Gluten Free • Paleo • Sugar Free • Dairy Free

Snickers Cake

Snickers Cake (13)

It’s been a busy few months in the Mummy Made.It household. Of course there’s been cakes, lots of cookies and one very special bun in the oven. Yep, we are having a baby!! Baby Mummy Made.It is due in August (which still feels like forever away) and so far no crazy cookie dough cravings.

What I have been craving is eggs and bacon, denim and checked shirts (terrible mid 90’s flashbacks!) and cups of tea (which I never seem to finish). All of which are pretty simple to satisfy, unless you happen to run into the fashion police! I haven’t been craving sugary foods as much as the last 2 times but that hasn’t stopped me splurging on some tasty treats for special occasions… like breakfast.

Snickers Cake (10)

  Snickers Cake (15)

This Snickers Cake… words can not describe how much I love this cake and, just quietly, how much I ate. My favourite part is the Peanut Butter Mousse. This mousse is the centre piece of this impressive layer cake, and when paired with the caramel cream it is quite simply the cure for most pregnancy related dramas. It’s also Gluten Free, Dairy Free, Refined Sugar Free and can be made Paleo or Nut Free by changing the Peanut Butter to your favourite spread.

I served my Snickers Cake for our Easter celebrations and then I ate it again for Breakfast on Easter morning (the Bunny made me do it!). I found that the flavours intensified over the day and the distinctive flavours of the peanut butter and caramel become even better. This cake is my new favourite and, whilst it may look complicated with a list of ingredients as long as a Russian suburb, it’s easier than it looks. The cake and creams are easy to make and can be made ahead of time, the construction is simple and the eating is way to easy. Don’t be afraid… make this cake!! If you don’t have a smaller (5 or 6 inch) springform tin, bake the cake as 2 20cm/8 inch cakes (bake for approximately 20 minutes) and use all the fillings in the middle layer. It will taste awesome!

Snickers Cake (7)

Snickers Cake (16)

