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.  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.  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.  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.  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.

Part of Slightly Indulgent Tuesday