Fluffernutter is a white bread sandwich of marshmallow crème and peanut butter, and is the adopted sandwich for the state of Massachusetts. The iconic treat is the inspiration for this Paleo Fluffernutter Cake. Fluffy creamy marshmallow and nutty almond butter spread over a pair of yellow cake layers. Then they’re sandwiched together for a Paleo friendly version of the Massachusetts fluffernutter.
So did you know that marshmallow crème was invented in Somerville, MA? Desserts with marshamallow crème are very popular here. Personally, I prefer toasted marshmallows and was turned off by its crème form. Honestly, it was something I found overrated. I did not see the appeal in this sticky white mess, and it’s certainly a pain to eat. Heaven forbid it gets in your hair. But I believe my skepticism stemmed from the wrong kind of fluff: processed stuff from the jar. The Paleo version is undeniably better.
Paleo fluff has a lightly sweetened and whimsical taste and is quite amazing when paired with nutty butter. And when settled in between a pair of cake layers? Now I understand the mass appeal. Unfortunately, the original fluffernutter received a lot of controversy for its obscenely high sugar content from conventional marshmallow crème and white bread? You see why I wanted to Paleo-ize this.
Naturally, the Paleo replacement for peanut butter would be almond (or even hazelnut) butter. Replacing the white bread with my Paleo cakes wasn’t hard either as I have a good Paleo cake recipe on hand. Yea, I’d say I’m pretty good with cakes or at least some do adore my cakes. So I’d say I’m doing something right.
But Paleo marshmallow crème? That is new to me.
I was uneasy about making marshmallow crème Paleo friendly. I worried about the consistency and the appearance. I worried if using unrefined sugars would make a flat discolored crème. I worried if it would it would taste bad. And what would people think if I decided to use conventional marshmallow crème? It’s a load of pressure.
And I really shouldn’t give a fluffernutter. There may be a time where something just won’t work with unrefined sugars, but on the other hand some of these things can be quite surprising. But not today! This Paleo marshmallow fluff is wicked!
I’m surprised how easy it is to prepare marshmallow crème with a little gelatin, honey, and maple syrup. With the right tools (i.e. stand mixer affl. link), a lot of heat, some patience, and consistency, scoring up a fluffy marshmallow crème is surprisingly effortless! And it is extremely fun to watch the ingredients come together to rise and grow into a silky smooth marshmallow fluff!
Twin cakes are then sandwiched with both nut butter and the marshmallow crème. Sprinkle a little bit of chocolate chips would really put this cake over the edge! Paleo Fluffernutter Cake is filled with loads of mouthwatering sweetness.
You get the Mass obsession now.
- 6 Tablespoons (55g) of Maple Sugar
- 6 Tablespoons (80g) of Coconut Oil, softened
- 6 Tablespoons (55g) of Coconut Flour
- 6 Tablespoons (48g) of Arrowroot Flour
- 1 teaspoon of Baking Powder
- ½ teaspoon of Salt
- ½ cup of Almond Milk (or Light Coconut Milk)
- 1 teaspoons of Vanilla Extract
- 3 Eggs
- ½ cup of Natural Almond Butter
- ¼ cup of Palm Shortening
- 1 Tablespoon of Maple Sugar
- ½ cup Filtered Water
- 1 Tablespoons of Gelatin
- ¼ cup of Honey
- ¼ cup of Light Maple Syrup
- ½ teaspoon of Almond Extract
- pinch of Sea Salt
- Preheat oven to 350F.
- In a large mixing bowl, combine the maple sugar and coconut oil and whip on high speed for about 2 minutes.
- Sift together the coconut flour, arrowroot flour, baking powder, and salt to make the dry flour mixture.
- Whisk together the almond milk and extract to make the liquid mixture.
- Add the eggs one at a time and mix in between each egg addition.
- Add half of the dry flour mixture and half of the liquid ingredients. Mix until combined. Add the rest of the dry and the rest of the liquid ingredients.
- Beat all the ingredients on high speed with the whisk until combined and fluffy, about one minute.
- Portion the batter into each cake pan (one 6"x2" or two Wilton Layers) and bake at 350F for 25-30 minutes until an inserted toothpick comes out clean.
- Let cool to room temperature before assembly. You may also cover and refrigerate for about 10 minutes.
- Whip the almond butter, shortening, and sugar on high speed until smooth and creamy.
- Place ¼ cup of water and the gelatin in the stand mixer. With the whisk attachment on, mix on low periodically to soften the gelatin.
- Add the remaining ¼ cup of water, honey, maple syrup, almond extract, and salt to a sauce pan. Set the heat to about medium and gently heat the mixture while periodically stirring. Let the mixture heat hot enough until a candy thermometer registers 242F. The mixture should be bubbly. About 7-8 minutes heating.
- Transfer the liquid mixture to a heat safe spouted cup.
- Turn the stand mixer to whip high and slowly pour the liquid mixture into the mixing bowl, such that the liquid trickles along the bowl walls.
- Whip on high until the mixture is white and has tripled in volume, about 6-10 minutes.
- When the creme is cool to touch, it is ready for assembly.
- Slice the cake in half to make two layers.
- Spread the almond butter over the sliced layer of each side. About ¼ cup worth per layer.
- Dollop a heaping of marshmallow cream over the almond butter on both layers. About ¼-1/3 cup worth.
- Let chill in the fridge for about 5 minutes.
- Sandwich the layers together. Top with the leftover almond butter and marshmallow creme. Sprinkle with nuts or chocolate chips for garnish.