Fluffy High-Protein Yogurt Cake

January 3, 2026

Are you on a fitness journey but find yourself sometimes craving something sweet? Meet your new best friend: High-Protein Yogurt Cake. This "cloud cake" has gone viral on social media for a reason. The whole texture is like a Japanese jiggling cheesecake but contains way much less calories.

Since I’ve shared this recipe for the first time, the feedback has been overwhelmingly great! It’s a perfect solution for people looking for a low-calorie, high-protein snack that actually tastes like a cheat meal.

🛒 Ingredients (6-inch round pan or a standard loaf pan)

Eggs: 3 (not too small)
Greek yogurt: 250g (you can also use flavored yogurt, but make sure it’s thick)
Low-gluten flour: 35g
Cornstarch: 10g
Sweetener: 60g (sugar or erythritol for a keto-friendly version)
Lemon juice: a few drops (to stabilize the egg whites and reduce eggy smell)

🍳 Steps by steps instructions

1. Separate and chill (the secret step). Preheat the oven at 120°C

Carefully separate the egg yolks from the egg whites. Don’t leave any yolks in the whites, otherwise it will be very difficult to whip the egg whites. Put the egg whites in the freezer for 5 minutes. This helps create a much more stable and fine-textured meringue, which is the secret to a cloud-like texture.

Preheat the oven at 120°C.

2. Mix the yolk base

In a medium bowl, mix 3 egg yolks with the yogurt. Sift in flour and cornstarch. Whisk until the batter is smooth and there are no lumps.

3. Whip the meringue

Take the chilled egg whites out of the freezer. Add sugar, or sweetener, and a few drops of lemon juice. Use a hand mixer to whip the whites at a high speed. Stop when you reach soft peaks (the foam should hold its shape, but the tip should gently fold over).

4. Fold and combine

Gently fold 1/3 of the meringue into the yolk/yogurt batter to lighten it up. Then, pour that mixture back into the remaining meringue. Use a spatula to fold very gently so you do not deflate the meringue that you just whipped. You can also use a whisk to mix it up as long as the whites are whipped very well. Using a spatula would be safer for beginners.

5. Prepare the water bath

Line your cake pan, both side and bottom, with baking paper. Wrap the outside of the pan with foil to prevent water from leaking in because we’ll use a water bath baking method. Pour the batter into the pan and tap the pan on the counter to get rid of large bubbles in the batter.

6. Bake and rest

Place the pan in a larger tray filled with 1-2 cm of hot water. Bake with a convection/fan-assisted oven at 120°C, or 140°C with top & bottom heat for 75 minutes. You can increase or lower the temperature based on your own oven performance. Once finished, turn off the heat and let it rest in the oven for 15 minutes with the door closed.

🙋 Frequently Asked Questions (FAQ)

Can I make this dairy-free?

Yes! You can substitute yogurt with coconut- or soy-based "greek-style" thick yogurt.

How do I store this?

Keep it in a food container in the fridge for up to 2 days. It tastes even better the second day!

Can I make it gluten-free?

Absolutely. You can substitute the 35g of flour with a gluten-free all-purpose flour, cornstarch, or rice flour. The texture may be slightly denser, but it will still be delicious. You can add some milk if the batter looks too thick.

Can I add vanilla extract?

Yes, adding a few drops of vanilla extract to the yolk/yogurt mixture is a great way to enhance the flavor and give it a classic dessert aroma.

Can I use flavored yogurt?

You can, but keep in mind that flavored yogurts (like vanilla or strawberry) often contain added sugars and may be thinner than plain Greek yogurt. If you use flavored yogurt, you might want to reduce the amount of added sweetener in the recipe.