Name: Vegan Chocolate Layer Skull Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 1 1/2 cups hot coffee; 75 g dark vegan chocolate; 3 cups all-purpose flour; 2 2/3 cups granulated sugar; 1 1/2 cups unsweetened 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 dark vegan chocolate (for buttercream); 1 cup vegan butter (baking stick, not tub style), room temperature; 1/2 cup unsweetened cocoa powder (for buttercream); 5 cups confectioners' sugar, sifted; 2-4 tbsp plant-based milk (for buttercream); 1 tsp vanilla extract (for buttercream); 1/4 cup canned coconut milk (for ganache); 80 g dark vegan chocolate (for ganache, 70% cacao is nice without being bitter); 1/2-1 kg dark vegan chocolate (chopped, 70% cacao or higher for nice dark skulls)

Vegan Chocolate Layer Skull Cake

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Indulge in the rich, decadent delight of the Vegan Chocolate Layer Skull Cake, a show-stopping dessert perfect for Halloween or any festive gathering. This moist cake, layered with luscious chocolate buttercream and drizzled with silky ganache, not only satisfies deep chocolate cravings but also captivates with its spooky skull design. Crafted entirely from plant-based ingredients, it’s an impressive option that caters to various dietary preferences without compromising on flavor. Whether served at a themed party or enjoyed as an everyday treat, this cake will surely leave a lasting impression on your guests.

Author: Joanna
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Approximately 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Ingredients

Scale

1 1/2 cups hot coffee
75 g dark vegan chocolate
3 cups all-purpose flour
2 2/3 cups granulated sugar
1 1/2 cups unsweetened 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 dark vegan chocolate (for buttercream)
1 cup vegan butter (baking stick, not tub style), room temperature
1/2 cup unsweetened cocoa powder (for buttercream)
5 cups confectioners' sugar, sifted
2–4 tbsp plant-based milk (for buttercream)
1 tsp vanilla extract (for buttercream)
1/4 cup canned coconut milk (for ganache)
80 g dark vegan chocolate (for ganache, 70% cacao is nice without being bitter)
1/2–1 kg dark vegan chocolate (chopped, 70% cacao or higher for nice dark skulls)

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Instructions

Preheat oven to 350°F (175°C) and prepare your skull-shaped pans.
Melt dark vegan chocolate with hot coffee; set aside.
In a bowl, combine flour, sugar, cocoa powder, baking powder, salt, and baking soda.
In another bowl, mix plant-based milk, oil, vinegar, vanilla extract, and melted chocolate.
Gradually add wet ingredients to dry ingredients; mix until just combined.
Divide batter into pans and bake for about 30 minutes until a toothpick comes out clean.
Cool cakes before frosting with buttercream made from vegan butter and cocoa powder.
Prepare ganache by heating coconut milk and mixing with chopped dark chocolate; drizzle over the frosted cake.

Nutrition

Serving Size: 1 slice (80g)
Calories: 320
Sugar: 36g
Sodium: 210mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

Find it online: https://sweetrecipetime.com/vegan-chocolate-layer-skull-cake/