This Snickers-inspired cake is irresistibly delicious and truly unique. It's 100% vegan, gluten-free, and free from refined sugars, crafted with expertise from Willem-Pie Bakery, Amsterdam's go-to spot for plant-based pastries that rival—or surpass—traditional ones.
This customer-favorite Snickers cake was a staple at Willem-Pie but has been discontinued due to their shift to a 'no-peanut' policy amid B2B expansion. The great news? You can now recreate it at home with our authentic recipe.
What You'll Need
- 25 cm springform pan
- Food processor or kitchen machine
- Large pan
- Smaller pan
Ingredients
First Layer: Brownie Base
- 75 grams buckwheat flour
- 25 grams almond flour
- 120 grams cocoa powder
- 4 grams baking powder
- 150 grams coconut blossom sugar
- 2 grams salt
- 150 ml soy milk
- 100 ml sunflower oil
- 1 small banana
Second Layer: Chocolate Mousse
- 200 grams silken tofu
- 100 ml coconut milk
- 120 grams extra dark chocolate
- 80 grams cocoa
- 50 grams date syrup
- 2 grams salt
Third Layer: Peanut Caramel
- 100 grams cashew nuts
- 50 ml soy milk
- 70 grams peanut butter
- 50 grams soft dates (e.g., from Yogi & Youssef)
- 1 gram salt
Top Layer: Dark Chocolate Ganache
- 100 grams dark chocolate (chopped into small pieces)
- 100 ml coconut milk
- Roasted peanuts, for topping
Step-by-Step Preparation
First Layer: Brownie Base
- Line the bottom of the springform pan with baking paper and grease the sides with oil or cooking spray.
- Preheat the oven to 180°C.
- Combine dry ingredients: buckwheat flour, almond flour, cocoa powder, baking powder, coconut blossom sugar, and salt.
- Mix soy milk and sunflower oil separately.
- Mash the banana thoroughly (or purée with a stick blender/food processor) and blend with the soy milk-oil mixture.
- Fold wet ingredients into dry using a spatula until just combined.
- Spread batter evenly in the pan and bake for 25 minutes.
- While baking, prepare the second and third layers ahead.
- Cool the baked base, then freeze.
Second Layer: Chocolate Mousse
- Melt chocolate au bain-marie (in a small pan over simmering water in a larger pan).
- Blend remaining ingredients in a food processor.
- Add melted chocolate and process until smooth.
- Chill in the fridge.
Third Layer: Peanut Caramel
- Blend cashews and soy milk until creamy smooth.
- Add peanut butter, dates, and salt; process into caramel.
- Chill.
- Remove chilled brownie base from freezer.
- Grease pan sides and line with a baking paper strip.
- Spread chocolate mousse over base; freeze for at least 1 hour.
- Once mousse is firm, add caramel layer; freeze 30 minutes.
Top Layer: Dark Chocolate Ganache
- Heat coconut milk to just below boiling.
- Remove from heat; stir in chocolate until smooth ganache forms.
- Pour over chilled caramel, top immediately with roasted peanuts.
Tip: Store in the refrigerator.
Related: Easy Vegan Vanilla Pudding (No Packets Needed)
