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; 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 buttercream; 1 cup vegan butter (baking stick style), room temperature; 1/2 cup unsweetened Dutch-process 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 (not coconut beverage); 80 g good quality dark vegan chocolate (70% cacao is nice without being bitter) for ganache; 1/2–1 kg dark vegan chocolate, chopped for skulls

Description

Indulge in the rich, dark flavors of our Vegan Chocolate Layer Skull Cake—a perfect treat for Halloween festivities or any celebration that calls for a touch of spookiness. This decadent dessert features moist chocolate layers enveloped in creamy chocolate buttercream, topped with a luscious ganache, and adorned with playful chocolate skulls. Not only is it visually striking, but it’s also entirely vegan-friendly, making it an inclusive option for all your guests. With straightforward steps and accessible ingredients, even novice bakers can create this showstopper. Get ready to impress with this delicious and festive cake!

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 buttercream
1 cup vegan butter (baking stick style), room temperature
1/2 cup unsweetened Dutch-process 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 (not coconut beverage)
80 g good quality dark vegan chocolate (70% cacao is nice without being bitter) for ganache
1/2–1 kg dark vegan chocolate, chopped for skulls

Instructions

Preheat oven to 350°F (175°C). Grease two 9-inch round baking pans.
Melt dark vegan chocolate in hot coffee; set aside to cool.
Whisk together flour, sugar, cocoa powder, baking powder, salt, and baking soda in a bowl.
In another bowl, mix plant-based milk, oil, vinegar, and vanilla extract; stir in melted chocolate.
Combine wet and dry mixtures gently until just combined.
Divide batter between pans and bake for about 30 minutes or until a toothpick comes out clean.
Cool layers before frosting with chocolate buttercream.
Prepare ganache with coconut milk and dark vegan chocolate; drizzle over the cake.
Mold additional chocolate into skulls for decoration.

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

Nutrition

Serving Size: 1 slice (105g)
Calories: 380
Sugar: 42g
Sodium: 200mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: Use high-quality dark vegan chocolate for richer flavor. Chill the cake after frosting to set before adding decorations. Experiment with different extracts or spices for varied flavors.