Vegan Snickers Cake

Ingredients for 1 servings:

• 180 g wheat flour, if using spelt flour add a little more liquid
• 10 g baking cocoa
• 20 g cocoa powder, instant, e.g. B. Kaba
• 1 tsp Baking soda , not baking powder, because the baking soda reacts differently with the vinegar
• 120 g sugar
• 180 ml soy milk (soy drink)
• 35 ml rapeseed oil
• 1 tbsp apple cider vinegar
• 3 tbsp maple syrup
• 25 g chocolate chips or couverture, roughly chopped, vegan
• 50 ml soy milk (soy drink)
• 50 g dark chocolate coating, vegan
• 25 g powdered sugar
• 60 g Creamy Peanut Butter
• 50 g sugar
• 35 ml cream substitute, e.g. soy cream or oat cream
• 5 g coconut oil, no coconut milk!
• some vanilla extract
• 50 g peanuts, roasted, salted
• 50 g dark chocolate coating, vegan
• 50 g peanut butter, creamy

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 35 minutes

Delicious, super moist chocolate peanut cake, worth the effort. For a 19cm springform pan, it makes about 12 slices. Trust me, that’s enough to feed 12 people!

For the batter: Mix all the dry ingredients together. Then add the wet ingredients and mix. Be careful not to overmix! Finally, add the chocolate chips and bake the batter in a well-oiled 19 cm springform pan for about 35 minutes at 175°C (top/bottom heat). Remove from the pan after the skewer test and let cool completely. Once cooled, divide the batter in half into two layers and cut off the dome for a more attractive appearance. The leftovers can be used to make cake pops or simply as a snack. For a regular-sized springform pan, double the recipe and increase the baking time accordingly. For the ganache: Melt all ingredients together in a double boiler. If you’re really careful, you can also do this in the microwave, checking it every 30 seconds. Refrigerate the ganache. For the caramel: Combine the sugar, coconut oil, and cream substitute in a small saucepan and heat. Once the sugar mixture boils, stop stirring! Shake the pan gently at most to distribute the ingredients. Let the mixture simmer for 7 minutes. The caramel bubbles should be as small as possible. At the end, add the peanuts and stir. Work the caramel quickly. Place the first cake half on a plate and spread with the peanut caramel. Then spread half of the ganache over it. If the caramel is still too hot, chill the base in the refrigerator before adding the ganache. Then place the second layer on top and cover with more ganache. Chill the cake for 30 minutes in the refrigerator. For the chocolate glaze: Melt all ingredients in a double boiler. Make the glaze at the very end! It’s best spread on a completely cooled cake. Finally, cover the cake with the chocolate glaze. Chill the cake for at least 30 minutes before serving. If you like the layers extra moist, you can soak them in mocha liqueur, coffee, or cocoa before stacking. With 12 slices, each layer has 250 kcal.