Every time I make a new cake, I think “this is the best one yet”, and this time was no different. One of my best friends graduated university this past weekend and I couldn’t think of a better way to celebrate than with a spectacular, over the top cake!

What inspired this cake? To be honest, I had made caramel using condensed coconut milk earlier in the week and didn’t know what to use it for. And then I got to thinking about desserts that feature caramel, and then I got to thinking about chocolate bars, and alas, the Snickers cake was born.

This cake features the same chocolate cake used in my Cookies and Creme Cake. It’s not too sweet, the perfect amount of chocolate, and is strong enough so that multiple layers can be stacked on top of one another without crumbling to pieces.

As I mention in the recipe below, the caramel sauce is completely optional. Although it does add a nice buttery flavour to the cake, I recognize that condensed coconut milk can be difficult to find and is expensive, so even without the caramel sauce, I guarantee that this cake will still have that WOW factor.

Here’s the recipe:

Serves: 10-12

Ingredients

For the Caramel

  • 1 can condensed coconut milk

For the Cake

  • 2 cups unsweetened almond milk, at room temperature
  • 2 tsp apple cider vinegar
  • 3 cups (400 g) all-purpose flour
  • 2 cups (410 g) granulated sugar
  • ½ cup (45 g) cocoa powder
  • 2 tsp baking soda
  • 1 tsp salt
  • ¾ cup vegetable oil
  • 2 tsp vanilla extract

For the Frosting

  • 1 cup Becel unsalted plant-based butter
  • 4-5 cups icing sugar
  • 1 cup powdered peanut butter
  • 1 tsp vanilla extract
  • 2-3 tbsp unsweetened almond milk

To Decorate

  • Roasted peanuts

Directions

  1. Make the Caramel: bring a pot of water to a boil and add the unopened can of condensed coconut milk into the pot and simmer for 1 hour. Remove from the heat and allow to cool completely. *Condensed coconut milk can be hard to find, so this is definitely an optional step and addition to the cake*
  2. Bake the Cakes: Preheat your oven to 350oF and grease & line three 5-inch round cake pans with parchment paper.
  3. Mix together the almond milk and vinegar and set aside for 5 minutes.
  4. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda and salt.
  5. Add the wet ingredients into the bowl of dry ingredients and mix together with a rubber spatula until combined and no lumps of dry flour remain.
  6. Divide the batter evenly into each cake pan and bake at 350oF for 35-40 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Remove from the oven and allow to cool for 10 minutes before removing from the cake pans, then allow to cool completely before frosting.
  7. Make the Frosting: While the cakes are cooling, prepare the frosting by whipping the vegan butter with an electric hand-mixer until smooth and fluffy. Add all of the powdered peanut butter, ½ cup of icing sugar, and vanilla extract and mix to combine. Alternate between adding ½ cup icing sugar and 1 tbsp of almond milk until the frosting is light and fluffy, but still holds its shape.
  8. To Assemble: When the cakes are cooled, level each cake so the tops are flat. Then, cut each layer in half, so that you have 6 layers of cake. Start by adding some frosting to the bottom of your cake board or plate, then alternate between layers of cake and frosting, and decorate as desired, I added some roasted peanuts for texture and crunch. If using the caramel sauce, transfer the caramel into a squeeze bottle and pour around the top edge of the cake so that the caramel cascades down the sides.

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