Vegan Gluten-Free Pumpkin Marshmallow Cake

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      Today I bring you my second recipe to be both vegan and gluten-free, Pumpkin Marshmallow Cake.  That combination must be like the dynamic duo or something because the last recipe was such a big hit, I decided to change it up a bit to give a fresh new take on it.  One of the biggest changes I made was adding a homemade vegan marshmallow fluff frosting. 

I hope you enjoy this combination of yummy fall flavors!     

You’ll need:

1 cup coconut oil

2 cups sugar

5 tsp vanilla extract

2 tsp hazelnut extract

1 tsp almond extract

1 cup pumpkin puree

3 cups gluten-free all-purpose flour

1 ½ tsp xanthan gum

1tsp cinnamon

2 tsp ginger

1 tsp nutmeg

1 tsp baking powder

1 tsp salt

1 cup So Delicious Pumpkin Coconut Milk

1 tbsp vinegar

1 cup chopped pecans

       Preheat the oven to 350°F. Prepare two round 9” pans by greasing and flouring with gluten-free flour.Coconut Milk      Combine the Pumpkin Coconut Milk and vinegar. Set aside.sugar

Pumpkin Cream      In a medium bowl using an electric mixer, cream the coconut oil and sugar together, then add in extracts and continue to whip until fully creamed. Next, add the pumpkin puree and mix wellIn a separate bowl, combine the dry ingredients. Then stir the dry ingredients into the creamed mixture a little at a time, alternating with the coconut milk/vinegar mixture.  pecansFold in pecans and mix well.baking     Pour batter into prepared pans then bake for 20-25 minutes or until a toothpick comes out clean from the center and the tops are a light golden brown. Allow to completely cool before frosting.

Pumpkin Marshmallow Fluff Frosting 

4 cups powdered sugar

1 cup palm shortening

1 tsp vanilla extract

1 tsp almond extract

8 Dandies Vegan Marshmallows

So Delicious Pumpkin Coconut Milk, as needed

       Okay, so I’m being real here: making this Marshmallow Fluff frosting is not for the faint of heart. Trust me, this recipe is so worth it in the end but it is definitely a challenge to get there. Just think of it this way…it’s kinda like how Mario has to save Princess Peach countless times by rescuing her from Bowser. He knows what he has to face, the perilous challenge ahead of him, but yet he still goes into the creepy castle, faces Bowser and saves the princess. 

       That’s how I pictured anyway, when I was making this frosting, and endlessly stirring and adding and stirring some more in the name of cooking science to get this mixture to the right texture. If you find that you are more of the Luigi type and would prefer to sit this one out, then just use this (recipe). It’s still super yummy just not quite as exciting as conquering the Marshmallow Fluff.shortening      To begin, use an electric mixer in a medium bowl and beat the palm shortening until light and fluffy.  Add in one cup of powdered sugar then whip until thick and hard to continue whipping.  Then add in the extracts and about half a tablespoon of coconut milk and mix until. Add in another cup of powdered sugar and mix until completely combined.Dandies

fluff      Spray a glass cereal bowl with cooking spray and place eight vegan marshmallows in the bowl.  Heat in the microwave for about 20 seconds.  Remove the bowl, stir, then mix in about two tablespoons of coconut milk.  Stick it back in the microwave for another 18-20 seconds.  Take out of the microwave and continue to stir, stir, stir. 

        Quickly fold the melted marshmallows into the frosting mixture. Add a third cup of powdered sugar followed by a splash of coconut milk. Finally, whip in the last cup of powdered sugar and voilà! You now have a VEGAN marshmallow fluff frosting!Slice      Frost your cake generously, then serve, and enjoy! 

(Dynamic duo, Mario Bros… I may have been nerding out a bit on this post, haha!)

 

 

 

 

 

2 thoughts on “Vegan Gluten-Free Pumpkin Marshmallow Cake

  1. My grandson and I make this cake this past week, it was so delicious one of the best pumpkin layer cakes I had. We will be making it again the coming week, the whole family just loved it. Thanks again for a great recipe. Lisa

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