Once upon a time, I found a recipe for two-ingredient vegan marshmallow cream on Pinterest. The two ingredients? The liquid drained from a can of garbanzo beans and a liquid sweetener of choice. Intriguing…or weird? If nothing else, it sounded like an interesting science experiment for the boys. Could those two ingredients really turn into a fluffy topping with just a few minutes of whipping? Inquiring minds need to know.
We had a problem though. What good does a batch of vegan marshmallow cream do without a suitable form of transportation to one’s mouth? It seemed like an occasion for something made with pumpkin…or chocolate…or both?? Perfect. Chocolate pumpkin spice cake is dense and moist, somewhere between a thick brownie and a moist piece of cake. The taste of pumpkin is masked by the cocoa and cinnamon, but I’m certain that it deepens the richness and flavor of the cake and it certainly improves the nutritional profile of a deliciously indulgent chocolate cake!
With our cake ready to go, we whipped up a batch of the mysterious vegan marshmallow cream. Results? Amazingly, it did turn into a beautiful, white, fluffy topping. And it didn’t taste too bad…for sweetened bean juice. I suppose you could get used to it, and maybe if you couldn’t smell the bean juice, the taste was pretty subtle. But, who wants to smell bean juice when they take a bite of a delicious piece of chocolate cake? Not me. Not my three guinea pigs. So we moved on. Now we had a different problem. Chocolate cake with no frosting. So we melted some dairy-free chocolate chips, frosted our cake, and dug in. Heavenly.
No complaining here. Except when I told them they couldn’t have two pieces. Then there was complaining. But I let them have a piece with their breakfast smoothie the next day and won back their hearts!
This cake has now been requested for an upcoming birthday party…so long as I can manage to make it look like the world of Minecraft. I’m pretty sure that will be easier than making bean juice taste like a marshmallow…
- 1½ cups (7 oz.) gluten free flour mix (add ½ tsp. xanthan gum if not in mix)
- 1 cup packed brown sugar
- ⅔ cup cocoa powder
- ½ tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup applesauce
- ¼ cup tahini
- 2 tsp vanilla
- 2 tbsp flax meal
- ¼ cup hot water
- 1½ cups pumpkin puree (or 1 15 oz. can)
- Heat oven to 350F and prepare a 9x13 cake pan.
- In small bowl, whisk together flax meal and hot water and let sit.
- Combine all dry ingredients in mixing bowl.
- In medium bowl mix wet ingredients together (including the flax meal slurry).
- Combine wet and dry ingredients with stand mixer just until mixed. It will be thick for a cake batter.
- Spread in prepared pan.
- Bake about 30 minutes or until set.
- Allow to cool completely on a wire rack before cutting and serving.