2-Ingredient NO BAKE Apple Cloud Cake

INGREDIENTS

• 1 2/3 cup (400 g) unsweetened applesauce
• 4 1/2 tsp (15 g) unflavored gelatin powder

INSTRUCTIONS

1. Line an 8 or 9 inch square pan with 2 sheets of parchment paper. To do this, cut 2 sheets of parchment paper long enough to line the bottom of the pan with extra hanging over the sides (you will need this to act as handles later). One sheet should go across the pan vertically. The other sheet should go on top and across horizontally so that all of the interior of the pan is lined.
2. Add applesauce to a large heat-proof mixing bowl. Sprinkle gelatin over the surface. Whisk until gelatin is fully incorporated. The gelatin should thicken your applesauce as you mix it in.
3. Dissolve the gelatin in the applesauce. This is important because if the gelatin is not fully dissolved, the batter will not whip up to soft peaks. I used the double boiler method on the stove, but if you are used to dissolving gelatin with other methods (using the microwave at low wattage or heating up the applesauce and dissolving it in there), that will also work. For the stove method: add 1/2 inch of water to a medium saucepan and bring to a simmer. Make sure you are using a saucepan that is smaller than your mixing bowl. You want to be able to put the mixing bowl on top of your saucepan without the bowl hitting the water. The bowl should also fit snugly so that the heat steam from the saucepan doesn't escape. Once the water is heated, place your mixing bowl on top. Stir applesauce mixture with whisk to dissolve the gelatin as the mixture begins to heat up. Be careful to not let the mixture boil or get too hot. You only need to mix a few minutes until the gelatin is dissolved, the applesauce turns liquidy again and is warm to the touch.
4. Remove bowl from stove and let cool for about 5 minutes. Pour applesauce into the mixing bowl of a stand mixer (or if you are using a hand mixer you can just leave the applesauce in its bowl) and beat on highest speed with wire whisk attachment for about 15 minutes or until soft peaks start to form. Your mixture should turn very light in color (almost white) and look like whipped cream. If you lift your wire whisk from the mixture, it should be able to hold a soft peak (see photo in post for reference).
5. Scoop batter into prepared baking pan. Use a spatula to smooth and even out surface. Try your best to not deflate the batter when adding it to the pan. Place cake into fridge for 1-2 hours to set.
6. The surface of the cake will look unchanged even when the cake is set. It will look wet. To test to see if the cake is set, peel the edge of the cake back from the parchment paper. The cake should be solid enough to let you peel it back and it should look like a slice of cake inside. Lift edges of the parchment paper to remove entire cake from pan.
7. Use a big sharp knife to cut cake slices. Store uneaten cake in fridge.