Chocolate Cloud Cake

Ingredients

• 120 g Wheat flour (or gluten‑free flour) (Sift before use)
• 100 g Whole cane sugar (Can be replaced with white sugar or sweetener)
• 60 ml Dehydrated coconut oil (Melt slightly before adding to the yolks)
• 30 g Unsweetened cocoa powder (Sift to avoid lumps)
• 3 Eggs (Separate whites from yolks)
• 120 ml Plant milk (almond, soy or oat) (At room temperature)
• 1 pinch Fine salt

Instructions

1. Separate whites from yolks

   Crack the three eggs and carefully separate the whites from the yolks into two different bowls, making sure no trace of yolk remains in the whites.

   Time: PT5M

2. Whisk the whites with the sugar

   Using an electric mixer, whisk the whites, adding the whole cane sugar gradually until you obtain stiff peaks and a foamy texture.

   Time: PT10M

3. Mix yolks, oil and milk

   In the large bowl, beat the egg yolks, add the melted coconut oil and the plant milk at room temperature. Mix until you obtain a homogeneous consistency.

   Time: PT5M

4. Incorporate dry ingredients

   Sift the cocoa powder and flour over the yolk mixture, add the pinch of salt, then gently fold with a spatula until no lumps remain.

   Time: PT5M

5. Fold in the whipped whites

   Add the whipped whites in two batches. With the spatula, lift the batter from the centre and turn it over onto itself, to retain as much air as possible.

   Time: PT5M

6. Prepare the pan

   Cut a circle of parchment paper to the size of the pan base, place it at the bottom, then slide the edges along the sides of the pan to facilitate unmolding.

   Time: PT5M

7. Pour the batter and tap

   Pour the batter into the prepared pan, tap the pan base three times on the work surface to eliminate air bubbles.

   Time: PT2M

8. Bake

   Bake the cake for 1 hour at 150°C. The top may crack, that's normal.

   Time: PT1H

   Temperature: 150°C

9. Complete cooling

   Remove the cake from the oven and let it cool completely in the pan before unmolding (about 30 minutes).

   Time: PT30M

10. Finishing and serving

    Gently unmold the cake, dust with cocoa powder or powdered sugar to taste, then serve.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Wheat flour (or gluten‑free flour): rice flour, almond flour
• Instead of Whole cane sugar: white sugar, stevia, erythritol
• Instead of Dehydrated coconut oil: neutral vegetable oil, melted butter
• Instead of Unsweetened cocoa powder: instant cocoa powder
• Instead of Eggs: linseed‑based egg substitute, aquafaba (for vegan version)
• Instead of Plant milk (almond, soy or oat): cow's milk, rice milk

Equipment Needed

• Large mixing bowl
• Medium bowl for whites
• Electric mixer or hand whisk
• Silicone spatula (rubber scraper)
• Sieve or fine strainer
• Round cake pan (20 cm)
• Parchment paper
• Oven

Critical Steps — Do Not Skip

• Whisk the whites to stiff peaks
• Fold in the whipped whites without breaking them (folding technique)
• Sift cocoa and flour to avoid lumps

Chef Tips from the Video

• Use high‑quality cocoa for a more intense flavor.
• For a caramel flavor, replace whole cane sugar with lightly toasted whole cane sugar.
• Lightly dust with fleur de sel before serving for a sweet‑salty contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap well and freeze up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• The cake keeps very well in the refrigerator; make it the day before and dust just before serving.
• You can prepare the batter ahead and keep it in the refrigerator for 2 hours before baking.