Halloween Layer Cake

Cooking method:

Food Processor
  • Prep Time: 10 mins
  • Total time: 40 mins
  • Skill Easy
  • Serves 6 people


For the layer cake

  • 370g caster sugar
  • 160ml olive oil
  • 1 cup of cocoa powder
  • 350ml non dairy milk mixed with 1 tsp of cider vinegar
  • 280g GF self raising flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • Pinch salt

For the frosting

  • 250g non dairy stick butter
  • 4 tbsp cocoa powder
  • 250g icing sugar
  • 3 tbsp freshly brewed espresso

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


  • Step 1

    Preheat your oven to 180 and line 2 6inch baking tins with greaseproof paper.

  • Step 2

    In your Ninja food processor, combine the olive oil, sugar and milk mixture, then pulse to blend together.

  • Step 3

    Add in the dry ingredients and blend until well combined.

  • Step 4

    Divide this between your two tins and bake for 30 minutes. Allow your cake to cool whilst you prep the icing.

  • Step 5

    Beat the butter with an electric mixer, then gradually incorporate the icing sugar, cocoa and espresso.

  • Step 6

    Frost one of the cake layers, sandwich the other on top and finish with an even layer of frosting over the cake.

  • Step 7

    You can add some Halloween decorations, or serve the cake as it is!