Easy S’mores cake recipe | Ft Natures Charm

Vegan, easy.

This is a four-layered rich chocolate S’more cake, with a light and fluffy vanilla & chocolate buttercream filling, topped with a cluster of dairy-free chocolate chunks, cookie crumbs, chocolate fudge drips, and toasted meringue swirls.

S’mores is one of my favorite desserts to make. I love the combination of rich chocolate with sweet meringue and the addition of crunchy cookies- divine!  

This recipe is a paid collaboration with Natures Charm.

Nothing beats chocolate fudge.

Natures Charm have created one of the most delicious sauces I have ever tried! Their ‘Chocolate fudge’ sauce’ is perfectly sweet, silky and rich- perfect for adding into bakes, topping off desserts etc.

You can’t have S’mores without gooey and rich chocolate, can you?

I used the chocolate fudge sauce to drip down the sides of the cake. It doesn’t only look effective, but adds extra chocolaty flavour which is delicious! 

Natures Charm products are vegan, soy-free, dairy-free and gluten-free. Their products range from sauces, condensed coconut milk, coconut whipped cream, evaporated coconut milk etc…

Their dessert sauce range includes:

-Coconut caramel sauce

-Salted caramel sauce 

-Chocolate fudge sauce

-Butterscotch sauce

-Matcha sauce

Preparation- 10 minutes

Baking time- 28-30 minutes

Serves- Approximately 10-12

Level- Medium

…

Ingredients for the cake

-480ml of dairy-free milk 

-2 teaspoons of apple cider vinegar

-420g of self-raising flour 

-3 tablespoons of cocoa powder

-480g of golden caster sugar

-1 teaspoon of baking powder

-1 teaspoon of bicarbonate of soda

-120g of coconut oil (melted)

Ingredients for the vanilla buttercream

-250g of dairy-free butter

-500g of icing sugar

-1 teaspoon of vanilla extract

-1 tablespoon of dairy-free milk (optional)

Ingredients for the chocolate ganache

-250g of dairy-free butter

-500g of icing sugar

-3 tablespoons of cocoa powder

-1 teaspoon of vanilla extract

-1 tablespoon of dairy-free milk (optional)

Decoration

-Plain vegan cookies

–Chocolate fudge sauce

-Chocolate chunks

-Vegan meringue (Get my recipe here)

…

To make the cakes

Step 1- Preheat your oven to 180 degrees c and line four 6 inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Pour equal amounts of batter into the lined cake tins.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cakes on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the vanilla buttercream filling

Step 1- In a bowl/stand mixer, cream the butter on high until light and fluffy, then add in the icing sugar and vanilla extract.

Step 2- Stack and fill the cakes with buttercream then crumb coat the whole cake with the buttercream and pop into the fridge to set. 

This will take around 1 hour.

To make the chocolate buttercream

Step 1- In a bowl/stand mixer, cream the butter on high until light and fluffy, then add in the icing sugar, cocoa powder, and vanilla extract.

Step 2- Once the crumb coat has set,  coat the cake with the chocolate buttercream and level until smooth. I use a cake scraper and a large pallet knife.

Watch this amazing video on how to perfectly crumb coat a cake.

To decorate, I pressed some crushed cookies to the base of the cake, drizzled some chocolate sauce down the top of the cake.

I added some vegan meringue into a piping bag fitted with a Wilton 2D tip and piped on some swirls to the sides of the cake, then toasted them with a blow torch.

With leftover vanilla buttercream, I added some peaks on top of the cake and topped them off with some chocolate chunks. 

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 

Best eaten within a few days!
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