If you love rich chocolate desserts, this Vegan Mississippi Mud Cake is about to become your new favorite! It features a moist, fudgy chocolate cake topped with gooey vegan marshmallows and a smooth, glossy chocolate frosting. Every bite is soft, sweet, and full of deep chocolate flavor.
The best part? This delicious dessert is completely dairy-free and egg-free, making it perfect for vegan celebrations, family gatherings, potlucks, and weekend baking. You don’t need complicated ingredients or special baking skills to make this irresistible chocolate treat!
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Cooling Time: 20 minutes
- Total Time: About 1 hour 15 minutes
- Servings: 12
- Course: Dessert
- Cuisine: American-inspired
- Difficulty: Easy
- Diet: Vegan, dairy-free, egg-free
Ingredients
Flatlay of vegan cocoa, chocolate, coconut cream, sugar and vegetarian marshmallows on pink
For the Chocolate Cake
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsweetened almond milk or oat milk
- ⅓ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- ½ cup hot brewed coffee or hot water
- ½ cup vegan chocolate chips (optional)
For the Marshmallow Topping
– 2 cups vegan mini marshmallows
Check the label to ensure the marshmallows are vegan, as many conventional varieties contain gelatin.
For the Chocolate Frosting
- ½ cup vegan butter
- ⅓ cup unsweetened cocoa powder
- 3 cups powdered sugar
- ¼ cup unsweetened almond milk or oat milk
- 1 teaspoon vanilla extract
- Pinch of salt
- ¼ cup vegan chocolate chips, melted (optional, for extra richness)
Instructions
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Step 1: Prepare the Oven and Dry Ingredients
Preheat your oven to 350°F (175°C). Lightly grease a 9 × 13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until evenly combined. Break up any lumps in the cocoa powder for a smoother cake batter.
Step 2: Mix the Wet Ingredients
In a separate bowl, combine the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract. Whisk until blended.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Slowly add the hot coffee or hot water, mixing until the batter becomes smooth. Fold in the vegan chocolate chips if using.
The batter will be relatively thin, which helps create a moist, tender chocolate cake.
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Step 3: Bake the Chocolate Cake
Pour the batter evenly into the prepared pan. Gently tap the pan on the counter to release large air bubbles.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Avoid overbaking, as this can make the cake dry.
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Step 4: Add the Vegan Marshmallows
Remove the cake from the oven and let it rest for about 5 minutes. Scatter the vegan mini marshmallows evenly over the warm cake.
Return the pan to the oven for another 3–5 minutes, just until the marshmallows soften and begin to puff. Watch them carefully so they don’t brown too much.
Remove the cake and allow it to cool slightly while you prepare the frosting.
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Step 5: Make the Chocolate Frosting
In a medium bowl, beat the vegan butter until creamy. Add the cocoa powder and mix until smooth.
Gradually add the powdered sugar, alternating with small amounts of plant-based milk. Mix in the vanilla extract and a pinch of salt.
If you want an extra-rich chocolate flavor, stir in the melted vegan chocolate chips. The frosting should be thick but spreadable. Add a little more plant milk if necessary.
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Step 6: Frost the Cake
While the cake is still slightly warm, spread the chocolate frosting gently over the marshmallow layer. The warmth helps soften the frosting and creates a delicious, gooey topping.
Spread it evenly to the edges of the pan, allowing some of the marshmallow texture to peek through.
Sweet Homemade Mississippi Mud Cake
Step 7: Cool, Slice, and Serve
Allow the cake to cool for at least 20–30 minutes so the frosting can set slightly. For cleaner slices, let it cool longer before cutting into 12 squares.
Serve as it is, or pair each slice with a scoop of vegan vanilla ice cream. Enjoy every rich, fudgy, chocolatey bite!
Tips for the Best Vegan Mississippi Mud Cake
- Measure the flour correctly: Spoon it into your measuring cup and level it off instead of packing it down.
- Use hot coffee: Coffee deepens the chocolate flavor without making the cake taste strongly of coffee. Hot water works too.
- Don’t overmix: Stir just until the ingredients are combined to keep the cake tender.
- Choose vegan marshmallows: Traditional marshmallows commonly contain gelatin.
- Frost while slightly warm: This helps the frosting spread smoothly over the marshmallow topping.
- Allow time to set: Cooling the cake before slicing makes serving much easier.
Delicious Variations
Classic Mississippi Mud Cake Recipe
1. Vegan Pecan Mud Cake
Sprinkle ½ cup chopped pecans over the frosting for a buttery crunch that complements the rich chocolate.
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2. Extra-Fudgy Chocolate Cake
Add extra vegan chocolate chips to the batter and use melted vegan chocolate in the frosting for a deeper chocolate flavor.
3. Mud Cake à la Mode
Serve slightly warmed cake with vegan vanilla ice cream for a delicious dessert that’s perfect for special occasions.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days in a cool room, provided the ingredients and food-safety guidance allow it.
- Refrigerator: Keep covered for up to 5 days. Let individual slices sit briefly at room temperature before serving.
- Freezer: Freeze individual slices in airtight wrapping for up to 2 months for best quality. Thaw overnight in the refrigerator.
- Make ahead: Bake the cake a day in advance and store it covered. For the best marshmallow texture, you can add the topping and frosting closer to serving time.
Frequently Asked Questions
1. Is Mississippi Mud Cake traditionally vegan?
No. Traditional versions often contain eggs, butter, milk, and conventional marshmallows. This recipe uses plant-based ingredients and vegan marshmallows instead.
2. Can I make this cake without coffee?
Absolutely! Replace the coffee with hot water. Coffee simply enhances the chocolate flavor.
3. What can I use instead of almond milk?
Oat milk, soy milk, or another unsweetened plant-based milk works well.
4. Why is my cake dry?
The most common reasons are too much flour, overbaking, or measuring ingredients inaccurately. Check the cake a few minutes before the end of the suggested baking time.
5. Can I make this recipe gluten-free?
Yes, you can try a good-quality 1:1 gluten-free baking flour blend. Results may vary, so follow the blend’s guidance for cakes.
Nutrition Information
Estimated values per serving, based on 12 servings. Actual values vary by brands and ingredients.
- Calories: 390 kcal
- Protein: 4g
- Carbohydrates: 63g
- Fat: 14g
- Fiber: 3g
- Sugar: 43g
- Sodium: 280mg
Printable Recipe Card
Vegan Mississippi Mud Cake
Prep Time
20 minutes
Cook Time
35 minutes
Servings
12 squares
Ingredients
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 cup unsweetened plant milk
- ⅓ cup vegetable oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- ½ cup hot coffee or water
- ½ cup vegan chocolate chips (optional)
- 2 cups vegan mini marshmallows
Frosting
- ½ cup vegan butter
- ⅓ cup cocoa powder
- 3 cups powdered sugar
- ¼ cup plant milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9 × 13-inch pan.
- Whisk together the dry ingredients.
- Mix the plant milk, oil, vinegar, and vanilla; combine with dry ingredients.
- Stir in hot coffee or water and optional chocolate chips.
- Bake for 30–35 minutes, until a toothpick comes out with a few moist crumbs.
- Top with vegan marshmallows and bake for another 3–5 minutes.
- Beat the frosting ingredients until smooth and spread over the cake.
- Cool, slice into 12 squares, and serve.
