The black bean brownies were so fun that I’m looking into more healthy whole foods dessert ideas.  Jen from Eating My Vegetables posted about this marshmallow pavlova cake on my Facebook page, and I’ve been wanting to try it ever since!  It’s a GAPS/SCD/paleo friendly grain free cake! Perfect for birthdays, holidays, or anything that calls for celebration.
I further modified the recipe based on what I had on hand and what was GAPS friendly.
Easy recipe for Marshmallow Cake
4 large eggs, separated (you need the whites only, make sure there isn’t any yolk at all in them)
1 teaspoon apple cider vinegar
3 tablespoons honey
(1/2 tsp vanilla. I didn’t have any, so didn’t use it)
Step 1: Beat the egg whites, starting on a low speed and increasing, until stiff peaks form. Â Add vinegar and honey and vanilla, and beat until throughly mixed.
Step 2: Place parchment paper on a cookie sheet and form a cake shape with the foamy egg whites. Â Different shapes could make this very festive! A heart would be fun, and with a little care a number for the birthday child could be done as well. Unbleached parchment paper would be preferable, but I had this on hand.
Step 3: Bake at 250 for 1 hour 15 minutes, until golden and set. Â Allow to cool in the oven with the door cracked and oven off. Once cool keep in an airtight container until ready to serve.
Step 4: To serve, gently remove from parchment paper, top with whipped cream (not okay on GAPS), fresh fruit, fruit sauce, or grated chocolate. Â Cut with a serrated knife to avoid tearing the cake. Enjoy soon after baking.
This cake is wonderful because you most likely already have the ingredients on hand, and there’s nothing weird in it, so it’s a nice dessert to serve to guests. The toppings are easily adaptable to what is in season.
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Yummy…baked alaska!
I’ve been going to try to make blond brownies by using the black bean brownie recipe with navy beans and coconut oil/cream etc…maybe some berries for flavor, but haven’t had a chance yet. My girls are allergic to chocolate.
I’ve been wanting to try using navy beans for ‘blondies’ as well, the berries are a good idea!
FYI – I made this cake without the parchment paper – just a well greased pan. I think that is easier (and less wasteful) than trying to separate it from the parchment. It is also easier to cut after it has been in the fridge for a little while.
Goes wonderfully with yogurt, fruit, and/or russian custard. Mmm!
Thanks for the tasty sharing…
I just made two batches they were soooo good.
THANK YOU! We’re having guests over tomorrow and I was stumped for dessert. :D
I wonder if I could refrigerate or freeze it while we’re at church to eat when we come back? Thoughts anyone?
Hey this sounds great! A meringue made large. I’m trying this tomorrow.
That looks great!
I’m curious. Is this cake soft or hard on the inside?
Soft :)
Oh wow, just stumbled upon your site and so happy! Thank you for all your efforts and information! This cake looks amazing! I will try it out for my mamas birthday. THANKS
This looks delicious. It looks like a huge merengue! I love that it is so simple. Thanks!
It is a huge meringue! but it stays soft inside, and counts as ‘cake’ in my book ;)
Oohh this looks good and easy to make. I will try this with my next batch of egg whites.
I’m going to make this tonight because I just happen to have extra egg whites after making peach custard pie with the peaches from our fruit tree using a combination of these recipes:
I used this gluten free pie crust recipe:
http://www.freecoconutrecipes.com/recipe_Gluten-Free_Pumpkin_Pie.htm
and the peach/custard from this recipe:
http://farmplate.com/blog/?tag=peach-custard-pie
and I can’t wait to make the egg cake for the kids for snack!
Its called pavlova and is a traditional Christmas dessert in New Zealand where I am from. SO glad I found this version using honey though, as normally it is made using castor sugar, and I have just started GAPS so this is great
Perfect!
Making this right now! I wonder if it can be adjusted to make homemade marshmallows?
I tried this tonight. The eggs made peaks just fine, but as soon as I added the other ingredients it just sank! Never could get it fluffy like in your pic. Any ideas?
I made this today, it whipped up nice and stiff, and I baked it for 1 hr and 15 minutes at 250 like you said, and it was a nice golden brown, but after carefully letting it cool, it was still soft and sticky when touched and almost wet and foamy inside. Is this how it is supposed to be? I read some other pavlova recipes that say it should have a crispy crust and marshmallow inside. Can we just not get a crispy crust with honey? Should I cook it longer next time? HELP! :)
Thanks,
Charity
I wonder if it has to do with the humidity in your home? I think it turned out crispy for me when I made it last summer, maybe someone else will chime in with more help!
I like your blog and have added it to my favorites in my internet hunt for grain free and low carb recipes. I tried this recipe the other night and my husband and I enjoyed it very much. I used sugar free honey for sake of low-carb. It was extremely sticky (I accidently ripped the top off!)but here in the deep south the humidity must have been a factor, like you said. I will certainly try it again in drier weather! Thanks for the recipe.
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I made this tonight and it looked wonderful going in the oven, but once in it just dissolved. It liquified and leaked all over the oven, leaving a paper thin layer on the baking sheet. What happened?! We were soo excited to try this :-(
This didn’t work out for us, guess the southern humidity or something??
I’m going to make this today, video blog it and report back. Thanks for the entertaining opportunity to experiment. I’ve yet to find what to cook for birthday cakes after all these years…this sounds likely that I can go back to enjoying birthday cakes…this one. I’ll get back with you about my journey.