As joyful as a childhood treat, as sophisticated as a grown up dessert, and as sweet as can be (all with no sugar!), this Keto Chocolate Marshmallow Cloud Cake is bound to delight you!
Light chocolate cake and marshmallow layers build this beautiful and unique cake!
Chocolate and marshmallow are a classic combination – hello s’mores! And the combo is also familiar from store bought, childhood sweet treats. In this cake, the two take on a sophisticated and classic black and white layered look that is suitable for even the classiest gathering!
This original shines in that it is great for transporting. If you need a cake to travel to a friend’s house, a restaurant, a picnic, you name it – this is your cake! Because the cake is layered with marshmallow and not frosting, it’s not prone to melting, sliding or smushing! Just like your most enviable friend, this cake can weather some brutal travel and still look perfect and put together when it arrives! A definite plus!
This cake also scores points by looking like you slaved all day over it making the amazing and visually stunning layers. In reality, you don’t really need to put in much work to succeed in making this beauty.
Let’s take a look at what we need to make this beauty!
My true keto love! This sweetener tastes and behaves so similarly to sugar. Allulose is a rare, naturally occurring sugar that is very low in calories and well as low carb. It’s hands down my favorite keto ingredient. It’s the backbone of my baking. It sweetens our cake in this recipe and without it, we would have no marshmallow clouds in our cake!
Check out more keto recipes with allulose.
This ZERO calorie fiber is usually used as a filler but in this recipe it makes up the bunk of the “flour” for our cakes. It is light and fluffy but can be a bit dry on its own. LifeSourse is absolutely my recommended brand. Other brands I’ve tried have been heavier and much darker and have resulted in a much less pleasant final product!
Check out more keto recipes with oat fiber.
CASEIN AND WHEY PROTEINS
These are the two other main ingredients to our flour. They work together extremely well with the oat fiber to produce a light fluffy cake that is high in protein, so it’s healthy too!
We’re going to build the Keto Chocolate Marshmallow Cloud Cake up, layer by layer, rather than cutting the cake in half to make the layers.
Spread the cake batter on a silicone sheet or parchment paper. This is important because the LAST thing you want is to be trying to pry off a stuck on cake! Attempt to spread it thinly and evenly, since the more uniform it is, the better the layers will look.
The marshmallows just take timing. You have to be sure that you heat the allulose mixture up and hold it for two minutes. Otherwise you’ll get something like sweet slime. Trust me, marshmallows are much, much better than slime!
We’re going to be building up the layers, so as you’re making the cake and marshmallows, try to get the layers as close to even in thickness as you can.
- Parchment paper or silicone baking mat
- Baking sheet
- Mixing bowls
- Stand mixer or hand mixer
This stunning cake comes together pretty easily but let’s plan ahead in case we hit any bumps in the road!
Why is my cake batter batter dry?
This batter is naturally dry, but if it seems too dry did you omit the coffee and not replace it with almond milk? Double checking all the liquids, if it is still very dry try adding an additional tablespoon of almond milk. The final texture should be stiff like a mousse.
How do I prevent the cake from cooking unevenly?
Try to ensure that the cake layer is even so it will cook at the same rate. Also, rotate the pan half way through if your oven doesn’t heat evenly. I do not recommend using convection with this recipe.
Why aren’t the marshmallows thickening?
The marshmallows need time to thicken at least 14-15 minutes. At first, it might seem hopeless, however the allulose mixture needs time and lots of whipping to aerate. Be patient and it’ll come together!
Okay, what if my marshmallows really aren’t thickening?
Sorry, I’ve been there myself. Wah! If the marshmallow allulose mixture doesn’t get hot enough, then the marshmallows will never hold their shape. This is part of the magic of sugar and candy making. If your mixture truly doesn’t aerate and thicken after 15 minutes, it’s time to try it again.
Keto Chocolate Marshmallow Cloud Cake would be great in many settings! Here are a few ideas!
How to serve Keto Chocolate Marshmallow Cloud Cake:
- Perfect after a fancy steak or roast dinner for a special occasion
- Amazing for a birthday party outdoors or in a park – they travel really well, no frosting to mess up!
