S’MORE CAKE anybody?! ?
These decadent Chocolate Cakes are spiced with Cinnamon, topped with fluffy Homemade Marshmallow Fluff and (as if that’s not delicious enough already) garnished with an ooey, gooey S’more!
One bite of this cake and you’ll think you’re sitting around a warm campfire!
Now, about this marshmallow fluff…
it’s amazing!
I was shocked at how identical it is to actual ordinary marshmallow fluff, especially for being made out of chickpea liquid! It’s the perfect frosting for the chocolate graham cracker tasting cake. It’s like eating smores, but tastier and way healthier!
S'more Cake (V/GF)
This chocolate cake is spiced with cinnamon and topped with aquafaba-based marshmallow fluff. Together, it tastes just like a s'more only better!
Cake Ingredients:
• 1 cup gluten-free all purpose flour
• 1 cup almond flour
• 1/2 cup cacao powder
• 2 tsp cinnamon
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup coconut sugar
• 2/3 cup coconut oil, melted
• 1/4 cup + 2 tbsp aquafaba
• 2 tsp vanilla extract
• 3/4 cup warm coffee
Cake Instructions:
1. Preheat oven to 350°F. Lightly grease a king size cupcake tin (just enough for 3 ‘mini’ cakes) or line 2 normal size cupcake tins with paper liners (enough to make 12 cupcakes).
2. In a bowl, combined both flours, cacao powder, cinnamon, baking soda, baking powder and salt.
3. In a separate bowl, thoroughly combined coconut sugar and coconut oil. Then add aquafaba, vanilla and coffee. Whisk together well.
4. Add wet ingredients to dry ingredients and mix until fully combined.
5. Divide the batter evenly between the 3 king size cales or between the 12 normal size cupcakes. For either one, make sure you only fill the tin 3/4 to the top, leaving some room for the cakes to rise.
6. Bake for 18-25 minutes, or until a toothpick inserted comes out clean. Remove from the oven, and after a few minutes, move mini cakes/cupcakes to a cooling rack. Let cool while you make the frosting.
Marshmallow fluff frosting Ingredients:
• liquid from one 15 oz can of unsalted chickpeas, chilled overnight
• 6 tbsp pure maple syrup
• 1/2 tablespoon corn starch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fresh lemon juice
Marshmallow Fluff Instructions:
1. Pour the chickpea liquid into a large mixing bowl or the bowl of a stand mixer. Then add the corn starch and beat at low speed, then slowly increase the speed to the highest setting. Beat for 5 minutes, until soft peaks have formed and the mixture has become very light and fluffy (it should expand to more than quadruple in size and should look like shaving cream).
2. Turn the speed down to medium-high and start adding the maple syrup one tablespoon at a time. Once all of the syrup has been added, increase the speed back to the highest setting. Continue to whip until stiff, glossy peaks form and hold their shape, about 10 minutes. You should be able to hold the mixing bowl upside down and have everything stay in place.
3. Stop the mixer and pour in the vanilla and lemon juice. Beat for another 10-15 seconds until incorporated.
4. Use immediately! You can store leftovers in the refrigerator but it will deflate and separate after too long, so it’s best to make this for something that will be frosted or eaten right away. ?
