Dessert,  Recipe,  Vegan,  Vegetarian

“Nutella” Cream Filled Chocolate Dipped Skeleton Mini Cakes (Vegan)

Who wants cake? Because I made these adorable little skeletons for you guys.

well, these cakes definitely had all the people around them waiting to eat them. They are filled with this fluffy Nutella cream filling that is one of my new favorites. It’s so good you guys!

Then of course my obsession with dipping things into chocolate came into play here. It may be a serious and certifiable condition.

I got the ideas from seeing the many skeleton gingerbread men cookie recipes on Pinterest. I’ve had this gingerbread boy cake pan for a while but I have only used it once last Christmas. It seemed like such a shame to have such a cute and awesome (silicone rules!) pan sitting unused and I have been trying to think of some way to use it.

Then I saw those cookies and It seemed like the perfect thing. Mostly because my brother has been reminding me a lot lately about these cakes, or homemade ding-dongs, that I made a while ago. And by reminding I mean strongly hinting that he thinks I should make them.

He was a very helpful person on this recipe, in charge of all head-biting-off for my pictures. I know huge help, right? I certainly don’t know what I would have done without him. 😉

Plus, I kept having clumsy moments. Like when I dropped a board on top of my entire photo setup and totally squished a few of these poor little guys. It’s okay though, they still tasted amazing!

Let’s just say that I am very happy that it is Sunday. But don’t let my personal life’s craziness stop you from making these. They are soo yummy and perfect for Halloween.

"Nutella" Cream Filled Chocolate Dipped Skeleton Mini Cakes (Vegan)

It's spooky season and that means it's time to bake something adorable and delicious!

Prep Time 45 minutes
Cook Time 40 minutes
Chilling Time 30 minutes
Servings 16 - 18 cakes



  • 1 cup sugar
  • 1/4 cup 1/2 stick vegan "butter" softened
  • 1/4 cup organic vegetable oil
  • 1 1/2 cups almond milk
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour


  • 3 cups powdered sugar
  • 1/2 cup chocolate hazelnut spread "nutella" be sure to choose a brand that's vegan as traditional Nutella has milk in it.
  • 1/2 cup 1/2 stick vegan "butter" can replace with organic vegetable shortening or coconut oil
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons almond milk

Chocolate Coating:

  • 16 oz. or 500g dairy free semi-sweet dark chocolate
  • 2 tablespoons coconut oil



  1. Preheat oven to 350° F (180° C) and combine butter and sugar in large mixing bowl and beat until smooth. Add the oil and beat in milk, lemon, salt, vanilla, and baking powder. Last add flour and stir until smooth.
  2. For this recipe you can use either a silicone Christmas tree mold or simply bake the cake in a 13x9 inch pan. (Alternatively you can use silicone or regular cupcake pans and simply do little round cakes.)
  3. If using silicone pans, pour batter into cavities and fill about 3/4 of the way full. If using a large pan, pour batter into pan and smooth with spatula.
  4. Bake for 22-25 minutes for silicone pan or 25 - 35 min for 13x9 pan. Bake until a toothpick comes out clean. Remove from oven and allow to cool.


  1. Beat "butter" in a large mixing bowl until creamed. Add "nutella", vanilla, salt, and powdered sugar one cup at a time. Add milk and beat until light and fluffy. Add a little more milk if needed for a smoother consistency.


  1. When cakes are cooled, cut them lengthwise down the center and spread the filling on one half. Place second half on top and press down slightly. .Repeat for all of the cakes and place on a silicone or parchment lined pan and place in freezer to chill.]. (For 13x9 pan, place a large tray or cutting board onto top of pan and invert to remove pan. Use a long serrated edge knife to cut the cake and carefully lift top half onto a separate tray and spread filling onto the entire cake. Return the top of cake. Chill cake for about 20 minutes in the fridge then use whatever shaped cookie cutter you'd like to cut the cake into small cakes. Then place on a silicone or parchment lined pan and place in freezer to chill)

Chocolate Coating:

  1. Melt chocolate and 2 tablespoons of coconut oil in a double-boiler and. Dip each cake in chocolate, flip, and use a spatula to coat all sides. Lift out with a fork and place on a wire rack set over a parchment lined tray. Repeat until all cakes are coated. Allow chocolate to set before serving.

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