Indulge in the ultimate vegan delight with our Decadent Triple-Layer Snickers-Inspired Cake. This recipe captures the essence of a classic Snickers bar in a cake form, featuring three layers of soft peanut butter-flavored sponge, intertwined with a rich, nutty caramel filling, and topped with a smooth chocolate buttercream. Despite its luxurious taste, this cake is surprisingly easy to make, offering a perfect balance of textures and flavors – crunchy peanuts, gooey caramel, and silky chocolate.
- Begin by warming your oven to 170°C (fan setting).
- Prepare three 6-inch round cake tins by lining them.
- In a bowl, mix together your choice of dairy-free milk with a teaspoon of vinegar, and let it sit for a bit to thicken.
- Blend in 80g of a light olive oil, 90g of any dairy-free yogurt, and 30g of a smooth, natural peanut butter.
- Sift in 330g of self-rising flour, 30g of peanut flour, 1 tsp of baking powder, and 1/2 tsp of bicarbonate soda.
- Stir in 150g of light brown sugar to sweeten.
- Evenly distribute the batter into the prepared tins and bake for about 20-25 minutes.
- While the cake layers cool, create a creamy frosting by whipping together dairy-free butter, powdered sugar, cocoa powder, and plant-based milk (specific amounts and method detailed on my feed).
- For the caramel, simply combine runny peanut butter, maple syrup, melted coconut oil, and crushed peanuts. Adjust the coconut oil for desired consistency.
- Once cooled, assemble the cake by layering with the caramel and frosting.
Feel free to share this recipe and spread the joy of this indulgent yet simple-to-make vegan cake! 🍰🥜🍫
