Today I’m continuing The Ultimate Vegan Thanksgiving with dessert- which is also fitting because it’s COCO’s 10th BIRTHDAY!!!!
So I had to share with you a big fat cake! A Pumpkin S’mores Cake!
This is an ultimate fall cake. Whether it’s for a birthday or Thanksgiving, or you are just an awesome person baking for your family on a Sunday- this cake is pretty outstanding.
I have wanted to make a S’mores inspired cake with a fall twist for ages, and this year, I finally made it happen!
It’s all about the crunchy sweet and a little bit salty graham cracker crust layer, topped with fluffy, moist, spiced pumpkin cake. The fluffy vanilla frosting is a nod to the marshmallows and then the whole cake is topped with a glossy chocolate ganache.
This cake is festive and totally delicious. There is no doubt it weighs like five pounds LOL, but this is not some kind of everyday situation, this is a special occasion cake, so I am not going to apologize for what’s going on here! I hope some of you try this and enjoy it as much as we did!
- Graham Cracker Layers:
- 16 ounces GF/DF Graham Crackers (I used two 8oz packages)
- ½ cup brown sugar
- ½ teaspoon kosher salt
- ½ cup melted coconut oil
- Pumpkin Cake Layers:
- 4 ½ cups all-purpose gluten-free baking flour (I use Bobs red-mill in a maroon bag)
- 2 cups sugar
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon xanthum gum
- 2 teaspoons kosher salt
- 1 tablespoon cinnamon
- 2 teaspoons nutmeg
- 2 cups pumpkin puree
- 1 cup vegetable oil
- 1 cup unsweetened non-dairy milk (I used oat milk)
- ¼ cup hot water
- Vanilla Frosting:
- 1 cup vegan butter or shortening
- 4 cups powdered usgar
- 2 tablespoons non-dairy milk
- 1 tablespoon vanilla extract
- Chocolate Ganache:
- ½ cup canned unsweetened coconut cream
- 8 ounces chocolate chips
- 1 teaspoon coconut oil
- Preheat the oven to 350 degrees. Prepare two 9” round cake pans with parchment rounds on the bottom and coconut oil baking spray on the sides.
- For the Graham Cracker Layers: In the bowl of a food processor, add the graham crackers and pulse until you have a fine crumb. Add the sugar and salt, then drizzle in the coconut oil while the food processor is running. When it is all a damp crumb that hold together when you pinch it, divide it between the two cake pans. Use an offset spatula or even the flat bottom of a measuring cup to evenly spread the crumbs and pack them down into an even layer.
- For the Pumpkin Cake Layers: In a standing mixer with mixing bowl fitted with a whisk attachment, add the dry ingredients and combine well.
- Then add the pumpkin puree, oil, milk and hot water and beat until fluffy and well combined. Divide the batter between the two pans, evenly spread the batter across the top (sometimes some water on an off-set spatula will help smooth the top.)
- Put the cakes in the oven to bake for 30-32 minutes until cooked through (you can use a toothpick to check. Then let them cool completely.
- Meanwhile make the frosting: In the bowl if a standing mixer, whip together the vegan butter or shortening and the powdered sugar and add a little milk and the vanilla until you have a good consistency. This is only enough frosting for a layer between the cakes and for a crumb coat- it’s not meant to be a thick even layer of frosting.
- For the ganache :
- In a small saucepan, heat up the coconut cream and then remove from the heat and add the chocolate chips and coconut oil. Whisk the ganache until smooth and shiny, then set aside to cool to room temperature.
- To assemble the cake:
- Place a cake layer, with the graham cracker layer down, on the cake plate and use a generous amount of frosting in the layer in between the two layers. Then add the top layer, graham cracker side down. Next you frost the outside of the cake with a thin crumb coat layer.
- Top the cake with the chocolate ganache by pouring in into the middle of the cake and gently working it to the sides with an offset spatula until it starts to drip off the sides.
Print Recipe
Are you able to freeze this?
You could freeze the cake layers before frosting for sure!