Dairy Free Mississippi Mud Cake
This crowd-pleasing cake delivers pure decadence in every bite. It is a rich, comforting dessert everyone will love.
Ingredients
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
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking pan.
- 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.
- Stir in the flour, baking powder, and salt just until combined, then fold in the pecans. Spread the batter evenly into the prepared pan.
- Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 550kcalCarbohydrates: 74gProtein: 5gFat: 26g