Snickers Cake

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe. 

Click here to view and print a nut-free PDF version of this recipe. 

Servings: 12

Serving Size: 10.37 ounces

Ingredients

Cake batter
1/2 cup non-dairy milk, unsweetened
1 teaspoon white distilled vinegar
1 cup water, hot
3/4 cup canola oil
1/2 cup coffee, brewed
2 tablespoons applesauce
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 cups granulated white sugar
3/4 cup cocoa powder, unsweetened, sifted
1 1/2 teaspoons baking powder
1 teaspoon Kosher salt

Ganache
3/4 cup coconut cream, sweetened
1 cup vegan chocolate chips

Caramel sauce
1 cup granulated white sugar
3 tablespoons water
1 teaspoon corn syrup, light
1 tablespoon non-dairy butter, unsalted
1/2 cup non-dairy milk, unsweetened
1/2 teaspoon Kosher salt

Buttercream frosting
5 cups powdered sugar
1 cup cocoa powder, unsweetened sifted
1 cup vegetable shortening
1 cup non-dairy butter, unsalted, softened
6 tablespoons peanut butter, smooth
1/4 cup non-dairy milk, unsweetened
1 teaspoon vanilla extract

Topping
6 tablespoons peanuts, chopped

Preparation

1. For cake batter – Make buttermilk by combining non-dairy milk and vinegar in a mixing bowl and let sit 10 minutes. Using a stand mixer with a paddle attachment, add buttermilk, hot water, canola oil, brewed coffee, applesauce and vanilla extract. Beat until combined. Add flour, sugar, cocoa powder, baking powder and salt. Beat until fully combined.
2. Preheat oven to 350 degrees Fahrenheit. Line and spray two 8 inch round cake pans. Portion 4 cups of batter into each. Use a spatula to evenly spread batter. Bake in oven for 20-30 minutes, until a toothpick inserted near center of pan comes out clean. Cool completely before frosting cakes.
3. For ganache – Over low heat, portion coconut cream in a pan and heat until scalding but not boiling. Can also heat cream in a microwave using a microwave safe bowl. In a mixing bowl, pour heated cream over chocolate and stir until chocolate is melted and ganache is smooth. Store in a sealed container in cooler until ready for use and pull 20-30 minutes before use to soften.
4. For caramel sauce – In a heavy bottom pot, combine sugar, water, and syrup. Cook over medium heat without stirring, until mixture begins to caramelize and all sugar is dissolved. When mixture reaches amber color, about 355-360 degrees Fahrenheit, remove from heat and add in butter, stirring carefully to combine. Slowly add milk and stir until fully combines and smooth. Mixture may bubble and splatter so be careful to avoid burns. Add salt and stir to combine. Cool completely and store in sealed container in cooler until ready for use.
5. For buttercream frosting – Using a stand mixer with a whip attachment, add powdered sugar, cocoa powder, vegetable shortening, non-dairy butter and peanut butter. Whip on slow speed until combined. Increase speed and whip until fluffy. Add non-dairy milk and vanilla extract. Mix on slow speed to combine. Increase speed and whip until smooth and fluffy. Buttercream can be stored in sealed containers at room temperature or in cooler until ready for use.
6. To build cake – Put first layer of cake on a cardboard cake board and use a piping bag to create a border around edges with buttercream frosting. In the center, use a piping bag to portion 2/3s of ganache and spread evenly with a spatula. Then, drizzle with 2/3s of caramel and sprinkle 1/4 cup peanuts. Top with next layer of cake. Frost entire cake with remaining buttercream, adding any desired decorative piping to top and sides. Spread remaining caramel sauce on center of frosted cake and sprinkle with 2 tablespoons of peanuts. Using a piping bag, drizzle remaining ganache over sides of cake to look like drips.
7. For service, cut cake into 12 slices.

Nutrition information

Calories: 1,187 Total Fat: 62g Saturated Fat: 15g Trans Fat: 5g Carbohydrate: 157g Fiber: 7g Total Sugars: 117g Protein: 11g Sodium: 177mg