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Vegan Snickers Cake

2021-02-14

Vegan Snickers Cake

Anyone who loved (or still loves) Snickers will be very happy with this cake too. We also like the combination of caramel, peanuts, chocolate and a layer of cream very much. For our vegan Snickers cake, we therefore combine a chocolate sponge cake with a peanut buttercream, a caramel mixture with chopped peanuts and a crispy chocolate coating. Incredibly delicious!

The caramel layer even is without traditional sugar. It is simply made from pureed dates. To save work, we use date paste directly from the Turkish supermarket. Of course, our vegan Snickers cake is not really healthy or low in calories. You don’t need to fool yourself. It is and remains a sweet treat that should be enjoyed in moderation. In direct comparison with many other cakes, however, it would do significantly better.

Vegan Snickers Cake

Vegan Snickers Cake

Servings: 12 pieces
Cost per Serving: 0,50 €

Ingredients

Sponge Cake

  • 75 g sugar
  • 125 ml sparkling water
  • 3 tbsp vegetable oil
  • 1 tsp baking powder
  • 1 tbsp cocoa powder
  • 110 g flour

Caramel Layer

  • 250 g date paste
  • 150 ml water
  • 1 pinch salt
  • 100 g peanuts, chopped

Cream Layer

  • 35 g corn flour
  • 60 g sugar
  • 400 ml plant milk
  • 200 g vegan butter, room temperature
  • 4 tbsp peanut butter

Chocolate

  • 100 g vegan dark chocolate
  • 1 tbsp vegetable oil

Topping

  • 1 tbsp caramel mixture
  • 25 g peanuts, chopped

Preparation

  • 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.

Notes

To prevent the chocolate from breaking when you cut through it, rinse the knife with hot water beforehand. With the warm knife, very little pressure and sawing movements you can work yourself very slowly through the chocolate layer.

Song of the recipe:

Yeah, happy Valentine and so on. By the way, Warhaus is Maarten Devoldere’s solo project. And he is in fact one of the two front men of the Belgian band Balthazar. No matter if solo or together: great music!
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)

Vegan Snickers Cake

Vegan Snickers Cake

Vegan Snickers Cake

Vegan Snickers Cake

Related Posts:

  1. Grilled Banana with Peanut & Chocolate
  2. Vegan Oreo Chunk Brookies
  3. Vegan Nutella (Hazelnut Spread with Cocoa)

Kategorie: Sweets

Previous Post: « Vegan Soft Pretzel Crust Pizza
Next Post: Vegan Germknödel – Austrian Yeast Dumplings »

Reader Interactions

Comments

  1. Prasiak

    2021-05-25 at 17:18

    .. cream layer runny as soup despite the starch-milk was thick and solid 😐

    Reply
    • Andi

      2021-05-25 at 18:18

      Hi Prasiak,

      I’m very sorry to hear.

      Did you use vegan butter (that is just as solid as real butter) or a very soft margarine instead?
      Did you melt the vegan butter? It should be soft and whipped, when mixing it with the pudding.
      And did you put everything in the freezer afterwards to cool down and solidify again?

      I’m trying to figure out what could have been the problem for you here.

      Cheers
      Andi

      Reply

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Saftig, grüne Knödel auf leuchtend orange-rotem Saftig, grüne Knödel auf leuchtend orange-rotem Grund. Das sind unsere veganen Spinatknödel mit Paprika-Rahm-Sauce. 💚🧡

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Die vielleicht beste Art Tofu zu essen. Mapo Tofu Die vielleicht beste Art Tofu zu essen. Mapo Tofu kombiniert samtig weichen Tofu mit einer unglaublich würzigen Sauce und ist daher seit dem 19. Jahrhundert völlig zurecht ein echter Klassiker der Szechuan-Küche. 🥡🥢

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Süß, sauer und auch würzig. Unser Rhabarber Chu Süß, sauer und auch würzig. Unser Rhabarber Chutney macht zum Beispiel als Brotbelag, als Dip zum Grillen, zur veganen Käseplatte oder im Salatdressing eine gute Figur.

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Das lange Osterwochenende steht vor der Tür. Viel Das lange Osterwochenende steht vor der Tür. Vielleicht ja genau der richtige Zeitpunkt, um mal wieder einen Karottenkuchen zu backen. 🐰🥕

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Sonntag ist Gönn-dir-Tag. Wir gönnen uns heute e Sonntag ist Gönn-dir-Tag. Wir gönnen uns heute ein paar vegane Pastéis de Nata. 🇵🇹 Und was gönnst du dir?

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