Snickers Cake
 
Prep time
Bake time
Total time
 
Serves: serves 10ppl
Ingredients
  • For the Chocolate Cake
  • All Purpose Flour 2 cups (250g)
  • Cake Flour 1 cup (120g)
  • 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
  • For the Peanut Butter Nougat
  • Creamy Peanut Butter 1 cup
  • Coconut Flour or Almond Flour or 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
  • ½ cup Peanut Butter Powder
  • OR 1 cup creamy peanut butter
  • For the Caramel
  • ½ cup Palm Sugar Paste
  • ½ cup coconut milk (120ml)
  • Salt pinch
  • Vanilla Extract 1 teaspoon
  • 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
  1. Prepare your cake pans with professional bakery pan grease and a parchment paper liner
  2. Preheat the oven to 350°F
  3. In a large mixing bowl combine the flour, baking soda, salt and sugar. Whisk to combine well
  4. In another mixing bowl combine the cocoa powder with the hot coffee and whisk smooth
  5. Add the Vegetable oil, vanilla extract and vinegar, then add all the liquids to the dry ingredients in the large mixing bowl.
  6. Whisk vigorously to combine well, the batter will seem thick at first but be sure to keep whisking smooth
  7. Pour all the batter into your prepared pan(s)
  8. 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.
  9. Cool the cake in the pan(s) until you can easily touch them without burning yourself.
  10. Then flip the cake(s) out onto a cooling rack to cool to cold.
  11. To make the caramel combine the palm sugar and coconut milk together in a sauce pot and whisk smooth until it starts to boil
  12. 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
  13. Add the salt and vanilla extract and swirl the pan to combine
  14. Pour into a heatproof container to cool and then make the peanut butter nougat.
  15. Combine the peanut butter, flour or your choice (or graham cracker crumbs) with the agave and mix smooth
  16. Prepare the buttercream by creaming the vegan butter in the stand mixer bowl with the paddle attachment (or with a hand beater)
  17. Add the salt & whip on medium to high speed for about 3 minutes.
  18. 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.
  19. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
  20. Scrape the bowl again and then while mixing on low speed
  21. Add the extracts and peanut butter powder (or peanut butter) and whip for another 2 minutes
  22. 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.
  23. 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
  24. 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
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/snickers-cake/