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Vegan Chocolate Layer Skull Cake

Vegan Chocolate Layer Skull Cake
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Indulge in the delicious spookiness of this Vegan Chocolate Layer Skull Cake, a perfect treat for Halloween or any festive occasion. This cake features rich layers of dark vegan chocolate and velvety frosting, topped with eye-catching chocolate skull decorations. Not only is it visually stunning, but it also satisfies deep chocolate cravings with its decadent flavor profile. Whether you’re hosting a Halloween party or celebrating a birthday, this cake will impress your guests and delight their taste buds. Easy to customize, you can add your favorite flavors or toppings for a unique twist.

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, etc.)
  • 1/4 cup white vinegar (or apple cider vinegar)
  • 1 tbsp vanilla extract
  • 75 g good quality dark vegan chocolate, chopped (for frosting)
  • 1 cup vegan butter (baking stick, not tub style), room temperature
  • 1/2 cup unsweetened Dutch-process cocoa powder (for frosting)
  • 5 cups confectioners' sugar, sifted
  • 2–4 tbsp plant-based milk (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1/4 cup canned coconut milk (not coconut beverage)
  • 80 g good quality dark vegan chocolate (70% cacao is nice without being bitter)
  • 1/2–1 kg dark vegan chocolate, chopped (70% cacao or higher for nice dark skulls)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two round cake pans and line with parchment paper.
  2. Melt dark vegan chocolate with hot coffee until smooth and let cool slightly.
  3. In a bowl, combine flour, sugar, cocoa powder, baking powder, sea salt, and baking soda.
  4. Mix plant-based milk, oil, vinegar, vanilla extract, and melted chocolate-coffee mixture in another bowl.
  5. Combine wet and dry ingredients until just mixed.
  6. Divide batter between prepared pans; bake for 30 minutes or until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes then transfer to cooling rack.
  8. For frosting, beat vegan butter and gradually mix in cocoa powder and powdered sugar with plant-based milk until fluffy.
  9. Assemble by layering cakes with frosting in between; frost entire cake.
  10. Prepare ganache with coconut milk and chopped dark chocolate; drizzle over frosted cake.

Nutrition

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