C (340°F).
Line a small round cake pan (6–7 inches) with parchment paper on both the bottom and sides. This helps the delicate cake release easily.
2. Melt the White Chocolate
Break the white chocolate into small pieces.
Melt gently using a double boiler or in the microwave in 20-second bursts, stirring until smooth.
Let it cool slightly before combining with eggs.
3. Separate the Eggs
Carefully separate egg whites and yolks into two bowls.
Make sure no yolk gets into the whites — even a tiny amount can prevent them from whipping properly.
4. Whip the Egg Whites
Using a hand mixer, beat the egg whites in a clean, grease-free bowl until stiff peaks form (about 3–5 minutes).
The whites should be glossy and able to hold a peak when you lift the beater.
5. Combine Yolks with Chocolate
Whisk the egg yolks into the slightly cooled melted white chocolate until smooth and fully combined.
6. Gently Fold the Whites
Fold the whipped egg whites into the yolk-chocolate mixture in three batches, being careful not to deflate the batter.
Use a spatula and a light hand — this step keeps the cake airy
7. Bake to Perfection
Pour the batter into your lined cake pan.
Tap gently to release any big air bubbles.
- Bake for 15 minutes at 170°C (340°F)
- Then reduce to 160°C (320°F) and bake for another 15 minutes.
- Turn off the oven and let the cake rest inside for 15 minutes with the door slightly open. This helps prevent sinking.
8. Cool & Serve
Allow the cake to cool completely in the pan before removing.
Dust with powdered sugar or serve with berries if desired.
Storage & Serving Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze slices in parchment and wrap tightly for up to 1 month.
- Reheat: Best served at room temperature — avoid reheating to preserve fluffiness.
- Topping Ideas: Fresh berries, light whipped cream, Greek yogurt, or a spoon of protein spread.
FAQs & Tips
Can I use dark or milk chocolate?
Yes, but it will slightly change the texture and sweetness. White chocolate gives the fluffiest, cake-like results.
Is this gluten-free?
Yes! No flour means this cake is naturally gluten-free.
