Vegan Rice Krispy Crunch Bar Cake

I use earth balance vegan butter for my buttercream recipes, this is salted so I do not add any salt to the recipe, use your best judgment depending on what brand you use.

Ingredients:

• All Purpose Flour 1½ cups + 3 Tablespoons (212g)
• Granulated Sugar ¾ cup (150g)
• Salt ½ teaspoon (3g)
• Baking Powder 1½ teaspoon (6g)
• Baking Soda 1½ teaspoons (6g)
• Coconut Oil 7 Tablespoons (98g)
• Boiling Water 1½ cup (360ml)
• Dutch Process or Natural Cocoa Powder ¾ cup (70g)
• Ground Flax Seeds 6 Tablespoons (48g)
• Hot Water 9 Tablespoons (135ml)
• Vanilla Extract 2 teaspoons (10ml)
• For the Chocolate Buttercream
• Vegan Butter 1½ Cups (3 sticks) (336g)
• Hi Ratio Solid Vegetable Shortening 1½ Cups (336g)
• Vegan Confectioners Sugar 6 cups 720g)
• Vanilla Extract 2 teaspoons
• Cocoa Powder ½ cup
• Hot Water ½ cup
• For the Rice Krispy Treats
• Coconut Oil 2 Tbs
• Vegan Butter 2 Tbs
• Dandies Marshmallows mini or large 5 ounces (half of a 10oz bag)
• Puffed Rice Cereal 2 cups
• For the Ganache
• Vegan Chocolate semi sweet 4 ounces
• Soy Milk 3 ounces (6 Tbs)

Instructions:

1. First prepare the rice krispy treats about 3 days ahead of time to let them stale.
2. Combine the coconut oil and vegan butter in a medium sized sauce pot over medium heat to melt.
3. Add the marshmallows and whisk smooth to melted then remove from heat
4. Add the puffed rice cereal and stir to coat evenly
5. Divide krispy treat mixture into parchment lined cake pans the same size as your cake layers, be sure they are no more than ¼” thickness and the remaining gets spread onto a silicone mat also to ¼” thick
6. For the cake layers combine ground flax seed with the 9Tbs of hot water and whisk smooth
7. Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
8. Combine the flour, sugar, salt, baking powder & soda together in a large mixing bowl
9. Combine the coconut oil, the other measure (1½ cup) boiling water and cocoa powder together and whisk smooth
10. Add the cocoa mixture and the flax paste mixture along with the vanilla extract to the flour mixture and whisk smooth
11. Pour batter into 3 greased and parchment lined 7″ cake pans and bake immediately in a preheated 350°F oven for approximately 25 -35 minutes or until the layers are springy to the touch when you gently press the centers
12. Cool cakes in the pan then flip them out onto a cooling rack to cool completely while you prepare the buttercream recipe as follows
13. Pour the hot water into the cocoa powder and whisk smooth set aside to cool
14. Combine the vegan butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
15. Whip on medium to high speed for about 3 minutes.
16. Scrape the sides and bottom of the bowl to make sure it is evenly mixed then add the sifted confectioners sugar all at once.
17. Add the vanilla extract and *optional salt
18. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
19. Add the cocoa paste then increase speed to high and whip for another 2 minutes
20. Prepare the ganache by combining the vegan chocolate and soy milk in a sauce pot over low heat stirring constantly until melted and smooth, cool before pouring over the cake
21. Assemble cake as shown in the video

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