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–+ servings

Vegan Chocolate Layer Skull Cake

A spooky and delicious vegan chocolate cake shaped like a skull, perfect for Halloween or themed parties.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cake
  • 1 cup all-purpose flour
  • 1 cup cocoa powder unsweetened
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup almond milk or any plant-based milk
  • 1/3 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
Frosting
  • 1/2 cup coconut cream chilled
  • 1/4 cup cocoa powder unsweetened
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
Decoration
  • 1/4 cup vegan chocolate chips
  • 1 tbsp edible glitter optional

Method
 

Prepare the Cake
  1. Preheat the oven to 350°F (175°C). Grease the skull cake pan.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
  3. In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
  4. Combine the wet ingredients with the dry ingredients and stir until just mixed.
  5. Pour the batter into the prepared skull pan and smooth the top.
  6. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
  1. In a mixing bowl, combine the chilled coconut cream, cocoa powder, maple syrup, and vanilla extract.
  2. Whip until smooth and creamy.
Assemble the Cake
  1. Once the cake is completely cool, carefully remove it from the pan.
  2. Spread a layer of frosting on top of the cake.
  3. Add the second layer of cake (if using) and frost the top and sides.
  4. Decorate with vegan chocolate chips and edible glitter as desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gFiber: 4gSugar: 15g

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

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