vegan hot chocolate layer cake

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.

This Vegan Hot Chocolate Layer Cake is a festive take on the classic winter drink! Chocolate cake layers are sandwiched with chocolate frosting and homemade marshmallow creme, and the whole thing is crowned with toasted mini marshmallows.

Hi friends and happy MONDAY! Can I just say... December is a busy month. Phew! We just wrapped up #ChristmasCookiesWeek, and now we are rolling right into #ChristmasSweetsWeek! I have some wonderful {non-cookie} dessert recipes coming at you this week, starting with this gorg Vegan Hot Chocolate Layer Cake. Like... can you even?! I am obsessed ? I am working with 44 fellow food bloggers this week to bring you new treats every day! We have paired up with some fantastic sponsors and there's a fabulous giveaway involved! A big thank you to Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures for organizing this amazing event. Be sure to scroll to the bottom of the post for all the details on that. And now... let's get baking!

My featured sponsor in the making of this hot chocolate layer cake is Dixie Crystals! I have worked with them for a few other sponsored events this year, and they are just so fabulous. I mean, I'm a baker so I just can't do my job without good sugar. 😉 Dixie Crystals does have the extra bonus of being a vegan sugar {which means they do not filter their sugar with bone char} which makes me very happy, indeed! For this cake, I will actually ask you to make vegan marshmallow fluff from scratch, so high-quality sugar is a must. You also need powdered sugar to make that luscious chocolate frosting!

This lovely hot chocolate layer cake has a few elements going on, which work together perfectly to deliver a showstopping little cake! You have layers of dark chocolate cake, the aforementioned vegan marshmallow fluff on the inside and on top, chocolate frosting covering the whole thing, and heaps of vegan mini marshmallows as the crowning glory. The finishing touch... torching the whole thing for a toasty warm look! I just love this cake so much and it is SO tasty!

You guys know the drill... I work with so many talented bloggers, and it's only fair to showcase everyone's hard work! Here are today's tasty creations...

Monday #ChristmasSweetsWeek recipes:

Beverages:

Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
Christmas Flip from Our Good Life
Easy Cranberry Orange Madras from Love and Confections
Glogg from Culinary Adventures with Camilla
Grinch Cocoa with Peppermint Marshmallows from Kate's Recipe Box
Salted Caramel Toffee Martini from Family Around the Table
Sparkling Snowfall Cocktail from Seduction in the Kitchen
Sugar Cookie Martini from The Redhead Baker

Breakfast:

Christmas Cranberry Bread from Hezzi-D's Books and Cooks
Easy Cinnamon Roll Christmas Tree from Jonesin' For Taste
Overnight Caramel French Toast from Rants From My Crazy Kitchen

Candies:

Cherry Mash Truffles from Strawberry Blondie Kitchen
Chocolate Covered Orange Cheesecake Truffles from Cooking with Carlee
Dark Chocolate Cherry & Peppermint Snowflake Bark from Sweet Beginnings
Grinch Fudge Topped Brownies from Big Bear's Wife
Pineapple Upside Down Cake Fudge from Lady Behind the Curtain
Red Velvet Fudge from Live Love Texas

Desserts:

Black Forest Tiramisu Parfait from A Kitchen Hoor's Adventures
Chocolate Bundt Cake from Juggling Act Mama
Chocolate Eggnog Cupcakes from The Crumby Kitchen
Christmas Chocolate Chip Sprinkles Butter Cookies from Moore or Less Cooking
Cookie Butter Pudding Cups from The Beard and The Baker
Cranberry Almond Ecstasy Bars from Tip Garden
Date Filled Cookies from Platter Talk
Easy Snickerdoodle Cake from Daily Dish Recipes
Eggnog Blossom Cookies from Blogghetti
Eggnog cookies from Karen's Kitchen Stories
Gingerbread Cheesecake Trifle from My Suburban Kitchen
Gingerbread Cupcakes with Eggnog Buttercream from Tara's Multicultural Table
Glazed Gingerbread Loaf from 4 Sons 'R' Us
Marbled Star Cookies from Eat Move Make
Mint Chip Cookies from The Mandatory Mooch
No Bake Peppermint Eggnog Pie from Who Needs A Cape?
Peppermint Shortbread from Cheese Curd in Paradise
Pepper Jelly Rugelach from Take Two Tapas
Red Velvet Whoopie Pies from April Golightly
Sugar Cookie Cheesecake from Cookie Dough and Oven Mitt
Toffee Thumbprint Cookies from The Bitter Side of Sweet
Ugly Sweater Cake from Mildly Meandering
Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
Vegan Hot Chocolate Layer Cake from The Baking Fairy
Winter Wonderland Snack Mix from An Affair from the Heart

I hope you guys will give this delicious hot chocolate layer cake a try this holiday season! It is such a pretty dessert and so yummy!

Tips for success:

• Add nondairy milk as needed to your frosting if it's too thick or appears lumpy.
• Be sure your vegan butter and shortening are both at room temperature so your frosting comes out nice and smooth! It also helps to beat these until totally smooth and lump-free BEFORE adding in any powdered sugar.
• The aquafaba marshmallow fluff will melt if it gets too hot, so be careful when toasting the edges! Or, better yet, only toast the marshmallows on top and leave the fluff alone!

