Mallow-y Coffee Cake

In Bake, Dessert, Gluten-free on February 7, 2015 at 9:20 am


To make the marshmallow top, combine the following ingredients in a bowl that you will be using for a bain-marie:

  • 2 egg whites
  • 1 teaspoon of baking powder
  • 1 tablespoon of cornstarch
  • 2 tablespoons of coconut sugar
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of honey

  • Boil an inch of water for the pot that you will be using for your bain-marie. Put the bowl with the mallow’s ingredients on top of the pot, making sure that the bottom of the bowl does not touch the boiling water below.

    Run everything through an electric mixer till you achieve the stiff and sticky consistency of a marshmallow. Be patient. This will take some time.

    Once the marshmallow is cooked, leave to cool before putting it in a piping bag. Set it aside and bake your sponge cake.

    Coffee Sponge Cake


    Whisk together:

  • 1 cup of rice flour
  • 1/2 cup of potato starch
  • 1/4 cup of cornstarch
  • 3 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3 tablespoons of coconut sugar
  • 2 tablespoons of mascuvado sugar
  • 1 tablespoon of decaffeinated coffee

  • Create a well in the middle and add:

  • 2 tablespoons of neutral oil (sunflower or safflower oil)
  • 1 cup of almond milk

  • Mix everything till its smooth and the lumps disappear.

    Fold in an egg white beaten to a stiff peak. Pour batter in lined muffin tins, and bake in a preheated oven for about 35 minutes at 160ºC.

    When the cake is done, pipe the marshmallow you made earlier on top. Lightly lick the top of the marshmallow with the flames of a blowtorch. I made 2 variations, one topped with a cherry, and another topped with cashews and dairy-free chocolate shavings.


    1. […] boy, was it good. Hubby surprised me for breakfast by following one of my recipes (the Mallow-y Coffee Cake). Perfection. So proud of him. He’s gone a long way from when he almost put salt in the mix in […]

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