If you’re looking for a light and fluffy gluten-free vanilla cake made in the Thermomix, this Vanilla Cloud Cake will quickly become your go-to recipe. Soft, airy, and delicately sweet, this cake gets its signature “cloud-like” texture from whipped egg whites folded into a rich, yogurt-based batter.

Unlike dense almond flour cakes, this version delivers a beautifully soft crumb while remaining naturally gluten-free thanks to almond flour and coconut flour. The result? A cake that is:

• Moist but not heavy
• Gently sweet
• Buttery with a subtle vanilla aroma
• Perfect for afternoon tea, birthdays, or elegant desserts

It can also be made sugar-free by substituting caster sugar with powdered erythritol, making it ideal for those following a low-sugar lifestyle.

This Thermomix cake recipe is perfect for home bakers who want professional bakery-quality texture without complicated steps.

Why This Cake Is Called “Cloud Cake”

The name “cloud cake” comes from its airy internal structure. The secret lies in properly whipped egg whites folded carefully into the thick batter. This technique traps air inside the cake mixture, allowing it to rise beautifully in the oven while maintaining a soft, pillowy texture.

The yogurt adds moisture, while butter creates richness. Almond flour gives tenderness, and coconut flour helps with structure. Together, they form a naturally gluten-free sponge that feels incredibly light despite being made without traditional wheat flour.

Key Features of This Thermomix Vanilla Cake

This recipe stands out for several reasons:

• Made entirely in the Thermomix
• Naturally gluten-free
• Optional sugar-free variation
• Soft and moist crumb
• Beautiful golden top
• Perfect base for berries, cream, or icing sugar

Because the Thermomix handles mixing and whipping with precision, achieving consistent results is easier than traditional method

Ingredient Breakdown – Why Each Component Matters

Let’s explore how each ingredient contributes to the final result.

Caster Sugar (150 g) or Powdered Erythritol

Caster sugar dissolves quickly and creams beautifully with butter. If you prefer a lower-sugar option, powdered erythritol provides sweetness without refined sugar.

Unsalted Butter (120 g, softened)

Butter provides structure and richness. It also helps create a tender crumb when creamed properly with sugar.

Plain Greek Yogurt (200 g, room temperature)

Greek yogurt adds moisture and subtle tang. It keeps the cake soft while enhancing the vanilla flavor.

Vanilla Extract (1 tsp)

Vanilla brings warmth and aromatic depth. It ties the flavors together and gives the cake its signature comforting profile.

Almond Flour (60 g)

Almond flour ensures tenderness and contributes healthy fats that enhance softness.

Coconut Flour (120 g)

Coconut flour absorbs moisture and provides structure in gluten-free baking.

Baking Powder (16 g)

This ensures the cake rises properly alongside the whipped egg whites.

Pinch of Salt

Salt enhances sweetness and balances flavors.

Icing Sugar or Powdered Erythritol (Optional)

Used for dusting, this adds an elegant finish.

The Science Behind the Fluffy Texture

The magic of this cake comes from properly whipped egg whites. When beaten to stiff peaks, egg whites trap air bubbles. Folding them gently into the batter preserves that air.

During baking:

• Air expands
• Baking powder activates
• The structure sets

This combination creates a tall, airy cake that slightly settles after cooling — which is completely normal for cloud-style cakes.

Step-by-Step Success Tips

1. Use Room Temperature Ingredients

Cold yogurt or butter may cause uneven mixing.

2. Cream Butter Properly

Creaming butter and sugar until fluffy ensures a lighter cake base.

3. Clean & Dry Thermomix Bowl Before Whipping Egg Whites

Any moisture or grease will prevent stiff peaks from forming.

4. Do Not Overmix After Folding

Overmixing deflates the air bubbles, resulting in a denser cake.

5. Bake Gently

Cloud cakes prefer moderate oven temperatures to prevent over-browning.

How to Know When the Cake Is Done

The cake is ready when:

• The top is lightly golden
• The center feels set but slightly soft
• A skewer inserted comes out mostly clean

If the top browns too quickly, loosely tent with foil.

Serving Ideas for Maximum Elegance

This cake is versatile and pairs beautifully with:

• Fresh berries
• Lightly sweetened whipped cream
• Vanilla yogurt topping
• A dusting of icing sugar
• Warm berry compote

For special occasions, you can slice and layer it with cream and fruit for a show-stopping dessert.

Texture & Flavor Profile

Once cooled, the cake has:

• A soft, springy crumb
• Moist interior
• Light buttery taste
• Gentle vanilla aroma

It’s not overly sweet, making it ideal for pairing with toppings.

Storage & Make-Ahead Instructions

• Room Temperature: Covered for 1 day
• Refrigerator: Up to 4 days in airtight container
• Freezer: Wrap well and freeze up to 2 months

Allow frozen cake to thaw at room temperature before serving.

Why This Is the Perfect Thermomix Cake Recipe

Using the Thermomix simplifies:

• Creaming butter
• Mixing batter evenly
• Whipping egg whites precisely

The machine ensures consistent texture every time, making it beginner-friendly while still delivering professional results.

Nutritional Overview

This cake is:

• Naturally gluten-free
• Lower in carbs than traditional cakes
• Optionally sugar-free
• High in healthy fats from almond flour

Exact nutritional values vary depending on sweetener choice and serving size.