Gluten Free Chocolate Peanut Butter Marshmallow Cake

 

 

 

This divine gluten free Chocolate Peanut Butter Marshmallow Cake is from the current Wollies mag. I made the cake gluten free and changed a few of the ingredients as well as the name. In the magazine it is called a gooey pudding but I didn't like that title so I changed it.

I can't go past a cake with marshmallows, they are my favourite. I didn't use gluten free marshmallows but if you are really sensitive please feel free to use them.

I also found the pink ones gave a lovely starwberry flavour which was divine so definitely use a bit of both. If you love a strawberry flavour with you chocolate then use all strawberry marshmallows.

This gluten free chocolate cake is best warm. If you put it in fridge and then decide to serve it, it gets a bit hard because the marshmallows go back to their natural state.

So for the best experience heat up add a few spoonfuls of almond milk ice cream and you will be in heaven.

Enjoy.

Gluten Free Chocolate Peanut Butter Marshmallow Cake

Cake Method
200g vegetable margarine
180g 40% cocoa dark chocolate, chopped
3 free range eggs
2/3 cup caster sugar
1/3 cup crunchy peanut butter
1 cup gluten free self-raising flour, sifted
15 white and pink marshmallows


Topping
1/3 cup boiling water
1 tbs cocoa
1 tbs caster sugar


1. Preheat oven to 200°c. Grease a 20cm cake tin and line base and sides with baking paper, making sure the paper extends above the cake tin.

2. Place margarine and chocolate in a microwave-safe bowl and heat on high for 1 minute. Stir and repeat until melted and smooth.

3. Whisk eggs, sugar and peanut butter in another bowl then pour chocolate mixture into egg mixture and stir to combine.

4. Add flour and stir until smooth.

5. Fold in 10 marshmallows (or a few more hahaha). Transfer batter to cake tin and top with remaining marshmallows.

6. Combine topping ingredients in a bowl. Pour over cake batter. Then add additional 5 marshmallows on top.

7. Bake for 20 minutes on high so a crust forms then reduce oven to 150°c and cook for a further 1 hour or until slightly firm on top and gooey in the centre. Stand for a few minutes then serve immediately.

To serve, top with ice-cream and wolf down hahaha


Original recipe here.