This is a kid cake. It's also an adult cake, with or without the s'mores topping. No, you won't need flour. The cake relies only on graham cracker crumbs, so if you have a box of crackers you bought before the pandemic hit, you're in luck. This is a simple cake, so you won't need a lot of fancy equipment. You don't even have to grind the crackers in the food processor, if you don't want (I usually do, because I grind a whole batch at once and freeze some of the crumbs). You can simply put the crackers in a plastic bag, seal the bag, and bash the crackers with a rolling pin or other heavy object. Or get your kids to do it (outside!). The cake itself is dense and moist. The topping is, well, like s'mores. It's a tasty, sweet cake with the marshmallows and chocolate, and your kids will be eager to pick off the toasted marshmallows. So will your significant other. I didn't pick of that many. If you'd prefer, though, you can leave off the s'mores topping and serve the cake "as is" or with a dollop of whipped cream. It makes a wonderful old-fashioned dessert that way. Enjoy!
Air Fryer Old-Fashioned Graham Cracker Cake with S'mores Topping -- Makes 2
1/2 cup of canola oil
1/2 cup of brown sugar
1/2 cup of buttermilk
1 1/2 cups of graham cracker crumbs
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1/2 - 3/4 cups of chocolate chips
1/2 - 3/4 cups of mini marshmallows
Coat two 5 x 2 1/2-inch round cake pans with baking spray (the kind with flour in it) and set them aside. In a large bowl, whisk together well the oil, eggs, brown sugar, and buttermilk. Whisk or stir in the cracker crumbs, baking powder, baking soda, salt, and cinnamon until everything is combined. Divide the batter between the two prepared pans. Put one of the filled pans in the air fryer and set the temperature to 320 degrees. Bake the cake for 15 minutes. Sprinkle over the top of the cake half of the chocolate chips and then half of the mini marshmallows. Return the cake to the air fryer for another 5 minutes or until the marshmallows are puffed and just beginning to toast (watch them carefully!). Repeat the process with the remaining batter. Let the cakes cool in their pans at least 10 minutes, then flip them out and over onto a small plate. You may need to loosen the marshmallows from the sides of the pan first. Oh, oops, some of the marshmallows fell off. Taste-testing time!!!