Preheat the oven to 180 degrees Celsius. Put all the ingredients for the sponge cake in a large bowl and stir briefly to form a fairly smooth batter. Do not stir too much, otherwise the dough will lose its raising power.

Grease a springform pan (we use one with a diameter of 21 cm) with a little oil. Put the dough in the springform pan and bake for about 20-25 minutes. Take out of the oven and let cool in the tin.

For the caramel and peanut mixture, puree the date paste, water and salt to a smooth mixture. Take 1 tablespoon aside to decorate the cake later. Chop the peanuts and add to the rest of the mixture.

For the cream layer, stir the starch with a small dash of the vegetable milk until smooth. Bring the rest of the milk to the boil. Stir in the starch, bring to the boil briefly and cover and let cool down at room temperature.

Whip the vegan butter, which has been brought to room temperature, creamy with the peanut butter and sugar. Gradually stir in the cooled down pudding mixture.

First spread the cream layer on the sponge cake base. If necessary, chill briefly in the refrigerator or freezer so that the mixture can get a little firmer. Put the caramel mixture on top. Chill briefly (again) to cool down.

Melt the chocolate and oil in a water bath. Spread on the cake. Sprinkle the remaining chopped peanuts over the still soft chocolate. Dilute the tablespoon of the caramel mixture you put aside with a few splashes of water and spread it over the cake for decoration.

Now put the mold in the refrigerator for at least 1-2 hours so that everything sets. Gladly longer. Then simply take the Snickers cake out of the refrigerator for a while before serving to let it warm up a little. It is therefore perfect for preparation the day before.