This vegan s’mores sheet cake has a buttery biscuit / graham cracker base, indulgent chocolate cake with hidden pools of chocolate ganache, a melted chocolate buttercream and homemade toasted vegan marshmallow fluff! It’s absolutely delicious, easy to make and vegan!
This dessert has been made in collaboration with Natures Charm. All opinions expressed in this post are my own. (For more information along with affiliated links, check out my disclosure policy.)
Vegan S’mores Sheet Cake
This unbelievably vegan cake is literally LOADED with s’mores flavour, but in cake form. It takes all of the classic elements of a s’more: (graham cracker / biscuits if you’re in the UK), marshmallow and chocolate and combines it into this extra indulgent cake. S’mores is a iconic treat in the USA, consisting of a toasted marshmallow and chocolate, sandwiched between graham crackers. In the UK we don’t have graham crackers, but they are very similar to Digestive biscuits (which is what i use, vegan ones of course). I have made this recipe to stay as close to classic s’mores as possible, adding in the addition of a rich chocolate cake in the middle. I can honestly say this is possibility one of my favourite sheet cakes i’ve ever made, and i don’t say that often! It is truly a scrumptious cake, with the perfect amount of sweetness, richness and texture. It’s crumbly, light, fluffy, creamy, soft, gooey…all in all – PERFECTION! You are going to absolutely love this cake!
Looking for more chocolate recipes? Check out my: Vegan Chocolate Pistachio Cookies, Vegan Chocolate Espresso Pie, Vegan White Chocolate Chip Cookies and Vegan Chocolate Ombré Mousse Cake.
Why you NEED to make this vegan s’mores sheet cake
- The biscuit / graham cracker base gives it the perfect crumbly, buttery crunch paired with the soft cake.
- 100% vegan – this recipe doesn’t contain any animal derived ingredients (dairy & egg free).
- The cake is rich and moist, with dairy-free yogurt to keep it super moist!
- Poking holes into the cake and adding Nature’s Charm chocolate sauce means every bite is packed with gooey chocolate.
- The buttercream is made with melted dairy-free chocolate which adds a silky smooth layer of even more indulgent chocolate.
- Easy to make, with simple ingredients and easy to follow instruction!
- Homemade vegan marshmallow fluff is essential for that classic s’mores experience!
- The marshmallow fluff is toasted and gives off the most irrisistable toasted marshmallow flavour!
- It has the perfect combination of textures: crunchy base, moist cake, gooey chocolate, creamy buttercream and fluffy marshmallow.
- Two delicious desserts, in one cake!
- Perfect for chocolate and marshmallow lovers!
Layers of a s’mores sheet cake
Below is a short overview of the delicious and decadent layers of this s’mores sheet cake. Find the full written recipe at the bottom of the page in the recipe card,
- Buttery base
The base starts with a simple 2 ingredient buttery biscuit base – plain biscuits / graham crackers mixed with dairy-free butter until like wet sand then pressed into your lined tin. It adds a delicious crunch to the cake, which pairs perfectly with the gooey marshmallow fluff.
- Chocolate cake
On top is a one bowl rich, moist vegan chocolate cake that is soft and chocolatey. Once baked and cooled, the cake is filled with poke holes, allowing Nature’s Charm Chocolate Fudge Sauce to soak into the sponge for hidden pools of chocolate. This makes every bite extra gooey, chocolatey and incredibly indulgent!
- Chocolate buttercream
The chocolate cake is coated with a thick smooth chocolate buttercream made even more decadent with melted dairy-free dark chocolate. It adds a silky smooth, fudgey layer that pairs perfect with the soft sponge and gooey chocolate sauce, while giving the cake an extra-rich chocolate flavour. It’s so yummy you’ll want to eat it by the spoonful! I’ll be surprised if much actually makes it to the cake – haha!
- Marshmallow fluff
Finally, the cake is topped with a thick cloud of homemade vegan marshmallow fluff. Light, soft and incredibly fluffy, it brings the signature marshmallow element of a classic s’more dessert. Together with the chocolate and cookie layers, it creates the perfect combination of crunchy, gooey, creamy and fluffy textures.
Recipe tips and tricks
- Don’t over-bake as this will dry out the cake. Remove the cake from the oven when a skewer inserted comes out clean with a few moist crumbs on it.
- Bake the cake the day before, storing in an air-tight / sealed container to keep the cake extra fresh. Also adding on a simple sugar syrup really helps keep the cake ultra moist.
- Add crushed vegan biscuits / graham crackers into the cake for an extra delicious crunch.
- Torch the marshmallow fluff with a kitchen blow torch for a toasted s’mores vibe. Be sure to keep the blow torch moving and lightly brown the marshmallow fluff rather than holding the flame in one place to prevent any burning.
- Poke holes and pipe in chocolate fudge sauce, or chocolate ganache for an extra burst of chocolate. I use the Natures Charm Coconut Chocolate Fudge Sauce – so good!
- Store the cake in the fridge: allow to sit at room temperature for at least 10 minutes before tucking in. Add the marshmallow fluff day of serving to keep it fresh (otherwise, it may deflate).
If you make and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you! Make sure to tag me in your photos on Instagram, Facebook an TikTok. And if you want to pin this recipe for later, you can use the button on the recipe card below. Happy Baking all!
