These fun and festive VEGAN cake pops are such a joy to make! Egg-less sponge cake crumbled and shaped into balls and coated with dairy-free white chocolate and decorated with freeze-dried raspberries. Also, they are GLUTEN-FREE and REFINED SUGAR-FREE!
Chocolate Cake Pops
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
Baking
Servings
10 Cake Pops
Prep Time
60 minutes
Cook Time
30 minutes
These fun and festive VEGAN cake pops are such a joy to make! Egg-less sponge cake crumbled and shaped into balls and coated with dairy-free white chocolate and decorated with freeze-dried raspberries. Also, they are GLUTEN-FREE and REFINED SUGAR-FREE!
Author:
Ingredients
-
40 g - brown rice flour
-
14 g - corn flour
-
100 g - hazelnut flour (I’ve just blended the whole hazelnuts)
-
9 g - baking powder
-
86 g - water
-
23 g - oil (I used avocado oil)
-
35 g - maple syrup
-
1/4 tsp - apple cider vinegar
-
1 tsp - vanilla extract (optional)
-
25 g - dairy-free milk
-
120 g - hazelnut-chocolate spread
-
Pinch of salt
-
300 g - vegan white chocolate
-
10 g - coconut oil (for a smoother texture)
-
freeze-dried raspberries
Sponge cake:
Cake pops:
White chocolate glaze:
Directions
Sponge cake:
Preheat the oven to 340°F (170 °C).
In a first bowl, whisk together all the dry ingredients. Set aside.
In a second bowl, whisk together all the liquid ingredients. Then
pour it into the first bowl and stir until just combined.
Pour the batter into the baking tray lined with baking paper
(don’t need any cake pans, because the mixture isn’t liquid).
Bake in oven for around 25 minutes.
Once done, turn the sponge cake onto wire racks and leave to cool completely.
Cake pops:
Crumble the sponge cake with your hands or using food processor. Make sure there are no large lumps.
Add the hazelnut-chocolate spread, milk, pinch of salt and mix everything to form a dough.
From about 10 balls from the mixture, each weighing about ~ 50 g. Place on a board and put in the freezer for about 20 min.
White chocolate glaze:
Chop the chocolate and melt it together with the coconut oil in a heat-proof bowl over a water bath slowly. Stir until smooth.
Take the balls out of the freezer. Dip one end of the cake pop stick into a chocolate first and then insert it into the cake ball. Repeat with the remaining.
Allow the chocolate to set on the sticks. Then dip the balls one at a time into the chocolate glaze. Allow to drip off a little, decorate with freeze-dried raspberries and then carefully place upright into a styrofoam block.
Enjoy!
