GLUTEN + DAIRY FREE CHOCOLATE S’MORES CAKE

gluten-dairy-free-chocolate-smore-cake

In my house, dessert is such an indulgence. My sweet-tooth husband keeps his stash of cookies and sour gummies tucked away in the pantry, but that’s pretty much it. I call it self-control, some call it self-deprivation – I’ll agree its somewhere in the middle 🙂

Before last Sunday’s family dinner my sister called to let me know I “better not be bringing any of my disgusting gluten and dairy free items” the challenge was on.  I was determined to make them think this cake was buttermilk-laden, white flour goodness. And you know what? TOTAL SUCCESS!

chocolate-smores-cake

This Chocolate S’mores cake is every bit as rich and delicious as one made with dairy and gluten and had everyone going back for seconds:

 

Gluten + Dairy Free Chocolate S'mores Cake
Serves 10
A decadent, delicious and rich chocolate s'more cake that is completely gluten and dairy free. This recipe makes 3 tiers.
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Prep Time
1 hr
Cook Time
35 min
Total Time
1 hr 35 min
Prep Time
1 hr
Cook Time
35 min
Total Time
1 hr 35 min
For The Cake
Dry
  1. 2 3/8 Cups Gluten Free Flour [I like Namaste Brand Perfect Flour Blend http://goo.gl/tVCu97]
  2. 3 Cups Sugar
  3. 1 1/8 Cups Unsweetened Cocoa Powder
  4. 3 3/4 Tablespoons Baking Soda
Wet
  1. 3/4 Cup Vegetable Oil [
  2. 3 Eggs
  3. 1 1/2 Cup Almond Milk [Any Dairy Alternative Milk would work]
  4. 1 1/2 Teaspoons Vanilla
  5. Squeeze of Lemon Juice from Half a Lemon
For The Ganache
  1. 1 Bag [340 Grams] Dairy Free Semi-Sweet Chocolate Chips [I used these from Trader Joes http://goo.gl/JZLFtN]
  2. 4 ounces Canned Coconut Milk
For The Toppings
  1. 1/2 Box S'moreables Gluten Free Graham Crackers
  2. 1 Bag Large Marshmallow
  3. 1 Bag Small Marshmallows
Instructions
  1. Preheat the oven to 350 F
  2. Grease your round cake tins with coconut oil [you will need 3]
For the cake
  1. In a large bowl, whisk together the Oil, Eggs, Almond Milk and Lemon Juice
  2. Then mix in one-by-one the Baking Soda, Flour, Sugar and Cocoa Powder
  3. Beat ingredients together until you have a smooth cake batter
  4. Pour 1/3 of the cake batter into each cake tin and bake for 35 minutes
While The Cake Bakes
  1. Add half of the box of S'moreables Graham Crackers to a ziplock bag and crush them so that you have moderately small pieces.
For The Ganache
  1. When the cakes are out of the oven and have cooled for 5 minutes, begin the Ganache
  2. In a double boiler, add the Chocolate Chips and a small amount of Coconut Milk
  3. As the Chocolate Chips begin to melt, continue to stir well mixing in the Coconut Milk, add more Coconut Milk as you mix until you have added all of it
  4. Stirring often, you should create a velvety, thick liquid mixture.
Cake Assembly
  1. When the cakes are cooled and your Ganache is ready to be poured, put your first layer on your serving dish
  2. Lightly pour the Ganache along the edge of the cake, then pour a small amount in the middle and spread with a cake spreader.
  3. Sprinkle Graham Cracker over the ganache
  4. Top with small Marshmallows. Light your torch and gently brown the marshmallows.
  5. Add the second [middle] layer of the cake and repeat the steps above.
  6. Add the final [top] layer of your cake and repeat the steps above, adding slightly more Ganache and stopping before adding the Marshmallows
  7. For this layer you will want to arrange the LARGE Marshmallows on the top. Lightly brown this layer of marshmallows and voila! You're done!
Notes
  1. You will need a small torch and a cake spreader to assemble the cake.
  2. I used Kraft Marshmallows, Marshmallows are naturally Gluten Free even if it's not listed on the bag.
Adapted from Queen
Adapted from Queen
Luxe + Lillies http://luxeandlillies.com/

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