Vegan Mississippi Mud Cake

Vegan Mississippi Mud Cake is a luscious end-of-the-meal, combining the mixture of rich chocolate cake, smooth icing & mushy garnishes. This is an ideal recipe for anyone who desires a vegetarian variation of the traditional Southern delicacy. The cake itself is tender, pillowy & loaded with rich cocoa flavor, with the frosting going right into the cake with every indulgent bite. Crowned with nuts & marshmallows, it forms strata of taste & touch that one can hardly avoid. A Vegan Mississippi Mud Cake is more than a cake: it is a journey through emotions with a reference to the past & animal welfare.

STATS:

• Diet: Vegan
• Course: Dessert
• Time for prep: 15 minutes
• Cuisine: American
• Cooking time: 35 minutes
• Size/serving: 1 slice
• Mode of cooking: Baking
• Total yield: 12 servings
• Level of difficulty: Easy
• Working time (total): 50 minutes

EQUIPMENT:

• Mixing bowls
• Spatula
• Measuring cups & spoons
• 9×13-inch baking pan
• Whisk
• Electric mixer/hand whisk

INGREDIENTS:

• Two cups of all-purpose flour
• Half a cup of baking soda
• One teaspoon of baking powder
• One teaspoon of salt
• 1 and 1/2 cups of granulated sugar
• 1/2 tsp Plant-based milk without added sugar
• One cup of apple cider vinegar,
• Half a cup of chopped pecans
• One tablespoon of vegetable oil,
• half a cup of vanilla essence,
• Two teaspoons of hot coffee
• Half a cup of vegan butter
• Three cups of powdered sugar
• For frosting, use more chocolate powder.
• Unsweetened cocoa powder
• Four tablespoons of vegan marshmallows
• 1/4 cup almond milk

INGREDIENT NOTES:

Flour:

• Gives the cake & makes it tender & not crumbly.

Unsweetened cocoa powder:

• Provides intense chocolate flavor. Use a good brand in order to have a richer flavor.

Baking powder & baking soda:

• It interacts to help rise well & be light in texture.

Dairy alternative:

• Use almond, soy/oat milk; each of the milks mixes well with other ingredients.

Apple cider vinegar:

• It interacts with baking soda to give a soft crumb.

Hot coffee:

• Coffee only intensifies the chocolate flavor, so avoid adding it.

Vegan butter:

• Vegan butter makes the frosting creamy & smooth.

Powdered sugar:

• It adds sweetness to it & provides the frosting with a smooth texture.

Vegan marshmallows:

• Puff rather nicely, without melting away.

Pecans:

• Crunchy goodness. The pecan puts a nice crunch in & tames the sweetness; roasted pecans will bring out more flavor.

INSTRUCTIONS:

1. Set the oven temperature to 350°F (175°C).
2. Oil a 9 x 13-inch skillet.
3. In a large basin, combine flour, sugar, baking soda, and other items.
4. Mix vinegar & plant-based milk in a separate basin.
5. Give it five minutes to sit.
6. Add vanilla & oil & stir.
7. Combine both dry & moist ingredients.
8. Stir just till incorporated.
9. The batter will be thin, so slowly stir in the hot coffee.
10. Fill the prepared pan with the mixture. Evenly distribute.
11. To ensure a toothpick comes out clean, bake for 30 to 35 minutes.
12. While frothy, beat vegan butter.
13. Add almond milk, more chocolate & powdered sugar.
14. Blend till smooth.
15. Cover the heated cake with icing.
16. Top with marshmallows.
17. The cake should bubble up after 2 to 3 minutes in the oven.
18. Take out and scatter the pecans on top.
19. Before slicing, let it cool.

TIPS:

• Use good cocoa to enhance the taste of chocolate.
• The texture should not be dense; it is easy to overmix.
• To produce a fudgier cake, bake just slightly less than you should.
• Before adding roasted pecans, there is a deeper flavor.
• To have a melty, gooey type of topping, frost the cake when it’s hot.

STORAGE DETAILS:

FRIDGE:

• Place for the next 5 days in a tightly closed box. For freshness, keep refrigerated.

FREEZER:

• Store slices in the freezer for at least two months after wrapping them separately. Before distributing, let it defrost at room temperature.

FAQs:

How can I make this gluten-free?

• Yes, and take a 1:1 gluten-free flour mix.

Would hot water be an okay substitute for coffee?

• Yes, but when coffee is drunk, the chocolate in it is enhanced.

May I use coconut sugar?

• Yes, but it will turn a little bit in color & taste.

Is it able to be make it in advance?

• Yes, a day before baking the cake & top it with the help of toppings.

NUTRITIONAL INFORMATION:

Calories: 350
Carbs: 58g
Iron: 3mg
Total carbs: 58g
Vitamin A: 150IU
Fiber: 3g
Calcium: 50mg
Protein: 4g
Sodium: 220mg
Serving: 1 slice
Potassium: 200mg