Gluten-Free No-Bake S’Mores Cake
S’mores over a campfire … sounds delicious but way too hot! Unless you’re in a state that is typically a tundra year-round and now your summer is mild, then I don’t see why you would want to have a campfire right now. It. Is. HOT. Like, melt on the way from your air-conditioned house to your car kind of hot. And although s’mores are the quintessential summer treat, right now (at least here in Florida) I can’t handle a traditional outdoor s’more! So instead, I’m using the key ingredients in a s’more – marshmallows, graham crackers, and chocolate – to create a chilly dessert with this Gluten-Free No-Bake S’Mores Cake.
This cake is simple and doesn’t require standing over hot flames or heating up your oven since it’s no-bake. You’ll use a few nostalgic, childhood faves like marshmallow fluff and instant chocolate pudding mix, plus some milk and heavy cream, and let’s not forget the most important parts, the marshmallows and gluten-free graham crackers! I use Kinnikinnick’s S’morables.
The final touch of this cake requires toasting up those marshmallows. For this, I used a kitchen torch, like what you’d use for crème brulee. If you do not have a kitchen torch, place the marshmallows on a parchment lined baking sheet and place under the broiler until they have browned but have not started to melt. When cool, place on top of the cake. Do not try to put the whole cake under the broiler, as it will melt the cream.
Get more gluten-free s’more flavored recipes!
Gluten-Free No-Bake S’Mores Cake
Ingredients
- 1 (3.4 ounce) box instant chocolate pudding
- 2 cups cold milk
- 2 cups heavy cream
- 1 (7 ounce) jar marshmallow fluff
- 1 (8-ounce) box Kinnikinnick S’morables Graham Style Crackers
- 1 cup mini marshmallows
Instructions
- Line a 9 by 5-inch loaf pan with plastic wrap, leaving overhangs on all sides.
- Whisk the pudding mix and milk together for 2 minutes and let sit for 5 minutes.
- Beat the cream until stiff peaks form. Fold in the marshmallow fluff until fully incorporated. Place about ½ cup of the mixture in a covered bowl and refrigerate until later.
- Line the bottom of the pan with S’morables, breaking them up if needed to fit snuggly. Top with half the pudding, then half the rest of the cream mixture. Top with another layer of S’morables then repeat the layers. Top with another layer of S’morables, cover with plastic wrap and refrigerate for at least 8 hours.
- Remove the plastic wrap from the top of the cake, invert onto a platter, remove and discard the rest of the plastic wrap. Top with the reserved cream mixture and place the marshmallows on top. Torch the marshmallows with a kitchen torch and serve.
Notes
Nutrition
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Great recipe! Perfect for summer – cool and rich. We took your suggestion and used Kinnikinnick Smoreables Graham Crackers and they worked perfectly.