vegan hot chocolate layer cake
Prep time
Cook time
Total time
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.
Recipe type: Cakes
Serves: 12
  • *for the cake*
  • 2½ cups all-purpose flour
  • 2 cups Dixie Crystals white granulated sugar
  • 1 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsweetened nondairy milk
  • 1 cup water
  • ⅔ cup vegetable oil
  • 4 tbsp white vinegar
  • 1 tbsp vanilla extract
  • ½ tsp 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 tsp vanilla extract
  • pinch of salt
  • *for topping*
  • vegan marshmallows (Trader Joe's brand and Dandies are vegan)
  1. First, make the chocolate cake. Preheat the oven to 350F. Spray two 6" round cake pans with baking spray, and set aside.
  2. In a large bowl, whisk together the flour, cocoa, sugar, salt, baking powder, and baking soda.
  3. Add in the nondairy milk, water, and oil, and mix vigorously. Add in the vinegar, vanilla, and almond extract, and mix until well combined.
  4. Pour the batter into the prepared pan, and bake for 30-35 minutes.
  5. Let cakes cool slightly, then turn onto a wire rack to finish cooling off.
  6. While the cakes cool, prepare the marshmallow fluff.
  7. 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.
  8. 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.
  9. Next, prepare the chocolate frosting.
  10. Beat the vegan butter and vegan shortening until creamy in the bowl of a stand mixer fitted with the paddle attachment.
  11. 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
  12. Stir in the salt and vanilla extract.
  13. When ready to assemble, flip cakes out of the pans and cut each cake in half to create 4 thinner cake layers.
  14. To assemble, place one of the cake layers on a serving platter or cake circle.
  15. 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.
  16. Using an offset spatula, smooth the rest of the frosting on top and outside of the cake.
  17. Place the cake in the fridge for at least 30 minutes before putting on the marshmallow fluff on the outside.
  18. 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!
  19. *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*
Recipe by The Baking Fairy at