Easy Snickers Cake Vegan

A decadent moist Snickers cake inspired by the candy bar. A vanilla cake with peanut butter swirl, topped with date caramel, peanuts and melted chocolate. What’s not to like!

Snickers in cake form! This cake is decadent, moist, nutty and chocolatey and Ahmazing! I take advantage of a plain vanilla cake as a base, so that each one of those Snickers-inspired flavors can stand out, after which swirl in peanut butter, peanuts, and chocolate chips within the batter. I also top the cake with date caramel and more melted chocolate together with crunchy peanuts.

It makes a superb cake that’s super moist and super delicious. All of the flavors just come together so well. 

You’ll be able to swirl the date caramel into the batter as well or use it just as a topping. It’s a reasonably flexible recipe! 

Why You’ll Love Snickers Cake

• Candy bar flavors in cake form.
• Gluten-free, peanut-free, and date-free options.
• Moist, addictive cake base.
• Chocolate- and peanut-packed!

More Snickers-Inspired Recipes

Recipe Card

Print Recipe

Snickers Cake

A decadent moist Snickers cake inspired by the candy bar. Vanilla cake with peanut butter swirls, topped with date caramel, melted chocolate and peanuts! Glutenfree option

Prep Time30 mins

Cook Time32 mins

Total Time1 hr 2 mins

Course: cake, Dessert

Cuisine: American

Keyword: snickers cake, vegan snickers cake

Servings: 9

Calories: 350kcal

Writer: Vegan Richa

Ingredients

Cake dry ingredients:

• 1 1/2 cups (187.5 g) of all-purpose flour
• 1 1/2 teaspoons of baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Cake wet ingredients:

• 1 cup (236.59 ml) nondairy milk reminiscent of almond, soy, or oat
• 2 tablespoons applesauce
• 1 teaspoon white or apple cider vinegar
• 1/3 cup (66.67 g) sugar
• 1/4 cup (59.15 ml) oil
• 1 teaspoon vanilla extract

To swirl in or top:

• 1 tablespoon roasted peanuts
• 2 tablespoons chocolate chips
• 2 tablespoons melted peanut butter

For the date caramel:

• 9 soft dates
• 1 tablespoon almond butter
• 1/8 teaspoon salt
• 1/3 cup (78.86 ml) nondairy milk
• 1 tablespoon maple syrup or use sugar

For the chocolate topping:

• 3/4 cup (135 g) vegan chocolate chips or chunks
• 1/4 cup (59.15 ml) coconut cream

For the remaining of the topping:

• 2 tablespoons roasted peanuts

Instructions

Make the cake:

• In a big bowl, mix the dry ingredients and put aside.

• In one other large bowl, add all of the wet ingredients for the cake and blend rather well until the sugar is combined. Add the wet ingredients into the dry, mixing well until until you might have a smooth batter.

• You’ll be able to mix the chocolate chips, peanuts, and melted peanut butter into the cake batter straight away and swirl them a bit bit. Or you possibly can do it after pouring this batter into the baking dish. Line an 8×8-inch or 9×9-inch baking pan with parchment paper, and pour the batter into the baking dish.

• Melt the peanut butter if you happen to have not already within 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 is determined by the baking dish you’re using in addition to your oven.

Within the meantime, make the date caramel:

• Soak the dates for quarter-hour in hot water after which drain and take away the pits. Add the dates to a blender together with the remaining of the caramel ingredients, after which mix. Mix for a minute, then let the mixture sit for 3-4 minutes for the dates to melt further after which mix again until the mixture is smooth.

• Taste and adjust the flavour. In the event you want it sweeter, you possibly can add in a tablespoon of sugar.

Top the cake:

• Once the cake is completed baking, remove the cake from the oven, let it cool for five minutes after which remove it from the baking dish using your parchment paper, after which let it cool for one more quarter-hour or so.

• Within 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 warmth, mixing the chocolate in the new 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 around the cake and spread it out. Then, drop among the melted chocolate excessive of the caramel. You’ll be able to drizzle it on or simply put dollops of the melted chocolate after which 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 possibly can serve it straight away, because it should be super irresistible

• Store on the counter for just an hour or so, then refrigerate or freeze in a closed container. Warm within the microwave and serve. You’ll be able to directly microwave it from frozen, microwave 20-40 seconds or until soft. 

• You can too slice the cake into two cake layers before topping, in order that you might have two layers of the date caramel and chocolate swirl. Put the second layer on top, after which top it with much more date caramel, chocolate, and peanuts.

