Name: Vegan Chocolate Layer Skull Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1 1/2 cups hot coffee or Americano; 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, etc.); 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 (baking stick, not tub style), room temperature; 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 (not coconut beverage, for ganache); 80 g good quality dark vegan chocolate (for ganache); 1/2-1 kg dark vegan chocolate, chopped (for skulls)

Description

Indulge your chocolate cravings with our Vegan Chocolate Layer Skull Cake—a rich and decadent treat perfect for Halloween or any festive occasion. This stunning cake is layered with a luscious chocolate buttercream and drizzled with a silky ganache, making it not only delicious but visually striking. Topped with delightful chocolate skulls, it’s sure to impress your guests and satisfy your sweet tooth. With easy-to-follow steps, even novice bakers can whip up this enchanting dessert that’s entirely plant-based and customizable to suit your taste. Get ready to make a wickedly delicious addition to your dessert table!

Ingredients

Scale

1 1/2 cups hot coffee or Americano
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, etc.)
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 (baking stick, not tub style), room temperature
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 (not coconut beverage, for ganache)
80 g good quality dark vegan chocolate (for ganache)
1/2–1 kg dark vegan chocolate, chopped (for skulls)

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Instructions

Preheat oven to 350°F (175°C) and prepare cake pans by greasing them or lining with parchment paper.
In a bowl, mix hot coffee and chopped dark vegan chocolate until melted. Then add plant-based milk, neutral oil, vinegar, and vanilla extract; stir well.
In another bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and sea salt.
Gradually combine dry ingredients into wet mixture using an electric mixer on low speed until just blended.
Divide batter evenly between prepared pans and bake for about 30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to a cooling rack.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 40g
Sodium: 320mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 63g
Fiber: 5g
Protein: 6g
Cholesterol: 0mg