I feel a bit irresponsible posting this recipe. I have been trying to eat healthier lately – just because I’m vegan doesn’t mean I should eat anything I want. However, this cake is incredible. It is decadent and amazing and I want to share it to show that vegans are most definitely not missing out on anything! The sky’s the limit when it comes to vegan baking. Having said that, this cake should probably be reserved for those special occasions when nothing else will do but a huge calorie overload. I plan to focus on healthier desserts in the future, but since I already made this, and it was a huge hit, I might as well share it. Just promise me you won’t make it too often. While your taste buds may be happy, your arteries most definitely will not be!
For the Chocolate Cake
I have to say this is not my own recipe. My daughters got it online a few years ago and wrote it down and we have no idea where it came from. So – to whomever created this recipe – thank you – I am sorry I cannot give you the proper credit!
- 2 1/2 c flour (I used 1 1/4 c whole wheat pastry flour and 1 1/4 c white flour)
- 2 c sugar
- 2/3 c cocoa powder
- 2 t baking soda
- 1 t salt
- 2 c warm water
- 2 t vanilla
- 2/3 c safflower oil
- 2 t distilled white vinegar
Preheat oven to 350. Lightly grease 2 9” round baking pans.
In a large bowl, combine the flour, sugar, cocoa, baking soda and salt.
Add the remaining ingredients and mix well.
Spoon batter into prepared pans. Bake for 30 minutes. Let cool.
For the Cookie Layer
- 3/4 c vegan butter
- 1 c brown sugar
- 1/2 c sugar
- 1 T ground flax seed mixed with 3 T warm water
- 1 1/2 t vanilla
- 1 t baking soda
- 1/2 t salt
- 1 c vegan chocolate chips
- 1 c whole wheat pastry flour
- 1 c flour
Preheat oven to 350.
Place parchment paper on bottom and over edges of 2 9” baking pans and lightly grease. Make sure there is enough paper to be able to lift the cakes out of the pan.
Beat the butter and sugars until creamy. Add the flax with water and vanilla. Beat to combine. Add the remaining ingredients and mix well.
Spoon into the prepared pans. Bake for 6-8 minutes. It will be gooey, but will firm up a bit more as it cools.
For the Marshmallow Layer
1 10 oz. jar ricemellow creme (you can use Dandies vegan marshmallows and melt them if you cannot find the rice mellow creme).
For the Graham Cracker Layer
4 vegan graham crackers, broken into pieces
For the Ganache Layer
- 4 c melted vegan chocolate chips
- 1 c non dairy milk
- 4 T coconut oil
Place all ingredients in a small saucepan and melt over medium heat.
To Assemble the Bomb
Turn out one of the chocolate cake layers on a plate.
Spread half of the ricemellow creme on top.
Lift out a cookie layer and slide it off the paper onto the top of the creme.
Gently spread a very thin layer of ganache on top of the cookie cake.
Place the graham cracker pieces on top of the ganache and then carefully cover them with another thin layer of ganache.
Slide the other cookie layer on top of the ganache.
Spread the rest of the ricemellow creme on top of the cookie layer.
Turn out the remaining chocolate cake onto a plate and then carefully turn it over on top of the creme.
Frost top and sides with ganache. Don’t worry if it all drips down the sides. You will be able to cover it later when frosting with the ganache. Messy is fine here!! 🙂
Place in the fridge for 3 hours or overnight.