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Here is another delicious gluten-free dessert to satisfy your sweet tooth. If you’re a fan of spices and pumpkin, especially during the autumn/fall and holiday season, you’re in for a treat!
This slice offers a delightful texture and flavour that will leave you craving for more. With its earthy, warm notes of spices and the semi-moist pumpkin and chocolate cake, every bite is a burst of heavenly sweetness. And to top it off, there’s a crispy, marshmallowy meringue loaded with crunchy almonds and a generous sprinkle of chocolate.
Indulge in this mouthwatering dessert and experience a true taste of autumn!
About some of the ingredients:
Pumpkin:
When it comes to pumpkin, the possibilities are endless! Not only does it add a rich and creamy texture to your recipes, but it also brings a delightful sweetness. Whether you choose the classic Butternut pumpkin or opt for a different variety, just make sure to remove the rind and chop the flesh into small pieces before cooking. Don’t forget to weigh the raw pumpkin to ensure accurate measurements as listed in the recipe card.
Self-Raising Flour:
If you can find store-bought self-raising flour, check the ingredient list on the package. If xanthan gum is already present, leave out my xanthan gum measurement in the recipe card.
Fancy making your own? You can easily create your own blend by following my homemade gluten-free self-raising flour recipe. This way, you have full control over the ingredients, and you can customise it to your liking. Remember to add the extra xanthan gum listed in the recipe card for that irresistible fluffy texture.
Some helpful tips:
- Cook the pumpkin ahead of time to give it a chance to cool down before adding it to the cake batter.
- Have the eggs and butter at room temperature.
- Wipe the bowl and whisking attachment with some white vinegar to remove any grease before whisking the egg whites to guarantee a glossy and airy meringue.
- Roast the almonds in a dry pan on medium heat, mixing often until golden. Keep an eye on them as nuts burn suddenly, so make sure you are mixing, flipping and checking them often.
Gluten-Free Chocolate Pumpkin Meringue Slice
Ingredients
For the cake:
- 250 g pumpkin, weighed raw once the rind is removed
- 125 g butter, at room temperature
- 130 g light brown sugar
- 2 egg yolks
- 1 egg
- 2 tbsp good quality cocoa powder
- 185 g store-bought or homemade self-raising flour
- 1 tsp xanthan gum, leave out if your store-bought blend already has xanthan gum
- 1 tsp cinnamon powder
- 50 ml milk
For the meringue layer:
- 2 egg whites
- 100 g caster or fine white sugar
For the topping:
- 50 g dark chocolate, grated or shaved
- 2 tbsp slivered or flaked roasted almonds
- ½ tsp cinnamon powder
Instructions
For the cake:
- Peel the rind off the pumpkin and weigh the flesh, followed by chopping the pumpkin into small pieces.
- Add to simmering water and cook for 15 mins or until soft.
- Drain the water from the cooked pumpkin and mash until smooth. Set aside. If any excess liquid collects at the bottom of the cooled pumpkin, drain this away before adding it to the cake batter.
- Grease a square cake tin and line the base with baking paper.
- Using either a stand mixer or a handheld mixer, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well between each addition.
- In a separate bowl, sift the cocoa, flour, xanthan gum and cinnamon. Mix well.
- At a low speed, add half the flour, followed by half the cooked pumpkin & milk.
- Once mixed, add the remaining sifted ingredients, followed by the pumpkin and milk.
- Spread the cake batter in the cake tin. Set aside.
For the meringue layer:
- In a clean bowl, whisk the egg whites until soft peaks form.
- Gradually add the sugar, whisking until no sugar crystals are visible and the whites appear glossy.
- Gently spread the meringue evenly over the cake batter.
Baking
- Preheat the oven to 170°C/340°F.
- Bake on the middle shelf for 15 mins, then lower the heat to 150°C/300°F and bake for a final 30 mins.
For the topping:
- In a dry pan, roast the almonds over medium heat until golden.
- Mix all the topping ingredients together in a small bowl,
- Sprinkle the mixture over the meringue topping as soon as the cake has been removed from the oven. This helps some of the toppings to stick to the meringue while it is warm.
Serving
- Cool the cake in the pan for 15 mins before removing to cool further on a wire rack.
- Cut the cake into even squares and serve on its own or with a side of whipped cream.
Notes
- Keeps for 2 days at room temperature covered.
- Suitable to freeze.
