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 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 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 (for buttercream); 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 decoration)

Vegan Chocolate Layer Skull Cake

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Indulge in the delightfully decadent Vegan Chocolate Layer Skull Cake, an impressive centerpiece perfect for Halloween or any celebration. This rich dessert features layers of moist chocolate cake infused with aromatic coffee and topped with a luscious vegan buttercream frosting. The eye-catching skull design adds a spooky touch that is sure to thrill your guests. With its bold flavors and stunning presentation, this cake is not only a feast for the eyes but also a treat for the taste buds. Whether you’re hosting a Halloween party or simply craving something sweet, this cake will satisfy all your chocolate desires.

Author: Kylie
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 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 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 (for buttercream)
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 decoration)

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Instructions

Preheat oven to 350°F (175°C) and prepare round baking pans.
Melt dark vegan chocolate in hot coffee; allow to cool slightly.
In a bowl, whisk together flour, sugar, cocoa powder, baking powder, sea salt, and baking soda.
In another bowl, mix plant-based milk, oil, vinegar, and vanilla extract; combine with cooled chocolate mixture.
Gradually add wet ingredients to dry ingredients; mix until just combined.
Divide batter into prepared pans and bake for about 30 minutes.
Cool cakes before frosting with vegan buttercream made from whipped vegan butter and sifted confectioners' sugar mixed with cocoa.
Prepare ganache topping by heating coconut milk, then stir in chopped dark vegan chocolate until melted and smooth.
Decorate with additional melted dark vegan chocolate in desired shapes.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 40g
Sodium: 280mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg

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