{"id":42350,"date":"2025-08-01T07:02:53","date_gmt":"2025-08-01T00:02:53","guid":{"rendered":"https:\/\/9amchef.com\/?p=42350"},"modified":"2025-08-01T07:02:53","modified_gmt":"2025-08-01T00:02:53","slug":"smores-cake-2","status":"publish","type":"post","link":"https:\/\/9amchef.com\/smores-cake-2\/","title":{"rendered":"S’mores Cake"},"content":{"rendered":"\n
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Layers of moist chocolate sponge, sweet biscuit crumbs, and smooth chocolate ganache, topped with creamy biscuit buttercream and toasted marshmallows\u2026 this is the ultimate S\u2019mores Cake! You don’t need any eggs or dairy, just simple ingredients you probably already have in your pantry.<\/p>\n\n\n\n

This cake features layers of moist chocolate sponge, sweet biscuit crumbs, and smooth chocolate ganache, topped with creamy biscuit buttercream and toasted marshmallows. It’s the ultimate S’mores Cake, perfect for any occasion!<\/p>\n\n\n\n

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Vegan S’mores Cake<\/strong><\/h3>\n\n\n\n

This S’mores Cake<\/strong> features layers of moist chocolate sponge, sweet biscuit crumbs, smooth chocolate ganache, creamy biscuit buttercream, and toasted marshmallows. It’s completely vegan and easy to make with simple ingredients.<\/p>\n\n\n\n

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S’mores Cake<\/h2>\n\t\t

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Chocolate Sponge:<\/h4>
  • 2\u00bd cups all-purpose flour<\/li>
  • 1\u00bd cups granulated sugar<\/li>
  • 1 cup cocoa powder<\/li>
  • 2 tsp baking powder<\/li>
  • 1\u00bd tsp baking soda<\/li>
  • 1 tsp salt<\/li>
  • 1 cup plant-based milk (almond, soy, or oat)<\/li>
  • 1 cup water<\/li>
  • \u00bd cup vegetable oil or melted coconut oil<\/li>
  • 1 cup dairy-free yogurt<\/li>
  • 2 tsp vanilla extract<\/li>
  • 1 tbsp apple cider vinegar<\/li><\/ul>

    Biscuit Crumbs:<\/h4>
    • 1 cup vegan graham crackers or digestive biscuits (crushed)<\/li><\/ul>

      Chocolate Ganache:<\/h4>
      • 1\u00bd cups dairy-free dark chocolate chips<\/li>
      • 1 cup canned coconut milk (full-fat)<\/li>
      • 2 tbsp dairy-free butter<\/li><\/ul>

        Biscuit Buttercream:<\/h4>
        • 1 cup dairy-free butter (softened)<\/li>
        • 4 cups powdered sugar<\/li>
        • 1 tsp vanilla extract<\/li>
        • \u00bd cup vegan graham crackers or digestive biscuits (finely crushed)<\/li>
        • 2-4 tbsp plant-based milk<\/li><\/ul>

          Topping:<\/h4>
          • 1 cup vegan marshmallows<\/li><\/ul>\t<\/div>\n\t
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            Prepare the Chocolate Sponge:<\/h4>
            1. Preheat your oven to 350\u00b0F (175\u00b0C).<\/li>
            2. Grease and line three 8-inch round cake pans with parchment paper.<\/li>
            3. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.<\/li>
            4. In another bowl, mix the plant-based milk, water, vegetable oil, dairy-free yogurt, vanilla extract, and apple cider vinegar until smooth.<\/li>
            5. Add the wet ingredients to the dry ingredients, mixing until just combined.<\/li>
            6. Divide the batter evenly among the prepared pans.<\/li>
            7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.<\/li>
            8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.<\/li><\/ol>

              Prepare the Chocolate Ganache:<\/h4>
              1. In a medium saucepan, heat the canned coconut milk over medium heat until it just begins to simmer.<\/li>
              2. Remove from heat and add the dairy-free dark chocolate chips and dairy-free butter, stirring until melted and smooth.<\/li>
              3. Allow the ganache to cool and thicken slightly before using.<\/li><\/ol>

                Prepare the Biscuit Buttercream:<\/h4>
                1. In a large bowl, beat the dairy-free butter until creamy.<\/li>
                2. Gradually add the powdered sugar, mixing until smooth.<\/li>
                3. Add the vanilla extract and crushed vegan graham crackers, mixing until well combined.<\/li>
                4. Add plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.<\/li><\/ol>

                  Assemble the Cake:<\/h4>
                  1. Place one cake layer on a serving plate or cake stand.<\/li>
                  2. Spread a layer of chocolate ganache over the cake layer.<\/li>
                  3. Sprinkle a layer of crushed vegan graham crackers over the ganache.<\/li>
                  4. Repeat with the second cake layer, ganache, and graham crackers.<\/li>
                  5. Place the third cake layer on top.<\/li><\/ol>

                    Frost the Cake:<\/h4>
                    1. Spread the biscuit buttercream evenly over the top and sides of the cake.<\/li>
                    2. Sprinkle some extra crushed graham crackers on top for decoration.<\/li><\/ol>

                      Toast the Marshmallows:<\/h4>
                      1. Place the vegan marshmallows on a baking sheet lined with parchment paper.<\/li>
                      2. 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.<\/li>
                      3. Arrange the toasted marshmallows on top of the cake.<\/li><\/ol>

                        Serve:<\/h4>
                        1. Allow the cake to set for a bit before slicing and serving.<\/li>
                        2. Enjoy this rich, indulgent, and delicious S’mores Cake!<\/li><\/ol>\t<\/div>\n\t
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