Gluten-Free Vegan Halloween Ghost Cake
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Gluten-Free Vegan Halloween Ghost Cake

Gluten-Free Vegan Halloween Ghost Cake – think chocolate sponge, luxurious chocolate buttercream and adorable poached pear ghost decorations!
Course Dessert
Cuisine American
Keyword gluten-free halloween cake, halloween ghost cake, vegan halloween cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8
Calories 280kcal
Author Rhian Williams

Ingredients

For the cake:

For the chocolate buttercream**:

For the chocolate sauce***:

For the poached pears:

  • 3 pears
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice

Instructions

For the cake:

  • Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
  • Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds
  • Sift in the flour, baking powder, bicarbonate of soda and cocoa powder
  • Mix well, adding a tiny splash more milk if it’s looking too dry
  • Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
  • Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean
  • Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting

For the buttercream:

  • Drain soaked cashews and add to a food processor or blender along with all the other ingredients*
  • Whizz until completely smooth
  • Taste and adjust flavour accordingly - add more maple syrup for sweetness, more cocoa powder for chocolatey flavour etc
  • Put the mixture (keeping it in the food processor but you can transfer to a bowl if you wish) into the fridge and leave to harden slightly before using to frost the cake

For the poached pears:

  • Carefully peel the pears and cut off the bottoms so that they can stand up straight
  • Place the pears in a pan with the maple syrup and enough water to roughly cover
  • Bring to the boil and simmer for around 10 minutes, until soft enough to gently pierce with a fork
  • Once the pears are cooked, remove them from the pan and immediately coat them in the lemon juice to make sure they don't turn brown
  • Leave pears to cool before using to decorate the cake

For the chocolate sauce:

  • Place all ingredients in a bowl and melt either over a bain-marie or in the microwave, until mixed together well
  • Make this sauce just before decorating the cake
  • Use a skewer or chopstick to use create eyes for the pears with the melted chocolate

To frost and decorate the cake:

  • Place one half of the cake onto a plate or cake stand, and spread just less than half of the frosting onto it
  • Place the other half of the cake on top of that and use rest of the frosting to spread on top and around the sides of the cake
  • Use a fork or spoon to drizzle the chocolate sauce all over the cake
  • Place the poached pears on top of the cake
  • Tastes best when fresh but keeps covered in the fridge for up to a few days

Notes

*You can alternatively use almond flour
**Other frosting options include:
***You can alternatively use melted dark chocolate (ensure vegan if necessary)
Poached pears adapted from Waitrose

Nutrition

Calories: 280kcal