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Gluten free snickers cake

Prep Time 25 minutes
Cook Time 5 minutes
Calories 442 kcal
Author Adelina Matinca

Ingredients

For the base

  • 100 g gluten-free oat flour
  • 120 g peanut butter
  • 3 tbsp maple syrup

For the cream filling

  • 150 g raw cashews, soaked for 4-6 hours
  • 115 ml full-fat coconut milk
  • 4 tbsp coconut oil, melted
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla extract

For the salted caramel

  • 175 ml full-fat coconut milk
  • 120 g peanut butter
  • 3 tbsp maple syrup
  • a pinch of salt
  • 100 g peanut halves (unsalted)

For the ganache

  • 200 g 70% cacao vegan dark chocolate
  • 115 ml coconut milk

Instructions

  1. Line the bottom and sides of a 20cm (8in) round cake tin.

  2. For the base, place the oats into a food processor and pulse until floury. Add the peanut butter and maple syrup and blend into a sticky dough. Spread out into the cake tin, then place in the freezer.

  3. Place all the cream filling ingredients into a blender and blend until smooth. Pour the mixture over the base, then freeze for 30 minutes.

  4. For the caramel, place the coconut milk in a small pan over a medium heat. Add the peanut butter, maple syrup and salt and stir together. Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat.

  5. Sprinkle half the peanut halves over the cream layer, then pour the caramel on top and sprinkle the remaining peanuts on top. Place back into the freezer.

  6. For the ganache, melt the chocolate and add the coconut milk, stirring until shiny. Pour the ganache over the caramel layer and place back in the freezer to set for 4-6 hours, or overnight.

Nutrition Facts
Gluten free snickers cake
Amount Per Serving
Calories 442 Calories from Fat 294
% Daily Value*
Fat 32.7g50%
Saturated Fat 15g94%
Sugar 18.4g20%
Protein 10.5g21%
* Percent Daily Values are based on a 2000 calorie diet.