Vegan Pretzel Toffee Cake
Introducing a delightful layered cake that combines simplicity with a touch of charm! :)
The base is made with oats, so it has a gentle crunch instead of a heavy, buttery crust. The middle layer is blended until smooth and creamy, with a naturally sweet, toffee-like taste. On top, there’s a light chocolate layer that holds a mix of walnuts and pretzels, giving you a bit of crunch and that sweet-and-salty balance.
It’s the kind of cake you can make ahead, keep in the fridge, and slice when you want something a little sweet but still on the lighter, more wholesome side.
No complicated techniques, no special equipment, just a simple, layered dessert that fits well into a healthier way of eating.
Pretzel Toffee Cake
⏰ Time & Prep
Prep time: 20 minutes
Bake time: 45–50 minutes
Total time: ~1 hour 10 minutes
Yield: 8 slices
Pan: 18 cm / 7-inch round pan
Ingredients
Crispy Oat Base
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1 cup rolled oats
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2 tbsp finely ground oats or oat bran
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2 tbsp erythritol
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Pinch of salt
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3–4 tbsp plant-based milk or water
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1/3 cup crushed pretzels
Toffee Layer
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200 g silken tofu (or very soft natural tofu)
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200 g cooked sweet potato (peeled)
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1/2 cup erythritol
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1 tsp vanilla extract
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1/2 tsp cinnamon
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Pinch of salt
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2 tbsp finely ground oats
Chocolate Layer
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120 ml plant-based milk
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2 tbsp cocoa powder
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2–3 tbsp erythritol (to taste)
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1 tsp cornstarch or potato starch
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1/2 tsp vanilla extract
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Pinch of salt
Topping
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15–20 g pretzels, lightly crushed
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10–15 g walnuts, chopped
Instructions
1. Crispy Base
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Preheat the oven to 180°C / 350°F.
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In a bowl, mix oats, ground oats, erythritol, salt, plant milk, and crushed pretzels.
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Press the mixture firmly into the lined pan.
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Bake for 12–15 minutes, until lightly golden and set.
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Remove from the oven (do not cool completely).
2. Toffee Layer
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Blend tofu, sweet potato, erythritol, vanilla, cinnamon, salt, and ground oats until smooth and thick.
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Spread evenly over the warm oat base.
3. Chocolate Layer
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In a small saucepan, whisk cold plant milk with starch until smooth.
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Add cocoa, erythritol, vanilla, and salt.
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Heat gently, stirring constantly, until thick and glossy.
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Pour the warm chocolate layer over the toffee layer.
4. Topping & Final Bake
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Sprinkle pretzels and walnuts on top, gently pressing them into the chocolate.
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Bake at 175°C / 345°F for 30–35 minutes.
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The center should be set but slightly springy.
5. Cooling
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Cool for at least 40 minutes, then refrigerate for 1 hour before slicing.
Notes
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The crispiness comes from not blending the base; texture matters.
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Finely ground oats create chewiness without dryness.
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This cake firms up as it cools; don’t judge it straight from the oven.
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For extra crunch, slightly toast the walnuts before adding.
Nutrition (approx.)
Per slice (1/8):
Energy: ~150 kcal
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