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The Ultimate Molten Vegan S’mores Cake: A Decadent Dairy-Free Delight
Prepare to be amazed by this molten vegan s’mores cake, a dessert masterpiece that brings together the classic campfire treat with sophisticated baking. This recipe features layers of incredibly rich, deeply moist chocolate cake, a delightful crushed homemade graham cracker filling, warm chocolate ganache, silky chocolate buttercream, and a crowning glory of perfectly toasted vegan marshmallow fluff. Each forkful is a symphony of textures and flavors, promising an experience that gets better with every bite.
You might have enjoyed traditional s’mores, or perhaps even ventured into other s’mores-inspired creations like s’mores stuffed cookies or brownies. But trust us, nothing compares to this ultimate s’mores cake. What makes this recipe truly stand out is its commitment to being naturally vegan, completely eggless and dairy-free, and easily adaptable to be both gluten-free and nut-free. The reaction from our taste testers, especially concerning the eggless marshmallow frosting, was pure disbelief – they simply couldn’t tell it was vegan!
Why This Vegan S’mores Cake is Unforgettable
Crafting the perfect s’mores cake requires a thoughtful blend of components that work harmoniously to deliver that iconic flavor and texture. Here’s what makes our rendition truly special and why it consistently earns rave reviews:
- Molten Chocolate Cake: Unlike some s’mores cakes that lean on a “graham cracker” flavored cake, we wanted the chocolate to be the undeniable star. Our chocolate cake recipe is anything but ordinary. Achieving the right balance of moisture, fluffiness, tenderness, and rich chocolate flavor in a vegan cake can be challenging, but this recipe nails it. It’s so good, in fact, that it’s frequently requested for birthdays by people who aren’t even vegan! The inclusion of vegan chocolate chips in the batter is a game-changer, melting during baking to create that desirable molten core, which, when combined with the marshmallow, truly evokes the experience of eating a warm, gooey s’more.
- Decadent Chocolate Buttercream: We elevate the flavor profile by using a versatile vegan buttercream. Initially, a smooth vanilla buttercream serves as a delightful filling, providing a creamy counterpoint to the graham cracker layers. The entire cake is then enrobed in a rich, deeply satisfying chocolate frosting, making every slice an indulgent treat.
- Homemade Cinnamon Graham Crackers: While store-bought graham crackers are an option, for an truly award-winning s’mores cake, we highly recommend making them from scratch. Our homemade recipe is surprisingly easy and incredibly rewarding. The difference in flavor and texture is profound, and they can even be made gluten-free to accommodate dietary needs. These fresh, spiced crackers bring an authentic, irresistible crunch that elevates the entire cake.
- Eggless Marshmallow Fluff: This is arguably the most impressive component and the one that leaves most taste testers speechless. Our marshmallow fluff tastes precisely like traditional marshmallows, yet it’s crafted using only aquafaba (chickpea brine), powdered sugar, cream of tartar, and vanilla extract. No actual marshmallows are needed! This innovative, egg-free meringue whips up beautifully, holds its shape, and toasts to a perfect golden brown.
- Homemade Chocolate Ganache: For an extra touch of elegance and indulgence, we transform this s’mores cake into a stunning drip cake. The warm, glossy homemade chocolate ganache drizzled over the top not only adds visual appeal but also enhances the overall decadence and deliciousness of this chocolate marshmallow masterpiece.
Essential Tools for Baking Your S’mores Cake
While many of our vegan cake recipes are designed to be straightforward, this s’mores cake, while easy to follow, benefits greatly from specific kitchen equipment to achieve professional-looking results. Investing in these tools will make your cake baking journey smoother and more enjoyable, though you can certainly improvise with most items if needed.
- Three 6″ Cake Pans: Using three pans creates lovely, even layers. If you prefer a larger cake, you can opt for 8″ cake pans; just be sure to adjust baking times as indicated in the recipe card at the bottom of this post.
- Cake Turn Table: A cake turntable is a baker’s best friend for smooth frosting application and creating that perfect chocolate drip effect. It allows for effortless rotation, ensuring even coverage.
