Marshmallow Yellow Cake

24 Mar Marshmallow Yellow Cake

THIS TEXTURE THO! Yellow cakes have always been my fave because they're traditionally made with butter and always turn out to be such a moist, satisfying, wholesome kind of cake. Victoria sponge can sometimes be too subtle and dry; chocolate can sometimes be too much. No, yellow hits you right in the feels. 

This is obviously not your traditional kind, but it is a close second. Plus, adding marshmallows to the top of anything takes it from okay to OKAY YAY.

Like most of my recipes, this one is quick, clean and easy. Make it tonight have it for brek tomorrow kind of thing. Enjoy!

Marshmallow Yellow Cake

AuthorMaxine SchuilingCategoryBreakfast, Christmas, Desserts, Gluten free, High protein, Holiday celebration eats, Macro friendlyDifficultyBeginner

Yields10 ServingsQuarter (2.5 Servings)Half (5 Servings)Default (10 Servings)Double (20 Servings)Triple (30 Servings)

Prep Time5 minsCook Time25 minsTotal Time30 mins

Dry mix

 60 g self raising flour (gluten free if desired)

 30 g coconut flour

 30 g nut flour (almond flour or ground sunflower seeds)

 30 g whey protein powder

 ⅓ tsp baking soda

 ¼ tsp salt

To blend

 100 g steamed pumpkin/mashed banana

 1 tsp vanilla extract

 4 egg whites OR 2 eggs

 sweetener drops

Melt and mix

 30 g melted butter (or coconut oil)

 40 g xylitol/erythritol

Toppings

 Marshmallows

 Choc chips

1

Preheat oven to 180 degrees and grease a loaf or cake tin.

2

Combine dry ingredients in a bowl and mix.

3

Blend wet 'to blend' ingredients.

4

Melt butter and stir in sweetener after that.

5

Pour butter into blended wet mix while stirring. Stir wet mix into dry.

6

Pour into tin and bake for 25 minutes.

Nutrition Facts

Servings 10