Name: Vegan Chocolate Layer Skull Cake
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Vegan
Ingredients: 1 1/2 cups hot coffee; 75 g good quality dark vegan chocolate, chopped; 3 cups all-purpose flour; 2 2/3 cups granulated sugar; 1 1/2 cups unsweetened Dutch-process cocoa powder; 2 1/4 tsp baking powder; 1 1/2 tsp sea salt; 3/4 tsp baking soda; 1 1/2 cups plant-based milk; 3/4 cup neutral oil (e.g., canola, avocado, rapeseed); 1/4 cup white vinegar (or apple cider vinegar); 1 tbsp vanilla extract; 75 g good quality dark vegan chocolate, chopped (for frosting); 1 cup vegan butter, room temperature (for frosting); 1/2 cup unsweetened Dutch-process cocoa powder (for frosting); 5 cups confectioners’ sugar, sifted (for frosting); 2–4 tbsp plant-based milk (for frosting); 1 tsp vanilla extract (for frosting); 1/4 cup canned coconut milk (for ganache and skulls); 80 g good quality dark vegan chocolate (for ganache and skulls); 1/2–1 kg dark vegan chocolate, chopped (for skulls)

Vegan Chocolate Layer Skull Cake

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Indulge in the spooky allure of our Vegan Chocolate Layer Skull Cake, a decadent dessert that promises to impress at any Halloween gathering or festive occasion. This eye-catching cake features rich layers of moist chocolate cake, enveloped in creamy vegan buttercream and topped with a glossy chocolate ganache. Adorned with playful chocolate skulls, this treat not only satisfies deep chocolate cravings but also serves as a show-stopping centerpiece. Whether you’re hosting a Halloween party or celebrating with loved ones, this cake will leave everyone wanting more. Plus, it’s easy to customize with your favorite fillings or decorations for a truly unique touch!

Author: Melissa
Prep Time: 60 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: Serves approximately 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Ingredients

Scale

1 1/2 cups hot coffee
75 g good quality dark vegan chocolate, chopped
3 cups all-purpose flour
2 2/3 cups granulated sugar
1 1/2 cups unsweetened Dutch-process cocoa powder
2 1/4 tsp baking powder
1 1/2 tsp sea salt
3/4 tsp baking soda
1 1/2 cups plant-based milk
3/4 cup neutral oil (e.g., canola, avocado, rapeseed)
1/4 cup white vinegar (or apple cider vinegar)
1 tbsp vanilla extract
75 g good quality dark vegan chocolate, chopped (for frosting)
1 cup vegan butter, room temperature (for frosting)
1/2 cup unsweetened Dutch-process cocoa powder (for frosting)
5 cups confectioners’ sugar, sifted (for frosting)
2–4 tbsp plant-based milk (for frosting)
1 tsp vanilla extract (for frosting)
1/4 cup canned coconut milk (for ganache and skulls)
80 g good quality dark vegan chocolate (for ganache and skulls)
1/2–1 kg dark vegan chocolate, chopped (for skulls)

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Instructions

Preheat oven to 350°F (180°C) and grease two 9-inch cake pans.
Melt dark vegan chocolate in hot coffee; set aside to cool.
In a bowl, whisk together flour, sugar, cocoa powder, baking powder, sea salt, and baking soda.
Mix plant-based milk, oil, vinegar, and vanilla in another bowl; add cooled chocolate mixture.
Combine wet and dry ingredients until just mixed.
Divide batter between the prepared pans and bake for about 30 minutes.
Cool cakes before frosting with whipped vegan buttercream.
Prepare ganache with coconut milk and melted dark chocolate; drizzle over frosted cake.
Create chocolate skulls using molds and place on top for decoration.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 45g
Sodium: 210mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

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