Hocus Pocus Spell Book Cake

Serving Size:

Inspired by one of my all time favorite movies, Hocus Pocus, this spell book cake is layered with rich chocolate sheet cake book binding, vanilla crepe pages and hazelnut filling. Completely vegan and gluten free, this is the perfect addition to any Halloween gathering!

Chocolate Sheet Cake

  • 1 cup non-dairy milk
  • 1 tbsp apple cider vinegar
  • 2 cup gluten free 1:1 baking flour
  • 2 cup sugar
  • ½ cup cacao powder
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ¼ tsp sea salt
  • ½ cup mashed ripe banana (about 1 medium banana)
  • ½ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 cup hot water

Vanilla Crepes

  • 1 cup gluten free 1:1 flour
  • ½ cup oat flour
  • 3 tbsp cornstarch
  • 2 ½ cups non-dairy milk (plus more to thin if needed)
  • 1 tbsp sugar
  • 1 tbsp melted coconut oil (plus more for frying)
  • 1 tsp vanilla extract

Cake Assembly

  • 2 containers of store bought vegan chocolate frosting
  • 1 container vegan hazelnut spread
  • 1 pouch of vegan black decorative icing
  • 1 candy eyeball
  • Toothpicks for decorating

Serving Suggestion:

Serve with additional spooky decorations like fake spiders!

How To:

  1. Start by preheating your oven to 350 degrees fahrenheit.
  2. Then, combine your non-dairy milk with apple cider vinegar, stir and let sit for about 5 minutes.
  3. Next, to a large mixing bowl, combine your dry ingredients, gluten free flour, sugar, cacao powder, baking powder, baking soda and sea salt. Stir until fully combined.
  4. Heat 1 cup of water to a boil.
  5. Then to the same bowl, add your mashed banana, melted coconut oil, vanilla extract and milk apple cider vinegar mixture. Stir until combined.
  6. Once water is hot, slowly pour the hot water into the cake mixture, mixing throughout. The batter should be runny. Stir until fully combined.
  7. Pour batter onto a lined baking sheet, spread out evenly.
  8. Bake at 350 for 25 minutes.
  9. While the cake is baking, prepare your vegan crepe “pages.”
  10. To a medium sized mixing bowl combine your gluten free flour, oat flour and cornstarch. Stir until fully combined.
  11. To the same bowl add your non-dairy milk, sugar, coconut oil and vanilla extract. Stir until fully combined. The mixture should be thin.
  12. While the batter sits, heat a medium sized skillet on medium heat with a small amount of coconut oil to grease the pan. Wipe out any additional oil with a paper towel.
  13. Once the pan is heated, add about ¼ cup of crepe batter to the pan, lift the pan and swirl in a circular motion to spread out the batter into a thin crepe.
  14. Cook until the center bubbles and the edges of the crepe lift up from the pan, then flip and cook the other side until golden brown. Continue this until all of the batter is used.
  15. Once crepes and cake are done cooking, remove from heat and let both fully cool. If you try to add icing too early, it will melt.
  16. When cake and crepes are done cooling. Slice the cake down the center into two rectangles, these are the top and bottom of your “book.”
  17. Move your cake bottom to whatever dish you would like to serve the cake on. Then, layer a crepe, a thin layer of vegan hazelnut spread and then another crepe. Continue this layering until all of the crepes are used, placing a layer of hazelnut spread between each crepe.
  18. On the final layer of crepe, add another layer of hazelnut spread, this will help the chocolate cake on top stick.
  19. Then, top your crepes with the other layer of sheet cake. Now you can begin decoration.
  20. Start by first layering a crumb layer of icing. This is a rough layer of icing that will coat the entire cake, covering all sides.
  21. Then, using a reference photo, begin decorating your cake according to the spell book. Adding layers of black decorative icing to create depth to the stitches and edges of the book.
  22. Slice, serve and enjoy!

a sip

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