• 3 layer, 6-inch cake

  Preheat Oven to 350 degrees.

  Grease 3 cake pans with nonstick coconut oil.

S’mores chocolate éclair cake:

• Whisk the dry ingredients together. In a separate bowl, mix the almond milk, vanilla bean paste and Greek yogurt.


  Cream the butter in a standing mixer. Add in both sugars. Cream until fluffy.

  Add the eggs and egg whites in and mix well. Add to the milk mixture. 

  Add the dry mixture to the wet mixture and stir until incorporated but do not over mix. 

  Pour batter into greased pans and bake for about 30 minutes. 

Vanilla bean custard:

• Add arrowroot powder to a saucepan and mix it with the coconut milk until smooth. 

  Add in the almond milk, vanilla bean paste and syrup to the saucepan, whisk to combine. Bring to a boil, stirring frequently.

  Turn heat to low and continue to stir until the mixture thickens into a cream.

  Let cool and store in refrigerator. 

Salted dark chocolate ganache:

• Scoop the cream from the can of coconut milk. A can of coconut cream works best.

  Microwave the coconut milk for 1 minute, make sure it doesn’t bubble over. Pour the warm cream over the chocolate chips and let sit for 3 minutes without stirring.

  Whisk the chocolate and melted coconut milk until smooth. Stir in the sea salt. Let cool to frost.

Toasted homemade marshmallow fluff:

• Add the water from the can of chickpeas, vanilla, and cream of tartar to a large bowl. Beat for about 1 minute until it starts to get fluffy.

  Add in the sugar a little at a time while the mixer is on. Beat for approximately 10- 12 minutes until stiff peaks are formed. The fluff should be glossy and stiff. It shouldn’t jiggle.

  Add a thin layer of custard in between each cake layer. Frost with ganache and decorate with homemade marshmallow fluff and toasted marshmallows!