- Small versions would be so cute in a bento or packed lunch, no dairy frosting to melt
What to drink with Keto Chocolate Marshmallow Cloud Cake:
These would be amazing served with some creamy coffee for an after dinner dessert. An ice cold glass of milk (almond or maybe macadamia!) would also be so delicious with these.
Keto Marshmallow Cloud Cake is great because there is no traditional frosting to melt or spoil. It should be okay on the counter for a day or two – honestly, I’ve never had it stick around longer than an extra day!
💕MORE RECIPES YOU’LL LOVE
- If you love marshmallows – you have the try the Keto Marshmallow Cream Sauce!
- Keto Peppermint Marshmallows
- For chocolate cake lovers, Keto German Chocolate Cupcakes are also a chocolate winner!
- Keto Whoppie Pies AKA Gobs are also a really fun take on chocolate cakes.
- Enjoy your favorite ice cream with Keto Chocolate Ice Cream Sandwiches!
- For chocolate lovers Keto Chocolate Zucchini Cake
- Keto Coconut and Cheese Flan is another gorgeous (and easy!) must try
Keto Chocolate Marshmallow Cloud Cake
- Stand Mixer
- Baking Sheets
- 1/2 cup oat fiber specifically LifeSource brand
- 1/2 cup allulose
- 6 tablespoons cocoa powder
- 1/4 cup casein protein specifically Muscle Feast
- 1/4 cup whey protein specifically Isopure
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum I have omitted this successfully
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1 egg
- 3/4 cup unsweetened almond milk
- 1/4 cup avocado oil can substitute melted coconut oil or vegetable oil
- 2 tablespoons Greek yogurt sour cream also works
- 2 tablespoons coffee optional
- 2 teaspoons vanilla extract
adapted from a recipe by Paola van der Huldst
- 1/2 cup water for gelatin mix
- 2/3 cup water for allulose mix
- 1 cup allulose
- 3 tablespoons gelatin
- 1/8 teaspoon salt
- 1 1/2 teaspoons vanilla I used vanilla but would like to try mint or orange in the future. Food coloring would be fun too.
- Preheat oven to 325 degrees F.
- In one bowl, mix all dry ingredients. Cocoa and protein powders can clump so be very thorough.
- In a separate bowl, combine wet ingredients. Slowly add dry ingredients to wet ingredients until the mixture is well incorporated. The texture should be pudding like. If it’s too stiff, add another tablespoon of almond milk.
- Line two cake pans with parchment paper.
- Spread the batter out evenly across the parchment. It will be very thin, approximately 1/4 to 1/2 inch thick.
- Bake at 325 F and begin checking for doneness at 10 minutes. Cake is done when set and a knife inserted at the thickest part comes out clean.
- Remove cake and parchment and allow to cool on a rack.
- After cooled, return parchment and cake to the pan to get ready for the marshmallow layer.
- Combine 1/2 cup of water and gelatin in a bowl, if using a stand mixer, add to the mixer’s bowl. Make sure they are mixed so the gelatin hydrates well.
- In a small nonstick pan, combine the allulose and 2/3 cup water.
- Bring the mixture to a boil and hold at a rolling boil for 2 minutes. Failure to do this will result in gummy candy and not marshmallows!
- Quickly and carefully pour the allulose mixture over the gelatin.
- Using the whisk attachment, begin mixing and bring to high speed.
- After mixing for twelve minutes, add vanilla and salt.
- Continue to mix for three more minutes.
- When done, quickly move to the cake and spread a thin layer of marshmallow over the cakes. The marshmallows will set up quickly so spread the mixture out as quickly and carefully as possible.
- Allow the marshmallows to dry for an hour, or dry to the touch, before stacking up the layers.
- To assemble the cake, stack one cake on top of the other. Cut in half and place the prettier half on top of the other half. You will now have four layers.
- Wipe your knife clean before cuts and trim into a neat rectangle (secretly devour the trimmings).
- Slice into 8 pieces immediately before serving. Best served within four hours of making. Marshmallows will dry over time and can draw moisture from the cake, best eaten on the same day. Don’t worry, it’s unlikely you’ll have leftovers!