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
- 75 g sugar
- 125 ml sparkling water
- 3 tbsp vegetable oil
- 1 tsp baking powder
- 1 tbsp cocoa powder
- 110 g flour
- 250 g date paste
- 150 ml water
- 1 pinch salt
- 100 g peanuts, chopped
- 35 g corn flour
- 60 g sugar
- 400 ml plant milk
- 200 g vegan butter, room temperature
- 4 tbsp peanut butter
- 100 g vegan dark chocolate
- 1 tbsp vegetable oil
- 1 tbsp caramel mixture
- 25 g peanuts, chopped
- 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.
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)
.. cream layer runny as soup despite the starch-milk was thick and solid 😐
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.