Description
Indulge in the hauntingly delicious Vegan Chocolate Layer Skull Cake, a show-stopping dessert perfect for Halloween or any festive occasion. This rich chocolate cake features layers of creamy vegan buttercream frosting, drizzled with a silky ganache, and topped with whimsical chocolate skulls. Each bite delivers a decadent chocolate experience that satisfies even the deepest cravings without any animal products. Easy to make and customizable, this cake will leave your guests enchanted and eager for more.
Ingredients
Scale
- 1 1/2 cups hot coffee or Americano
- 75 g 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 (such as canola or avocado)
- 1/4 cup white vinegar or apple cider vinegar
- 1 tbsp vanilla extract
- For the Buttercream: 75 g dark vegan chocolate, chopped; 1 cup vegan butter, room temperature; 1/2 cup unsweetened Dutch-process cocoa powder; 5 cups confectioners' sugar, sifted; 2-4 tbsp plant-based milk; 1 tsp vanilla extract
- For the Ganache: 1/4 cup canned coconut milk (not coconut beverage); 80 g dark vegan chocolate, chopped; 1/2-1 kg dark vegan chocolate, chopped
Instructions
- Preheat oven to 350°F (175°C) and prepare two greased and lined baking pans.
- In a heatproof bowl, pour in hot coffee or Americano. Add the chopped dark vegan chocolate. Stir until melted and smooth. Set aside to cool slightly.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, sea salt, and baking soda until well combined.
- In another bowl, mix together plant-based milk, neutral oil, white vinegar, and vanilla extract. Once combined, gradually add the melted chocolate mixture into this wet mixture.
- Pour the wet ingredients into the dry ingredients. Gently mix with a rubber spatula until just combined. Do not overmix; some lumps are okay!
- Divide the batter evenly between the prepared pans. Bake in preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for about 10 minutes before transferring them onto cooling racks.
- In an electric mixer bowl, cream together vegan butter and melted dark vegan chocolate until fluffy. Gradually add cocoa powder and confectioners' sugar while mixing on low speed. Add plant-based milk as needed to achieve desired consistency. Stir in vanilla extract.
- Once cooled completely, place one cake layer on a serving platter. Spread an even layer of frosting on top before adding the second layer of cake. Coat the entire cake in remaining frosting.
- Heat coconut milk in a saucepan until simmering. Remove from heat and stir in chopped dark vegan chocolate until smooth. Drizzle ganache over frosted cake allowing it to drip down the sides.
- Melt additional dark vegan chocolate according to package instructions. Pour into skull molds and refrigerate until set. Once ready, carefully remove from molds and decorate atop your finished cake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving (approx. 100g)
- Calories: 450
- Sugar: 37g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg