This show stopping Halloween cake makes the perfect centrepiece for a party. Soft sponge layers filled with an Oreo buttercream make for a wickedly spooky delight.

Serves 12

Halloween Spider Web Cake

For the filling:

  • 500g (4 cups) icing sugar
  • 225g (1 cup) dairy-free butter
  • 1 tsp vanilla extract
  • 125g Oreos, roughly crushed

For the sponge:

  • 300g (11/3 cups) dairy-free butter
  • 450g (2 cups) caster sugar
  • 300g (1 cup plus 3 tbsp) soya yoghurt
  • 300ml (1 cup plus 21/2 tbsp) soya milk
  • 2 tsp vanilla extract
  • Few drops orange colouring
  • 600g (4 cups) self-raising flour
  • 11/2 tsp bicarbonate of soda
  • 11/2 tsp baking powder
  • 1kg white fondant icing
  • Black writing icing


  1. Preheat the oven to 180°C/350°F/ Gas 4. Line four 9-inch shallow cake tins with baking paper.
  2. 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.
  3. To make the cake, cream the butter and sugar for a few minutes, until pale and fluffy, with an electric mixer.
  4. Add the soya milk, yoghurt, vanilla and colouring, and beat slowly to combine.
  5. Gently fold in the flour, bicarbonate of soda and baking powder.
  6. Divide between the four tins and bake for 20-25 minutes, or until a skewer comes out clean.
  7. 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.
  8. 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.
  9. 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.

Per serving (238g) Calories: 882, Carbohydrates: 149g, Sugars: 118g, Salt: 1.6g, Fat: 29g, Saturates: 6.9g, Protein: 6.4g

Taken from October 2018 (Issue 43) Vegan Life Magazine

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