Vegan Chocolate Layer Skull Cake
Indulge in the rich, dark flavors of our Vegan Chocolate Layer Skull Cake, a show-stopping dessert perfect for Halloween or any festive gathering. This decadent cake features luscious layers of chocolate, frosted with creamy vegan buttercream and drizzled with a silky ganache. Topped with playful chocolate skulls, it’s a unique treat that will impress your guests and satisfy even the most serious chocolate cravings. With simple ingredients and easy-to-follow instructions, this cake is not only vegan but also a delightful experience for all chocolate lovers.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
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)
- 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, not tub 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 (for ganache)
- 1/2–1 kg dark vegan chocolate, chopped (for skull decorations)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round pans and line with parchment paper.
- In a bowl, combine hot coffee and chopped dark vegan chocolate until smooth.
- Whisk together flour, sugar, cocoa powder, baking powder, salt, and baking soda in a separate bowl.
- Mix plant-based milk, oil, vinegar, and vanilla in another bowl. Combine wet and dry ingredients along with melted chocolate until just mixed.
- Divide batter between the pans and bake for 30 minutes or until toothpick comes out clean. Cool before frosting.
- For buttercream: Melt additional chocolate; beat vegan butter until creamy, add sugar and cocoa until smooth, then mix in melted chocolate.
- Frost the cooled cakes with buttercream and drizzle ganache made from coconut milk and dark chocolate over the top. Decorate with molded chocolate skulls.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 45g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg