Vegan snickers cake

Vegan snickers cake

Despite the long list of ingredients, this vegan snickers cake is easier to make than it seems. It just take you some time to prepare all the layers and wait them to set. But seriously, no difficult here. And the best part, you can keep this cake in the freezer and take it out whenever you need it, or whenever you’re craving.


Ingredients:

Base:
  • 80 g rolled oats
  • 90 g peanut butter
  • 2 tbsp maple syrup

Cream filling:
  • 150 g raw cashews, soaked for 4-6 hours
  • ½ cup full-fat coconut milk (canned)
  • 4 tbsp coconut butter/oil, melted
  • 3 tbsp maple syrup
  • ½ tsp vanilla extract

Salted caramel:
  • ¾ cup full fat coconut milk
  • 125 g peanut butter
  • 5 tbsp brown sugar
  • A pinch of salt
  • ¾ cup peanut halves (unsalted)

Chocolate ganache:
  • 200g dark chocolate
  • ½ cup coconut milk

Topping (optional):
  • chopped peanuts
  • drizzle of peanut butter
  • sea salt


Instructions:

  1. To make the crust, place the oats into a food processor and pulse until floury. Add in the peanut butter and maple syrup and blend until you have a crumbly-sticky dough. Press the crust mixture into the cake tin in a even layer. Set aside.
  2. Combine the presoaked and drained cashews and the other cream filling ingredients in a food processor and blend until totally smooth and creamy. Pour the cream over the crust and place the cake tin into the freezer for 30 minutes.
  3. To make the caramel, heat the coconut milk in a small saucepan over medium heat. Add in the peanut butter, brown sugar and salt and stir together. Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat.
  4. Sprinkle half of the peanut halves over the cream layer, then pour the caramel and sprinkle the remaining peanuts on top. Place the cake back into the freezer.
  5. Melt the dark chocolate in a water bath or in the microwave until the texture is smooth. Add in the coconut milk and stir continuously until shiny. Pour the chocolate ganache over the caramel layer and place back in the freezer to set for 4-6 hours (or overnight).
  6. Top with a drizzle of peanut butter, more peanuts and sea salt and serve.


Recipe notes:

  • With these quantities I filled two 15cm diameter tins.
  • Toast the peanuts in a pan over medium heat or in the oven for a few minutes to bring out that nice aroma and flavour.
  • You can serve this cake directly from the freezer or you can take it out a few hours before having it if you prefer a softer consistency.


Did you make this recipe? Tag @vegan.cork on Instagram!


If you are using Pinterest, feel free to pin this picture:

egan snickers cake Pinterest