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"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.