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S’mores Cake

S’mores Cake
S’mores Cake

This delicious plant based dessert is super indulgent and seriously delicious, so perfect for the chillier months! It combines light and fluffy vegan marshmallows with incredible rich chocolate flavours - aka. The ultimate winter pud!


Before you start

Preheat the oven to 180℃, fan setting | Mixing bowl | 4 ramekins | Blowtorch


For the base

  • 50g plant based butter
  • 120g digestive biscuits

For the s’mores

  • 100ml almond milk
  • ½ tsp apple cider vinegar
  • 200g plain flour
  • 1 tsp baking powder
  • 4 tbsp cacao powder
  • 300g soft brown sugar
  • 100ml melted plant-based butter (or melted coconut oil)
  • 4 pieces of plant-based dark chocolate

For the topping

  • Plant-based marshmallows


  1. 1.

    Make the buttermilk | In a small bowl, mix together the almond milk and apple cider vinegar until smooth | Leave to one side for at least 30 minutes to thicken

  2. 2.

    Once the buttermilk has thickened, make the smores mix | In a large mixing bowl, stir together the flour, baking powder, cacao powder and brown sugar until there are no lumps | Add the melted plant-based butter and buttermilk, mix again until a smooth batter forms

  3. 3.

    For the base | Blitz the biscuit in a food processor then slowly add the melted plant based butter until it sticks together between your fingers

  4. 4.

    To assemble | Spoon a thin layer of the biscuit base into the ramekins and press down using the end of a rolling pin | Pour in the chocolate mixture until the ramekins are ¾ full | Push 1 piece of dark chocolate into the middle of each pot and ensure the batter covers the top back up | Place on a tray and bake in the oven for 20-25 minutes

  5. 5.

    To serve | Cover with marshmallows on top of the smores cake and scorch using a blow torch | Serve immediately