With the extreme drought out West, camping in 2021 and beyond can mean no campfires. (Seriously… even charcoal BBQs were banned in all of Oregon until a few weeks ago!) So what is a perfect dessert when you can’t make fire-roasted s’mores? How about a Steamed Chocolate S’Mores Cake with Graham Cracker Crumb?
Some people may think that baking a cake at a campsite is too challenging to take on, but it is simple and quick with a steamer pot and the oh-so-versatile camp stove.
This steamed cake takes inspiration from Asian desserts. (Lord knows I love to take inspiration from my time in Asia.)
In most Asian countries, ovens are rare. Most homes just have gas burners… yes, you know the thing that is just like your camp stove!
I’ve eaten several steamed cakes throughout my travels of Asia but this one evokes memories of the one I shared in Xian on my expedition to see the Terracotta Army and bike around the top of the old city wall. Like most of the other sites in Mainland China, the food, including desserts, is as awe-inspiring as the ancient sites and history.
Best Places to Eat in Xi’an China
- Jin Xiang Zhai: Local and tasty, this go-to for desserts has been serving up tasty treats for over 70 years!
- Shuyuan Hostel: Amazing atmosphere and food. Be sure to order the “Small Goose Pagoda” and have your camera at the ready.
- Just about any place in the Muslim Quarter! This lively area of the city offers a host of treats for any palate!
Coconut flour is made from ground coconut meat and is a natural by-product of making coconut milk. The coconut flour in this cake keeps it true to its Asian roots and also makes the cake gluten-free. Note: graham crackers are usually made with wheat flour. If any of your guests have gluten sensitivities, seek out gluten-free graham crackers.
Now you shouldn’t expect a steamed cake to taste exactly like a baked cake. Steaming vs. baking eliminates the chance for browning and the chance for the added flavor that browning brings. Steaming can also cause the cake to dry out, thus all the eggs in this recipe. The added fat is key.
Steps to Make Steamed Chocolate S’Mores Cake with Graham Cracker Crumb
- Prep the Graham Cracker Crumb at Home
- At camp, start water boiling in steamer pot
- Mix together cake ingredients
- Fill greased ramekins and steam cake for 10 minutes.
- Drizzle with chocolate sauce
- Top cakes with marshmallows and toast with kitchen torch
- Sprinkle Graham Cracker Crumb
The flavor of this s’mores cake has its roots in Asia but leans in heavily to the nostalgic feel associated with American summers. The word “s’more” comes from an old contraction meaning “some more.” Each bite of this cake is sweet and crunchy like your favorite treat smothered in chocolate sauce over hot coals!
Last tip! Be careful not to overfill your ramekins. Even when steamed, the cake will have a lot of rise.
Steamed Chocolate S’Mores Cake with Graham Cracker Crumb
Equipment
- Steamer Pot
- Ramekins (8-12 depending on size)
- Kitchen Torch
Ingredients
For the graham cracker crumb…
- 2 graham crakers
- 1/4 cup brown sugar
- 2 tbsp melted butter
For the cake…
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/2 cup cocoa powder
- 1/4 tsp salt
- 4 eggs
- 1/3 cup sugar
- 1 tsp vanilla
- 13.5 oz coconut cream
- vegetable spray
To assemble…
- 1 bag mini marshmallows
- 1/2 cup chocolate sauce
Instructions
At Home…
- Preheat oven to 350 degrees. Line a baking sheet with a silpat liner or parchment paper.
- Crush graham crackers into a fine dust. This can be done at home in a food processor or simply in a plastic bag.
- Combine graham crackers and brown sugar. Stream in butter until the mixture starts to clump. Do not over mix. Spread mixture on the prepared baking sheet and bake for 12- 15 minutes until browned. Cool and store for use at camp.
- For ease at camp, pre-mix the dry cake ingredients: coconut flour, baking powder, cocoa powder and salt. Store for use at camp.
At Camp…
- Start large steamer pot on a camp stove, bringing water to a roiling boil.
- Whisk together the sugar, eggs, and vanilla. Slowly stream in the coconut cream, continuing to whisk. Mix in dry ingredients.
- Spray ramekins with vegetable spray. Fill each ramekin 1/3 – 1/2 full with cake batter. Place ramekins on a steamer rack in point. Steam for 10 minutes. Remove from pot and let cool for 5 minutes.
- Drizzle with chocolate sauce. Place 5-6 marshmallows on top of each cake. Gently toast with a kitchen torch. Sprinkle with graham cracker dust and serve!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
I have never steamed cake before but tried it and it turned out great…..everyone loved it!