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Whoopie Pie Cake with Marshmallow Filling

Recently I've been participating in this fun competition called, Foodie Face Off (if you search #foodiefaceoff on Instagram, you'll see all sorts of amazing creations). In this competition we are required to make something using three ingredients that are picked by the two woman who started this. Fun, right? This weeks challenge was sponsored by NibMor. We had to use NibMor drinking chocolate, marshmallows, and beets (this could be beet powder as well, which is what I used).

To be honest, I was never a HUGE whoopie pie girl. However, one time I ate three the night before an indoor track meet. I know what you're thinking and yes, it really was three whoopie pies; and no, it didn't end well. I ran the 300 at indoor meets and I kid you not, when I got to the finish line I didn't even stop running. The doors to go outside were right at the finish so I went straight through those doors and felt so sick that I threw up those three whoopie pies from the night before. Odd of me to share this story as I'm literally sharing a recipe for a whoopie pie cake haha doesn't make it seem to appetizing huh? But what's a good recipe without a funny story to go along with it?! Well, I guess you're right, it's just a good recipe.

Back to this whoopie pie cake because this time I didn't get sick. This time, I made my own with ingredients I know my body is OK with. And most importantly, NOT the night before a race.

So if you're still interested in some killer whoopie pies, see the recipe below. You can make this into smaller individual sized pies, but I made it into a small whoopie pie cake.


Whoopie Cake with Beet Marshmallow Frosting



  • 2 cups almond flour

  • 1 packet NibMor drinking chocolate (if you don't have this, just use 1/2 cup of cacao and add a tbs of maple syrup)

  • 1/4 cup raw cacao

  • Pinch of sea salt

  • 1 tsp baking soda

  • 1 cup greek yogurt

  • 1/2 cup melted coconut oil

  • 3 tbs pure maple syrup

  • 1 tsp vanilla extract

  • 1 egg


  1. Set oven to 350 and mix all of your dry ingredients together and set aside.

  2. Mix your wet ingredients in a bowl and mix with a stand mixer.

  3. Slowly pour in your dry ingredients as the mixer is going.

  4. Pour half of the batter in a 6.5in round pan (I used this mini cast iron) and bake for about 35 minutes. Bake the other half after this. Using parchment paper will make the removal from pan easier.

  5. IMPORTANT: Allow these to completely cool before you even begin making the marshmallow frosting


(I used marshmallow as the filling and frosting on top, but you have to be extremely quick here because the marshmallow gets sticky quick!)

  • 3 tbs grass fed gelatin (I recommend Further Food Gelatin. Use code 'LabbyRae10' for 10% off your first order)

  • 1 cup water, split in half

  • 1 cup honey or maple syrup (I used half and half)

  • 1 tsp vanilla extract (optional)

  • pinch of sea salt (optional)

  • 1 tsp beet powder (optional - but give it a natural pink/red color)


  1. Mix gelatin with 1/2 cup cold water and let sit in mixer.

  2. While that’s setting, pour the second 1/2 cup of water in a pot over medium-low heat and add in your sweetener and pinch of salt. Try not to let your sweetener touch the sides of the pot. Stir it once then refrain from stirring again.

  3. Bring that to a boil for two minutes. Fluff up your gelatin in the mixer then pour water and sugar over your gelatin.

  4. Mix on high for 10-15 minutes, until a fluff substance forms.

  5. This is when I took half out and mixed half with beet powder. Add it to your cake how you please! Just make sure to do it fast before it begins to set!

**Store in refrigerator if you have leftovers! There are no preservatives in here that will help keep it fresh at room temperature over the course of a few days.

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