FOOD

Stupid-Easy Recipe for Vegan Chocolate Cake Pops (#1 Top-Rated)

  

These triple chocolate cake pops are a fun treat, sure to please kids and adults alike! And, they just happen to be vegan.

Satisfy your sweet tooth with this easy-to-make recipe for Vegan Chocolate Cake Pops.

1. Info for Vegan Chocolate Cake Pops

  • Cook Time: 1 hr 25 min
  • Total Time: 1 hr 25 min
  • Servings: 24
  • Calories: 203.48 kcal

2. Ingredients for Vegan Chocolate Cake Pops

  • Nonstick cooking spray
  • 14 Tbsp. granulated sugar (12 Tbsp. per 3/4 cup)
  • 10 Tbsp. unsweetened nondairy milk
  • 5 Tbsp. canola oil
  • 1/4 cup coffee
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. apple cider vinegar
  • 1 cup all-purpose flour
  • 6 Tbsp. cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt (scant)
  • 6 oz. vegan chocolate frosting from container (about 2/3 cup)
  • 2 oz. bittersweet chocolate bar (about 1/3 cup per 2 oz., finely chopped, for cake pop sticks)
  • 12 oz. bittersweet chocolate bar (vegan, finely chopped, for coating cake pops)

3. Directions:

3.1 Preheat

Preheat the oven to 350°F.

3.2 Prep

Spray a 9-inch cake pan with nonstick cooking spray. Set aside.

Place the sugar, nondairy milk, canola oil, coffee, vanilla, and apple cider vinegar in a large mixing bowl. Whisk until smooth and combined.

Sift the flour, cocoa powder, baking powder, baking soda, and salt into the bowl. Whisk until ingredients come together in a smooth batter.

Pour batter into the prepared cake pan.

3.3 Oven

Bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, 40-45 minutes.

3.4 Check

Check to see that cake is done. Remove from oven or add time as needed. Allow the cake to cool until it reaches room temperature, at least 2 hours.

3.5 Prep

Line a large baking sheet with parchment paper.

Once the cake is completely cool, use clean hands to crumble it into a large mixing bowl, leaving no large pieces. Add the frosting and mix with a rubber spatula until frosting is thoroughly incorporated into the crumbs.

Roll the cake mixture into ping pong-sized balls (about 24 per batch), using a generous tablespoon for each, and arrange on the prepared baking sheet.

3.6 Microwave

Microwave the bittersweet chocolate in a small bowl until melted and smooth.

3.7 Prep

Dip one end of a cake pop stick into the melted chocolate and insert it into a cake pop ball. Repeat with remaining cake balls.

Transfer the baking sheet to the freezer and freeze cake balls until very firm, about 1 hour.

3.8 Prep

Use a double-boiler or microwave to melt the chopped bittersweet chocolate.

Remove 3-4 cake balls from the freezer, leaving the rest inside so they stay as cold as possible. Dip a cake ball in melted chocolate, tapping the stick gently against side of the bowl to encourage excess to drip off. Place the cake pop right side-up in a cake pop stand. Repeat, continuing to work in batches of 3-4 at a time, until all cake pops are coated.

3.9 Serve

Transfer the cake pop stand to the refrigerator to chill until chocolate is set, at least 30 minutes. Serve.

Source

Please rate this article

Comments