When my children were younger, it was our tradition that each year I would make a “Back-to-School” cake on the first day of school. This recipe is an oldie but goodie, hearkening way back to 2013 (hence the way old photos!) but it’s too good not to still share, I mean, how could anyone resist a gluten free S’Mores Cake?
It’s basically got everyone’s most loved flavors tucked into a cake: graham crackers and chocolate topped with my kids’ hands-down all-time favorite marshmallow frosting. No bonfire (or sharp sticks) needed. What’s not to like?
This recipe came about by accident when I was experimenting with coconut palm sugar in place of white sugar in other cakes. We had noticed that unrefined coconut palm sugar in my regular white cake make it tastes like graham crackers.
By adding a ribbon of chocolate in the middle of the cake (and the heavenly marshmallow frosting, of course!), all the flavors of one bite combine to make a s’more.
You could certainly add more chocolate than I did in mine, but the neighborhood kids seemed to enjoy it plenty in these proportions; of the 12 kids who celebrated with us, only one was gluten free and one was dairy free, but they all loved it.
In fact, one boy told me it was the best piece of cake he had ever had! High compliment from a child without any food restrictions! Aren’t those the best?
Here’s a peek at the process of making this cake in a bundt pan. Its quite easy, you just pause in the middle of pouring in the batter in order to layer in some yummy chocolate syrup and chips before topping with more gluten free cake batter, then baking!
I hope you also enjoy this unconventional take on the traditional s’more: Gluten Free S’Mores Cake!
- 3 cups gfJules All-Purpose Gluten Free Flour
- 1 Tbs. baking powder
- 1/4 cup powdered milk OR for non-dairy use vanilla pudding mix
- 1/4 tsp. salt
- 1/2 cup butter or non-dairy alternative (I use Earth Balance® Buttery Sticks)
- 2 cups unrefined coconut palm sugar OR brown sugar
- 4 large eggs or substitute of choice
- 2 tsp. pure vanilla extract
- 1 cup milk or non-dairy alternative (like vanilla coconut, soy, hemp, rice, etc. “milk”)
- 1/2 cup+ chocolate syrup Ah!Laska® organic, non-dairy chocolate syrup
- 3/4 cup chocolate chips (like allergen-free Enjoy Life Foods® chocolate chips)
- 1 cup granulated cane sugar
- 1/3 cup water
- 1/4 tsp. cream of tartar
- 2 egg whites
- 1 tsp. pure vanilla extract
- Gluten-free graham crackers for garnish, if desired
Pre-heat oven to 350º F (static) or 325º F (convection). Spray bundt pan with non-stick cooking spray and dust entire surface lightly with gfJules All Purpose Gluten Free Flour.
Whisk together the flour, powdered milk, baking powder and salt and set aside.
In a large mixing bowl, combine the butter and sugar and beat well with your mixer’s paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes).
Add the eggs next, one at a time, beating well after each addition. Mix in the vanilla with the last egg addition. Slowly add the milk, alternating with the flour mixture and beating in between the additions. Beat until smooth and pour into the prepared pan.
Pour half of the batter into the bundt pan. Sprinkle with chocolate chips and then squeeze chocolate syrup around in a ribbon design to cover much of the surface of the batter. Add a bit more or less of these chocolate ingredients depending on how much of a chocolate ribbon you like in the middle of your cake. Pour remaining batter on top of chocolate and bake for 45 minutes.
To test the cake for doneness, insert a cake tester or toothpick in the middle and be sure it comes out clean, with very few crumbs attached. The cake will also begin to pull away slightly from the side of the pan. Add time if necessary to fully bake the cake.
When done, turn off the oven and leave the oven door open to let the cake cool slowly there for 5 minutes or so, then remove to a wire rack. After 15-20 minutes of total cooling time, gently invert the cake to remove it from the pan, then flip gently back onto the cooling rack until fully cooled.
Frost with Marshmallow Frosting, below:
Over medium heat, stir to combine sugar, water and cream of tartar in a small saucepan. Continue whisking together until the mixture bubbles and the sugar has dissolved. Remove from heat immediately (the mixture may start to brown, but do not allow it to cook to dark brown or to burn).
Combine egg whites and vanilla in a mixer bowl. Slowly stir in the hot, cooked sugar mixture with beaters on low. Increase mixer speed to high for 6 minutes, or until the frosting has whipped to stiff peaks when tested with a rubber spatula.
When cake has totally cooled, frost with a thick layer of Marshmallow Frosting, swirling designs using an off-set spatula for added decoration.
Crush gluten-free graham crackers and sprinkle on top of frosted cake, if desired.
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Amount Per Serving Calories 377Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 84mgSodium 305mgCarbohydrates 62gFiber 1gSugar 58gProtein 5g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe.