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; 75 g dark vegan chocolate, chopped; 3 cups all-purpose flour; 2 2/3 cups granulated sugar; 1 1/2 cups unsweetened 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 vegan butter (baking stick, not tub style), room temperature; 1/2 cup unsweetened Dutch-process cocoa powder; 5 cups confectioners' sugar, sifted; 2-4 tbsp plant-based milk; 1/4 cup canned coconut milk (not coconut beverage); 80 g 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)

Vegan Chocolate Layer Skull Cake

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If you’re looking for a show-stopping dessert that’s both rich and visually captivating, the Vegan Chocolate Layer Skull Cake is your answer. Perfect for Halloween or any festive gathering, this decadent layered cake combines deep, dark chocolate flavors with a spooky skull design that will impress your guests. Each slice reveals moist, chocolatey layers complemented by a creamy vegan frosting and a glossy ganache topping. Whether you’re hosting a party or simply indulging in a sweet treat, this cake is sure to satisfy your chocolate cravings while being entirely plant-based.

Author: Magnolia
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Serves approximately 20 slices 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

Ingredients

Scale

1 1/2 cups hot coffee
75 g dark vegan chocolate, chopped
3 cups all-purpose flour
2 2/3 cups granulated sugar
1 1/2 cups unsweetened 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 vegan butter (baking stick, not tub style), room temperature
1/2 cup unsweetened Dutch-process cocoa powder
5 cups confectioners' sugar, sifted
2–4 tbsp plant-based milk
1/4 cup canned coconut milk (not coconut beverage)
80 g 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)

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Instructions

Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a bowl, whisk together flour, sugar, cocoa powder, baking powder, sea salt, and baking soda.
Melt chopped dark chocolate in hot coffee; mix in plant-based milk, oil, vinegar, and vanilla until smooth.
Combine wet and dry mixtures gently until just mixed.
Pour batter into prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
Cool cakes before frosting with whipped vegan butter mixed with melted chocolate and cocoa powder.
Top with ganache made from coconut milk and dark chocolate.
Decorate with molded chocolate skulls once set.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 42g
Sodium: 250mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

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