- Piping Bags: These are indispensable for neatly applying frosting, creating frosting dams for fillings, and precisely drizzling the chocolate ganache. They are readily available in the baking aisle of most grocery stores or online.
- Food Processor: Essential for quickly blitzing homemade graham crackers into fine crumbs for the cake filling. A blender or even a sturdy plastic bag and a rolling pin can work as alternatives.
- Offset Spatula: This tool is a must-have for smoothly spreading frosting, making it easy to achieve an even and polished finish on your cake layers.
- Culinary Torch: To achieve that authentic, beautifully toasted marshmallow fluff, a culinary torch is necessary. You don’t need an expensive one; an affordable $10 torch from Amazon, paired with a small bottle of butane, will do the trick perfectly. Always follow the manufacturer’s instructions for safe use.
Step-by-Step Guide: Crafting Your Homemade S’mores Cake
Now that we’ve covered the essential components and tools, let’s walk through the process of making this incredibly delicious s’mores cake that is undetectably vegan, eggless, dairy-free, and easily gluten-free. The complete written recipe and detailed instructions are provided in the recipe card below, but this overview, complemented by visuals, will help you master this ultimate dessert.
Perfecting the Vegan Chocolate Cake & Decadent Buttercream
Our journey begins with the star of the show: the rich, undetectably vegan chocolate cake. This cake recipe, a staple on our blog, is incredibly simple, even if you’re new to vegan baking. My family, including avid non-vegans, now prefers this chocolate cake over any store-bought alternative!
What makes this chocolate cake uniquely suited for a s’mores creation is the addition of vegan chocolate chips to the batter. These chips melt as the cake bakes, creating pockets of gooey, molten chocolate that perfectly mimic the melted chocolate in a real s’more. We’ve designed this recipe for a three-layer 6″ cake, but it can easily be adapted for a two-layer 8″ cake or a three-layer 8″ cake by adjusting baking times.
The chocolate buttercream is cleverly executed in two stages. First, a batch of our reliable vegan vanilla buttercream is prepared. A portion of this is reserved for the initial filling layers and the essential crumb coat. Once the crumb coat has chilled, the remaining vanilla buttercream is transformed into a luscious chocolate buttercream by simply incorporating cocoa powder and a touch more vegan butter, then beating until light and fluffy. This dual-purpose approach ensures both efficiency and exquisite flavor.
Crafting Homemade Vegan Graham Crackers
For a truly authentic vegan s’mores cake, finding readily available vegan graham crackers in stores can be a challenge. This is precisely why we’ve included our recipe for homemade graham crackers. They are not only super simple and quick to prepare but also taste superior to most store-bought varieties.
To ensure this cake is entirely gluten-free when needed, we adapted the graham cracker recipe by using a 1:1 gluten-free baking flour. The results are phenomenal, and the specific instructions for using it in this chocolate marshmallow cake are detailed in the recipe card.
The ideal time to prepare the graham crackers is while your chocolate cake layers are cooling. This allows them to bake and harden properly. Once cooled, half of the batch can be blitzed in a food processor to create a fine graham cracker crumb, perfect for layering within the cake. The remaining crackers can be used for decoration or, even better, enjoyed as actual vegan s’mores!
The Magic of Eggless Marshmallow Fluff
If you’ve never experimented with egg-free marshmallow fluff, prepare for a revelation! This vegan meringue, made from aquafaba, is so convincing that my 80-year-old grandmother, a seasoned meringue maker, has fully embraced this version. I’m completely serious – it’s that good!
Aquafaba, the liquid from a can of chickpeas, whips up into stiff, glossy peaks astonishingly similar to egg whites. It achieves that perfect toasted finish and boasts the melt-in-your-mouth gooeyness of traditional marshmallows. You’ll be amazed by how easy and utterly delicious this vegan marshmallow fluff is. You might even find yourself eating it by the spoonful!
Please note: For the best results, making vegan meringue is considerably easier with a stand mixer rather than a hand-held electric mixer. Aquafaba requires significant whipping to reach stiff peaks, much like egg whites, and a stand mixer with a whisk attachment provides the consistent power needed to achieve that fluffy, stable texture.
