Name: Vegan S’mores Sheet Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Vegan
Ingredients: 200g of plain digestive biscuits or graham crackers; 80g of dairy-free butter; 250ml of dairy-free milk (soya milk preferred); 1 teaspoon of apple cider vinegar; 3 tablespoons of plain or vanilla dairy-free 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 (amount as needed for piping into cake); 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; 125g of aquafaba (liquid from a can of unsalted chickpeas); 1/2 teaspoon of vanilla bean paste; 1/2 teaspoon of cream of tartar; 150g of caster sugar (fine white sugar, not powdered)

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Introduction

This vegan s’mores sheet cake is a delightful twist on the classic campfire treat. With a crunchy biscuit base, moist chocolate cake, and fluffy marshmallow topping, it’s perfect for sharing at any gathering. Rich, indulgent, and completely plant-based, this recipe will satisfy anyone’s sweet tooth.

The image shows a slice of s'mores dessert with three clear layers on a white plate sitting on a white marbled surface. The bottom layer is a dense, light brown crust with a crumbly texture. The middle layer is thick and dark brown, rich chocolate filling with a smooth, glossy finish. The top layer is fluffy white marshmallow covering the chocolate, slightly toasted with a light golden color on the top surface. Around the plate, there are small white marshmallows, pieces of milk chocolate, and a gold fork near the plate. A woman's hand is placing the plate down gently. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g plain digestive biscuits or graham crackers
80g dairy-free butter

250ml dairy-free milk (soya milk works best)
1 teaspoon apple cider vinegar

3 tablespoons plain or vanilla yogurt (dairy-free)
100g caster sugar

250g self-raising flour
40g cocoa powder
½ teaspoon baking powder

½ teaspoon bicarbonate of soda
70ml sunflower oil
Natures Charm Chocolate Fudge sauce (for filling)

180g dairy-free dark chocolate
120g dairy-free block butter, room temperature
60g vegan sour cream, room temperature

450g icing sugar (powdered sugar)
25g cocoa powder
125g aquafaba (liquid from a can of unsalted chickpeas)

½ teaspoon vanilla bean paste
½ teaspoon cream of tartar
150g caster sugar (fine white sugar, NOT powdered)

Instructions

Step 1: Preheat your oven to 180ºC fan. Line an 8 x 8 inch square cake tin with greaseproof paper, allowing the paper to hang over the sides for easy removal.
Step 2: Melt the dairy-free butter over low heat, then transfer it to a medium heat-proof bowl.
Step 3: Crush the digestive biscuits or graham crackers into fine crumbs using a blender or food processor. Mix the crumbs with the melted butter until it resembles wet sand and holds shape when pressed.

Step 4: Press the biscuit mixture evenly into the base of the lined tin and set aside.
Step 5: In a bowl, whisk together the dairy-free milk, apple cider vinegar, and yogurt. Let it sit for 10 minutes to curdle, creating vegan “buttermilk.”
Step 6: Sift together sugar, self-raising flour, cocoa powder, baking powder, and bicarbonate of soda in a large bowl. Add sunflower oil to the vegan buttermilk and whisk to combine.

Step 7: Pour the wet ingredients into the dry mix and stir gently just until combined.
Step 8: Spoon the batter over the biscuit base and smooth the top with a spoon or offset spatula.
Step 9: Bake for 25–30 minutes until a skewer inserted in the center comes out clean and the cake springs back when touched. If edges brown too quickly, cover with greaseproof paper and continue baking.

Step 10: Cool the cake in the tin for 10 minutes, then transfer to a wire rack to cool completely before frosting. For extra moisture, brush the cake with cooled sugar syrup (equal parts sugar and water heated until dissolved).
Step 11: Poke holes in the cooled cake and pipe chocolate fudge sauce into them for hidden pockets of gooey chocolate.
Step 12: Melt the dairy-free dark chocolate in a heatproof bowl over simmering water, then allow it to cool slightly.

Step 13: Beat the dairy-free butter until creamy, then mix in vegan sour cream until smooth.
Step 14: Gradually add icing sugar and cocoa powder, beating until smooth.
Step 15: Slowly add the melted chocolate and beat until the buttercream is silky and fluffy. Adjust consistency with a splash of dairy-free milk or chill if too soft.

Step 16: Spread the chocolate buttercream evenly over the cake.
Step 17: Ensure your bowl and whisk are clean and dry, then beat aquafaba, vanilla bean paste, and cream of tartar until fluffy (about 1 minute).
Step 18: Gradually add caster sugar, a tablespoon at a time, while continuing to whisk until stiff, glossy peaks form (about 10–15 minutes).

Step 19: Spoon the marshmallow fluff on top of the buttercream and swirl with a spatula.
Step 20: Carefully torch the meringue with a kitchen blow torch until golden brown, taking care not to burn.
Step 21: Cut the cake into squares with a sharp knife and serve.

Tips & Variations

Use soya milk for the dairy-free milk for the best “buttermilk” substitute.
Try different vegan chocolate sauces for varied flavor pockets inside the cake.
If you don’t have a blow torch, briefly place the marshmallow topping under a hot grill to toast it.

For extra crunch, sprinkle crushed vegan graham crackers over the frosting before serving.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture. Leftover cake can be reheated gently in a warm oven, but avoid microwaving to preserve the meringue topping.

How to Serve

A close-up view of a multi-layered dessert square on a white round plate, placed on a white marbled surface. The bottom layer is a light brown crumbly crust, followed by a thick, dense dark brown chocolate brownie layer in the middle. On top of that is a smooth, rich, glossy dark chocolate layer, partially covered by a thick, fluffy white marshmallow layer with uneven texture. Small toasted brown marshmallows and pieces of milk chocolate are scattered around the plate, and a woman's hand holds the plate from the side. In the background, blurred white mugs and stacked chocolate bars are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of dairy-free milk?

Yes, but the recipe is designed to be fully vegan. Using regular milk will change that, and the flavor may differ slightly.

What if I don’t have aquafaba for the meringue?

Aquafaba mimics egg whites in vegan baking. Without it, you can omit the marshmallow topping or use a ready-made vegan marshmallow fluff alternative.