Whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and granulated sugar in a large mixing bowl until well combined.

In a separate bowl, mix the aquafaba, almond milk, and melted vegan butter until smooth.

Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined, then fold in the chocolate chips.

Preheat your oven to 350°F (175°C) and grease your cake pans. Pour the cake batter evenly into the prepared pans.

Bake for approximately 35-40 minutes, or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Mix together the all-purpose flour, brown sugar, baking powder, vegan butter, and aquafaba until a dough forms.

Roll the dough out to about 1/4-inch thick, cut into desired shapes, and place on a baking sheet.

Bake in the oven for 10-12 minutes, until lightly golden, then let them cool to harden.

Beat together vegan butter and cocoa powder until creamy.

Gradually add powdered sugar and a splash of almond milk until you achieve a smooth consistency.

Whip aquafaba in a stand mixer until stiff peaks form, then fold in powdered sugar and vanilla.

Place one cake layer on a serving plate and spread a layer of chocolate buttercream on top.

Add a sprinkle of graham cracker crumbs, then place the second cake layer on top and repeat.

Create layers of frosting and crumbs for a decadent finish.

Melt dairy-free chocolate with almond milk to create a smooth chocolate ganache and drizzle over the cake.

Spread a layer of vegan marshmallow fluff over the top and toast it until golden.

Decorate with additional graham cracker crumbs or chocolate chips before serving.