RatingDifficultyIntermediate

Prep Time30 minsCook Time30 minsTotal Time1 hr

For the chocolate cake:

2 cups plain flour

¾ cup cocoa powder

1 ½ tsp baking soda

¼ tsp salt

1 cup granulated sugar

½ cup brown sugar

1 ½ cups Califia Farms Original Oat Milk

¾ cup vegetable oil

2 tsp vanilla extract

100g vegan friendly white marshmallows

For the edible blood:

100g vegan friendly white chocolate

⅓ canned coconut milk

Red food colouring

For the black frosting:

½ cup vegan butter (room temp)

3 cups powdered sugar

Black food colouring

1 tsp vanilla extract

3 tbsp Califia Farms Original Oat Milk

Method:

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