Chocolate cakes on their own are a great, wonderful thing but add peanut butter frosting and caramel to the mix and you have cake paradise. This vegan snickers cake is just that and I can't wait for you to try it!
This fun-packed treat is so easy to make and it's always a delight to eat it every once in a while. Who's having a slice?
If you would prefer to have this chocolate snickers cake without the caramel sauce in the center, be sure to see my vegan chocolate peanut butter cake and eggless chocolate peanut butter cake loaf which is very similar in many ways and equally as tasty.
For more vegan snickers inspiration, see my vegan snickers cheesecake which is one of my favorite no-bake recipes.
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Why You Will Love This Cake
- Amazing Flavors - This cake might be the most flavorful treat that I have ever made, due to the sheer amount of different tastes that it offers a person's palette. If you haven't always been vegan and you've tried a Snickers bar before, you'll be well aware of the elements that it consists of.
- Copycat - I love a dessert recipe which resembles a classic in the real world. This cake is no different. It tastes like a snickers bar in cake form with the chocolate, peanut butter and dairy free caramel all being in the mix.
- So Moreish - If you have a sweet tooth, you're probably going to struggle to settle for just one slice of this beauty. Whenever, I make it for my family, it is usually gone within a couple days as it's super moreish. Some other mouthwatering cakes that you'll love include my vegan chocolate oreo cake and my eggless chocolate cake with chocolate buttercream.
- Allergy Friendly & Plant Based - This vegan chocolate snickers cake recipe is completely vegan and dairy free.
Ingredient Notes
- Apple cider vinegar - This is a very important ingredient. Without it, the cake would be very different. The vinegar reacts with the leavening agents to create a gorgeously light and airy texture that you can't miss out on!
- Cocoa powder - Make sure that you use a high-quality cocoa powder if you're looking for lots of richness inside the cake's flavor profile. That's how I like them, so I usually pay an extra dollar or two for a more delectable outcome.
- Brown sugar - When making a delicious chocolate cake, it is very important that you use a brown sugar if you want the cake to be moist. This is because of the molasses content inside brown sugars such as, Demerara sugar. It isn't present in white sugars.
- Canola oil - This is the exact same thing as rapeseed oil. They both simply have different names in different countries and it's one of the best oils for making a moist vegan loaf cake like this one.
- Vegan dulce de leche caramel - See the recipe for my salted caramel alternative in the recipe card. It tastes just like it's classic non-vegan counterparts. I also used it for my vegan twix cookies recipe. Give it a try in this snickers cake recipe.
- Chopped salted peanuts - These will be sprinkled onto the top of the cake. You can also use whole peanuts if you prefer.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you love peanut butter but you also like to add a hint of variance to a recipe, you can use crunchy peanut butter instead of the regular, smooth peanut butter like I often do in my vegan chocolate peanut butter almond bars. My personal preference is always to opt for the smoother version but I totally understand that many people love crunchy peanut butter. Therefore, it is your choice as to which you choose.
- Not a fan of caramel? No problem. It's easily replaced. Whenever, I feel like a change or I simply don't have time to make it, I replace the caramel filling with some more of the peanut butter frosting. Use slightly less frosting on top of the cake sparingly and spread some onto the central layer instead.
How To Make A Snickers Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease two cake loaf tins with vegan butter.
2: Make the vegan buttermilk.
3: Combine the dry ingredients in a large bowl.
4: Pour the vegan buttermilk into the dry ingredients.
5: Add the remaining wet ingredients.
6: Pour the cake batter into the tins. Bake inside the oven.
7: Let the cakes cool.
8: Make the vegan caramel.
9: Make the peanut butter frosting. Add the peanut butter, vegan butter, vanilla and salt to a bowl. Mix well.
10: Pour in the powdered sugar. Mix again until it resembles breadcrumbs.
11: Stir in the soy milk.
Expert Tips
Make this cake more authentic - Add chopped peanuts to the center layer in between the two chocolate sponges. Understandably, some people prefer them only on top of the cake but if you're a big peanut fan, you'll adore this suggestion.
Don't over-mix the cake batter - Mixing the batter too much will take away the lightness from the cake that we all want. Instead you'll have a dense cake. Fold the batter patiently. Don't mix.
Recipe FAQs
Chocolate cake that is left in the oven for longer than the recommended time will dry out quickly. This issue could also be caused by adding too much flour to the batter.
Snickers are a type of confectionary which originally come from the United States, consisting of nougat, caramel, chopped peanuts and milk chocolate.
Store this vegan snickers cake in an airtight container at room temperature or the fridge for 3 days.
More Vegan Chocolate Cake Recipes
If you tried this Vegan Chocolate Snickers Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan Chocolate Snickers Cake
Ingredients
Caramel:
For the cake:
- 200 ml soy milk
- 1 teaspoon apple cider vinegar
- 175 g all-purpose flour sifted
- 25 g cocoa powder
- 150 g brown sugar demerara
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon salt
- 50 ml canola oil rapeseed
- 1 teaspoon vanilla extract
Peanut butter frosting:
- 150 g smooth peanut butter
- 50 g vegan butter softened
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 200 g powdered sugar sifted
- 50 ml soy milk
Topping:
- 25 g chopped salted peanuts
- Extra vegan caramel to taste
Instructions
Make the caramel:
- You can either make your own vegan dulce de leche caramel or you can buy some pre-made vegan caramel from a store. If you choose the homemade caramel, place it into the fridge once it has cooled down. You'll need it once the cookies have been baked.
Make the cake:
- Preheat your oven to 177 Celsius (350F).
- Grease two 20cm x 10cm loaf cake tins with cold vegan butter. Set aside.
- Now, make the vegan buttermilk by mixing the apple cider vinegar into the soy milk. Set aside for 7-8 minutes so that it can curdle. Measure out your other ingredients while you wait.
- To a mixing bowl, add all the dry ingredients. Mix to combine.
- Next, pour in your curdled soy milk, followed by the oil and vanilla extract. Without mixing the cake batter, fold the ingredients over itself until all the pockets of flour are gone.
- Equally, divide the cake batter between the two greased cake tins and bake in the center of the oven for 20 minutes. A skewer should come out clean when it’s ready.
- Let the two cake loaves cool in their tins for 15 minutes, then remove the cakes from the tins and transfer them to a cooling rack to cool completely.
Make the frosting:
- In a large mixing bowl, beat together the smooth peanut butter, vegan butter, vanilla and salt until creamy.
- Gradually, add in the powdered sugar and mix again until it's completely incorporated. The texture should be like breadcrumbs.
- Finally, pour in the soy milk. Mix for a further few minutes, until the peanut butter frosting is creamy, and all the lumps have gone.
Layer the cake:
- Place one of the cakes on a flat surface then spread a layer of the chilled caramel on top of it.
- Next, place half of the frosting on top of the caramel layer.
- Add another layer of caramel on top of the frosting, then place the other half of the chocolate cake on top.
- Spread the other half of the frosting on top of the cake. Drizzle any extra caramel on top that you wish to add and sprinkle chopped peanuts to garnish.
Video
Notes
- Add chopped peanuts to the center layer in between the two chocolate sponges. Understandably, some people prefer them only on top of the cake but if you're a big peanut fan, you'll adore this suggestion.
- Mixing the batter too much will take away the lightness from the cake that we all want. Instead you'll have a dense cake. Fold the batter patiently. Don't mix.
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