Snickers Layer Cake

Makes 1 6 inch 2 layer cake

 

2 6-inch cake pans

 

Cake:

1 1/2 cups quinoa flour (or all-purpose gluten-free flour works also)

1/4 cup cacao powder or unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 cup packed soft Medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved

1/4 cup organic peanut butter (smooth)

1 Tbsp pure vanilla extract

1 cup filtered water

2 Tbsp apple cider vinegar

 

Peanut Butter Caramel:

1 cup pitted Medjool dates

3 Tbsp organic peanut butter

1/3 cup filtered water (or as needed)

1 tsp pure vanilla extract

1/8 tsp sea salt

 

Filling:

1 15 oz can of organic full-fat coconut milk

1/2 cup organic peanut butter

1/4 cup maple syrup

1 tsp pure vanilla extract

1/4 tsp sea salt

1/2 cup plus 2 Tbsp coconut butter, warmed to liquid

 

 

Frosting

3/4 cup pitted Medjool dates, soaked in water for 30 minutes, and 3/4 cup of the water reserved

1 cup organic peanut butter (smooth)

1/2 Tbsp cacao powder

pinch sea salt

 

about 1 cup organic peanuts

Adjust the oven rack to the middle position and preheat to 375F. Line two six-inch-diameter cake pans with sides that are two inches high on the bottom with parchment paper. 

To prevent the cake from sticking, gently grease the pan's sides and the parchment paper with coconut oil. In a large basin, thoroughly mix flour, cacao powder, baking soda, baking powder, and sea salt. In a blender, combine the dates, water that was set aside, peanut butter, water, and vanilla extract. 

Blend until smooth, and then thoroughly incorporate the blended ingredients into the flour mixture. Add the cider vinegar and whisk until bubbles appear. Pour the cake mixture into the prepared pans and bake for 23 to 25 minutes, or until a tester inserted into the middle comes out clear. 

After approximately an hour, fully cool the cakes in a pan on the rack. To loosen, cut along the pan's sides. Place the cakes onto a dish and remove the parchment paper. Using a serrated knife or a very sharp long knife, cut cakes in half horizontally, taking great care to prevent breakage. Cover (you may stack them with parchment in between to prevent them from drying out) and put them away.

To make the caramel, put all the ingredients in a high-speed blender and mix until it's smooth, adding a little extra water as required to make the caramel just thin enough to pour rather than extremely runny. Store in the fridge. 

To create the filling, put all the ingredients in a high-speed blender and blend until smooth. Transfer the mixture to a bowl and freeze for 30 to 45 minutes, depending on how warm it gets, until it reaches the consistency of whipped cream. Store in the fridge until you're ready to frost.

To prepare the frosting, put all the ingredients in a food processor or high-speed blender and process until smooth. Because dates and hazelnut butter differ, you may adjust the frosting's thickness by adding a little more water if it's too thick. Store in the fridge. 

To build the cake, put one layer on a platter, cover it with one-third of the filling, then a little caramel, and top with around 1/4 cup of peanuts. Continue adding layers until you reach the top, where you will find a layer of cake. 

To help the filling stay in place when frosting the cake, place the cake in the freezer for 30 to 45 minutes. Cover the cake's top and sides with a layer of chocolate icing. 

Add more peanuts to the top, then gently pour the remaining caramel over the top, letting it drop down the edges (if the caramel is too thick to go down the sides of the cake, thin it out with a little water first). Have fun! Cake leftovers should be refrigerated.