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Snickers Cake ~Vegan

Snickers Cake

Be sure to read the Notes for Success section above the recipe!
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Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings 12

Ingredients
  

For the Chocolate Cake

  • 2 cups All Purpose Flour (250g)
  • 1 cup Cake Flour (120g)
  • 8 Tbs Natural Cocoa Powder (48g)
  • 2 cups Granulated Sugar (400g)
  • 1 teaspoon Salt (6g)
  • 2 teaspoons Baking Soda
  • 2 teaspoons Apple Cider Vinegar (10ml)
  • 2 teaspoons Vanilla Extract (10ml)
  • ¾ cup Vegetable Oil (177ml)
  • 2 cups Strong Brewed Coffee (474ml)

For the Peanut Butter Nougat

  • 1 cup Creamy Peanut Butter
  • 4 Tbs Graham Cracker Crumbs
  • 1 teaspoon Vanilla Extract (5ml)
  • 2 Tbs Agave (30ml)

For the Peanut Butter Buttercream

For the Caramel

Peanut Butter Fudge Drip *optional

  • ¼ cup Creamy Peanut Butter
  • 2 Tbs Agave Syrup
  • 2 Tbs Coconut Oil

For the Ganache:

  • ¼ cup Vegan Chocolate
  • 3 Tbs Plant Milk

Instructions
 

  • Prepare your 3-7" cake pans with grease & a parchment paper liner. Preheat the oven to 350°F
  • In a large mixing bowl combine the flour, baking soda, salt & sugar. Sift or whisk by hand to combine well
  • In another mixing bowl combine the cocoa powder with the hot coffee & whisk smooth
  • Add the Vegetable oil, vanilla extract & vinegar to the cocoa mixture, then add all the liquids including the oil & vinegar 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 to a smooth pour able batter, divide batter evenly amongst your pans
  • 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.
  • Make the caramel & Peanut Butter buttercream recipes according to the instructions on those recipe posts
  • For the Peanut Butter Nougat: In a medium bowl combine the peanut butter, graham cracker crumbs & agave & mix smooth. reserve for later
  • Prepare the peanut butter fudge by combining the peanut butter, coconut oil & agave in a medium heavy bottom sauce pot, 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

Video

Notes

Be sure to read the Notes for Success section above the recipe!
Storage: 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
Tried this recipe?Let us know how it was!