Assembling and Decorating Your S’mores Masterpiece
With all your delicious components prepared, it’s time for the most satisfying part: assembling your s’mores cake! This stage requires a little patience but comes together beautifully. The process involves four main steps: the cake filling and crumb coat, applying the final layer of chocolate frosting, creating the stunning chocolate drip, and finally, adding the whimsical marshmallow meringue frosting and decorations.
We highly recommend using a cake turntable during assembly. Begin by frosting the top of your first cake layer with vegan vanilla buttercream, then create a “frosting dam” around the edge. This dam acts as a barrier, preventing the delicious graham cracker crumbs and ganache filling from oozing out. Fill the center with a generous layer of crushed homemade graham crackers, then drizzle with warm chocolate ganache. Carefully place the next cake layer on top and repeat the process. Once all layers are stacked, apply a thin, even crumb coat of vegan vanilla buttercream around the entire cake. This traps any loose crumbs, ensuring a smooth finish for your final frosting layer.
Chill the cake in the fridge for at least 20 minutes to set the crumb coat. While it chills, prepare your chocolate buttercream by adding cocoa powder and additional vegan butter to the remaining vanilla buttercream, beating until light and fluffy. Also, ensure your vegan ganache has cooled to a pourable but not hot consistency. After the crumb coat is set, remove the cake from the fridge and apply the final, generous layer of chocolate buttercream, smoothing the sides and top with an offset spatula or bench scraper. For tips on achieving perfectly smooth frosting edges, several excellent video tutorials are available online.
Next comes the visually stunning chocolate drip. Pour the cooled ganache into a piping bag and snip a small hole at the tip. Carefully pipe the ganache around the top edge of the cake, allowing it to naturally drip down the sides. For a true s’mores effect, sprinkle additional crushed graham cracker crumbs onto the wet ganache before it sets. Return the cake to the fridge to firm up while you prepare the glorious vegan marshmallow fluff.
Once the vegan meringue is ready, either pipe elegant swirls or spoon rustic dollops onto the chilled cake. The final touch, and arguably the most exciting, is toasting the marshmallow fluff with your culinary torch. Exercise caution and always follow safety instructions when using the torch. Finally, adorn your masterpiece with any remaining graham crackers or small vegan marshmallows for a truly irresistible presentation. Slice, serve, and savor every incredible bite!
Expert Tips for S’mores Cake Success
To ensure your vegan s’mores cake turns out absolutely perfect, keep these invaluable tips in mind:
- Read Through Everything First: Before you even start mixing, take the time to read the entire recipe, including all instructions and ingredient lists. This simple step can prevent mistakes and ensure a smooth baking process.
- Precision with Measurements: For baking, accuracy is key. We provide both gram and cup measurements; always opt for gram measurements for the most consistent and accurate results. If using cup measurements for flour and sugar, employ the “spoon and level” method: spoon the ingredient into the measuring cup until overflowing, then level off with a straight edge without packing it down.
- Working with Aquafaba: Chickpea brine behaves slightly differently than egg whites and requires more time and patience to reach stiff peaks. A stand mixer is highly recommended as it’s significantly more efficient. Don’t worry about overmixing aquafaba – it’s quite forgiving! If you’re concerned about using canned chickpea water, look for BPA-free cans, chickpeas in glass jars, or consider making your own aquafaba from dried chickpeas, as demonstrated by Ania’s excellent recipe (link in notes).
- Completely Cool Cake Layers: This tip is paramount! Ensure your cake layers are entirely cool before you begin frosting. Attempting to frost warm cakes will result in melted frosting and a sliding, unstable structure. If you’re in a hurry, placing cooled cakes in the freezer for 10-15 minutes can speed up the chilling process.
This ultimate vegan s’mores cake is truly a culinary triumph! It offers all the nostalgic flavors of a classic s’more, elevated into an unbelievably delicious cake form – many would argue, even better than the original! We are confident you will absolutely adore this recipe.
If you decide to bake this magnificent vegan cake, please remember to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. Your feedback helps other passionate bakers discover and enjoy this recipe!
