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Vegan Chocolate Layer Skull Cake

Indulge in the ultimate treat with our Vegan Chocolate Layer Skull Cake, a decadent dessert that will steal the show at any gathering. Perfectly moist and rich, this cake features deep chocolate layers complemented by a smooth vegan buttercream frosting. The spooky skull decorations make it an ideal centerpiece for Halloween parties or any chocolate lover’s celebration. Impress your guests with a cake that not only tastes fantastic but also caters to plant-based diets without compromising on flavor or fun!

  • Total Time: 1 hour
  • Yield: Serves approximately 12 slices 1x

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) (for ganache)
  • 80 g good quality dark vegan chocolate (70% cacao is nice without being bitter) (for ganache)
  • 1/2–1 kg dark vegan chocolate, chopped (70% cacao or higher for nice dark skulls)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the hot coffee with the chopped dark chocolate until melted.
  3. In another mixing bowl, combine flour, sugar, cocoa powder, baking powder, sea salt, and baking soda.
  4. Add the melted chocolate mixture to dry ingredients along with plant-based milk, oil, vinegar, and vanilla extract.
  5. Mix until just combined; do not overmix.
  6. Divide the batter evenly between two greased and floured round baking pans.
  7. Bake for about 30 minutes or until a toothpick inserted comes out clean.
  8. Allow cakes to cool in pans for 10 minutes before transferring them to a cooling rack.
  9. In a mixing bowl, beat together room temperature vegan butter and cocoa powder until smooth.
  10. Gradually add sifted confectioners’ sugar while mixing on low speed.
  11. Add plant-based milk one tablespoon at a time until desired consistency is reached.
  12. Stir in vanilla extract.
  13. Once cooled completely, place one cake layer on your serving plate.
  14. Spread a generous layer of buttercream frosting on top of the first layer.
  15. Place the second cake layer on top and frost the top and sides of the entire cake.
  16. For ganache, heat coconut milk until simmering; pour over chopped dark chocolate in a bowl.
  17. Let sit for a few minutes then stir until smooth.
  18. Drizzle ganache over frosted cake allowing it to drip down sides as desired.
  19. Use remaining dark chocolate to mold small skull shapes if desired. Decorate tops of cake with these skulls for an added spooky touch!
  • Author: Jennifer
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 450
  • Sugar: 50g
  • Sodium: 300mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Use high-quality dark vegan chocolate for richer flavor. Experiment with fillings like fruit preserves for added texture. Ensure cakes are completely cool before decorating to prevent melting.