Here’s a light, fluffy High-Protein Cloud Cake that works well as a breakfast cake, post-workout snack, or lower-calorie dessert.
High-Protein Cloud Cake
Ingredients
1 cup plain Greek yogurt
3 large eggs, separated
1 scoop vanilla whey or casein protein powder
2 tbsp cornstarch or oat flour
2–3 tbsp sweetener (honey, maple syrup, or a sugar substitute)
1 tsp vanilla extract
1 tsp baking powder
Pinch of salt
Optional: lemon zest, cinnamon, or berries
Instructions
Preheat oven to 160°C / 320°F.
Line a small cake pan or loaf pan with parchment paper.
In one bowl, mix:
Greek yogurt
egg yolks
protein powder
cornstarch/oat flour
sweetener
vanilla
baking powder
In another bowl, beat egg whites with salt until stiff peaks form.
Gently fold the egg whites into the batter in 3 additions to keep it airy.
Pour into the pan and smooth the top.
Bake for 30–40 minutes until lightly golden and set in the center.
Cool completely before slicing — it firms up as it cools.
Protein Estimate
Depending on the protein powder and yogurt used:
Whole cake: ~45–60g protein
Per slice (6 slices): ~8–10g protein
Flavor Variations
Chocolate: Add 1 tbsp cocoa powder
Lemon Cloud Cake: Add lemon zest + a little juice
Berry Version: Fold in blueberries or raspberries
Cheesecake Style: Use extra Greek yogurt and chill before serving
Tips
Whey protein makes it lighter; casein makes it denser and cheesecake-like.
Don’t overmix after adding egg whites or the cake loses its “cloud” texture.
For extra protein, top with Greek yogurt and crushed nuts.
For a richer version, you can also make it with blended cottage cheese instead of yogurt.
