Let’s all take a minute and mourn the end of Halloween. NOT. I’m not gonna lie, I had an ahmazing time making all these cutie themed Halloween goodies and treats and delectables.
But I’m so ready to bust out in Deck The Halls you don’t even know what’s up.
Frankie Monster boy feels me. I know he does. So I’m going to put him out of his misery and gobble him right on up. Big ole piece that just ruined my 30 miles of walking I did the week before last.
Gone. Workout never. Eat this cake instead foreva.
This Frankenstein’s Monster cake is gluten-free and pistachio flavored with a lick yo mouth vegan cream cheese filling and a yumsickle butternut squash I mean buttercream frosting.
What am I even saying?
Finally, it’s topped with monster hair aka a delectable drizzle of vegan chocolate ganache.
I am using my new favorite technique called the Betty Crocker gluten-free slice of heaven yellow cake mix. Betty has literally changed my life with this mix.
I have spent hours upon hours trying to come up with the right gluten-free combo for baking. It’s like a science. And then I found Betty girl. And now I can mix her right on up with whatever additions I want and I’m all set.
We’ve officially become BFF’s. I love her.
And then I made this adorably scary monster face, dyed some marshmallows black and stuck them on kabob sticks which then went into the side of the cake to make monster boy’s knobs, and there ya have it.
This cake would make a Halloween party’s life. Sitting in the middle of all the other pun-y and delightful Halloween snacks.
On top of that it’s gluten-free and dairy-free so it’ll please everyone’s tastebuds. And yeah, you’ve got yourself a nice cake. Go make it. Maybe add some of my other fun Halloween recipes too.
And if you haven’t done it yet, make sure to read my post on the Teal Pumpkin Project so that you’re fully prepared for the Halloween holiday bonanza hitting your face Friday. Party on.
Oh and if you feel like I’m talking a little bit more like a crazy person than usual it’s probably because I have a yuck cold and have been in bed for two days. Social interaction is so overrated.
- 2 gluten-free yellow cake mix boxes
- 6 eggs
- 1⅓ cups water
- 1 cup vegan butter
- 4 teaspoons gluten-free vanilla
- 2 Jello pistachio pudding packets
- ¼ cup shortening
- ¼ cup butter
- ½ cup vegan cream cheese
- 1½ cups powdered sugar
- 1 teaspoon vanilla
- ½ cup shortening
- ½ cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- Green food coloring (I used about 20 drops, but you can use more or less depending on how bright of a green you want)
- 10 ounces semi-sweet chocolate (Baker's baking bars are dairy-free!)
- ½ cup full-fat coconut milk
- 2 gummy eyes
- Dairy-free black icing
- Dairy-free red icing
- Small round tip for the icing
- 2 marshmallows
- 2 toothpicks or kabob sticks
- Black food dye
- Preheat the oven to 350 degrees F for a shiny metal pan or 325 degrees F for for a dark or nonstick pan.
- In a stand mixer with a fitted whisk attachment (or if you have brutal strength then just use a normal whisk and bowl), whisk together the cake mixes, eggs, water, butter, vanilla, and pudding packets on low speed for 30 seconds and then medium speed for about 3 minutes, or until smooth.
- Pour the batter evenly into two greased 9-inch round baking pans.
- Bake for 41-46 minutes. You will know that cakes are done when you stick a toothpick in the middle and it comes out clean. Set cakes aside to cool completely.
- While the cakes are cooling, use the same stand mixer with the whisk attachment (clean out the batter from everything first) and whisk together the shortening, butter, and cream cheese until smooth. Add the powdered sugar and vanilla and whisk on low until the filling is smooth.
- When the cakes are completely cooled, flip one over and spread the filling evenly on top, leaving some room on the sides. Flip the other cake over and place on top. You might not need all the filling, you don't want it to overflow when you place the other cake on top.
- In the same clean stand mixer with the whisk attachment, whisk together the shortening and butter until smooth on medium. Add the powdered sugar and vanilla and whisk. Add the food coloring while the mixer is whisking on low until you have achieved the shade of green you want.
- Frost the cake evenly. Then add the eyes, mouth, nose, and scar.
- In a double boiler, melt the chocolate and coconut milk together on low heat until smooth. Let it sit for a few minutes to cool down some and then pour the ganache on top of the cake to make the hair.
- Serve and enjoy.
This is my mom’s attempt at trying to turn my monster’s Elvis-eque hair into more of a monster look. Success?