Gluten-Free Graveyard Cake
Something monstrous is on the horizon … something that goes bump in the night … something that is hungry for … CAKE! [Thunder noises, evil laughter, distant screams]
That something is a sweet tooth craving that happens to many of us on All Hallows’ Eve, and I have the spooky solution – a Gluten-Free Graveyard Cake.
This delicious, adorable cake is perfect for a Halloween gathering or as a special treat to make with the kids if you’re planning on staying home and keeping it safe on Halloween. This cake is made with Kinnikinnick gluten-free chocolate cake mix as the base, plus their chocolate sandwich cookies crushed to create “dirt” for the graveyard, and their vanilla wafer cookies as headstones.
While we’re on the subject of Halloween, here’s our updated list of Safe Gluten-Free Halloween Candy to help you and your children enjoy candy safely this Halloween.
Gluten-Free Graveyard Cake
- Gluten free non-stick cooking spray
- 4 large eggs
- ¾ cup vegetable oil
- ¾ cup water
- 1 box Kinnikinnick gluten free Chocolate Cake Mix
- 1 cup semisweet chocolate chips or dairy free chocolate chips
- 1 cup butter or dairy free buttery sticks , at room temperature
- 2 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 box Kinnikinnick Kini-Toos chocolate sandwich cookies
- 6-8 Kinnikinnick Vanilla Wafer cookies
- Preheat oven to 350 degrees. Spray a 9 by 12-inch baking pan with cooking spray.
- In a large mixing bowl, whisk together the eggs, vegetable oil, and water. Slowly add the cake mix while whisking. Continue to whisk for another 2 minutes. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes then flip onto a cooling rack to cool completely.
- Melt the chocolate chips in the microwave for approximately 90 seconds. Stir until smooth and glossy and let cool.
- Put the butter in the bowl of an electric mixer, preferably fitted with the paddle attachment, and beat until smooth. Add 1 cup of powdered sugar and beat well. Scrape down the sides of the bowl and add the remaining powdered sugar, beating well. Add the cooled chocolate and vanilla and beat until fully incorporated, scraping down the sides of the bowl as needed.
- Put the Kinni-Toos in a food processor and process until you have fine crumbs. Flip the cake onto a flat platter, top side down. Spread with the frosting. Top with the cookie crumbs.
- Place the vanilla cookies to resemble headstones and decorate as desired.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.