As always, we love seeing your beautiful creations! Be sure to tag us @the_bananadiaries on Instagram and Pinterest. Happy cake baking!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
MOIST Vegan S’mores Cake Recipe
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1 Star
4.4 from 5 reviews
- Author: Britt Berlin
- Prep Time: 50 minutes
- Assembly: 120 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 25 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This molten vegan s’mores cake contains layers of super rich, moist chocolate cake, crushed homemade graham cracker, warm chocolate ganache, silky chocolate buttercream, and toasted vegan marshmallow fluff! Each bite gets better and better!!
Ingredients
Vegan Chocolate Cake:
- 1 1/4 cup (300 mL) vegan buttermilk, room temperature
- 3 cups (375 g) all-purpose flour or gluten-free 1:1 baking flour, sifted
- 1 cup (95 g) all-natural cocoa powder, sifted
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 3/4 cups (350 g) granulated sugar
- 1/3 cup (110 g) brown sugar
- 1/2 cup (113 g) unsalted vegan butter*, room temperature
- 1 cup (220 g) unsweetened applesauce or dairy-free yogurt, room temperature
- 1 tsp vanilla extract
- 1 cup (240 mL) hot water + 1 tsp dissolvable espresso powder (or 1 cup (240 mL) brewed coffee, decaf if desired)
- 1 cup (130 grams) vegan chocolate chips
S’mores Filling:
- 1 batch vegan graham crackers
- 1 batch vegan chocolate ganache
Vegan Vanilla & Chocolate Buttercream:
- 1 batch vegan vanilla buttercream
- 1/2 cup (50 grams) cocoa powder
- 1/4 cup (57 grams) unsalted vegan butter, room temperature
Eggless Marshmallow Meringue:
- 1/2 cup (50 grams) unsalted aquafaba*
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 1/2 cup (100 g) granulated sugar
Additional Toppings:
- Vegan marshmallows
- Extra vegan GF graham crackers
Instructions
- Be sure to read all instructions before beginning. Measure out all ingredients for the cake.
- Prep: Preheat the oven to 350F (175°C) and prepare three 6″ cake pans. If using 8″ pans, adjust baking time. Grease the bottoms and sides of the pans and line the bottoms with parchment paper. Set aside. Prepare the vegan buttermilk by mixing together the dairy-free milk and apple cider vinegar in a small bowl and let it curdle for 5-7 minutes. You can begin preparing the cake batter during this time.
- Make the batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and baking soda. Set aside. In a stand mixer with a paddle attachment (or a large bowl with a hand mixer), cream the vegan butter until fluffy, about 2-3 minutes. Add in both granulated and brown sugars, creaming again until the sugar slightly dissolves into the vegan butter, another 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Next, add the applesauce and mix on medium speed until well combined. Gradually incorporate about half of the dry flour mixture, alternating with half of the vegan buttermilk. Mix on medium speed until just combined. Add the remaining flour mixture and buttermilk, mixing until no dry streaks remain. Slowly pour in the hot espresso (or brewed coffee) and mix on medium speed just until incorporated. If using a stand mixer, remove the bowl. Fold in the vegan chocolate chips until they are evenly distributed throughout the batter.
- Bake the cakes: Divide the batter evenly into the three prepared cake pans. Place the cakes into the preheated oven and bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Note that if you are using three 8″ cake pans, the cakes may bake slightly quicker. Remove the cakes from the oven and allow them to cool in their pans for 10 minutes. Then, carefully invert them onto a wire cooling rack to cool completely, which typically takes about 45 minutes to an hour.
- While the cakes are cooling: Prepare the vegan graham crackers according to their recipe instructions. Once baked, let them cool fully for 10 minutes. Take half of the cooled graham crackers and pulse them in a food processor to create fine graham cracker crumbs for the cake filling. At this point, your cake layers should be cool enough to handle. If not, you can place them in the freezer for about 10-15 minutes to speed up the cooling process. Also, prepare the vegan chocolate ganache if you plan to use it; let it cool to a pourable consistency while you frost the cake.
