Rainbow Lickety-Split Cupcakes + Marshmallow Treats {GF, Vegan}

Who doesn’t love a perfectly fluffy gluten free, vegan cake recipe?! What if I told you it has a decoration that doubles as the main ingredient for some extra marshmallow treats?! Well, look no further than my grandma’s Lickety-Split Cake.

Though I don’t personally celebrate St. Patty’s day, this rainbow treats are sure to fit right in on the 17th– or at any other celebration!

When my grandma learned I tested positive for an egg allergy, it became her mission to always clip safe recipes for me.

One such recipe was her Lickety-Split cake– a cake she made in the depression era when eggs and butter were scarce.

Lickety-Split Cake has also proven to be one of the only simple cake recipes that results in an airy free-from cake! With the appropriate ingredient choices, it turns out just right when top 8 free!

A few weeks ago, I decided to use her recipe to make rainbow-decorated mini cupcakes using Fruity Pebbles!

Lickety Split Cupcakes

But, there I was stuck with almost a whole box of leftover pebbles…

So I grabbed a quick marshmallow treat recipe and I was party-ready!

Fruity Pebble Treats

See the simple dual-recipe below and be sure to tag me {@breezygfreezy} if you make these cute, festive goodies for St. Patty’s day or otherwise!

Take it easy, but take it.


Rainbow Lickety-Split Cupcakes + Marshmallow Treats {GF, Vegan}

Category: Recipes

Servings: 24

Lickety Split Cupcakes


    For the Lickety Split Cake:
  • 1 1/2 c. gluten free all-purpose flour {I love buying a big bag of Namaste from Costco!}
  • 1/2 c. sugar
  • 1/4 c. baking cocoa {I love Rodelle!}
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. water
  • 1 tbs. vinegar
  • 1/4 c. + 2 tbs. canola oil
  • 1 tsp. vanilla {I love Rodelle!}
    For the Topping:
  • 1 can frosting of choice {I chose Simple Mills!}
  • 1 box Fruity Pebbles
    For the Marshmallow Treats:
  • 3 tbs. butter/coconut oil
  • 10 oz. bag of marshmallows {I use Jet Puff minis}


    For the cake/cupcakes:
  • Combine dry ingredients in large bowl.
  • Add wet ingredients and stir until smooth.
  • Pour into greased tin {regular cupcakes, mini cupcakes, or 8-9 in. round pan work}
  • Bake at 350 for ~40m {less for minis!}
  • Cool in pan.
  • Frost and dip into Fruity Pebbles for a fun topping!
    For the marshmallow treats:
  • Melt butter/coconut oil in large pot.
  • Add bag of marshmallows and stir consistently until melted and combined.
  • Add remaining Fruity Pebbles and stir.
  • Put into 9x13 pan lined with parchment paper and let cool before cutting.

The girl behind A Different Survival Guide. Known on social as breezygfreezy.

  • manamana

    Thanks! I'll do my best to keep going!

  • Jules Shepard

    Loved the cereal as a kid and love this recipe as an adult! My inner child loves it as well - how cute!

  • Kortney

    I find it so interesting how depression era recipes have been surfacing in the allergy friendly communities. Love that they can be revived and used for those who may also feel as though they are missing out.

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