Is there anything that screams summer more than a toasty, gooey s’more while sitting next to a campfire? It’s the perfect end to a summer day, and kick off to a summer night. But who says you can’t have s’mores to celebrate all year long? This Gluten Free S’mores Cake brings all those nostalgic summer flavors to the table in a whole new capacity. I mean, just look at those layers!
Fun Fact:
The S’more as we know them today were invented by The Girl Scouts.
Back in 1927, the recipe for “some mores” was included in Tramping and Trailing with the Girl Scouts. As both a former girl scout, and a s’mores lover, I’m quite proud to be a part of this legacy of s’mores connoisseurs.
Give me all the s’mores!
For those with Celiac disease or gluten sensitivity, s’mores can be a real bummer. Graham crackers are full of gluten. That means your typical s’more, is off the table. This cake uses gluten free ingredients (not all are certified gluten free, so consider this your warning), to help bring back the s’more to those that have issues with gluten like myself.
This recipe includes my gluten free favorites Kinnikinnick Graham Style Crumbs and Bob’s Red Mill Gluten Free 1-1 Baking Flour. These are must haves in my gluten free pantry. The best part about them is that you can use both in an even exchange for any recipe calling for regular graham crackers or all purpose flour. So easy.
This cake is so decadent, and so, so, good. It is a labor of love, but I promise the reward is sweet. Give it a shot, and let me know what you think!
If you’re in the mood for something just as summery, but bright and less chocolaty, make sure you check out my Cherry Limeaide Bundt Cake.
Gluten Free S’mores Cake
Equipment
- 6 inch cake rounds
- 6 inch cake ring
- Acetate (Optional)
- Decorator bags
- Decorating tip of your choice. I used Wilton 2D Flower tip
- Half-sheet cake pan
- Medium bowl
- Parchment Paper
- Stand mixer
- Wilton squeeze bottles
Ingredients
Cake
- 1 3/4 cups
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour - 2 cups Granulated sugar
- 3/4 cup Cocoa powder
- 2 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp Fine sea salt
- 8 oz Milk
- 1 Tbsp White wine vinegar
- 1/2 cup Avocado oil
- 2 Large Eggs
- 1 medium bowl Hot water
- 2 tsp Pure vanilla extract
- 8 oz Hot water
- 1 Tbsp
Espresso Powder
Frosting
- 6 cups Powdered sugar
- 2 cups Unsalted butter
- 2 jars
Marshmallow Creme Spread 7 oz size - 4 tsp Vanilla extract
Graham Cracker Crumbs
Chocolate Ganache
- 12 oz Semi-sweet chocolate chips
- 8 oz Heavy whipping cream
Instructions
Cake
- Preheat oven to 350 degrees and line a half sheet pan with parchment.
- Fill a medium bowl with hot tap water.
- Place 2 eggs in the hot water for 5 minutes to bring them to room temperature.
- Fill a container with 8 oz milk and add 1 T white wine vinegar. Let curdle until needed for recipe.
- To the bowl of a stand mixer, add flour, sugar, cocoa powder, baking soda, baking powder and salt.
- Combine with the paddle attachment on low speed.
- Add the eggs, milk/vinegar mixture, oil and vanilla to the stand mixer.
- Mix until completely combined.
- Add 1 T espresso powder to the hot water, and dissolve.
- Scrape down the sides and bottom of the bowl and pour in the hot espresso.
- Mix on low speed until combined.
- Let the batter sit for 5 minutes.
- Pour the batter (it will be very thin and pretty liquidy) evenly over the half sheet pan.
- Bake at 350 degrees for 27-30 minutes.
- Cool the cake on a wire rack until completely cool.
- Carefully flip the cake from the pan and remove the parchment. Cool completely on a wire rack.
- Make the buttercream.
Buttercream
- Mix together butter, marshmallow creme and vanilla.
- When completely mixed, add the powdered sugar to the bowl.
- Mix until the frosting is smooth.
- Make the graham cracker crumbs
Graham Cracker Crumbs
- In a small bowl, melt 2 T of butter.
- Add the graham cracker crumbs and fluff with a fork.
- Make chocolate ganache
Chocolate Ganache
- In a medium microwave safe bowl, add cream and chocolate.
- Microwave in 1 minute increments until chocolate melts.
Assembly
- Using a 6 inch cake ring, cut three rounds from the sheet cake.
- Reserve the scraps in a ziplock bag for S’mores Cake Truffles.
- Prepare the cake ring by lining the interior with 9 inch high parchment or acetate.
- Begin layering inside the cake ring by placing a cardboard cake round.
- Insert the first cake layer.
- Cover the cake layer in 1/3 of the ganache, all the way to the sides.
- Cover the ganache with 1/3 of the graham cracker crumbs making sure to get all the way to the edges.
- Cover the graham cracker crumbs with 3/4 inch of buttercream, once again making sure to get all the way to the edges.
- Chill for 15 minutes.
- Repeat the layering process once more. Pressing the cake layer down into the previous layers.
- Chill another 15 minutes.
- Top with third cake layer, and press down into the previous layers.
- Chill for 15 minutes.
- Carefully slide off the cake ring, and unwrap the cake from the parchment or acetate.
- Fill the squeeze bottle with remaining ganache.
- Create a drip effect using the squeeze bottle.
- Top the ganache with the remaining graham cracker crumbs.
- Fit a pastry bag with a decorating tip.
- Fill the pastry bag with buttercream, you may have some left over.
- Pipe mounds all over the outer upper edge of the top of the cake, you should still seem graham cracker crumbs showing through in the middle.
- Unwrap and press Ghiradelli Squares on an angle into each individual mound of frosting.
- Refrigerate until set throughout, about 2-3 hours.
