Graveyard Cake
Layers of crushed Oreos, chocolate buttercream, and a decadent chocolate cake all come together to make this Gluten Free Mud Cake perfect for Halloween.
Servings: 12
Calories: 451kcal
Ingredients
Wet Ingredients
- 1 ⅓ cup white sugar
- ½ cup brown sugar
- 2 teaspoon apple cider vinegar
- 3 ½ tablespoon Vanilla Extract
- 4 eggs room temperature
- ⅔ cup vegetable oil
- 1 ⅓ cup boiling water
Dry ingredients
- 1 ½ teaspoon Baking Powder
- 1 cup Black cocoa powder olive nation
- 1 ¾ cup Gluten Free 1:1 Flour
- 1 teaspoon Baking Soda
- ½ teaspoon salt
- 1 teaspoon instant espresso powder
Frosting
- Pumpkin candy Quinn's
- Halloween mix candy Quinn's
- Edible ghosts
- Edible worms
- 25 Oreos crushed very fine in a food processor
Instructions
- Preheat oven to 350 ℉.
- Lightly grease a 9x13 baking dish.
- Place all dry ingredients into a medium size bowl and whisk to combine them.
- Pour oil into the dry ingredients.
- Then add eggs one at a time mixing lightly after each addition.
- Then, add both sugars, vanilla extract, apple cider vinegar, and boiling water.
- Mix on medium high for about 3 minutes until completely combined. Be certain to use a rubber spatula to remove any dry flour that is left in the bottom.
- Pour into prepared pan and bake for 35 to 42 minutes until a toothpick comes out of the center clean.
- Allow cake to cook for at least 1-2 hours before frosting.
- Once cake has cooled, cover with chocolate frosting.
- Then using your finely crushed Oreos, place them all over the top of the frosting and gently press down into the frosting using the back of a spoon.
- Lastly, decorate the cake with your Halloween sprinkles, ghosts, pumpkins, and worms.
Video
Notes
Top Tips:
- Make sure your Oreos are broken down to fine crumbs using a food processor or a blender. My favorite food processor is this one by Cuisinart.
- Don’t have a food processor, simply put the Oreos inside a Ziploc bag and seal it tightly. Use a rolling pin or a wooden spoon to crush them until they become a fine crumb.
- This recipe works great in a 9 x 13 baking dish. However, you can always use this recipe to make two 8-inch cakes.
- You can also use a disposable pan for this gluten-free mud cake if you are taking it to a cookout or a party and don’t want to keep tabs on your dish.
Nutrition
Serving: 1slice | Calories: 451kcal | Carbohydrates: 67g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 364mg | Potassium: 210mg | Fiber: 5g | Sugar: 43g | Vitamin A: 80IU | Calcium: 72mg | Iron: 5mg
