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Epic Butterfinger Cream Cake Vegan Recipe Easy no bake

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)

    Epic Butterfinger Cream Cake Vegan Recipe
  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

    Chocolate 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

    Epic Butterfinger Cream Cake Vegan Recipe
  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)

    Add the cereal
  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 

    Epic Butterfinger Cream Cake Vegan Recipe
  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.

    Epic Butterfinger Cream Cake Vegan Recipe

Recipe Notes

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