In a large mixing bowl, whisk together 2 cups of unbleached all-purpose flour, ¾ cup of unsweetened cocoa powder, 1 tsp of baking powder, ½ tsp of baking soda, and ½ tsp of salt until fully combined.

In a separate bowl, blend 1 cup of granulated sugar, 1 cup of silken tofu, and 1 cup of non-dairy milk until smooth.

Gradually fold the dry ingredients into the wet mix, then gently stir in 1 cup of vegan chocolate chips.

Preheat your oven to 350°F (175°C). Divide the batter evenly between two greased 9-inch round cake pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then gently turn them out onto a wire rack to cool completely.

While the cake cools, prepare your homemade vegan graham crackers or use store-bought.

Roll out the dough, cut it into rectangles, and bake until lightly golden and crisp.

In a large bowl, beat ½ cup of softened vegan butter with 2-3 cups of sifted powdered sugar and ¼ cup of unsweetened cocoa powder.

Mix until fluffy and smooth.

Using a stand mixer, whip 1 cup of aquafaba on high speed until stiff peaks form.

Gradually add in 1 cup of sifted powdered sugar.

Begin layering the cooled chocolate cakes on a serving plate.

Spread a layer of buttercream on top of the first cake layer, followed by crushed graham crackers.

Place the second layer on top and apply a crumb coat of buttercream around the sides.

Chill for about 15 minutes to set the crumbs.

Cover the cake in the remaining buttercream and top with whipped aquafaba marshmallow fluff.

Optionally sprinkle extra graham cracker crumbs and drizzle chocolate ganache on top.

Use a kitchen torch to lightly toast the marshmallow fluff.