Pumpkin S’mores Cake…….oh yes the Brit does Pumpkin !!!!!

Pumpkin S’mores Cake

Repeat after me……. ‘ I do NOT do Pumpkin !!!’ and again ‘ I do NOT do Pumpkin’ ……………’ I DO DO PUMPKIN ‘ πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚

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 πŸ™ˆπŸ™ˆ

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 πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚

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 πŸ˜‚πŸ˜‚

Come on lets crack on, I’ve done enough Fangirling and Squealing I best pull this off …………and yes, yes I did πŸ™ˆπŸ™ˆπŸ™ˆπŸ™ˆπŸ™ˆ

You Know You What too, I did !!!!

Pumpkin S'mores Cake GF, DF V

  • Servings: 8 or 12 depending on hunger
  • Print

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


Baked in an 8′ square pan, can be doubled for a standard 9′ x 13′ Brownie Tin . Reduce your Chickpea juice the night before be boiling for 5 minutes and place in the fridge to go cold……..you will not regret always having this available….reduction is always necessary for ‘ egg white whipping ‘

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 )
  • The Ganache

  • 120 g Dark Chocolate ( I used Sainsbury’s own check for GF V Properties )
  • 20 ml Soy Milk ( Almond can be used if preferred )
  • The Marshmallow Topping

  • 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

Directions

    THE PUMPKIN PUREE
  1. Place Oven on at 200 c / 395f
  2. Cut Pumpkin an half….carefully and scoop out the seeds
  3. Place flesh side down onto lined baking tray
  4. Roast for 30/ 40 minutes until soft
  5. Leave to Cool
  6. Scoop put flesh and blitz in a food processor or with a hand blender or potato masher until smooth
  7. THE CAKE

  8. Pre heat your oven to 165 C fan / 177 C Standard / 350 F
  9. Make up your egg replacer as directed for 1 1/2 eggs and set aside to go thick
  10. Grease and line your pan
  11. Sieve your Flour , Xanthan gum and Bicarbonate of Soda into a bowl
  12. Add the spices and sieve again……set aside
  13. 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

  14. 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
  15. Add half the flour spice mixture DO set the mixer off yet
  16. Add the melted butter
  17. Mix on low speed until combined…….DO NOT BEAT IT TO DEATH
  18. Add the remaining flour and mix for 5 seconds….. yes really
  19. Pour in the pumpkin and mix until combined…… on low speed still
  20. Mix in the chocolate chips by hand with a rubber spatula
  21. Place mixture in prepared tin , smooth and place in oven
  22. Bake for 25 minutes until toothpick comes out cleanly from the centre of the cake
  23. Leave to cool in pan
  24. Make the AQUAFABA SYRUP

  25. Place the Aquafaba and Granuated Sugar in a large pan
  26. Once it starts to boil, turn it down to where its not going to erput ( it can that friend’s an expert πŸ™Š) a light boil and boil for 4 minutes
  27. 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 πŸ™ˆπŸ™ˆπŸ™ˆ
  28. It needs to be completely cold for the marshmallow frosting

    THE GANACHE

  29. Heat the milk in a microwave or pan until just before boil
  30. Break up the chocolate into small pieces
  31. 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
  32. 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
  33. Leave the ganache to cool a little…10 minutes
  34. Lift cake out of pan with the paper , remove the parchment and place on a plate ‘right side up’
  35. Dollop the ganache on and spread evenly, nearly to the edge
  36. MAKE THE MARSHMALLOW

  37. Whip the Aquafaba Sugar syrup with a balloon whisk on high speed for 4 minutes until its increased in volume
  38. In a bowl mix the Cream of tartar and xanthan gum with one tablespoon of the icing sugar
  39. Add to the Aquafaba mixture one teaspoon at a time whilst still whipping with the balloon
  40. 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
  41. Plop the marshmallow on top of the ganache and swirl artistically
  42. Using a blowtorch, do your stuff πŸ˜‚πŸ˜‚πŸ˜‚
  43. ( can be dome under the grill/broiler ?? On high for a few seconds to brown
  44. Serve and enjoy
  45. Will last in the fridge for 5 days covered….remove half an hour before serving.

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 πŸ™ˆπŸ™ˆπŸ˜‚πŸ˜‚πŸ˜‚)

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

Lets ‘ Flatlay ‘ 😜😜😜😜
Sexy and you know it πŸ˜πŸ’•πŸ˜
OOOOOO Lush !!!
Crumbporn 😍
Ultimate Crumbporn 😜😜😜
Pumpkin S’mores goes Nigella 😜😜😜😜😜😜
DIve in !!!!

Hope you enjoyed the post.

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If you make and of my recipes, let me know how you get on, I would love to hear. Drop me a line @clarescauldron or tag me on Insta or use my hastag #everyoneshouldenjoycake

Feel free to share me about, I’m really easy 😜😜😜 especially to the awkward intolerant ones !!!!

Until Next week

πŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œBYEπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œπŸ’œ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

2 thoughts on “Pumpkin S’mores Cake…….oh yes the Brit does Pumpkin !!!!!”

  1. 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! β™₯️

    Like

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