Notes

To make this peanut free, you should use roasted cashews and cashew butter.
To make this without dates, make your favorite vegan caramel recipe with sugar and use that as an alternative.
To make this gluten-free, use a combination of three/4 cups almond flour, 3/4 cup oat flour, 1/3 cup of potato starch and blend rather well. Use all of this mixture, after which for the wet ingredients, use 3/4 cup non-dairy milk and 1/4 cup of club soda, carbonated water, or other fizzy drink. Make the batter and bake.

Nutrition

Nutrition Facts

Snickers Cake

Amount Per Serving

Calories 350
Calories from Fat 162

% Day by day Value*

Fat 18g28%

Saturated Fat 4g25%

Sodium 313mg14%

Potassium 185mg5%

Carbohydrates 45g15%

Fiber 3g13%

Sugar 24g27%

Protein 7g14%

Vitamin A 147IU3%

Vitamin C 3mg4%

Calcium 134mg13%

Iron 3mg17%

* Percent Day by day Values are based on a 2000 calorie food regimen.

Ingredients and Substitutions

• dry ingredients – For the traditional cake, you’re going to make use of flour, baking powder, baking soda, and salt. If you should make this gluten-free, you’ll replace the flour with almond flour, oat flour, and potato starch. See Notes section under the recipe
• wet ingredients – You’ll dissolve your sugar in nondairy milk, applesauce, and vinegar together with some oil and vanilla extract. The vinegar will react with the dry ingredients to assist the cake rise and get nice and fluffy.
• chocolate-peanut swirl – We’re going for tons of Snickers flavor on this cake! You’ll swirl crunchy roasted peanuts and decadent vegan chocolate chips into the cake batter together with some melted peanut butter.
• date caramel – The caramel topping brings much more Snickers flavor to this vegan cake! Dates get blended right into a smooth caramel. You should use other vegan caramel, if you happen to don’t need to use date caramel.
• chocolate topping – You’ll swirl wealthy, melted chocolate into the date caramel topping to offer this a maximum Snickers taste and texture.
• roasted peanuts – Topping the cake with more crunchy roasted peanuts gives it such an incredible texture.

Suggestions

• For the date caramel, ensure you mix until it’s perfectly smooth. This might take a bit longer than you’re thinking that, but it surely’s value it for that caramel texture!
• When melting the chocolate, don’t leave the pan on the warmth for too long, because it could actually burn easily! The recent coconut cream is what melts the chocolate, not heat from the stove.

The way to Make Snickers Cake

Before you combine the batter, preheat the oven to 350° F (175° C). Mix the baking powder, baking soda, and salt into the flour, and set this aside.

In one other large bowl, add all of the wet ingredients for the cake and blend rather well until the sugar is combined.

Add the wet ingredients into the dry and blend well until you might have a smooth batter.

You’ll be able to mix the chocolate chips, peanuts, and melted peanut butter into the cake batter straight away and swirl them a bit bit. Or you possibly can do it after pouring this batter into the baking dish.

Line an 8×8-inch or 9×9-inch baking pan with parchment paper, and pour the batter into the baking dish. 

Melt the peanut butter if you happen to haven’t already within the microwave or 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 is determined by the baking dish you’re using in addition to your oven. 

Within the meantime make the date caramel.

Soak the dates for quarter-hour in hot water after which drain and take away the pits.

Add the dates to a blender together with the remaining of the caramel ingredients, after which mix. Mix for a minute, then let the mixture sit for 3 to 4 minutes for the dates to melt further. Mix again until the mixture is smooth.

Taste and adjust the flavour. In the event you want it sweeter, you possibly can add in a tablespoon of sugar. 

Once the Snickers cake is completed baking, remove it from the oven, let it cool for five minutes after which remove it from the baking dish using your parchment paper. Let it cool for one more quarter-hour or so. 

Within 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 warmth, mixing the chocolate into the new 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 around the top and spread it out.

Now, drop among the melted chocolate excessive of the caramel. You’ll be able to drizzle it on or simply put dollops of the melted chocolate after which swirl it into the date caramel. 

Top the cake with the remaining two tablespoons of peanuts, and chill for 15 to twenty minutes before serving. Or you possibly can serve it straight away, since it’s going to be super irresistible

You can too slice the cake into two layers before topping, in order that you might have two layers of the date caramel and chocolate swirl. One in between the cakes layers and one on top. Put the second layer on top, and add sage caramel, melted chocolate and peanuts.

Continuously Asked Questions