S’mores Cake
Ingredients
Chocolate Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 cup cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup plant-based milk almond, soy, or oat
- 1 cup water
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Biscuit Crumbs:
- 1 cup vegan graham crackers or digestive biscuits crushed
Chocolate Ganache:
- 1½ cups dairy-free dark chocolate chips
- 1 cup canned coconut milk full-fat
- 2 tbsp dairy-free butter
Biscuit Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- ½ cup vegan graham crackers or digestive biscuits finely crushed
- 2-4 tbsp plant-based milk
Topping:
- 1 cup vegan marshmallows
Instructions
Prepare the Chocolate Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the plant-based milk, water, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Chocolate Ganache:
- In a medium saucepan, heat the canned coconut milk over medium heat until it just begins to simmer.
- Remove from heat and add the dairy-free dark chocolate chips and dairy-free butter, stirring until melted and smooth.
- Allow the ganache to cool and thicken slightly before using.
Prepare the Biscuit Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar, mixing until smooth.
- Add the vanilla extract and crushed vegan graham crackers, mixing until well combined.
- Add plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of chocolate ganache over the cake layer.
- Sprinkle a layer of crushed vegan graham crackers over the ganache.
- Repeat with the second cake layer, ganache, and graham crackers.
- Place the third cake layer on top.
Frost the Cake:
- Spread the biscuit buttercream evenly over the top and sides of the cake.
- Sprinkle some extra crushed graham crackers on top for decoration.
Toast the Marshmallows:
- Place the vegan marshmallows on a baking sheet lined with parchment paper.
- Use a kitchen torch to toast the marshmallows until golden brown, or broil them in the oven for a few seconds, watching closely to prevent burning.
- Arrange the toasted marshmallows on top of the cake.
Serve:
- Allow the cake to set for a bit before slicing and serving.
- Enjoy this rich, indulgent, and delicious S’mores Cake!
Notes
- Vegan Graham Crackers: Ensure the graham crackers are vegan, as some may contain honey or other animal products.
- Chocolate Ganache: Allow the ganache to cool and thicken slightly before spreading on the cake layers.
- Toasted Marshmallows: Use a kitchen torch for the best control when toasting marshmallows, but be cautious and watch closely if using the oven broiler method.