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Vegan S’mores Sheet Cake
- Total Time: 2 hours
- Yield: 8–10 1x
- Diet: Vegan
Description
Indulge in a decadent Vegan S’mores Sheet Cake with chocolate ganache and toasted marshmallow fluff. Easy and delicious!
Ingredients
Ingredients for the base
- 200g of plain digestive biscuits / graham crackers
- 80g of dairy-free butter
Ingredients for the cake
- 250ml of dairy-free milk (soya milk works best)
- 1 teaspoon of apple cider vinegar
- 3 tablespoons of plain / vanilla yogurt
- 100g of caster sugar
- 250g of self raising flour
- 40g of cocoa powder
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 70ml of sunflower oil
- Natures Charm Chocolate Fudge sauce (see step 7)
Ingredients for the chocolate buttercream
- 180g of dairy-free dark chocolate
- 120g of dairy-free block butter, room temperature
- 60g of vegan sour cream (room temperature)
- 450g of icing sugar / powdered sugar
- 25g of cocoa powder
Ingredients for the marshmallow fluff
- 125g of aquafaba (liquid from a can of unsalted chickpeas)
- 1/2 teapoon of vanilla bean paste
- 1/2 teaspoon of cream of tartar
- 150g of caster sugar (fine white sugar, NOT powdered)
Instructions
Method (base)
- Preheat your oven to 180ºC fan and line an 8 x 8 inch square cake tin with greaseproof paper. Allow the paper to hang over the tin slightly, this makes the cake easier to remove when baked.
- Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
- Add the biscuits / graham crackers into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press the mixture into the lined tin, compacting it down into an even layer. Set aside.
Method (Cake)
- In a bowl, combine the dairy-free milk with the apple cider vinegar and yogurt then whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
- In a large mixing bowl, sift the sugar, flour, cocoa powder, baking powder and bicarbonate of soda. Mix well to combine. Add the oil into the ‘buttermilk’ and whisk to combine.
- Add the wet ingredients into the dry ingredients and mix just to combine.
- Spoon the batter into the lined tin over the buttery base. Level it out with the back of a spoon or offset spatula.
- Place the cake into the middle of the preheated oven and bake for around 25-30 minutes. You will know it is done when you put a knife or skewer down the middle of the cake and it comes out clean and it’s springy to the touch. Check 25 minutes, its better to slightly underbake a chocolate cake to keep it moist than to over-bake as over-baking will dry the cake out. If batter comes off on the skewer, it needs more time to bake. To prevent burning, top the cake with some greaseproof paper then return back into the oven.
- Allow the cake to cool in the tin for 10 minutes then carefully transfer onto a cooling rack. Allow to cool fully before filling and frosting. You can even place the cake in a sealed container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.
- Optional: Add a simple sugar syrup over the cake before storing to add some extra moisture into the cake. Mix equal parts fine white sugar and water in a saucepan on the hob and heat until the sugar has dissolved. Allow this to cool then brush over the top of the cake.
- Once the cake has fully cooled, poke holes into the cake, transfer some chocolate fudge sauce (or vegan chocolate ganache) into a piping bag and pipe in the holes. This will create hidden pools of chocolate in the cake.
Method (buttercream)
- Add the dairy-free dark chocolate in a heat proof bowl, place on top of a saucepan filled 3/4 with water and place on the hob. Melt the chocolate, then leave it to cool slightly.
- Beat the dairy-free butter until light, smooth and creamy. Add in the vegan sour cream and mix until fully combined.
- Gradually add the icing sugar and cocoa powder, beating until smooth.
- Slowly pour in the melted chocolate and beat until the buttercream is silky, glossy and fluffy.
- If it’s too thick, add a small splash of dairy-free milk. If it’s too soft, chill for a few minutes before using.
- Spread the chocolate buttercream on top of the cake, using a spoon or off-set spatula to spread it out (refer to video for example).
Method (marshmallow fluff)
- Ensure your mixing bowl and whisk is clean and free from any grease / moisture.
- Add the aquafaba, vanilla bean paste, and cream of tartar into a large bowl or the bowl of a stand mixer. Use a balloon whisk attachment on your stand mixer or a hand mixer with whisks to beat the liquid for around 1 minute until it starts to get fluffy.
- Slowly sprinkle in the sugar into the mixture, a tablespoon at a time while the mixer is on. This will prevent deflating the meringue. Continue to beat for about 10-15 minutes until stiff peaks form. The meringue will be thick, glossy and when you lift the whisk up.. it should stay as it is. Depending on your mixer, the speeds and temperature in your kitchen, it may take longer to get to the right consistency.
- Once thick, spoon the marshmallow fluff on top of the chocolate buttercream. Use an off-set spatula or back of a spoon to swirl the meringue out.
- Torch the meringue using a kitchen blow torch, being very careful to not over torch / burn the meringue.
- Use a shark knife to cut the cake into squares, serve and enjoy!
Notes
To store: Store the cake in an air tight / sealed container in the fridge. Leave the cake at room temperature for 10 minutes before serving for a moist cake. Best eaten within 2-3 days of making.
What vegan butter do you use? My go-tos are Flora Unsalted Plant Butter and Naturli Vegan Block.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
