This snickers cake is a moist and rich chocolate cake, layered with a peanut butter frosting and topped with caramel. A showstopping cake that looks impressive, but ridiculously easy to make!
Vegan Snickers Cake
When it comes to showstopping cakes, I love whipping up a caramel apple cake, a chocolate peanut butter cake, and this Snickers Cake.
It’s no secret that I love putting my hand up for dessert duty, especially when it comes down to a friend’s event or party. If any of my close circle of friends has a birthday coming up, they know that they can ALWAYS expect a cake from me.
Now, one of my really close friends’ favorite candy bar is the classic snickers. Every time we do a road trip or spend the day at the beach together, she always brings one along. In fact, I recall her glovebox being filled with several full bars and a plethora of wrappers. With her birthday the past weekend, I was intent on making a snickers flavored cake!
This Snickers cake is a show stopper. It’s got ALL the key elements of a snickers bar (chocolate, peanuts, nougat, and caramel), but I promise you it will be one of the most foolproof cakes you’ll ever make.
No butter, no eggs, and no milk is needed, but you’d never tell- The cake is moist and fluffy, the peanut butter nougat is thick and creamy, and the caramel is smooth and silky.
I surprised my friend with this for her birthday dinner and she was floored- None of her guests, including herself, believed me when I said the cake was completely vegan (and gluten free!)- It tasted like any decadent cake out there!
Ingredients to make this cake
These are the ingredients you’ll need to make this vegan cake. You will love the simple ingredient list and quick and easy baking time. There are a few substitution options included.
For the cake
- All purpose flour– Either white all purpose flour or gluten free baking flour. If you use the latter, be sure that it has xanthan gum added to it.
- Cocoa powder– Unsweetened cocoa powder. If you’d like a richer chocolate cake layer, use a dark cocoa powder.
- Sugar– Either white sugar or brown sugar can be used. If you’d like to make this a sugar free cake, see my tips below.
- Baking soda– Leavening agent. It also reacts with the vinegar to give the cake some stability, without needing any eggs!
- Salt– Brings out the sweetness of the cake.
- Vinegar– Use either white vinegar or apple cider vinegar. Avoid using a full bodied vinegar, like red wine.
- Vanilla extract– A must for any good cake or baking recipe.
- Oil– Use a neutral flavored oil, like vegetable or canola.
- Water– I’ve tried the cake with both water and soy milk, and didn’t notice a difference at all.
For the peanut butter filling
- Peanut butter– Smooth and creamy peanut butter, with or without salt. If you love the sweet and salty combination, use the latter.
- Vegan butter (or margarine)– You can use either butter or margarine. I used vegan butter and from a block, which has a much creamier texture.
- Powdered sugar– Also known as confectioners sugar. If you don’t have any on hand, easily make your own.
- Vanilla extract– Optional, but enhances the vanilla flavor.
- Chopped peanuts– Optional, but to sprinkle between and on top.
For the caramel
I used a vegan caramel sauce, thinly layered under and on top of the peanut butter filling. You are welcome to use a store bought caramel if desired.
How do you make a snickers cake?
Start by mixing together your dry cake ingredients, followed by the wet ingredients, until combined. Transfer into two greased 8-inch cake pans. Bake the cakes for 25-30 minutes, or until a skewer comes out clean.
While the cakes are cooling, prepare the peanut butter frosting, by beating together the peanut butter and butter together, before folding in the powdered sugar and vanilla extract.
Now, once the cakes have cooled, begin the layering process. Carefully slice the two cakes in half, so you are left with 4 thin cakes. Start by placing the bottom half of one of the cakes on a large plate. Spread a very thin layer of caramel (to bind the frosting) followed by 1/4 of the frosting. Top with a thin layer of caramel before placing the next layer of cake on top. Repeat the process, until you are left with a 4 layer cake. Top with extra frosting and chopped peanuts, if desired.
Tips to make the best snickers cake recipe
- If you’d like to make a larger and proper 4 layer cake, double the ingredients.
- Be VERY careful when slicing the cakes in half. If you have an unsteady hand, feel free to refrigerate the cooled cakes for 30 minutes, to make it easier to halve.
- For a more pronounced peanut flavor and added crunch, add chopped peanuts between each layer.
- Prepare the cake up to 2 days in advance and keep refrigerated. Before serving, let the entire cake sit at room temperature for 2 hours prior.
- Use a springform cake pan for easy removal.
How to store a vegan snickers cake
- To store: The cake should always be stored in the refrigerator, covered. The cake will keep fresh for up to 2 weeks. Let the cake sit for 30 minutes before serving.
- To freeze: Place the cake in a freezer friendly container and store in the freezer for up to 6 months. Thaw the cake in the refrigerator overnight.
More delicious cakes to try
Vegan Snickers Cake (GF)
For the cake
- 3 cups all purpose flour gluten free, if needed
- 2 cups sugar * See notes
- 1/2 cup cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoon vinegar white or apple cider
- 3/4 cup oil vegetable or canola
- 2 cups water
For the peanut butter nougat frosting
- 1 cup butter vegan or standard
- 1 cup peanut butter smooth and creamy
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
For the caramel
- 1 cup Caramel sauce
- Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
- In a large mixing bowl, add your dry ingredients and mix well. Next, add in the vinegar, vanilla extract, oil, and water, and mix until fully combined.
- Distribute the cake batter evenly between the two cake pans. Bake for 25-30 minutes, or until a skewer comes out clean.
- Remove from the oven and let the cakes cool completely, before slicing in half and frosting.
To make the peanut butter nougat frosting
- In a large bowl, beat together your butter and peanut butter until smooth. Slowly fold in your powdered sugar and vanilla until smooth and creamy.
To layer the cake
- Place one single bottom layer of one of the cakes on a flat surface or serving dish. Lightly spread a thin layer of caramel, followed by 1/4 of the peanut butter frosting. Top with extra caramel. Place the top layer of the cake. Repeat the process, until you have all 4 layers on top of one another. Carefully add extra frosting on top, if desired.
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This cake was really good! I made it for my sisters birthday today all of my (non-vegan) family really like it 🙂 …. one thing though the recipe list leaves out the vanilla extract for the cake part so I missed it but it was still good.. will probably be even better next time with the vanilla 😉
Ahh I love that 😀
Love this cake! Made it for my husband’s birthday today. Cake was so moist. At first,I thought my buttercream will gonna be disaster for some reason when I mix the powdered sugar it became crumbly instead of creamy texture. Maybe because the powdered sugar that I put is already crumbly? Anyways, I made a solution and put a splash of almond milk which it turns out to become creamy.
My hubby, daughters and friends are loving it! Thanks for sharing your recipe arman😊
Hi! WAs the powdered sugar sifted? That can sometimes happen! But yes, good to add some liquid, that gets it moving 🙂
I notice in the pictures there is chocolate and peanuts on top of the cake but there is no mention of it in the recipe.
Just decorative 🙂