Vegan Snickers Cake

One of my friends is vegan and I am always really interested to see how she makes food which ordinarily have eggs and butter in. This time she made a snickers cake and I thought I would share the recipe as the cake was so delicious.



Vegan Snickers Cake

For the cake

  • 1/2 cup flour
  • 2/3 cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • pinch of salt
  • 2 cup soya milk mixed with 1 tsp apple cider vinegar
  • 1 1/2 cup sugar
  • 2/3 cup oil
  • 2 tsp vanilla extract

For the caramel

  • 1/2 cup brown sugar
  • 1/4 cup stork margarine
  • 1/4 golden syrup
  • 1/4 soya cream

For the chocolate icing

  • 1 tub of Betty Crocker chocolate fudge icing

For the peanut butter icing

  • 3 tbsp crunchy peanut
  • 1/3 cup stork margarine
  • 2/3 cup icing sugar

Preheat the oven to 180C. Grease and line two cake tins.

Mix all of the dry ingredients for the cake in a bowl. Slowly stir in the wet ingredients until well combined. Pour equal amounts into the two pre-prepared cake tins. Bake for 30 minutes or until cooked through.

Whilst the cakes are baking make the caramel sauce. Place the brown sugar, stork and golden syrup into a heavy-based pan and bring to the boil. When cooled add the soya cream.

Prick the cakes all over with a fork and then pour over the caramel sauce (a bit like a lemon drizzle cake!). Leave to cool and soak in completely.

For the peanut butter icing mix together all the ingredients until combined. Spread over one of the cooled, dry sponges. Place the second layer on top. Then spread enough of the Betty Crocker icing over the top and round the sides as thick as you like!

We then decorated our cake with chopped up vegan mini-marshmallows!

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