Vegan Snickers Cake
User Reviews
5
12 reviews
Excellent
Vegan Snickers Cake
Report
This Vegan Snickers Cake is a moist, dairy-free cake combining basic pantry ingredients with peanut butter, chocolate chips, and roasted peanuts to evoke the flavors of a Snickers bar. The cake batter is made from all-purpose flour, baking powder, baking soda, nondairy milk, applesauce, and vinegar for leavening. Swirls of melted peanut butter and chocolate chips add richness and texture, topped with a date caramel and a chocolate-coconut cream topping for added indulgence.
Description
The cake batter blends common vegan baking ingredients: flour, baking powder and soda for rise, and nondairy milk mixed with applesauce and vinegar to provide moisture and acidity. Incorporating roasted peanuts, chocolate chips, and melted peanut butter either within or swirled on top creates layers reminiscent of Snickers candy. Baking in a parchment-lined square pan yields a tender crumb with pockets of peanut and chocolate throughout.
The date caramel, prepared from soaked dates, almond butter, nondairy milk, and maple syrup, provides a rich, naturally sweet layer that complements the chocolate topping made with chocolate chips and coconut cream. Roasted peanuts garnish the final cake for crunch. The cake can be enjoyed as a dessert or special treat, combining plant-based ingredients with familiar flavors.
This cake suits those seeking vegan or dairy-free desserts featuring peanut and chocolate flavors. Variations include substituting nuts or flours for dietary needs or making a homemade vegan caramel if dates are unavailable.
Baking time varies with pan size, typically 32 to 37 minutes. Testing with a skewer helps ensure doneness without overbaking.
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Ingredients
Cake dry ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Cake wet ingredients:
- 1 cup nondairy milk such as almond, soy, or oat
- 2 tablespoons applesauce
- 1 teaspoon white vinegar or apple cider vinegar
- 1/3 cup sugar
- 1/4 cup neutral cooking oil generic cooking oil
- 1 teaspoon vanilla extract
To swirl in or top:
- 1 tablespoon peanuts roasted
- 2 tablespoons chocolate chips
- 2 tablespoons peanut butter melted
For the date caramel:
- 9 date soft
- 1 tablespoon almond butter
- 1/8 teaspoon salt
- 1/3 cup nondairy milk
- 1 tablespoon maple syrup or use sugar
For the chocolate topping:
- 3/4 cup chocolate chips or chunks, vegan
- 1/4 cup coconut cream
For the rest of the topping:
- 2 tablespoons peanuts roasted
Instructions
- Preheat the oven to 350° F (175° C).
Make the cake:
- In a large bowl, mix the dry ingredients and set aside.
- In another large bowl, add all the wet ingredients for the cake and mix really well until the sugar is combined. Add the wet ingredients into the dry, mixing well until until you have a smooth batter.
- You can mix the chocolate chips, peanuts, and melted peanut butter into the cake batter right now and swirl them a little bit. Or you can do it after pouring this batter into the baking dish. Line an 8x8-inch or 9x9-inch baking pan with parchment paper, and pour the batter into the baking dish.
- Melt the peanut butter if you haven't already in the microwave or in a saucepan in a double boiler. Add the peanuts and the chocolate chips to the batter, and swirl those in. Then, add dollops of the melted peanut butter, and swirl it into the batter with a toothpick or a chopstick.
- Bake for 32 to 37 minutes. The time depends on the baking dish you're using as well as your oven.
In the meantime, make the date caramel:
- Soak the dates for 15 minutes in hot water and then drain and remove the pits. Add the dates to a blender along with the rest of the caramel ingredients, and then blend. Blend for a minute, then let the mixture sit for 3-4 minutes for the dates to soften further and then blend again until the mixture is smooth.
- Taste and adjust the flavor. If you want it sweeter, you can add in a tablespoon of sugar.
Top the cake:
- Once the cake is done baking, remove the cake from the oven, let it cool for 5 minutes and then remove it from the baking dish using your parchment paper, and then let it cool for another 15 minutes or so.
- In the meantime, melt the chocolate. Add the coconut cream to a small skillet over medium heat. Once the cream is melted, add the chocolate. Mix for half a second, then switch off the heat, mixing the chocolate in the hot coconut cream until the mixture is well melted and smooth.
- Once the cake is cool enough and somewhat room temperature, drizzle the date caramel all over the cake and spread it out. Then, drop some of the melted chocolate over the top of the caramel. You can drizzle it on or just put dollops of the melted chocolate and then swirl it into the date caramel.
- Top the cake with the remaining 2 tablespoons of peanuts, and chill for 15-20 minutes before serving. Or you can serve it right now, because it's going to be super irresistible
- Store on the counter for just an hour or so, then refrigerate or freeze in a closed container. Warm in the microwave and serve. You can directly microwave it from frozen, microwave 20-40 seconds or until soft.
- You can also slice the cake into two cake layers before topping, so that you have two layers of the date caramel and chocolate swirl. Put the second layer on top, and then top it with even more date caramel, chocolate, and peanuts.
Notes
- To make a peanut-free cake, substitute roasted cashews and cashew butter for peanuts and peanut butter.
- If dates are unavailable, use a favorite vegan caramel made from sugar as an alternative to the date caramel.
- For a gluten-free option, replace all-purpose flour with a blend of almond flour, oat flour, and potato starch, adjusting nondairy milk quantity and adding carbonation to replicate batter texture.
- Use parchment paper to line the baking pan for easy removal and cleanup.
Nutrition Information
Show Details
Calories
350kcal
(18%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Sodium
313mg
(13%)
Potassium
185mg
(4%)
Fiber
3g
(12%)
Sugar
24g
(48%)
Vitamin A
147IU
(3%)
Vitamin C
3mg
(3%)
Calcium
134mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Sodium | 313mg | 13% |
| Potassium | 185mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 134mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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