Gluten-Free S’More Chocolate Cake

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Today I would like to share with you this glorious Gluten-Free S’More Chocolate Cake. Think three layers of nothing but sweet chocolate goodness with marshmallows -> a buttery almond base, double chocolate cake and a melted marshmallow topping.

 

s’more chocolate cake, gluten free

 

 

What inspired me to make this s’more chocolate cake!

I can’t fully take credit for this cake. One of my readers asked me to create a gluten-free birthday cake for her four year old daughter. However, the cake had to have two things – chocolate and marshmallows, and this is how this chocolate cake came about. I love baking with chocolate because the chocolate aroma lingers throughout the house, which brings me back to freshly baked chocolate chip cookies, my favourite cookies.

 

smore chocolate cake, gluten free

 

 

Fail-proof gluten-free dessert!

So, moving on to the s’more chocolate cake. I wanted to make this recipe easy enough for anyone to make and keeping it fail-proof. But more importantly, the birthday cake had to be delicious and gluten-free.

To start, you make the base. Very easy, only five ingredients that are combined together and pressed into the bottom of the pan. I used a square pan, but you can also use a round pan if you are looking to make a round cake. For the next layer, which is the chocolate cake, you first melt some butter and mix it with cocoa powder and sugar. Transfer the cocoa mixture into a bowl and mix with the remaining ingredients except for the chocolate chips. Oh, did I mention, I also added chocolate chips to the cake. The chips are added to the batter at the end.

Pour the batter over the base and bake. The hardest part is over YEY! The cake takes only thirty minutes to bake. Once the cake is finished baking, top it with marshmallows and place it under the broiler for a minute or so, until the marshmallows start to melt and turn a golden colour. DONE!

 

smore chocolate cake, gluten free

 

As I said earlier, the cake is fail-proof. The kids love it, and everyone is happy! After all, chocolate and marshmallows are a perfect combo. Next time you are thinking of making a chocolate birthday cake, give this recipe a try. Although this recipe was made to be a birthday cake, you will find that this gluten-free dessert will become a favourite for those that love chocolate…everyone 🙂

If you make this Gluten-Free S’More Chocolate Cake, please give it a rating or a comment. And don’t forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.

Ingredients

  • BASE
  • 1 1/2 cup almond flour
  • 1/3 cup arrowroot flour/starch
  • 1/4 cup sugar (coconut or brown sugar)
  • 1/2 cup butter, melted
  • 1/4 tsp. GF ground cinnamon
  • CHOCOLATE CAKE
  • 1/2 cup unsalted butter
  • 1/2 cup pure cocoa powder
  • 1 cup coconut or brown sugar
  • 3 large eggs, whisked
  • 1 tsp. Pure vanilla extract
  • 1/2 cup all-purpose gluten-free flour blend
  • 1/4 cup almond flour
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Sea salt
  • TOPPING
  • Instructions

  • Preheat oven to 350 F and line an 8-inch square pan with parchment paper. The paper should also cover the sides but do not overhang on the sides or the paper will burn when the cake goes under the broiler
  • FOR THE BASE; Combine almond flour, arrowroot flour, 1/4 cup sugar, cinnamon and 1/2 cup melted butter. Press mixture into the bottom of the pan
  • FOR THE CHOCOLATE CAKE; In a small saucepan over medium heat, melt the butter. Remove from the heat and stir in the cocoa powder until smooth. Add sugar and mix to combine
  • Transfer cocoa mixture into a medium bowl. Add eggs and vanilla and stir to combine. Stir in flours, baking soda and salt until combined. Stir in chocolate chips
  • Pour batter over the base. Bake for 30 minutes
  • Remove the cake from the oven and turn on the oven broiler
  • Top the cake with marshmallows and broil until the marshmallows turn a golden colour. About 1 - 2 minutes. Keep an eye on the marshmallows because they burn very quickly
  • Cool the cake in the pan. Once fully cooled, run a knife along the edges and using the parchment paper lift the cake out of the pan.


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