This S’mores Grain Free Chocolate Cake is topped with a vegan marshmallow fluff and drizzled with more chocolate and topped with crushed grain free graham crackers.
To make this S’mores Grain Free Chocolate Cake I used my favorite cake box mix to make the base chocolate cake. You can find my go to recipe here. I also used a pre-made chocolate frosting which you can find here.
To make just a touch more decedent I added a huge dollop of vegan marshmallow fluff. How did I make it vegan you ask? Chickpea water or as it’s formally known Aquafaba. After much trial and error I finally found the key to get the stiff peaks and make them stay just like egg whites.
First the chickpea water needs to be super cold. To do that drain out the water from a can of chickpeas and place the water in a small bowl. I would recommend putting it in the refrigerator overnight. When you are ready to make the marshmallow fluff take it out and add some cream of tartar. It helps activate the proteins to make the bubbles you create super stiff.
Once you have it all whipped up and stiff add in 1/4 of a cup of fine cane sugar. I tried with other sugars like maple, coconut and date but they all weighed down the mixture and deflated the stiffness. So to make it a little bit healthier I cut down the sugar to just a quarter of a cup. You are not going to use that much fluff so the distribution of the sugar is very minimal.
Now to put together the S’mores Grain Free Chocolate Cake cake, make the chocolate cake according to the recipe and then top it off with the vegan marshmallow fluff. If you have a blow torch you can toast it a bit. I don’t, so I just left it as is. To give that effect of oozing chocolate like a real s’more I melted some dark chocolate and just drizzled some on top of the marshmallow fluff.
I ran out of time to make my own grain free graham crackers, so I just grabbed some from my daughters snack cabinet and crushed them with my hands and sprinkled them on top.
Let me know if you make it below and enjoy this cake like we did. So here is the link to the chocolate cake recipe that I used.
Make the chocolate cake using this recipe.
To make the vegan marshmallow fluff, first separate the chickpea water and place in a bowl and put in the refrigerator overnight to chill.
Take the bowl out and add the cream of tartar. Whisk the chickpea water until soft stiff peaks form. It will take about 2-3 minutes depending on your mixer. Once you have the stiff peaks slowly drizzle in the cane sugar and keep whisking until the sugar dissolves into the chickpea water. You can check this by first stopping your mixer and dipping your had in the mix and then rubbing the mix in between your fingers. If you can still feel the sugar, keep whisking.
Once the sugar has dissolved add in the vanilla. Set the marshmallow fluff aside.
To put together the cake, frost with the choclate icing and then top with the marshmallow fluff and then drizzle with the melted chocolate. Add the crushed graham crackers on top. Enjoy!
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