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Gluten- and Dairy-Free Mississippi Mud Cake Recipe

Gluten and Dairy Free Mississippi Mud Cake is a rich chocolate sheet cake topped with soft, melted mini marshmallows and a warm, glossy chocolate frosting.

Pouring the warm chocolate frosting over those pillowy marshmallows is deeply satisfying and makes this gluten- and dairy-free version taste every bit as indulgent as the classic.

For texture and flavor, sprinkle chopped pecans over the top. Many people like to double the nuts because they complement the chocolate so well.

A glass baking dish filled with a dark brown chocolate cake followed by a white layer of mini marshmallows and topped with dark brown chocolate frosting. The bars have been cut into squares and some are missing from the pan.

This is the kind of dessert your mom might have served at family gatherings, holidays, baby showers, or birthday parties — a nostalgic crowd-pleaser that’s now easy to make without gluten or dairy.

We grew up seeing Mississippi mud cake on dessert tables, and with this recipe no one will guess it’s free of gluten and dairy. You can also prepare it one or two days ahead, which makes it perfect for entertaining.

The cake features a dense, homemade chocolate base, a layer of softened mini marshmallows, and a warm chocolate frosting poured over the top. Be prepared to resist licking the spoon and bowl!

Ingredient Brand Suggestions

  • dairy free butter — Earth Balance Buttery Sticks (vegan, soy-free option).
  • gluten free all-purpose flour — use the spoon-and-level method; a 1-to-1 gluten-free baking flour blend is recommended and often contains xanthan gum.
  • xanthan gum — include only if your gluten-free flour blend does not already contain a binding agent such as xanthan or guar gum.
  • cocoa powder
  • large eggs
  • granulated sugar
  • chopped pecans — optional but delicious for added crunch and flavor.
  • vanilla extract
  • mini marshmallows — use a brand that is labeled gluten- and dairy-free if needed; omit if you prefer a plain frosted sheet cake.
  • powdered sugar
  • dairy free milk — unsweetened almond milk or another plant milk works well.
  • non-stick spray
A glass baking dish filled with a dark brown chocolate cake followed by a white layer of mini marshmallows and topped with dark brown chocolate frosting. The bars have been cut into squares and some are missing from the pan and a serving spatula is removing one.
A collage of 4 pictures showing the cake at several stages: batter in a pan, marshmallows added, frosting being poured, and the frosting spread over the marshmallows.

FAQ

What is the difference between a chocolate cake and Mississippi mud cake?

Mississippi mud cake is denser and fudgier than a typical chocolate cake. It cuts cleanly without crumbling and offers a deeper chocolate flavor, especially when topped with marshmallows and warm frosting.

Can I use a chocolate cake mix?

Yes. If you’re short on time, use a gluten- and dairy-free chocolate cake box mix baked in a 9×13-inch pan, then add the marshmallow and frosting layers as directed.

Can this be prepared ahead of time?

Absolutely. After assembling and frosting, cover and refrigerate the cake for up to a day or two—making it ideal for gatherings.

What marshmallows are safe to use?

Choose marshmallows labeled gluten- and dairy-free if you need them. If you can’t find a suitable brand or prefer no marshmallows, skip them and simply frost the cake for a delicious alternative.

Store leftovers

Cover and refrigerate leftovers for up to five days. For best flavor and texture, let slices sit at room temperature for 15–20 minutes before serving.

A glass baking dish filled with a dark brown chocolate cake followed by a white layer of mini marshmallows and topped with dark brown chocolate frosting. The bars have been cut into squares and some are missing from the pan.

More chocolate dessert recipes

If you’re craving more chocolate, try these favorite recipes:

  • Chocolate bundt cake — a fudgy from-scratch cake that pairs beautifully with a glossy ganache.
  • Chocolate peanut butter layer brownies — fudgy brownies layered with peanut butter and marshmallow-chocolate topping.
  • Chocolate crinkle cookies — crackled cookies with a soft, fudgy center and a dusting of powdered sugar.
  • Chocolate banana bread — moist quick bread studded with chocolate chips and cocoa.
  • No-bake cookies — quick, no-bake oats mixed with chocolate and peanut butter for an easy treat.

Get our cookbook here

Grab our cookbook, The Classics, to find more favorite family recipes that are simple, budget-friendly, and reliable for everyday meals.

A glass baking dish filled with a dark brown chocolate cake followed by a white layer of mini marshmallows and topped with dark brown chocolate frosting. The bars have been cut into squares and some are missing from the pan. A spatula has lifted a slice out of the pan.

Lastly

Made from scratch, this gluten- and dairy-free Mississippi Mud Cake is dense, gooey, and deeply chocolatey. A bottom layer of rich chocolate cake is topped with softened mini marshmallows and finished with a warm chocolate frosting that sets into a glossy coat.

If you love nuts, stir chopped pecans into the batter or sprinkle them on top after frosting for extra crunch and flavor.

If chocolate is your love language, save a good chocolate buttercream recipe for spreading on many other treats.

A glass baking dish filled with a dark brown chocolate cake followed by a white layer of mini marshmallows and topped with dark brown chocolate frosting.

Gluten and Dairy Free Mississippi Mud Cake

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Course: Cake, Dessert
Cuisine: American
Author: Eating Gluten and Dairy Free

Ingredients

Mississippi Mud Cake Ingredients

  • 1 c dairy free butter (2 sticks, softened)
  • ⅓ c cocoa powder
  • 4 large eggs
  • 2 c granulated sugar
  • 1 teaspoon vanilla extract
  • 1½ c gluten free all-purpose flour (spoon and level)
  • 1 teaspoon xanthan gum (omit if your flour already contains it)
  • 1½ c chopped pecans optional
  • 1 bag mini marshmallows

Mississippi Mud Cake Frosting Ingredients

  • ½ c dairy free butter (melted)
  • 3½ c powdered sugar
  • ¼ c dairy free milk
  • ⅓ c cocoa powder
  • 1 teaspoon vanilla extract

Instructions

Mississippi Mud Cake

  • Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick spray and set aside.
  • In a large bowl, cream the softened dairy-free butter with the cocoa powder until smooth.
  • Add the eggs, granulated sugar, and vanilla, then stir in the gluten-free flour and xanthan gum if your flour blend needs it.
  • Pour the batter into the prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven and immediately spread the mini marshmallows evenly over the top. They will soften and settle but maintain their shape.
  • Let the marshmallows cool slightly while you prepare the frosting.

Chocolate Frosting

  • Melt the dairy-free butter in a medium saucepan over medium heat, stirring constantly.
  • Whisk in the powdered sugar, dairy-free milk, cocoa powder, and vanilla until smooth, stirring for about a minute.
  • Immediately pour the frosting evenly over the marshmallows and spread with an angled spatula. The frosting sets quickly.
  • If desired, sprinkle chopped pecans over the top. Refrigerate for 30 minutes, then slice and serve.
  • Cover and refrigerate leftovers.

Nutritional Disclaimer

These nutrition facts are estimates. Actual values vary by the brands and exact ingredients you use. For precise nutrition information, use a calculator where you can select the specific brands you plan to use.

A picture of Victoria, the author and owner of Eating Gluten and Dairy Free and her husband, David.

Hey, It’s Victoria!

Victoria creates approachable gluten- and dairy-free recipes that make mealtime tastier and less stressful without breaking the bank.

Read more about her GF/DF journey and get to know her here!