Vegan.Snickers used to be my favorite chocolate bar, so I decided to make a vegan cake version and oh my…this cake is dreamy!Chocolate cake with smooth peanut-butter buttercream, chocolate ganache, a river of caramel sauce and peanuts…of course!Preparation- 1 hourBaking time- 28-30 minutesServes- Approximately 10-12Level- Medium…Ingredients for the cake-480ml of dairy-free milk -2 teaspoons of apple cider vinegar-420g of self-raising flour-470g of golden caster sugar-3 tablespoons of cocoa powder-1 teaspoon of baking powder-1 teaspoon of bicarbonate of soda-120g of coconut oil (melted)-Peanuts (optional)Ingredients for the buttercream -210g of dairy-free butter-500g of icing sugar-3 tablespoons of peanut butter-2 tablespoons of cocoa powder-Dairy-free milk (if needed)Extras-Chocolate ganache-Peanuts-Caramel sauce-Dark chocolate…To make the cakesStep 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.Step 3- In a large mixing bowl, sift the flour, sugar, cocoa powder, baking powder and bicarbonate of soda. Mix well to combine.Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine. Step 5- Add the wet ingredients into the dry ingredients and mix.Step 6- Pour equal amounts of batter into the lined cake tins.Make sure to tap the tins on the worktop to remove any air bubbles.Step 7- Sprinkle peanuts over the cake batter (optional).Step 8- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.Step 9- Place the cakes on a cooling rack and allow to cool fully.Once cool, pop them into a sealed container to keep them fresh before frosting.To make the buttercreamStep 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and peanut butter.Whip together until combined, light and fluffy.Add a splash of dairy-free milk if too thick.Step 2- Separate 1/4 of the mixture into a separate bowl and add in 2 tablespoons of cocoa powder. This is for the piped swirl on top of the cake (optional).Add a splash of dairy-free milk if too thick.Step 3- Carefully slice each of the cakes in half so you have 6 layers of cake.Step 4- Stack and fill the cake with peanut buttercream, then crumb coat the whole cake with the buttercream and pop into the fridge to set. This will take around 1 hour.Step 5- Using a spatula, smooth chocolate ganache onto one side of the cake over the buttercream, and drip caramel sauce on the other side of the cake (optional).Step 6- Add the chocolate buttercream into a piping bag fitted with a patisserie nozzle and pipe a swirl around the top edge of the cake.Step 7- Drizzle caramel sauce, peanuts and grated chocolate on top of the cake.Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. Best eaten within a few days!PIN MEMake sure you follow me on my social mediaInstagram- https://www.instagram.com/thelittleblogofvegan/Facebook- https://www.facebook.com/littleblogofvegan/Twitter- https://twitter.com/BlogofVeganI would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan All of my social media links are in the side bar…come and say Hi Share and follow me for more yummy posts to come!