{vegan marshmallow fluff recipe is from It Doesn't Taste Like Chicken - thank you!}

Print Recipe

vegan hot chocolate layer cake

This Vegan Hot Chocolate Layer Cake is a festive take on the classic winter drink! Chocolate cake layers are sandwiched with chocolate frosting and homemade marshmallow creme, and the whole thing is crowned with toasted mini marshmallows.

Prep Time45 minutes mins

Cook Time25 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Cakes

Servings: 12

Author: Valentina | The Baking Fairy

Ingredients

• *for the cake*
• 2½ cups all-purpose flour
• 2 cups Dixie Crystals white granulated sugar
• 1 cup cocoa powder
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened nondairy milk
• 1 cup water
• ⅔ cup vegetable oil
• 4 tablespoon white vinegar
• 1 tablespoon vanilla extract
• ½ teaspoon almond extract
• *for the marshmallow fluff*
• ½ cup aquafaba liquid from a can of unsalted chickpeas
• 1 teaspoon vanilla extract
• ¼ teaspoon cream of tartar
• ¾ cup Dixie Crystals granulated white sugar
• *for the frosting*
• 3½ cups Dixie Crystals powdered sugar
• ½ cup cocoa powder
• ½ cup vegan butter
• ½ cup vegan shortening
• ¼ cup nondairy milk more or less as needed
• ¼ teaspoon vanilla extract
• pinch of salt
• *for topping*
• vegan marshmallows Trader Joe's brand and Dandies are vegan

Instructions

• First, make the chocolate cake. Preheat the oven to 350F. Spray two 6" round cake pans with baking spray, and set aside.
• In a large bowl, whisk together the flour, cocoa, sugar, salt, baking powder, and baking soda.
• Add in the nondairy milk, water, and oil, and mix vigorously. Add in the vinegar, vanilla, and almond extract, and mix until well combined.
• Pour the batter into the prepared pan, and bake for 30-35 minutes.
• Let cakes cool slightly, then turn onto a wire rack to finish cooling off.
• While the cakes cool, prepare the marshmallow fluff.
• Pour the aquafaba, vanilla, and cream of tartar to a large bowl or the bowl of a mixer fitted with the whisk attachment. Use the mixer or a hand mixer to beat the liquid for about 1 minute until it starts to get fluffy.
• Very slowly sprinkle in the sugar a spoonful at a time while the mixer is on. Continue to beat for about 10 minutes until a stiff peak is formed. When you lift the beater the fluff should look glossy and hold a stiff peak, even if you jiggle the bowl the peak should stay firm. Place in the refrigerator while you prepare the rest.
• Next, prepare the chocolate frosting.
• Beat the vegan butter and vegan shortening until creamy in the bowl of a stand mixer fitted with the paddle attachment.
• Add in the Dixie Crystals powdered sugar, one cup at a time, followed by the cocoa and cream. Add more or less as needed to get the right consistency
• Stir in the salt and vanilla extract.
• When ready to assemble, flip cakes out of the pans and cut each cake in half to create 4 thinner cake layers.
• To assemble, place one of the cake layers on a serving platter or cake circle.
• Pipe a circle of frosting on top of the cake, close to the edge, then spoon in some of the marshmallow fluff and spread into an even layer. Repeat with the remaining cake layers.
• Using an offset spatula, smooth the rest of the frosting on top and outside of the cake.
• Place the cake in the fridge for at least 30 minutes before putting on the marshmallow fluff on the outside.
• When ready to serve, spoon some marshmallow fluff on top of the cake and let it drip down the sides. Add on some handfuls of mini marshmallows on top, and use a kitchen torch to toast if desired. Serve immediately!
• *please note that marshmallow creme will start to leach liquid if left too long at room temperature so store in fridge and it can start dripping off the sides of the cake*

Now, onto the GIVEAWAY! Our #ChristmasSweetsWeek sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!

a Rafflecopter giveaway

Prize #1 Dixie Crystals

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative

Cabot is giving one winner a cheese gift set, including a Cabot Cheese slate cutting board, small cheese cleaver, Cabot custom Bee’s Wrap, an assortment of Cabot’s finest cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils & Flavors

LorAnn is giving one winner a collection of 6 LorAnn Bakery Emulsions, a collection of three LorAnn Oils vanilla extracts, a candy making cookbook, The Sweetapolita Bakebook, and a 12-unit variety pack of LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at LorAnn Oils & Flavors to shop, learn, and discover new recipe ideas.

Prize #4 Joyjolt 

Joyjolt is giving one winner an Aurora Whiskey Decanter Set. Our Aurora Whiskey Decanter set has a timeless and sophisticated design that adds both class and style to any table. This set is hand made with top quality lead free crystal glass and cutting edge materials. The sets quality, design and upscale packaging makes the Aurora a perfect addition to your home, bar, hotel, restaurant, club or office. DRINK WITH JOY. ENJOY THE JOURNEY.

Here at JoyJolt we believe that so many of the moments you enjoy most include raising a glass. From the jolt you get from that first sip of coffee in the morning to toasting a milestone with close friends. Thats why we have created glassware equally as special and unique as your happiest moments.

Prize #5 Sweets & Treats

Sweets & Treats is giving one winner the Year of Sprinkles Box at a $150 value. It contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.

Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly greaseproof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!

Prize #6 Torani 

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner's choice, plus pumps for each bottle.

Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company -- adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.