It’s almost Halloween which means it’s time to get spooky and indulge that sweet tooth with this super delicious plant-based Spooky Spider Web Chocolate Cake!
The Nourished Chef (Clarissa Kocovski) has been curating and recipe-developing low-carb, gluten and
dairy-free recipes for the last six years. Recently she has been inspired to embrace plant-based living
and has adapted this philosophy throughout her recipes. Long-term sustainability is something she’s
very passionate about and working with the power of plants in her kitchen has been an eye-opening
journey. She hopes by showcasing the true ingredients she uses and sharing her recipes will educate
and inspire home cooks. Follow her Instagram here: @thenourishedchef
Preheat the oven to 180C. Grease 2 x 20cm cake tins. To a bowl, add flour, cocoa powder, baking soda, salt, and sugar. Stir briefly.
In a second bowl, add oat milk, oil and vanilla. Add wet mixture to dry ingredients. Stir to
combine. Divide the mixture, and pour it into prepared cake tins. Bake for 25-30 minutes or until cooked through. Allow cooling.
Meanwhile, place coconut and chocolate into a small saucepan. Melt until smooth. Allow cooling. Add red food dye to your colour liking. Place into the fridge to set.
For the frosting, add the butter to a stand mixer. Slowly add the powdered sugar until well
combined. Add vanilla, oat milk and black food colouring to your colour liking.
Melt marshmallows in the microwave for 30 seconds. It’s now time to assemble! Add the edible bloody mixture between the two mud cake layers. Spread over black frosting evenly. Using two forks, stretch the sticky marshmallows to create ‘spider-like’ webs. Layer over the frosting. Add your favourite Halloween sprinkles. Allow cake to firm up in the fridge for approximately 1 hour.
Ingredients
Directions
Preheat the oven to 180C. Grease 2 x 20cm cake tins. To a bowl, add flour, cocoa powder, baking soda, salt, and sugar. Stir briefly.
In a second bowl, add oat milk, oil and vanilla. Add wet mixture to dry ingredients. Stir to
combine. Divide the mixture, and pour it into prepared cake tins. Bake for 25-30 minutes or until cooked through. Allow cooling.
Meanwhile, place coconut and chocolate into a small saucepan. Melt until smooth. Allow cooling. Add red food dye to your colour liking. Place into the fridge to set.
For the frosting, add the butter to a stand mixer. Slowly add the powdered sugar until well
combined. Add vanilla, oat milk and black food colouring to your colour liking.
Melt marshmallows in the microwave for 30 seconds. It’s now time to assemble! Add the edible bloody mixture between the two mud cake layers. Spread over black frosting evenly. Using two forks, stretch the sticky marshmallows to create ‘spider-like’ webs. Layer over the frosting. Add your favourite Halloween sprinkles. Allow cake to firm up in the fridge for approximately 1 hour.
Looking for more Halloween recipes? Check this out: The Best Halloween Dessert Recipes
