☁️ High-Protein Cloud Cake (fluffy, light, secretly jacked)
This is basically a protein-boosted angel food / meringue cake—airy like a cloud, sweet but not heavy, and perfect when you want dessert without the food coma.
Ingredients (1 small cake / loaf pan)
6 large egg whites (room temp = max fluff)
½ cup protein powder
Best: vanilla whey isolate or a whey/casein blend
(plant protein works, but texture will be a bit denser)
¼ cup granulated sweetener (sugar, erythritol, or monk-fruit blend)
1 tsp vanilla extract
¼ tsp cream of tartar (or a few drops lemon juice)
Pinch of salt
Optional add-ins
Lemon zest 🍋
Cinnamon or matcha
Sugar-free chocolate chips (fold in gently)
Instructions
Preheat oven to 325°F / 165°C
Line the bottom only of a loaf pan or round pan with parchment. Do not grease sides (important for lift!).
Whip egg whites
Beat egg whites, salt, and cream of tartar on medium until foamy.
Increase to high and slowly add sweetener.
Whip until stiff, glossy peaks form.
Fold in protein powder
Sift protein powder first.
Gently fold it into the egg whites in 2–3 batches using a spatula.
Add vanilla (and zest/spices if using).
Be gentle—this is cloud physics.
Bake
Pour batter into pan, smooth the top.
Bake 25–30 minutes, until lightly golden and set.
Cool upside-down
Immediately flip the pan upside-down and cool completely (prevents collapse).
Release & serve
Run a knife around edges, lift out, slice carefully.
Macros (approx, whole cake)
Protein: ~45–55 g
Calories: ~350–400 (depends on protein + sweetener)
Fat: ~1 g
Sugar: very low (or zero with sweetener)
Pro Tips
If your cake collapses → egg whites were under-whipped or over-folded
Whey isolate = lightest texture
For extra moisture: serve with Greek yogurt + berries or a drizzle of sugar-free syrup
If you want:
🧁 Microwave mug version
🍋 Lemon loaf style
🍫 Chocolate protein cloud cake
🥞 Cloud pancakes using the same base
Just say the word ☁️💪
