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S'mores Cake

Course Dessert

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.