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 chocolate buttercream); 1 cup vegan butter (baking stick, not tub style), room temperature (for chocolate buttercream); 1/2 cup unsweetened Dutch-process cocoa powder (for chocolate buttercream); 5 cups confectioners' sugar, sifted (for chocolate buttercream); 2-4 tbsp plant-based milk (for chocolate buttercream); 1 tsp vanilla extract (for chocolate buttercream); 1/4 cup canned coconut milk (not coconut beverage) (for ganache topping); 80 g good quality dark vegan chocolate (for ganache topping); 1/2-1 kg dark vegan chocolate, chopped (for decoration)

Vegan Chocolate Layer Skull Cake

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Indulge in our Vegan Chocolate Layer Skull Cake, a decadent dessert that’s sure to be the star of any celebration! This rich, plant-based cake is infused with deep, dark chocolate and aromatic coffee, creating an irresistible flavor profile that will have guests coming back for seconds. Coated in creamy chocolate buttercream and drizzled with a luscious ganache, it’s topped with delightful chocolate skulls for a spooky touch—perfect for Halloween or any festive gathering. Easy to make and visually stunning, this cake is as fun to create as it is to enjoy. Whether you’re celebrating a birthday or simply craving something deliciously unique, this cake is a must-try!

Author: Brianna
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves approximately 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Ingredients

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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 chocolate buttercream)
1 cup vegan butter (baking stick, not tub style), room temperature (for chocolate buttercream)
1/2 cup unsweetened Dutch-process cocoa powder (for chocolate buttercream)
5 cups confectioners' sugar, sifted (for chocolate buttercream)
2–4 tbsp plant-based milk (for chocolate buttercream)
1 tsp vanilla extract (for chocolate buttercream)
1/4 cup canned coconut milk (not coconut beverage) (for ganache topping)
80 g good quality dark vegan chocolate (for ganache topping)
1/2–1 kg dark vegan chocolate, chopped (for decoration)

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Instructions

Preheat your oven to 350°F (175°C) and prepare your round baking pans.
Melt chopped dark vegan chocolate using a double boiler or microwave.
In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, salt, and baking soda.
In another bowl, combine plant-based milk, oil, vinegar, vanilla extract, and melted chocolate until smooth.
Pour the wet mixture into the dry ingredients and mix gently until just combined.
Divide the batter between prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
Allow cakes to cool completely before frosting with chocolate buttercream.

Nutrition

Serving Size: 1 slice (100g)
Calories: 370
Sugar: 38g
Sodium: 320mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

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