Vegan Mississippi Mud Cake: A Decadent Delight 😋

Introduction

Indulge in the rich and irresistible flavors of our Vegan Mississippi Mud Cake, a delightful dessert that combines a fudgy chocolate cake with a gooey marshmallow topping and a crunchy pecan layer. This cake is a plant-based twist on the classic Southern favorite, ensuring you can enjoy a decadent treat without compromising your dietary preferences. Perfect for special occasions or as a luxurious weeknight dessert, this cake is sure to satisfy your sweet tooth.

Ingredients

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup almond milk (or any plant-based milk)
  • ¼ cup vegetable oil
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup vegan chocolate chips

For the Marshmallow Topping:

  • 1 cup vegan marshmallow fluff
  • 2 tbsp coconut cream
  • 1 tsp vanilla extract

For the Pecan Layer:

  • ½ cup chopped pecans
  • ¼ cup brown sugar
  • 2 tbsp vegan butter

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, ½ cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Ensure that all dry ingredients are evenly combined.
  3. Combine Wet Ingredients: In another bowl, mix 1 cup of almond milk, ¼ cup of vegetable oil, 2 tablespoons of apple cider vinegar, and 1 teaspoon of vanilla extract. Whisk well until the mixture is smooth.
  4. Combine Dry and Wet Ingredients: Pour the wet mixture into the dry ingredients. Stir until just combined. Be careful not to overmix, as this can affect the texture of the cake.
  5. Fold in Chocolate Chips: Gently fold 1 cup of vegan chocolate chips into the batter. This will give the cake a rich, chocolatey texture and additional sweetness.
  6. Bake the Cake: Pour the batter into the prepared baking pan. Smooth the top with a spatula to ensure even baking. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Prepare Marshmallow Topping: While the cake is baking, prepare the marshmallow topping. In a mixing bowl, combine 1 cup of vegan marshmallow fluff, 2 tablespoons of coconut cream, and 1 teaspoon of vanilla extract. Stir until smooth and well combined.
  8. Prepare Pecan Layer: In a small skillet over medium heat, melt 2 tablespoons of vegan butter. Add ½ cup of chopped pecans and ¼ cup of brown sugar. Cook, stirring frequently, until the pecans are toasted and the sugar has caramelized, about 3-5 minutes. Remove from heat and let cool.
  9. Cool the Cake: Once the cake is done baking, allow it to cool in the pan on a wire rack for about 15 minutes. This will make it easier to spread the marshmallow topping without it melting too quickly.
  10. Add Marshmallow Topping: After the cake has cooled slightly, spread the marshmallow topping evenly over the top. Use a spatula to smooth it out.
  11. Add Pecan Layer: Sprinkle the pecan mixture evenly over the marshmallow topping. Gently press down with the back of a spoon to ensure the pecans stick.
  12. Final Touches: For an extra touch of decadence, you can drizzle additional melted vegan chocolate over the top, if desired. Let the cake sit for about 30 minutes to allow the marshmallow and pecan layers to set.
  13. Cut and Serve: Once the cake has fully set, cut it into squares and serve. Enjoy the gooey marshmallow, crunchy pecans, and fudgy chocolate cake.

Nutritional Information

  • Serving Size: 1 square (1/12 of the cake)
  • Calories: 290
  • Protein: 3g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Fat: 16g
  • Sodium: 180mg
  • Sugar: 23g

SmartPoints (WW) Information

For those following the Weight Watchers (WW) program, this Vegan Mississippi Mud Cake can be a delicious yet indulgent treat:

  • SmartPoints Value: 9 points per serving (1 square)
  • ZeroPoint Foods: Ingredients like almond milk and some types of plant-based sugar substitutes may be considered ZeroPoint foods, but the final SmartPoints value accounts for the total recipe ingredients.

Useful Information

  1. Storage: The Vegan Mississippi Mud Cake can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week or freeze for up to 3 months. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil.
  2. Substitutions: If you prefer a nut-free version, you can substitute the chopped pecans with sunflower seeds or omit them altogether. For a gluten-free option, use a gluten-free all-purpose flour blend.
  3. Serving Suggestions: This cake pairs wonderfully with a scoop of dairy-free ice cream or a dollop of vegan whipped cream. For an added touch, serve with fresh berries or a drizzle of vegan caramel sauce.
  4. Health Benefits: While indulgent, this cake contains some beneficial ingredients like pecans, which are high in healthy fats and antioxidants. Using almond milk and coconut cream can also add beneficial nutrients and a creamy texture.

Conclusion

The Vegan Mississippi Mud Cake is a luxurious and indulgent treat that caters to those with a sweet tooth while adhering to a plant-based diet. With its rich chocolate flavor, gooey marshmallow topping, and crunchy pecan layer, this cake is sure to impress at any gathering or provide a satisfying end to a meal. Enjoy the delightful combination of textures and flavors with this decadent vegan dessert!