Snickers Cake
Serves 16
A candy bar come to life in this awesome layered cake to help with everyones cravings.
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Prep Time
24 hr
Cook Time
30 min
Total Time
30 hr
Prep Time
24 hr
Cook Time
30 min
Total Time
30 hr
INGREDIENTS
Snickers Cake
  1. Chocolate Sheet Cake
  2. Peanut Butter Mousse
  3. Caramel Whipped Cream
  4. Toffee Peanuts
  5. Chocolate Ganache
Chocolate Cake
  1. 6 Eggs, separated
  2. 1/2 Cup Maple Syrup
  3. 2 teaspoon Vanilla Extract
  4. 1/2 Cup Milk (of choice)
  5. 2/3 Cup Coconut Flour
  6. 1/3 Cup Cocoa
  7. 2 teaspoons Baking Powder
Peanut Butter Mousse
  1. 1 can Coconut Cream (400ml can); tin opened and left in the fridge overnight
  2. 3 Tablespoons Maple Syrup
  3. 2 teaspoons Vanilla Extract
  4. 6-8 Tablespoons Peanut Butter (other Nut or Seed Butters can be substituted)
  5. 2 teaspoons Gelatine (amount will depend on the wateriness of the coconut cream)
Caramel Whipped Cream
  1. 1 can Coconut Cream/Milk (400ml can), lid removed and placed in the fridge over night
  2. 2 teaspoons Vanilla Extract
  3. 2 teaspoons Maple Syrup
  4. 6-8 Tablespoons Caramel Sauce (this will be all or most of the caramel sauce recipe)
  5. 1 teaspoon Gelatine
Caramel Sauce
  1. 1 can Coconut Cream, opened and in fridge overnight . This should measure 1 1/2 cups.
  2. 1/2 Cup Maple Syrup
  3. dash of Salt
  4. 2 teaspoons Vanilla Extract
Toffee Peanuts
  1. 3/4 Cup roasted Peanuts
  2. 3 Tablespoons Maple Syrup
Chocolate Ganache
  1. 1/3 Cup Coconut Cream (can opened and in fridge overnight; spoon out thickened cream leaving behind watery contents)
  2. 1 tablespoon Coconut Oil
  3. 1teaspoon Vanilla Extract
  4. 100 grams Chocolate
Chocolate
  1. 1/4 Cup Coconut Oil
  2. 1 Tablespoon Maple Syrup
  3. 1/4 Cup Cocoa
  4. 1-2 teaspoons Vanilla Extract (for a sweeter chocolate)
INSTRUCTIONS
Snickers Cake
  1. This cake can be constructed in either a 5 or 6 inch springform cake tin. I have used a 6 inch tin.
  2. Take the bottom of the chosen tin and cut 2 circles from the chocolate sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer.
  3. Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin as well, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
  4. Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be more layers on top and it will never be seen.
  5. Spread 1/2 of the Peanut Butter Mousse evenly over the cake to the sides if the tin.
  6. Spread 1/2 of the Caramel Cream evenly over the Mousse to the sides of the tin.
  7. Sprinkle 1/3 the toffee peanuts over the cream and place the almost complete piece of cake on top.
  8. Repeat the process again as above.
  9. Place the best circle of a cake on top of the Caramel Cream and Toffee Peanuts.
  10. Place the cake in the freezer for a minimum of 5 hours (you can leave it there for up to 1 day). This helps to set the layers of the cake.
  11. Remove the cake from the freezer and cover immediately with Chocolate Ganache. Ganaching whilst the cake is frozen prevents the crumbs and fillings from mixing with the frosting. If the ganache hardens gently heat it (using a double boiler or a microwave) until the right consistency is reached. Top with the last Toffeed Peanuts.
  12. Allow it to defrost either in the fridge or at room temperature (not if it's a hot day) for at least 5 hours.
  13. Slice the cake into pieces and serve.
  14. Store the cake in the fridge after serving. The flavours of the cake intensify over /4 hours so don't be afraid to be super organised and have this cake ready to go the day before.
Chocolate Cake
  1. Preheat the oven to 175C/350F.
  2. Line and grease a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at least 1 3/4 circles out the size of the springform tin you will be using. The rest if the circles will be made from the left over cake).
  3. Place the egg whites in the bowl of a kitchen stand mixer with a whisk attachment fitted.
  4. Whisk the egg whites on medium until soft peaks form.
  5. Continue to whisk on medium and slowly add the maple syrup 1 tablespoon at a time until all added and stiff peaks form.
  6. Add egg yolks and then milk and whisk until combined.
  7. In a separate bowl, sift together the dry ingredients.
  8. Sift the dry ingredients over the egg mixture and fold in gently.
  9. Be careful note to over mix, but ensure that the coconut flour is mixed in well.
  10. Pour the mixture in to the prepared tin.
  11. Bake for 15-17 minutes, or until cooked through.
  12. Allow the sponge to cool in the tin.
  13. Once cool invert cake onto a serving tray.
Peanut Butter Mousse
  1. Remove the can from the fridge and spoon the thickened cream into the mixing bowl of a kitchen stand with a whisk attachment (a hand mixer can also be used).
  2. Whisk on high until thick.
  3. Add the maple syrup and vanilla and whisk until combined.
  4. Add the peanut butter, 1 spoonful at a time, until the right flavour is achieved.
  5. The mousse needs to be of a thick, yet still soft, consistency. If your cream thickened properly and can hold it's shape then it won't need the addition of gelatine. To test this take a spoonful of whipped cream and hold it upside down. If the cream holds then use it straight away. If not, sprinkle up to 2 teaspoons of gelatine over 2 Tablespoons of water in a heatproof bowl. Allow it to sit and thicken for 5 minutes. Place the heatproof bowl over a saucepan of simmering water and dissolve the gelatine.
  6. Add the gelatine mixture to the whipped mousse and whip until combined.
Caramel Whipped Cream
  1. Spoon the thickened cream out of the can, discarding the watery remains.
  2. Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened.The key is to forget about the cream and leave it to whip for at least 5 minute.
  3. Add 6-8 Tablespoons of cooled Caramel (this will be the whole caramel recipe) and whipped until incorporated.
  4. Sprinkle the gelatine over 1 Tablespoon of water and allow to thicken for 5 minutes. Allow it to sit and thicken for 5 minutes. Place the heatproof bowl over a saucepan of simmering water and dissolve the gelatine.
  5. Add the gelatine mixture to the Whipped Caramel Cream and whip until combined.
  6. Place the whipped cream back in the fridge to thicken before using.
Caramel Sauce
  1. Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
  2. Bring the mixture to boil, then reduce to a medium heat.
  3. Allow the mixture to simmer until quite thick and dark golden in colour. Stir regularly to prevent burning.
  4. This will take 15-30 minutes, depending on the quality of your coconut cream.
  5. Add vanilla and continue to cook on medium heat for another 5 minutes.
  6. The caramel will be dark golden in colour and delicious.
  7. When cooler, place into container and keep in fridge. The caramel will thicken as it refrigerates.
Toffee Peanuts
  1. Pour the Maple Syrup into a medium saucepan over medium heat. Add the Peanuts and stir until the peanuts are covered in the syrup and have
Chocolate Ganache
  1. Break the chocolate into small pieces and place in a heat proof bowl. Add coconut oil and vanilla extract.
  2. In a saucepan, over medium heat, bring the coconut cream to the boil.
  3. Pour boiling cream into the chocolate bowl and allow to sit for 5 min, before whisking to combine.
  4. Allow to cool slightly before using.
  5. If ganache cools and hardens, place the heatproof bowl over a saucepan of simmering water.
  6. Whisk gently until the lumps have broken and the ganache is smooth.
Chocolate
  1. Over a very low heat, melt the Coconut oil in a saucepan.
  2. Add the maple syrup and stir
  3. Add the cocoa and whisk to combine.
  4. Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
  5. Place in lined dish and freeze until set (approximately 30 minutes)
  6. Store in the freezer
Notes
  1. Paleo: to make a Paleo or Nut Free version replace the Peanut Butter with another Nut or Seed spread, using the same nut/seed in the layers.
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

5 Comments to Snickers Cake

  1. This looks totally amazing and I’d like to think I’d make this…but after about five ingredients, my eyes start to glaze over and something else distracts me 🙂 . I’d really like someone else to make it for me!!

    BTW – thanks for your great Easter recipes, I sent a couple of gluten-free friends your way to download. I made the hot cross muffins myself and they were great. (and congrats on the baby news!)

    • Thanks; Im so glad you liked the Easter treats.
      Don’t be put off. It’s mostly Coconut Cream, Maple Syrup and Vanilla! They show up in almost every section

  2. Congratulations Lisa!!! That’s so exciting! This cake looks amazing and as a major Snickers fan (a major fan of all chocolate really) I will have to try it out. Lily x
    P.S Cake for breakfast is the best!

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