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Gluten-free Marshmallow Frosting Recipe

Staff Writer
Chocolate Cake with Marshmallow Frosting
Annabelle Breakey

Chocolate Cake with Marshmallow Frosting

This marshmallow frosting recipe was inspired by one of my favorite cookbook authors, the late Elaine Gottschall and is divine frosted over Chocolate Cake. Don’t fear if the mixture overcooks and the agave nectar turns dark amber—you will have a roasted marshmallow frosting, creating a slightly different, though equally tasty, treat. 

Adapted from "The Gluten-Free Almond Flour Cookbook" by Elana Amsterdam.

Deliver Ingredients


1/2 cup agave nectar

2 egg whites 


In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. Decrease the heat to low and simmer for 4 to 8 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color.

In a large bowl, using a handheld mixer, whip the egg whites to stiff peaks. Drizzle the agave nectar slowly into the egg whites, whisking continuously until blended. Use to frost cakes or cupcakes, or as a filling between cookies.

Store in a glass Mason jar in the refrigerator for up to 24 hours. 

Marshmallow Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Marshmallow Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.