Vegan Mississippi Mudslide Cake

Vegan Mississippi Mudslide Cake

In the realm of vegan desserts, few creations match the allure and indulgence of a Mississippi Mudslide Cake. This beloved classic, traditionally laden with dairy and eggs, undergoes a compassionate transformation in this vegan adaptation. By harnessing the power of plant-based ingredients, this recipe not only preserves the rich flavor profile but also champions ethical and sustainable culinary practices.

Crafting the Foundation: The Cake Base At the heart of this culinary masterpiece lies a meticulously crafted cake base. A symphony of all-purpose flour, granulated sugar, unsweetened cocoa powder, and leavening agents converge to form a delicate yet robust foundation. The addition of brewed coffee imparts a depth of flavor unparalleled, while vegetable oil ensures a moist and tender crumb. A touch of apple cider vinegar serves as the catalyst, lending a subtle tanginess that harmonizes with the ensemble.

Whipping Up the Cloud: The Frosting No Mississippi Mudslide Cake is complete without its crowning glory – the frosting. Here, vegan butter takes center stage, its creamy texture and subtle richness mimicking its dairy-laden counterpart flawlessly. Powdered sugar and cocoa powder join the ensemble, forming a luscious mixture that cascades over the cake with unrivaled elegance. A dash of vanilla extract adds a whisper of sophistication, while non-dairy milk binds the elements together in perfect harmony.

Ascending to Culinary Heights: Topping Sensations To elevate this culinary masterpiece to unparalleled heights, a medley of tantalizing toppings awaits. Vegan marshmallows, with their ethereal texture and sweet allure, dance atop the frosting, adding a whimsical touch to each bite. Meanwhile, vegan chocolate chips or chunks contribute bursts of indulgent richness, their velvety embrace enveloping the palate in sheer delight. For those seeking an extra dimension of complexity, chopped nuts offer a textural contrast, their earthy notes complementing the decadence of the cake with finesse.

Conclusion: A Symphony of Indulgence In the realm of vegan desserts, the Mississippi Mudslide Cake stands as a testament to the artistry and ingenuity of plant-based cuisine. With each slice, one embarks on a journey of indulgence, guided by the symphony of flavors and textures meticulously orchestrated within. As ethically conscious consumers continue to embrace compassionate culinary choices, this recipe serves as a beacon of possibility – a tantalizing reminder that decadence knows no bounds in the realm of vegan gastronomy.

Vegan Mississippi Mudslide Cake


For the cake:

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup brewed coffee (cooled)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 tablespoons apple cider vinegar

For the frosting:

  • 1/2 cup vegan butter, softened
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons non-dairy milk (such as almond or soy milk)

For the topping:

  • Vegan marshmallows
  • Vegan chocolate chips or chunks
  • Chopped nuts (optional)


  1. Preheat your oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. Make the cake batter: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the brewed coffee, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Quickly stir in the apple cider vinegar. The batter will fizz a bit.
  3. Bake the cake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let cool completely.
  4. Make the frosting: In a medium mixing bowl, beat the vegan butter until creamy. Gradually add in the powdered sugar and cocoa powder, beating until well combined. Stir in the vanilla extract. Add non-dairy milk, 1 tablespoon at a time, until you reach your desired consistency.
  5. Frost the cake: Once the cake has cooled completely, spread the frosting evenly over the top.
  6. Add the toppings: Scatter vegan marshmallows, chocolate chips or chunks, and chopped nuts (if using) over the frosting.
  7. Serve: Slice the cake into squares and serve. Enjoy your vegan Mississippi Mudslide Cake!