What happens when you get a craving for something that brings back a memory and it has gluten in it? You find a way to make a gluten free version of it. I published a similar (paleo) version of this recipe a year or so ago, but when I decided to do something fun for Celiac Awareness Day 2018, I made a short, 3-ish minute video of this updated, easier version to show just how easy they are to make. (It’s on my youtube channel).
The only difference between the two recipes is the marshmallow, and the time it takes to make it. In the paleo version, the marshmallow is made from scratch and takes more time to do it. In this version, the marshmallow is easier and faster to make. And, if you prefer, you can use your favorite Gluten Free boxed cake mix, just make sure to adjust the ingredients for the filling and marshmallow, since this recipe makes 6 cakes, and the boxed mix likely makes more.
And when it comes to marshmallows, let’s face it. There’s really not a healthy one. With this recipe, each cake gets covered with what amounts to 3 Tablespoons of marshmallows. But, I look stuff like this as a treat, something I only eat occasionally, so it’s a managed, guilty pleasure! And although they taste like “more,” do yourself a favor and freeze them. That way, when the craving hits, you can satisfy it in no time!
Gluten Free Snowball Cakes
Always double check your ingredients for Gluten Free status before using!
You can also use your favorite Gluten Free Chocolate Cake mix, just be sure to adjust the measurements on the filling and the marshmallow to accommodate anything over 6 cupcakes.
For a quick video on making these, visit the Gluten-Free-Way.com YouTube channel!
For the Cake:
- 1/2 Cup Almond Flour
- 6 Tablespoons Tapioca Flour
- 2 Tablespoons Coconut Flour
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1/4 Cup Cocoa Powder
- 2 Eggs
- 6 Tablespoons Applesauce
- 1/4 Cup Maple Syrup
- 1 teaspoon Vanilla
- 2 Tablespoons Coconut Oil, Melted
For the Filling:
- 1/4 Cup Palm Shortening
- 3 Tablespoons Confectioners Sugar
- 1/2 teaspoon Vanilla Extract
- 1 Tablespoon Arrowroot
- 1 Tablespoon Canned Coconut Milk (the cream only -refrigerated ahead of time)
- Pinch Salt
For the Marshmallow:
- 1 generous cup Marshmallows
- 1 or 2 teaspoons of Maple Syrup or Honey
- 1/2 teaspoon Coconut Extract (Optional)
- 1/2 Cup Shredded Coconut
- Preheat oven to 350 degrees F. You'll need a 6 cavity half dome silicone pan if you want the iconic shape, otherwise, grease or line 6 cupcake forms.
Make the Cake
- Combine all of the cake ingredients in a medium bowl and whisk until fully combined.
- Spoon batter equally into your dome pan.
- Bake for 20-25 minutes. They are done when you gently press on the top center and it is firm.
- Remove from oven and allow to COOL COMPLETELY.
Make the Frosting
- Place all of the frosting ingredients in a small bowl and whip until smooth. Set aside/refrigerate until ready to fill the cakes.
- To fill the cakes, remove the cooled cakes from the pan.
- Turn the cake upside down, and using a small knife, cut a wide cone shape out of each cake.
- Gently cut the tip of the cone off (and discard that part - eat them if you wish) and reserve the cap.
- Taking the tip of the knife, pull a little more cake out of the center to make room for the filling. Tip the cake over to get the crumbs out.
- Fill the cavities equally with the frosting and replace the caps, pressing down just enough to ensure it is secure.
- Set the cakes aside (or you can place in the fridge and do the next step later).
- Place the coconut in a small bowl and set aside.
Make the Marshmallow Coating:
- In a small saucepan, combine the marshmallows, syrup and optional extract.
- Melt over low heat, stirring constantly until the marshmallows have all melted (you may need to sporadically remove it from the heat to keep it from burning).
- Coat each cake with the melted marshmallow, being sure to spread it all around the sides and top.
- Sprinkle the coated cake with a generous helping of coconut, and if necessary, gently pat the cakes to make sure the coconut stays put. Repeat for the other cakes.
- Place the cakes in the refrigerator for 10 minutes. Serve.
- Keep leftovers in the fridge or wrap them individually and place in the freezer. Let it thaw at room temperature for 20 minutes or so before serving, or longer if you thaw them in the refrigerator.