Search The Little Blog of Vegan...

Tuesday, 25 February 2020

Snickers Cake Recipe


Snickers used to be my favorite chocolate bar, so I decided to make a vegan cake version and oh my...this cake is dreamy!

Chocolate cake with smooth peanut-butter buttercream, chocolate ganache, a river of caramel sauce and peanuts...of course!

Preparation- 1 hour
Baking time- 28-30 minutes
Serves- Approximately 10-12
Level- Medium

Ingredients for the cake
-480ml of dairy-free milk 
 -2 teaspoons of apple cider vinegar
-420g of self-raising flour
-470g of golden caster sugar
-3 tablespoons of cocoa powder
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
-Peanuts (optional)

Ingredients for the buttercream
 -210g of dairy-free butter
-500g of icing sugar
-3 tablespoons of peanut butter
-2 tablespoons of cocoa powder
-Dairy-free milk (if needed)

-Dark chocolate

To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, cocoa powder, baking powder and bicarbonate of soda. Mix well to combine.

Step 4- Add the melted coconut oil into the 'buttermilk' and whisk to combine. 

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Sprinkle peanuts over the cake batter (optional).

Step 8- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 9- Place the cakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and peanut butter.
Whip together until combined, light and fluffy.
Add a splash of dairy-free milk if too thick.

Step 2- Separate 1/4 of the mixture into a separate bowl and add in 2 tablespoons of cocoa powder. 
This is for the piped swirl on top of the cake (optional).
Add a splash of dairy-free milk if too thick.

Step 3- Carefully slice each of the cakes in half so you have 6 layers of cake.

Step 4- Stack and fill the cake with peanut buttercream, then crumb coat the whole cake with the buttercream and pop into the fridge to set. 
This will take around 1 hour.

Step 5- Using a spatula, smooth chocolate ganache onto one side of the cake over the buttercream, and drip caramel sauce on the other side of the cake (optional).

Step 6- Add the chocolate buttercream into a piping bag fitted with a patisserie nozzle and pipe a swirl around the top edge of the cake.

Step 7- Drizzle caramel sauce, peanuts and grated chocolate on top of the cake.

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. 
Best eaten within a few days!

Make sure you follow me on my social media

I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan 
All of my social media links are in the side bar...come and say Hi 

Share and follow me for more yummy posts to come!

No comments

Post a comment

Blogger Template Created by pipdig