Vegan snickers cake (peanut butter and chocolate mousse!) Recipe

The sweet and salty combo is one that can never go wrong! It is like it satisfies all cravings in one bite.


For a long time i have seen pictures of a snickers cake and have wanted to try making one myself a while but never had the opportunity, so now when i am at home with my parents and we are going to have lunch with friends/family, i thought it was the perfect time to try making the cake!!

It is a chocolate and peanut butter mousse with a digestivebiscuit base…. and i can say, the mousse is so light and fluffy it almost melts in your mouth! Give this cake a try if you want to treat yourself or othres – also it isn’t hard to make either. Takes about 2+ minutes of prep time ad then around 3 hours in the freezer, so if you don’t have alot of time to prepare a cake (but still have time for it to freeze), then this cake is perfect….. well, unless you are allergic to peanuts. But i am pretty sure you could make an oreo version of this and just swap the peanuts for oreos and the peanut butter for crushed oreos!! 🙂


Recipe: Original recipe from HERE

12 pieces

400g digestivebiscuits
200g vegan margarine

Peanut butter-chocolate mousse
100g dark chocolate
50 ml vegan milk
50ml cacao powder
1 dl peanut butter
1 dl syrup
Pinch of salt
250ml vegan whisp cream

100ml salte peanuts
Chocolate sauce alternatively melted dark chocolate

How to: Base Digestivebotten
Mix the digestivebiscuits in a mixer to a fine crumble (or do it by hand, example place all the biscuits in a plastic bag and crush by hand or crush with something heavy)
Melt the vegan margarine. Mix together with the crushed biscuits.

Place the mix into a cake form and and form into the sides of the cake form as well. Place in the freezer while you make the mousse.

How to: Mousse.

Melt the chocolate with the milk, cacao powder, peanut butter and salt in pot/pan (on low/medium heat). Add the pinch of salt.  Once it is all melted let it cool for a few minutes (but not harden).

Whisk the cream fluffy – if you have an electric mixer you can whisk the cream while melting the chocolate.

Once the melted chocolate mix has cooled slightly mix together with the whipped cream (be careful when doing this so that it mixes properly but doesn’t destroy the whipped cream.)

Pour the mix into the base and place in the feezer for c.a 3 hours. Take out of the freezer c.a 30 minutes before serving and decorate with melted chocolate/chocolate sauce and crushed peanuts.



12 Comments Add yours

  1. unknownfactsworld says:

    Yummy yummy yummy i love cakes thanks for this eggless recipe


    1. You should definitely try this cake, as long as you aren’t allergic to peanuts!! It tastes amazing!

      Liked by 1 person

  2. caroljoanne1969 says:

    I didn’t think this cake would be so straight forward to make – it certainly doesn’t look it!
    Remind me what a “dl” is?
    It looks really great – you have certainly excelled here 🙂


    1. Thank you so much 🙂 Sorry, i should have clarified better 1dl = 100 ml 🙂 It is always tricky with the conversions!


  3. Lena says:

    hey, I’m going to make this cake for my dad for his b-day 🙂 my questions are;
    -is the cake more sweet or savoury?
    -and did you use any paper for the biscuit in the cake form?
    -and what about this: Melt the chocolate with the milk, cacao powder, peanut butter and SALT in pot/pan (on low/medium heat). Add the pinch of SALT. so is there a lot of salt?
    – for how much of time does the cake last?
    i’m sorry if i misunderstood your recipe, but i really want to impress my dad since he helped me so much through my recovery:) thanks for the recipe, i hope i will succeed!


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