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Toasted Marshmallow Spiced Pumpkin Cake {gluten-free}

Toasted Marshmallow Pumpkin Cake. Layered gluten-free spiced pumpkin cake sandwiched with a brown butter pumpkin buttercream filling and covered with toasted marshmallow clouds.
Prep Time1 hr
Cook Time40 mins
Total Time1 hr 40 mins
Course: Cake
Cuisine: British
Servings: 12 people
Calories: 697kcal

Ingredients

Spiced Pumpkin Cake

  • 500 g light brown sugar
  • 280 g unsalted butter melted then cooled
  • 5 eggs
  • 425 g pumpkin puree
  • teaspoons vanilla extract
  • 110 g sweet rice flour
  • 80 g oat flour
  • 65 g millet flour
  • 35 g potato flour
  • 30 g tapioca flour
  • teaspoons bicarbonate of soda
  • teaspoons baking powder
  • 1 teaspoon salt
  • teaspoons cinnamon
  • teaspoons ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice

Toasted Marshmallow

  • 7 egg whites 210g
  • 350 g caster sugar
  • A pinch of salt
  • 1 teaspoon vanilla extract

Brown Butter Pumpkin Buttercream

  • 175 g unsalted butter
  • 150 g of the marshmallow frosting
  • 5 tablespoons pumpkin puree
  • ¼ teaspoon vanilla extract
  • pinch of salt

Instructions

Spiced Pumpkin Cake

  • Pre-heat the oven to 160°C and line and grease two 8x4 inch round cake tins.
  • Blend together the sugar and butter until thick and well combined.
  • Add the eggs one at a time, then the vanilla extract.
  • Pour in the pumpkin puree and mix well.
  • Sift together the rest of the dry ingredients, then add to the pumpkin mixture until just combined.
  • Divide the batter between the two cake tins and bake for 35–40 minutes until an inserted cocktail stick comes out clean.

Toasted Marshmallow

  • Heat egg whites and caster sugar in a bain marie, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  • Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.
  • Set aside 325g to create the toasted marshmallow and leave the rest in the mixer to make the brown butter pumpkin buttercream.

Brown Butter Pumpkin Buttercream

  • To make the brown butter, start work a good few hours before you intend to make the buttercream. Place the butter in a saucepan and heat over a medium flame. The butter will melt. Listen carefully and the butter will start hissing and cracking and forming little brown bits at the bottom of the pan. You want to wait until the noises start to subside, the butter smells toasty and is turning a darker colour. Remove from the heat as soon as it’s ready so it doesn’t begin to burn. Pour the butter into a heatproof container and chill in the fridge for a few hours until it solidifies to the consistency of room temperature butter.
  • Cut the butter into cubes, then when you are ready to make the buttercream, add the browned butter one cube at a time into the food mixer which has the rest of the beaten egg white and sugar mixture leftover from making the marshmallow and beat the butter into the egg whites with the paddle attachment until a smooth velvety buttercream has formed.
  • Add the pumpkin puree, vanilla extract and salt and beat until completely combined.

Assembly

  • Place one of the sponge layers on a cake board and spread the brown butter pumpkin buttercream filling on top of the cake, smoothing evenly with a palette knife.
  • Place the second sponge layer on top and cover the top and the sides of the cake with the marshmallow.
  • Toast the marshmallow with a blowtorch.

Nutrition

Calories: 697kcal | Carbohydrates: 94g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 149mg | Sodium: 430mg | Potassium: 339mg | Fiber: 2g | Sugar: 71g | Vitamin A: 7530IU | Vitamin C: 1.9mg | Calcium: 101mg | Iron: 1.9mg