{It’s My Party 🎉, Part 7} It ain’t over yet. Not until I have had a slice of my birthday cake… a Vegan S’mores Cake. After realizing that Pisces Rising, who made me a beautiful cake last year, had raised their prices, I decided that I would make my own cake for my visit with family. Then I can make the exact cake I wanted. Yes, yes, a vegan s’more cake for me. This was the sketch I created of my dream cake.

In case you want to make it for yourself… or me one day, here is the recipe breakdown. But unless you cray, you will need more than one day.

Graham-y Cake Layers

Adapted from VCTOTW

1 and 1/2 cups brown sugar
1 cup canola oil
1/4 cup molasses
1⁄2 cup soy yogurt (I tried the non-dairy Chobani, vanilla flavored)
1 and 1/2 cups soy milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup Biscoff crumbs (half a package)

1. Preheat oven to 350 degrees. Line two 8.5″ springform pans with parchment and a very light spritz of coconut oil spray, wiped evenly with a paper towel.

2. Process half a package of Biscoff cookies in food processor until fine crumbs.

3. Mix brown sugar, oil, molasses, yogurt, soymilk and vanilla in a large bowl.

4. Sift flour, baking powder, baking soda, cinnamon, and salt into a separate bowl and mix. Add graham cracker crumbs and mix it up.

5. Add dry ingredients to the wet in three batches, whisking after each addition.

6. Halve the batter between the two pans. I used a scale to have even layers. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of one comes out clean. Let cool completely then wrap in plastic wrap and freeze.

Dark Chocolate Layer

Adapted from VCTOTW

1 cup plain unsweetened soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 and 1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/3 cup black cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt

1. Preheat oven to 350 degrees. Line a 8.5″ springform pan with parchment and a very light spritz of coconut oil spray, wiped evenly with a paper towel.

2. Whisk together the soy milk and vinegar in a large bowl; set aside for a few minutes for the milk to curdle. Add the sugar, oil, and vanilla extract. Beat until foamy.

3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain.

4. Bake for 20-25 minutes or until a fork comes out clean.

Marshmallow Layers

1. Prepare two springform pans for marshmallow layers. Clean thoroughly and line the bottoms with wax papers. Spritz a fine mist of coconut oil and wipe evenly with a paper towel. Set aside.

2. Prepare silicone domes with a little bit of coconut oil and a dusting of organic cornstarch. Set aside.

3. Follow detailed instruction here to make marshmallows.

4. Turn out all pieces onto cooling racks and let dry out until you’re able to handle it.

Chocolate Ganache

Adapted from VCTOTW

3/4 cup plus soy milk
1 and 1/3 cup semi-sweet chocolate chips

1. Heat soy milk in a small saucepan over medium heat until a light simmer.

2. Remove from heat; add chocolate chips and mix well until smooth. At first it will seem to milky–keep stirring.

3. Set aside and allow to cool.

Fudgy Chocolate Frosting

Adapted from VCTOTW

1/2 cup Earth Balance
1/2 cup maple syrup
2 teaspoons vanilla extract
1/3 cup sifted cocoa powder
1/2 cup coconut milk powder

I only made one batch even with three layers of cake, because I wanted just a thin layer of frosting to bind the layers together.

1. Beat Earth Balance and syrup in large bowl on medium speed with a handheld beater.

2. Whisk in vanilla then fold in cocoa powder, stirring until combined.

3. Back with your hand held mixer, beat in coconut milk powder slowly on a low speed. Adjust firmness of frosting using either syrup (to thin) or more coconut milk powder (to thicken.)

4. Put in fridge to set for at least a half hour before frosting cooled cakes.

Now put it all together!

1 cup Biscoff crumbs (the other half of package)
1/4 cup chocolate curls

Gather:
Cooled cake layers, marshmallow layers, and chocolate ganache

1. Using your clean springform pan, place graham layer on the bottom, gently place marshmallow layer on top of it, then cover with half of the cooled, slightly set chocolate ganache, cover with graham cookie crumbs. Allow to set in the fridge for 15 minutes.

2. Place chocolate cake layer on top of this, the the second layer of marshmallow along with the remaining half of chocolate ganache, then cover with the graham cookie crumbs. Be sure to save some crumbs for the top and sides! Allow to set in the fridge for 15 minutes.

3. Place the final graham layer on top and allow to set in the fridge for an hour to be safe.

4. Frost all the layers with the fudgy chocolate frosting. Add graham crumbs to the side of the cake after frosting. Then allow to set again in the fridge.

5. Place marshmallow domes on the top of the cake and torch. Then sprinkle the remaining graham cookie crumbs and chocolate curls on top. And you’re done!