- Make the frosting: When ready to frost, prepare the vegan vanilla buttercream frosting according to its instructions. Remember to reserve the cocoa powder and extra vegan butter for later, as they will be used to create the chocolate buttercream after the initial crumb coat.
- Assemble the s’mores cake: Place the first cooled cake layer on your cake turntable or serving plate. Spread about 1/3 cup of vanilla buttercream on top, then pipe a frosting dam around the edge. Fill the center with approximately 1/3 cup of graham cracker crumbs and drizzle with 1/3 cup of cooled ganache. Carefully place the second cake layer on top and repeat the filling process. Place the third cake layer on top. Apply a very thin “crumb coat” of about 1/2 to 3/4 cup of the vanilla buttercream around the entire cake, smoothing the sides as best as you can to trap any loose crumbs. Place the cake in the fridge to chill for at least 20 minutes to set the crumb coat.
- Make the chocolate buttercream: You should have about 2-3 cups of vanilla buttercream remaining. Add the room-temperature vegan butter and cocoa powder to the mixing bowl. Cream together until smooth, light, and fluffy. You can add more powdered sugar if you prefer a sweeter chocolate buttercream. Once your cake is ready after chilling, remove it from the fridge. Frost the entire cake with the chocolate buttercream, using a bench scraper or offset spatula to achieve smooth sides and a flat top.
- Create the chocolate drip: Your chocolate ganache should now be cool but still liquid. Pour the ganache into a piping bag and snip a small hole at the bottom. Carefully pipe the ganache around the top edge of the cake, allowing it to drip naturally down the sides. Cover the entire top of the cake with ganache. For visual guidance, explore online tutorials on creating perfect chocolate drips. Immediately sprinkle any leftover crumbled graham cracker onto the wet ganache for that ultimate s’mores effect. Place the cake back into the fridge to allow the ganache to set.
- Make the vegan marshmallow meringue: This is the final exciting step! In a large stand mixer fitted with a whisk attachment, combine the aquafaba and cream of tartar. Beat the mixture on the highest setting for 7-8 minutes, or until firm, stiff peaks form. Don’t be afraid to continue beating if it takes longer – it’s very difficult to overmix aquafaba. Once stiff peaks are achieved (or nearly so), add the vanilla extract. Then, gradually add the granulated sugar, one tablespoon at a time, continuing to beat until the meringue is glossy and holds its shape beautifully.
- Top the s’mores cake: Remove the chilled cake from the fridge. Spoon large dollops of the vegan marshmallow meringue onto the top of the cake, or pipe it decoratively using a piping bag. Arrange any remaining graham crackers or small vegan marshmallows on top. Using your culinary blow torch, carefully and lightly toast the marshmallow meringue until it achieves a beautiful golden-brown color. Please exercise extreme caution and read all instructions for using a culinary torch before proceeding. Serve immediately and enjoy your spectacular vegan s’mores cake!
- Storage: Any leftover slices of this delicious cake can be stored, wrapped tightly and in an airtight container, in the fridge for up to 5 days. For longer storage, freeze individual slices for up to 1 month.
Equipment
cookie sheet
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Notes
Gluten-free: To make this vegan s’mores cake entirely gluten-free, substitute the all-purpose flour with a high-quality gluten-free 1:1 baking flour, such as King Arthur Gluten-Free Measure for Measure flour, for both the cake and the graham cracker recipe. All other ingredients are naturally gluten-free. When using gluten-free flour, adhere to the cup measurements provided.
Aquafaba: This recipe relies on aquafaba, the liquid from a can of chickpeas, to create the eggless marshmallow meringue. Aquafaba is perfectly safe to consume. If you have concerns about can linings, opt for BPA-free cans, chickpeas stored in glass jars, or you can even make your own aquafaba from dried chickpeas for complete control over the ingredients.
Culinary Torch Safety: When using a culinary torch, always exercise extreme caution. Read and follow all manufacturer’s instructions for safe operation and handling. Ensure adequate ventilation and keep flammable materials away from the flame.
For more detailed guidance: Refer to the full blog post above for additional tips, tricks, and visual aids to help you achieve the perfect vegan s’mores cake!
