Epic Butterfinger Cream Cake Vegan Recipe

5 from 1 vote

Print

Epic Butterfinger Cream Cake Recipe

This delicious cake is no bake and vegan.

Course Dessert

Cuisine American

Keyword butterfinger, cake, candy, chocolate, easy, gluten free, no bake, vegan

Prep Time 40 minutes

Cook Time 2 minutes

Refrigeration time for coconut milk 4 hours

Total Time 4 hours 42 minutes

Servings 9 Servings

Calories 620 kcal

Author admin

Ingredients

For The Chocolate Crust

• 1 cup dairy free dark chocolate chips for baking
• 1 cup peanut butter
• 1 cup powdered sugar

For The Butterfinger Cake Filling

• 1 14 oz Peanut Butter Captain Crunch
• 1 cup peanut butter
• 1 14 oz can coconut milk full fat
• 1 tbsp butter flavor extract links to vegan brand below. Can replace with vanilla extract if you prefer.
• 2 cups powdered sugar

For The Chocolate Whipped Cream Topping

• 1 14 oz can coconut milk full fat
• 2 tbsp cocoa powder
• 1 cup powdered sugar

Instructions

For The Chocolate Crust

1. In a microwave safe mixing bowl, melt the chocolate chips. Heat 30 seconds at a time, stirring in between. This is to avoid burning chocolate. Should take about 2 minutes in total. 

2. Add 1 cup peanut butter into melted chocolate and stir vigorously until thoroughly combined (can use the electric mixer or a large spoon for this part)

   

3. Add I cup powdered sugar to the crust mixture and stir vigorously until thoroughly combined (can use the electric mixer or a large spoon for this part)

4. Use parchment paper to line your cake pan for easiest removal later 

5. Pour butterfinger crust into the pan and smooth into a flat crust

   

6. Store vegan crust in the refrigerator while making the cake 

For The Cake Filling

1. Use a food processor to blend entire box of peanut butter captain crunch cereal into a “flour” and set aside

   

2. Scoop the coconut cream from the top of 1 can of coconut milk and put it into a large mixing bowl (discard the clear liquid from the bottom of the can)

   

3. Add 2 cups powdered sugar to coconut cream and beat with electric mixer until thoroughly combined and fluffy

4. Add 1 cup peanut butter and butter extract and beat again with electric mixer until thoroughly combined 

5. Combine captain crunch “flour” and fold into batter with a large spoon

6. Then beat entire butterfinger cake mixture with electric mixer until thoroughly combined 

7. Scoop butterfinger cake mixture into the cake pan on top of chocolate crust and smooth the top 

   

8. Store in the refrigerator while making the chocolate whipped cream

For The Chocolate Whipped Cream Topping

1. In another mixing bowl scoop the coconut cream from the top of 1 can of coconut milk (discard the clear liquid from the bottom of the can)

2. Add cocoa powder and 1 cup powdered sugar and beat with electric mixer until thoroughly combined and fluffy 

3. Top vegan butterfinger cake with chocolate whipped cream

4. Cut butterfinger cake into 9 slices, cake is ready to serve.

   

Recipe Notes

Yes Captain Crunch Cereal is vegan. It contains no animal products nor does it contain palm oil.

Recipe Video: Epic Butterfinger Cream Cake

This Epic Butterfinger Cream Cake is Vegan and requires No Baking. It tastes just like a crunchy butterfinger candy bar! Peanut Butter Captain Crunch cereal is vegan and creates the best vegan butterfinger recipe flavored cake.

Are butterfingers vegan? Regular butterfinger candy bars are not vegan at all. But this vegan butterfinger cake recipe is completely vegan.

Additionally peanut butter captain crunch cereal blends up perfectly into a “flour” in a food processor. It’s easy, delicious, and gluten free. This vegan butterfinger recipe is so simple and fun for your kids and family. 

For this themed dessert recipe Preparation, Store both cans of full fat coconut milk in the refrigerator the night before. This is important to harden the cream. Or refrigerate a minimum of 4 hours ahead of time. The longer the better for vegan butterfinger recipe. Ingredients for this candy bar themed vegan cake are so simple.

For the gluten free vegan crust all you need is 1 cup dairy free unsweetened dark chocolate chips for baking, 1 cup peanut butter, and 1 cup powdered sugar. You can replace the powdered sugar with stevia for baking for lower sugar in this vegan butterfinger recipe.

For the butterfinger candy cake batter all you need is 1 14 oz box peanut butter captain crunch, 1 cup peanut butter, and 1 can coconut milk full fat. Also 2 cups powdered sugar and 1 tbsp butter extract.

For the chocolate whipped cream topping the ingredients include 1 can coconut milk full fat, 2 tbsp cocoa powder, and 1 cup powdered sugar. The vegan cake recipe Instructions are simple as well.

Make the chocolate crust for this cake first. Start In a microwave safe mixing bowl, melt the chocolate chips. Heat 30 seconds at a time, stirring in between. This is to avoid burning chocolate. Should take about 2 minutes in total. 

Then add 1 cup peanut butter into melted chocolate and stir vigorously until thoroughly combined. You can use the electric mixer or a large spoon for this part. The vegan butterfinger recipe is coming together so great.

Then add I cup powdered sugar to the chocolate crust mixture and stir vigorously until thoroughly combined. You can use the electric mixer or a large spoon for this part.

Next use parchment paper to line your cake pan for easiest vegan butterfinger recipe removal later. I neglected to do this in the recipe video and it caused some cake removal issues. Then pour butterfinger crust into the pan and smooth into a flat crust. Refrigerate vegan crust while making the vegan butterfinger recipe 

For The vegan butterfinger candy bar Cake Use a food processor to blend entire box of peanut butter captain crunch cereal into a “flour” and set aside.

Then Scoop the coconut cream from the top of 1 can of coconut milk and put it into a large mixing bowl. Next Add 2 cups powdered sugar to coconut cream and beat with electric mixer until thoroughly combined and fluffy.

Next Add 1 cup peanut butter and butter extract and beat again with electric mixer until thoroughly combined. Then Combine captain crunch “flour” and fold into vegan butterfinger recipe batter with a large spoon.

Next beat entire butterfinger cake mixture with electric mixer until thoroughly combined. Then Scoop butterfinger cake mixture into the cake pan on top of chocolate crust and smooth the top.

Store whole vegan candy bar cake in the refrigerator while making the chocolate whipped cream. For The Chocolate Whipped Cream Instructions are easy also.

In another mixing bowl scoop the coconut cream from the top of 1 can of coconut milk (discard the clear liquid from the bottom of the can). You don’t need the clear liquid at all in this vegan butterfinger recipe.

Add cocoa powder and 1 cup powdered sugar and beat with electric mixer until thoroughly combined and fluffy. Top vegan butterfinger cake with chocolate whipped cream. Vegan butterfinger Cake is ready to serve. Thank you for visiting Anyreasonvegans vegan dessert recipes!