Egg-Free, Dairy Free, Gluten Free sheet pan cake bars for a crowd.
Looking for a dessert that is the perfect blend of moist cake, chocolate, and marshmallow? These gluten-free s’more bars are a hit of deep chocolate cake with fudgy sauce and free from 3 top allergens. Making 48 small bars, these little tastes of chewiness are perfect for a large group gathering.
Main Ingredients
- White Rice Flour
- Tapioca Starch
- Potato Starch
- Sugar
- Cocoa Powder
- Aquafaba with flax
- Marshmallows
- Non-dairy “butter”
- Non-dairy semi-sweet chocolate pieces
- Coconut cream
Notes:
What is Aquafaba?
Aquafaba is the protein, starch, and water liquid that is surrounding the cooked bean either in a can or made by yourself when you have cooked up a pot of beans. It is a great egg replacer and gives the baked item a chewier, fudgy result perfect for brownies and sheet cake. Garbanzo bean aquafaba is the preferred bean “juice’ since it is a lighter color and won’t distort the recipe’s finished color.
I have used the aquafaba juice from black beans, kidney beans, white beans, navy beans, and garbanzo beans. To learn more, Bob’s Red Mill has a great article on it. I store my extra aquafaba liquid from beans after it is cooled in little freezer bags and freeze then defrost in the microwave when I need it.
Delicious Gluten Free S’more Cake Bars
Course: DessertCuisine: AmericanDifficulty: Easy48
servings20
minutes20
minutesGooey and delicious, these gluten-free, egg-free, and dairy-free sheet pan s’more bars make a batch for a crowd.
Ingredients for Cake:
1 C. White Rice Flour
1/2 C. Tapioca Starch
1/2 C. Potato Starch (NOT flour)
1 tsp. Xantham Gum
2 C. Sugar
1 tsp. Baking Soda
1/4 tsp. Salt
1/3 C. Unsweetened Cocoa Powder
1 C. Melted Non-dairy “butter” like Earth Balance
1 C. Water
1 1/2 tsp. Vanilla
1/2 C. Aquafaba + 1 tsp. Ground Flax Seed
Ingredients for Topping:
2 C. Mini-marshmallows
2 C. Semi-sweet Non-Dairy chocolate chips or pieces
1/2 C. Coconut Cream from Can of Coconut Milk
1/4 C. Non-dairy “Butter”
Directions
- Preheat oven to 350 degrees. Line a cookie sheet that has shallow sides (15x10x1) with foil. Make sure the foil extends up over the sides. Grease the foil and set aside.
- Stir the ground flax into the aquafaba in a small bowl and set aside.
- Mix all dry ingredients (first 8 ingredients).
- Add all the liquid ingredients for the cake, adding the aquafaba last. Mix well.
- Pour into foiled pan and bake for 20 minutes or until a knife or fork comes out clean from the center.
- While the cake is cooking, mix up the chocolate topping by adding the chocolate chips, coconut cream, and non-dairy butter into a medium saucepan on low/medium heat. Stir until completely melted. Switch heat to low until cake is done baking. Make sure to stir occasionally. If it’s too thick to slowly pour, add a tablespoon or 2 of coconut cream to loosen it.
- As soon as the cake is done, sprinkle the mini-marshmallows evenly over the hot cake and top with fudgy chocolate topping. Let cool and cut into 6×8 rows of small bars. Store in an airtight container in the fridge or use up in a day or two. I squirreled some away in the freezer for future tea time as well.
