Repeat after me……. ‘ I do NOT do Pumpkin !!!’ and again ‘ I do NOT do Pumpkin’ ……………’ I DO DO PUMPKIN ‘ 😂😂😂😂
I’m British its not , what’s the crack……what’s the big deal ??????😜😜😜😜
Dratted Instagram was my downfall………… Tessa Huff aka https://stylesweet.com The Cake Guru, taunted me with this cake https://www.foodnetwork.ca/baking/blog/pumpkin-smores-sheet-cake-recipe/, right in the phone screen…..it shouted at me make me ……….
I just wanted to eat it …… I made that fatal mistake I commented and then it was said ‘show me how to make it eggless !!!!!!’
Of course I rose to the challenge who wouldn’t , but of course eggless isn’t enough it needs to be Gluten Free ( well I want to eat it ) and Vegan, because well as you know #everyoneshouldenjoycake 🙈🙈
So here I am Pumpkinless, S’moresless and under pressure to get this bake done to the best of my ability.
Canned Pumpkin in the UK is limited and the only one I could find is not guaranteed to be vegan ( it will be the canning process I guess ) so I head to get a pumpkin which was easier said than done !!!! A bit early for Halloween but dropped extremely lucky – just as a side note this can be made with butternut squash with exactly the same principles later in winter
So you need to roast it off, I find this dries it better and the flavour is better too (same prinicple as the squashes I use in savoury dishes usually )
You need my favourite thing too…….Aquafaba ( bean juice out of a can of chickpeas or any other legume type but I do find chickpea the best for colour and overall non taste…..it really has none if done correctly and I show you how)
My advise is always always have it boiled down ready……..in the fridge, 5 minutes on simmer and cooled is always quicker than not……..if you reduce it for anything you use it in its not a bad thing…..having it non reduced and unstrengthened can be problematic…….so just have it done, quicker than popping to the shop for eggs 😂😂😂😂😂
So sit back, dream of roaring fires , hot chocolate and a S’mores Pumpkin cake and a big big fork ………once you start you wont stop…..this cake is a revelation
OOOOO and you get to play FIRESTARTER with a blowtorch 😂😂
Come on lets crack on, I’ve done enough Fangirling and Squealing I best pull this off …………and yes, yes I did 🙈🙈🙈🙈🙈
Pumpkin S'mores Cake GF, DF V
An Autumnal Bake, of Classic American Proportions. Pumpkin Spiced Cake , studded with Chocolate Chips , Soft Chocolate Ganache and that all so important Marshmallow Topping.......burnt just a little
Ingredients
- The Cake
- 130 g Gluten Free Plain Flour (I recommend Dove Farm UK , Pilsbury US if not making your own )
- 1/2 tsp Xanthan Gum ( if flour blend does not have it in )
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Cinnamon
- 1/4 tsp Ground Ginger
- 1/4 tsp Mixed Spice
- Freely Egg Replacer (3 tsp to 4 1/2 tbsp Water ) or Flax seed Egg ( 1 1/2 tbsp to 4 1/2 tbsp water )
- 175 g Caster /Superfine sugar
- 60 g Soft Brown sugar
- 80 g Vegan Butter ( In used Pure , Earth Balance US equivalent )
- 200 g Roasted Pumpkin Flesh
- 90 g Dark Chocolate Chips ( I used Sainsburys Free From , Check for GF Vegan Properties on your brand )
- 120 g Dark Chocolate ( I used Sainsbury’s own check for GF V Properties )
- 20 ml Soy Milk ( Almond can be used if preferred )
- 150 ml Aquafaba ( two tins of chickpeas 400 g tins , bean juice strained off )
- 110 g Granulated White Sugar
- 110 g Icing / Confectioners Sugar
- 1/4 tsp Cream of Tartar
- 1/4 tsp Xanthan Gum
- 1 tsp Vanilla Extract
The Ganache
The Marshmallow Topping
Directions
- THE PUMPKIN PUREE
- Place Oven on at 200 c / 395f
- Cut Pumpkin an half….carefully and scoop out the seeds
- Place flesh side down onto lined baking tray
- Roast for 30/ 40 minutes until soft
- Leave to Cool
- Scoop put flesh and blitz in a food processor or with a hand blender or potato masher until smooth
- Pre heat your oven to 165 C fan / 177 C Standard / 350 F
- Make up your egg replacer as directed for 1 1/2 eggs and set aside to go thick
- Grease and line your pan
- Sieve your Flour , Xanthan gum and Bicarbonate of Soda into a bowl
- Add the spices and sieve again……set aside
