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Halloween Dessert Table Recipes

cakes, cupcakes, brownies, cookies, sugar skull

Ingredients

Sugar Skull

  • Mix 3 c sugar with 4 1/2 tsp cornstarch
  • Stir in 5 tbsp water
  • Mold sugar and let it dry for 5 H
  • Unmold and let skull dry overnight (12 H)

Brownies

  • 1 whole can black beans 545 ml
  • 1/4 c room temperature soft coconut oil
  • 1/4 c packed dark brown sugar
  • 15 pitted dates
  • 1/4 c cocoa
  • 1/4 c dairy free chocolate chips
  • 1/4 c dairy free chocolate chips melt
  • 1 tbsp ground flax seeds
  • 1 tbsp cornstarch
  • 1/2 c flour

Chocolate Peppermint Oreo Cake and Cupcakes

  • 2 1/2 c flour
  • 2 c sugar
  • 2 tsp Bsoda
  • a pinch or two salt
  • 6 tbsp cocoa powder
  • 1/2 c vegetable oil
  • 1 tsp peppermint extract
  • 1/2 tsp vanilla essence
  • 2 tbsp vinegar
  • 2 c water

GingerBread

  • 2 flax eggs
  • 3 1/4 c flour
  • 1/2 c molasses divide
  • 1 1/2 tsp ginger powder
  • 1/2 tsp allspice powder
  • 1/4 tsp cinnamon powder
  • 1 tsp BSoda
  • A pinch of salt The spices is depending how strong of flavor you’d like your cookies to be. You may add clove and nutmeg too
  • 1/2 c brown sugar light or dark will result in lighter or darker cookies
  • 8 tbsp shortening

Lemon Cake (To Make Marbled Cupcake, Mix With Leftover Chocolate Batter Above)

  • 1 1/2 c + 3 tbsp flour
  • 1 cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • Grated zest of 1 lemon
  • 1 tsp. white vinegar
  • Juice of 1 lemon
  • 5 Tbsp. vegetable oil
  • 1 cup water
  • a drop or two of orange oil such as Lorann

Sugar Cookies

  • 1 1/4 c. flour
  • 1/2 c. sugar
  • 1/4 t. baking soda
  • 1/2 c. shortening
  • 1-2 T. water
  • 1 t. vanilla essence

Instructions

Sugar Skull

  • Beat 1 c vegetable shortening until fluffy
  • Beat in 3 1/2 c icing sugar until combined
  • Beat in 2 tbsp water, at 1 tbsp at a time
  • Color your cream (Wilton is vegan friendly)
  • Decorate and have fun!

Brownies

  • In food processor, process black beans with its brine water, coconut oil, brown sugar dates, until smooth and combined
  • Process in chocolate chips, just to chop-up a bit
  • Pour mixture into a bowl, mix in cocoa and melted chocolate chips, and stir in flax meal, followed with mixture of flour and corn starch
  • Pour batter into a round pan (9 inch) and baked on preheated 350 for 35-40 mins or until knife inserted in center comes out clean
  • Enough icing sugar dissolved in generous amount of almond essence
  • Wilton food coloring and granulated sugar

Chocolate Cake

  • In a large bowl, mix flour, sugar, baking soda, salt and cocoa powder In a separate bowl, mix oil, essence and extract, plus water. Pour oil mixture into flour mixture and add in vinegar. Mix to combine well. Pour batter into greased and lined with parchment paper baking pan, bake for 30-35 mins at preheated 350 F. Cool on rack
  • As this is a tall cake, you need to make the above cake twice!
  • Cover and decorate with your favorite buttercream (I used a vegan recipe online)
  • This cake had vegan hazelnut spread (like Nutella but more to NOTella :D), to make that all I did was process roasted hazelnut that I got from grocery store with enough maple syrup and cocoa powder. Again, easy peasy!
  • From two cakes, slice each and make 4 layers of cake
  • Place one layer on serving board, spread enough NOTella, top with another layer of cake. Spread Oreo buttercream and top with another cake. Spread NOTella again and top with another cake. Cover the whole cake with buttercream
  • Decorate with Oreo halves with piped white and black buttercream as eyes and spiderweb
  • Tada!
  • As this cake per cake was baked on 6 inch pan, I had left over batter which I turned them into cupcakes! My 3 yo helped me in decorating them 😀 For the buttercream was plain vanilla tho, not Oreo!

Gingerbread

  • Mix dry
  • Cream shortening and brown sugar
  • Beat in 1/4 c molasses
  • Add in dry mix a little at a time
  • Beat in the other
  • 1/4 c molasses
  • Roll flat and cut as you like (either with cookie cutter or template)
  • Bake on preheated 350 F for 12-14 mins (10 for softer)
  • Cool on rack completely before decorating.

Lemon Cupcake

  • Mix dry
  • Mix wet
  • Mix both to combine
  • Pour in paper cups, mix in some chocolate batter and swirl to create marble!
  • Bake on preheated 350 F for 25-30 mins
  • The buttercream was also plain vanilla!

Sugar Cookies

  • mix dry
  • beat in the rest (1 tbsp water should be enough, but if needed, like you think its too dry, add 1 more tbsp)
  • place soft dough on parchment paper, top dough with another parchment paper, so dough is in between two papers. Roll flat, then freeze for 1 H at least
  • preheat oven to 350 F bake the whole cookie slab for 7-10 minutes
  • take out of oven, while still hot, cut with your cookie cutter, let cool completely to room temperature
  • remove cut cookies from the slab