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8-layer S'mores Cookie Cake!!! (Vegan)

A giant graham cracker cookie stack layered with fluffy marshmallow frosting and chocolate ganache!
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings 18 - 24 servings

Ingredients

Cookies:

  • 1 cup 2 sticks Miyoko's "butter" or any dairy free butter, cut into pieces
  • 1/4 cup coconut cream **see note
  • 1/4 cup applesauce or pumpkin puree
  • 1 cup brown sugar packed
  • 1/2 cup organic granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 2/3 cup flour
  • 3 cups graham cracker or cookie crumbs finely ground *see note (I used graham crackers from this recipe
  • 1 1/2 cups dairy free semi-sweet chocolate chips or chopped chocolate

Marshmallow Frosting:

  • 1 cup aquafaba liquid from a can of garbanzo beans
  • 2/3 cup sugar
  • 1/8 teaspoon salt
  • 1 teaspoon cream of tartar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract

Milk Chocolate Ganache:

  • 1 1/2 cups 200g vegan "milk" chocolate chips or chopped chocolate, plus more for topping is if desired
  • 1/2 cup coconut cream **see note
  • 3 tablespoons Miyoko's "butter" or any dairy free butter cut into pieces
  • 1 1/2 cups powdered sugar

Instructions

Cookies:

  1. Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, powder, and salt. Add flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate and line a cookie sheet with parchment.
  2. Line 2 large baking sheets with parchment or sil-pads. Form dough into a rectangle on a lightly floured surface and cut into 8 equal portions. Roll each piece into a ball and flatten into 6 inch circles. Place them at least 2 inches apart on baking sheets so they have plenty of room to spread (if you don't have enough pans bake in batches if necessary). Bake for 10 - 12 minutes or until golden brown on edges. Remove from oven to cool completely while making frosting.

Marshmalow Frosting:

  1. In the bowl of a stand mixer, start beating the aquafaba and cream of tartar on medium speed and increase speed a little after every minute for about 5 minutes until soft peaks form. Now add the sugar, vanilla, almond, and salt and beat on high until stiff peaks form. At this point it should be very stiff and hold its shape well.

Milk Chocolate Ganache:

  1. Combine the milk chocolate, coconut cream, and butter in a small saucepan and place over low heat. Stir until evenly melted then remove from heat and add powdered sugar.

Assemble:

  1. Spread each cookie with ganache and then marshmallow frosting, leaving one without the frosting for the top. Gently stack the cookies on top of each other and pour any remaining ganache on top. Scrape the remaining frosting on top and sprinkle with additional chocolate chips if desired.
  2. Serve as soon as possible.

Recipe Notes

*If you are vegan and prefer to not make your own graham crackers you can replace the crumbs in this recipe with a number of lightly sweet cookies or crackers from the store. I think Nabisco makes grahams without honey but Speculoos and Biscoff Speculoos cookies, animal crackers, cinnamon teddy grahams, and Girl Scout's Thanks-a-lots are all vegan. Double check to make sure though.

**If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.