- In a stand or with a hand mixer mix the thickened egg replacer Caster sugar and brown sugar for 4 minutes until a granulated paste forms, scrape the sides and the bottom of the bowl after each minute so it all gets Incorporated
- Add half the flour spice mixture DO set the mixer off yet
- Add the melted butter
- Mix on low speed until combined…….DO NOT BEAT IT TO DEATH
- Add the remaining flour and mix for 5 seconds….. yes really
- Pour in the pumpkin and mix until combined…… on low speed still
- Mix in the chocolate chips by hand with a rubber spatula
- Place mixture in prepared tin , smooth and place in oven
- Bake for 25 minutes until toothpick comes out cleanly from the centre of the cake
- Leave to cool in pan
- Place the Aquafaba and Granuated Sugar in a large pan
- Once it starts to boil, turn it down to where its not going to erput ( it can that friend’s an expert 🙊) a light boil and boil for 4 minutes
- Take off the heat and cool, I do this is a sink of cold water…..but make sure you leave a spoon in it it can tip up 🙈🙈🙈
- Heat the milk in a microwave or pan until just before boil
- Break up the chocolate into small pieces
- Pour the milk over the chcocolate and leave for 30 seconds….stir until it starts to combine….it will look ‘off’ when you start keep stirring
- If it doesn’t all melt in zap in the microwave 5 second intervals until glossy. Or over a simmering pan of water with a well fitting bowl on the top on hob
- Leave the ganache to cool a little…10 minutes
- Lift cake out of pan with the paper , remove the parchment and place on a plate ‘right side up’
- Dollop the ganache on and spread evenly, nearly to the edge
- Whip the Aquafaba Sugar syrup with a balloon whisk on high speed for 4 minutes until its increased in volume
- In a bowl mix the Cream of tartar and xanthan gum with one tablespoon of the icing sugar
- Add to the Aquafaba mixture one teaspoon at a time whilst still whipping with the balloon
- Once the Aquafaba increases in stickiness and glossiness start adding the rest of the Icing sugar a tablespoon at a time , until the marshmallow is stiff and glossy
- Plop the marshmallow on top of the ganache and swirl artistically
- Using a blowtorch, do your stuff 😂😂😂 ( can be dome under the grill/broiler ?? On high for a few seconds to brown
- Serve and enjoy
- Will last in the fridge for 5 days covered….remove half an hour before serving.
THE CAKE
12.Melt the vegan butter in the microwave or in a pan on the hob , until just melted ( 5 second bursts in microwave ) leave to cool for 5 minutes
Make the AQUAFABA SYRUP
It needs to be completely cold for the marshmallow frosting
THE GANACHE
MAKE THE MARSHMALLOW
There you go……. and I’m telling you now….even the Pumpkin Haters ( erm Molly Yes you 😜😜😜😜) should really give this a go……even if its the standard recipe it really just works and something a little different to a cupcake…..its a cake hitting all the things that Autumn and Winter should be
I am over the moon delighted with this cake ………..I will be equalling up the Britishness next week for this time of year. I assure you I have a bake planned for something a little more unusual…..but you will need to come back for that ( have you signed up for am email #pimpmyblog 🙈🙈😂😂😂)
Right now for the pictures get you wanting to bake, I’m currently just working with my new photobackdrops so bear with me its a whole new look for winter and dark days I’m trying to master https://photographybackdrop.club they are great, have a look ( I dont get paid I just like the product ) and very affordable even shipping internationally
Hope you enjoyed the post.
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Until Next week
💜💜💜💜💜💜💜💜💜💜💜BYE💜💜💜💜💜💜💜💜💜💜💜💜
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Clares Cauldron 
Beautifully done…a lovely autumnal bake! Thank you for de-mystifying the Aquafaba process for marshmallow meringue. There is a good chance this will be made before the weekend is out! ♥️
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Awe Kim thank you. The leap into Pumpkin 😂😂😂 worth every calorie though 💜💜💜
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