Snickers Cake Recipe

Vegan.

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

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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)

Extras

–Chocolate ganache

-Peanuts

–Caramel sauce

-Dark chocolate

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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!

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