Get your hands on this Gluten free snickers cake recipe for the ultimate taste satisfaction
Gluten free snickers cake – mixing chocolate, caramel and ice cream in the best way! Recipe from Adelina.
Gluten free snickers cake
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
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Line the bottom and sides of a 20cm (8in) round cake tin.
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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.
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Place all the cream filling ingredients into a blender and blend until smooth. Pour the mixture over the base, then freeze for 30 minutes.
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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.
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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.
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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.
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