Print

Vegan S’mores Sheet Cake Recipe

Print Recipe

★★★★★

4.9 from 68 reviews

This Vegan S’mores Sheet Cake is a decadent, dairy-free dessert combining a buttery biscuit base, moist chocolate cake, hidden fudge pockets, rich chocolate buttercream, and toasted marshmallow meringue topping. Perfect for gatherings and those craving classic s’mores flavors with a plant-based twist.

Ingredients

Scale

Biscuit Base

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

Vegan “Buttermilk” Mixture

  • 250ml of dairy-free milk (soya milk preferred)
  • 1 teaspoon of apple cider vinegar
  • 3 tablespoons of plain or vanilla dairy-free yogurt

Cake Batter

  • 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

Chocolate Fudge Filling

  • Natures Charm Chocolate Fudge sauce (amount as needed for piping into cake)

Chocolate Buttercream Frosting

  • 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

Marshmallow Meringue Topping

  • 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)

Instructions

  1. Prepare the Biscuit Base: Preheat the oven to 180ºC fan and line an 8 x 8 inch square cake tin with greaseproof paper, allowing it to hang over the edges for easy cake removal. Melt the dairy-free butter in a small saucepan over low heat, then transfer to a medium heat-proof bowl. Blitz the digestive biscuits or graham crackers in a blender until fine crumbs form. Mix the crumbs with melted butter until the texture resembles wet sand that holds shape when pressed. Press the mixture evenly into the base of the lined cake tin and set aside.
  2. Make the Vegan Buttermilk: In a bowl, combine the dairy-free milk, apple cider vinegar, and yogurt. Whisk thoroughly and let it curdle for 10 minutes, creating a vegan buttermilk substitute.
  3. Prepare the Cake Batter: Sift together the caster sugar, self-raising flour, cocoa powder, baking powder, and bicarbonate of soda into a large mixing bowl. Add the sunflower oil into the vegan buttermilk and whisk to combine. Pour the wet mixture into the dry ingredients and gently mix until just combined to avoid overmixing.
  4. Assemble and Bake the Cake: Spoon the batter over the biscuit base in the tin and level it evenly with a spoon or offset spatula. Bake in the oven’s middle rack for 25-30 minutes. Check doneness at 25 minutes by inserting a knife or skewer; it should come out clean and the cake should be springy to touch. If batter remains on the skewer, bake a little longer, covering the top with greaseproof paper if browning too quickly. Allow the cake to cool in the tin for 10 minutes, then transfer onto a cooling rack to cool fully.
  5. Optional Sugar Syrup: To add extra moisture, heat equal parts caster sugar and water until sugar dissolves. Cool the syrup and brush it over the cooled cake before filling.
  6. Fill with Chocolate Fudge: Once cooled, poke holes into the cake and use a piping bag to fill the holes with Natures Charm Chocolate Fudge sauce or vegan chocolate ganache to create hidden chocolate pockets.
  7. Melt Chocolate for Buttercream: Place the dairy-free dark chocolate in a heat-proof bowl over a simmering saucepan of water (double boiler method) and melt gently. Allow to cool slightly.
  8. Make the Chocolate Buttercream: Beat the dairy-free block butter until light, smooth, and creamy. Mix in the vegan sour cream until fully combined. Gradually add the sifted icing sugar and cocoa powder, beating until smooth. Slowly pour in the melted chocolate and beat until the buttercream is silky, glossy, and fluffy. Adjust consistency by adding a splash of dairy-free milk if too thick or chilling if too soft.
  9. Frost the Cake: Spread the chocolate buttercream evenly over the cooled cake using a spoon or offset spatula.
  10. Prepare the Marshmallow Meringue: Ensure your bowl and whisk are clean and dry. Add aquafaba, vanilla bean paste, and cream of tartar to a large bowl or stand mixer. Whisk with a balloon attachment for 1 minute until fluffy. Gradually add caster sugar, a tablespoon at a time, while continuing to beat for 10-15 minutes until stiff, glossy peaks form.
  11. Top and Toast the Meringue: Spoon the marshmallow meringue over the chocolate buttercream and use an offset spatula to swirl artistically. Using a kitchen blow torch, carefully toast the meringue until golden brown without burning.
  12. Serve: Use a sharp knife to cut the cake into squares. Serve immediately and enjoy your vegan s’mores sheet cake with hidden chocolate fudge surprises and toasted marshmallow topping.

Notes

  • Use soya milk for best results in creating the vegan buttermilk.
  • Press the biscuit base firmly so it holds together well.
  • Do not overbake the cake to maintain moisture; it is better slightly underbaked.
  • If desired, prepare the chocolate fudge filling ahead for easier piping.
  • Make sure the bowl and whisk for the aquafaba meringue are completely grease-free to achieve stiff peaks.
  • The marshmallow meringue topping can be toasted with a kitchen blow torch for authentic s’mores flavor.
  • Store the cake in an airtight container to maintain freshness, best consumed within 2-3 days.
  • The cake is delicate when warm, so handle gently especially when removing from the tin.

Keywords: Vegan s'mores cake, dairy-free chocolate cake, vegan dessert, chocolate fudge cake, aquafaba meringue, plant-based s'mores

Find it online: https://lucabites.com/vegan-smores-sheet-cake-recipe/