This Halloween Spider Web Cake with Oreo Buttercream is a spooktacular show-stopper
This show-stopping vegan spider web cake makes the perfect centrepiece for a Halloween party. Soft sponge layers filled with an Oreo buttercream make for a wickedly spooky delight.
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Amaze your guests this Halloween with the ultimate show-stopper, a vegan spider web cake. This spooky delight will steal the spotlight at your haunted soirée.
This eerie masterpiece combines the goodness of a moist vanilla cake, a sinfully delicious Oreo buttercream filling, and spooky fondant icing spider web decorations.
Tips and tricks for baking this vegan Halloween cake
Soya yoghurt serves as a fantastic egg replacer in this frightfully delicious vegan Halloween cake because it adds moisture and helps bind the ingredients together.
However, it’s important to ensure your soya yoghurt is unsweetened and unflavoured to maintain the cake’s balance of flavours. If you do use sweetened soy milk, make sure you adjust the amount of sugar in the sponge or the cake will be too sweet.
When measuring the yoghurt, be precise as too much yoghurt can make the cake overly moist, while too little may result in a dry texture.
How to decorate your spider web cake
This vegan Halloween cake is covered in a layer of fondant icing and decorated with intricate spider web patterns. However, covering cakes with fondant can be a little tricky if you’ve never done it before.
So, here are some tips to help you achieve a smooth finish with your fondant.
Firstly, ensure your cake is smooth and level before applying a thin layer of vegan buttercream as a crumb coat to seal in any crumbs and help the fondant adhere.
Then you’ll knead your fondant until it’s pliable and smooth, using powdered sugar to prevent it from sticking to your surface.
Next, roll out the fondant on a clean, powdered sugar-dusted surface to the desired thickness, typically about 1/8 to 1/4 inch thick.
You may need to enlist some help for the next stay as you’ll gently lift the rolled fondant using a rolling pin and drape it over the cake. Make sure to start from the top and work your way down, smoothing out any air bubbles or wrinkles with your hands.
Finally, trim the excess fondant at the base of the cake using a sharp knife or pizza cutter before decorating with spider webs.
Are Oreos vegan?
The star of the show is the fluffy Oreo buttercream which sandwiches the layers together, but if you’re wondering whether Oreos are vegan then worry not because they contain no animal ingredients.
Total Time: 1 hour 30 minutes
Prep Time: 30 minutes, plus time to cool
Servings: 12
Rating:
Total Time: 1 hour 30 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the filling:
- 41.666666666667 41.666666666667 g icing sugar
- 18.75 18.75 g dairy-free butter
- 0.083333333333333 0.083333333333333 tsp vanilla extract
- 10.416666666667 10.416666666667 g Oreos, roughly crushed
- For the sponge:
- 25 25 g dairy-free butter
- 37.5 37.5 g caster sugar
- 25 25 g soya yoghurt
- 25 25 ml soya milk
- 0.16666666666667 0.16666666666667 tsp vanilla extract
- few drops orange colouring
- 50 50 g self-raising flour
- 0.125 0.125 tsp baking powder
- 0.125 0.125 tsp bicarbonate of soda
- To decorate:
- 0.083333333333333 0.083333333333333 kg white fondant icing
- black writing icing
Method
- Preheat the oven to 180°C/350°F/Gas 4. Line four 9-inch shallow cake tins with baking paper.
- To make the filling, sift the icing sugar into a bowl and beat together with the butter and vanilla. Place a quarter of the plain buttercream aside into a bowl and put in the fridge, this will be enough to lightly cover the outside of your cake. Add the Oreos to the remaining filling mixture and refrigerate.
- To make the cake, cream the butter and sugar for a few minutes, until pale and fluffy, with an electric mixer.
- Add the soya milk, yoghurt, vanilla and colouring, and beat slowly to combine.
- Gently fold in the flour, bicarbonate of soda and baking powder.
- Divide between the four tins and bake for 20- 25 minutes, or until a skewer comes out clean.
- Remove from the oven and leave to cool in the tin for a few minutes before turning out onto a wire rack. When they are completely cool, trim any excess cake with a knife so each tier is equal size and shape.
- Add a layer of the Oreo buttercream between each sponge tier and stack. Take a palette knife and use the plain buttercream to spread a thin layer covering the sides and top of the cake.
- Roll out the icing and carefully cover the cake, smoothing any edges as you go. When the cake is covered, use black writing icing to draw a spider web design onto your cake.
Nutritional information per serving (238g): Calories 882, Fat 29g, Saturates 6.9g, Carbohydrate 149g, Sugars 118g, Protein 6.4g, Salt 1.6g
Plan your best-ever Halloween party with these ghoulish vegan Halloween recipes!
