Everyone’s favorite candy bar is now a cake!
Vegan Snickers Cake is quite possibly the best cake I have ever eaten!
This fluffy and moist chocolate cake is stacked with peanut butter nougat
No Snickers Cake is complete without Peanut butter buttercream and caramel dripping from each layer!
Double drips of ganache and peanut butter fudge make this finished Snickers Cake look almost too good to eat!
This three ingredient peanut butter nougat is a perfect pass for the real thing!
CHECK OUT THE FULL YOUTUBE VIDEO FOR HOW TO MAKE THIS CAKE!
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Notes for Success & Pan Sizes:
This recipe will make 3-7″ layers or 2-8″ layers
Basically the rule of thumb to follow for all cake batter recipes is to fill the pans slightly more than half full
Adding coffee versus water in chocolate recipes will not make your recipe taste like coffee at all, instead it brings out the very best the chocolate has to offer!
But if coffee is a hard “no” for you, simply replace the coffee with water.
For those who cannot get cake flour you can use all All Purpose (plain flour) just take out ½cup total volume from the recipe
Or make it gluten free with a 1:1 gluten free mix like Bob’s Red Mill! * not sponsored
Making the caramel in advance is always a good idea since it actually gets thicker as it sits
There are several options for caramel so you can decide which way suits you best
Check out all the vegan caramel options here!
Palm Fruit Sugar:
Made from the sweet nectar of the coconut or toddy palm flowers.
It’s an integral ingredient in Thai cooking, it is what is referred to as “original sugar” in traditional Thai cuisine before white granulated sugar became a thing.
So this caramel turns out really sticky and gooey just like the center of a real Snicker’s Bar!
Unlike palm oil, palm sugar is naturally produced in a sustainable, eco-friendly way, as trees are maintained for their sap instead of being cut down
Yield: serves 10ppl
Snickers Cake
Prep Time
6 hours
Cook Time
30 minutes
Total Time
6 hours 30 minutes
Ingredients
For the Chocolate Cake
- All Purpose Flour 2 cups (250g)
- Cake Flour 1 cup (120g) *see notes for success
- Natural Cocoa Powder 8 Tablespoons
- Granulated Sugar 2 cups (400g)
- Salt 1 teaspoon (6g)
- Baking Soda 2 teaspoons
- Apple Cider Vinegar 2 teaspoons
- Vanilla Extract 2 teaspoons
- Vegetable Oil ¾ cup (177ml)
- Strong Brewed Coffee 2 cups *see notes for success
For the Peanut Butter Nougat
- Creamy Peanut Butter 1 cup
- Graham Cracker Crumbs 4 Tablespoons
- Vanilla Extract 1 teaspoon
- Agave 2 Tablespoons
For the Peanut Butter Buttercream
- Vegan Butter 3 Cups (6 sticks) (672g)
- Confectioners Sugar 6 cups (720g)
- Vanilla Extract 2 teaspoons
- Salt ¼ teaspoon
- 1/2 cup Peanut Butter Powder
- OR 1 cup creamy peanut butter
For the Caramel
Peanut Butter Fudge Drip *optional
- Creamy Peanut Butter ¼ cup
- Agave Syrup 2 Tbs
- Coconut Oil 2 Tbs
For the Ganache:
- Vegan Chocolate ¼ cup
- Plant Milk * I prefer soy milk 3 Tbs
Instructions
- Prepare your cake pans with grease and a parchment paper liner *see notes above for more info on cake pans sizes
- Preheat the oven to 350°F
- In a large mixing bowl combine the flour, baking soda, salt and sugar. Whisk to combine well
- In another mixing bowl combine the cocoa powder with the hot coffee and whisk smooth
- Add the Vegetable oil, vanilla extract and vinegar, then add all the liquids to the dry ingredients in the large mixing bowl.
- Whisk vigorously to combine well, the batter will seem thick at first but be sure to keep whisking smooth
- Pour all the batter into your prepared pan(s)
- Bake immediately in a preheated 350°F oven for approximately 25-30 minutes for 7″ pans or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan(s) until you can easily touch them without burning yourself.
- Then flip the cake(s) out onto a cooling rack to cool to cold.
- To make the caramel combine the palm sugar and coconut milk together in a sauce pot and whisk smooth until it starts to boil
- Once it boils reduce heat to medium and stop stirring and let it reduce to almost half the original volume (which would be about ½ cup) this should take about 5 minutes, not much longer
- Add the salt and vanilla extract and swirl the pan to combine
- Pour into a heatproof container to cool and then make the peanut butter nougat.
- Combine the peanut butter, flour or your choice (or graham cracker crumbs) with the agave and mix smooth
- Prepare the buttercream by creaming the vegan butter in the stand mixer bowl with the paddle attachment (or with a hand beater)
- Add the salt & whip on medium to high speed for about 3 minutes.
- Scrape the sides and bottom of the bowl to make sure it is evenly mixed and then add the sifted confectioners sugar all at once.
- Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
- Scrape the bowl again and then while mixing on low speed
- Add the extracts and peanut butter powder (or peanut butter) and whip for another 2 minutes
- Prepare the peanut butter fudge by combining the peanut butter, coconut oil and agave in a medium heavy bottom sauce pot and heat over medium heat whisking often until melted & smooth.
- Prepare the ganache by combining the plant milk & vegan chocolate together in a small sauce pot, whisking constantly over medium heat until melted & smooth, reserve at room temperature to keep it at a pourable consistency
- Once all of your recipes are prepared, assemble the cake as shown in the video
Notes
Snickers cake can be kept at room temperature in a cool spot, covered loosely for up to 3 days
For longer storage keep refrigerated for up to 9 days
