Dairy Free Mississippi Mud Cake

Mississippi mud cake has always been one of my favorite southern desserts because of its rich chocolate flavor.

Traditional versions are usually packed with regular butter and milk, which makes them hard to enjoy if you avoid dairy.

That is why I created this dairy free mississippi mud cake, so anyone with a milk allergy or sensitivity can enjoy a big slice without worries.

You get a soft, fudgy cake base topped with melted marshmallows, a smooth cocoa glaze, and crunchy pecans.

It is completely dairy free and tastes just as comforting and delicious as the classic bakery version.

Why This Recipe Is a Keeper

Decadent Fudge Texture – The rich base bakes up extra soft and dense, giving you the ultimate chocolate fudge brownie experience.

Totally Dairy Free – You get all the classic Southern richness without any dairy butter or cow milk involved at all.

Gooey Marshmallow Center – Melting fluffy marshmallows straight over the warm cake creates an irresistible, sweet layer in every single bite.

Satisfying Nutty Crunch – Chopped pecans balance out the deep chocolate and sweet toppings with a wonderful, buttery crunch throughout.

Here’s What You’ll Need

For the Cake

• 1 cup Dairy Free Butter, Melted
• 2 cups Granulated Sugar
• 1/2 cup Unsweetened Cocoa Powder
• 4 Large Eggs, Room Temperature
• 2 tsp Vanilla Extract
• 1 1/2 cups All Purpose Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Chopped Pecans
• 4 cups Mini Marshmallows

For the Frosting

• 1/2 cup Dairy Free Butter
• 1/3 cup Unsweetened Cocoa Powder
• 1/3 cup Unsweetened Almond Milk
• 3 1/2 cups Powdered Sugar, Sifted
• 1 tsp Vanilla Extract
• 1/2 cup Chopped Pecans

How to Make It

Step 1

Preheat the oven to 350°F and grease a 9×13-inch baking pan.

Step 2

In a large bowl, whisk together the melted butter, sugar, and cocoa powder until combined. Whisk in the eggs one at a time, then the vanilla, until the mixture is thick and glossy.

Step 3

Stir in the flour, baking powder, and salt just until combined, then fold in the pecans. Spread the batter evenly into the prepared pan.

Step 4

Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.

Step 5

Scatter the mini marshmallows evenly over the hot cake and return it to the oven for 2 to 3 minutes, until the marshmallows are puffed and soft.

Step 6

While the marshmallows bake, melt the butter with the cocoa powder and almond milk in a saucepan over medium heat, whisking until smooth and just simmering. Remove from the heat and whisk in the powdered sugar and vanilla until smooth.

Step 7

Immediately pour the frosting over the marshmallows and spread it gently, letting it swirl into a marbled top. Sprinkle with the pecans and cool for at least 2 hours before slicing.

Recipe Tips

Use Stick Butter Instead of Tub Margarine

You’ll get the best results if you use block or stick dairy-free butter rather than the spreadable kind from a tub.

Tub butter contains a lot of extra water and air, which can make your cake oily and thin out the rich chocolate frosting.

Stick butter has the proper fat balance to give the cake a tender crumb and keep the warm frosting thick and glossy.

Toast the Pecans Before Adding Them

My favorite trick here is to lightly warm the chopped pecans in a dry skillet over low heat for about three minutes before using them.

Heating the nuts releases their natural oils and keeps them crunchy beneath the soft marshmallow layer.

If you put them in raw, they tend to absorb moisture from the batter and turn slightly soft during baking.

Whisk the Eggs Until Thick and Glossy

When you add the room temperature eggs to the warm butter mixture, I recommend whisking vigorously for a full two minutes.

You want the batter to look smooth, shiny, and slightly pale before you stir in the dry ingredients.

This step creates the rich, fudgy texture you want in a mud cake and keeps the center from turning dense or heavy.

What to Make Next

• Dairy Free Chocolate Fudge Layer Cake
• Dairy Free Chocolate Mousse Cake
• Dairy Free Fudgy Brownies
• Dairy Free German Chocolate Cake
• Dairy Free Molten Chocolate Lava Cakes

Popular Questions

Should I use block dairy free butter or a tub spread?

Stick or block dairy free butter works best for this recipe because it has a lower water content. Tub spreads contain extra water that can make the cake gummy and keep the frosting from setting properly.

Using baking sticks will give you a rich cake crumb and a thick, glossy fudge layer.