Vegan Chocolate Cake Pops

Vegan Chocolate Cake Pops

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These triple chocolate cake pops are a fun treat, sure to interest kids and adults alike! And, they just happen to be vegan. The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

The ingredient of Vegan Chocolate Cake Pops

  1. nonstick cooking spray
  2. 3/4 cup granulated sugar gain 2 Tbsp.
  3. 10 tablespoons unsweetened nondairy milk
  4. 5 tablespoons canola oil
  5. 1/4 cup coffee
  6. 1/2 teaspoon vanilla extract
  7. 1/4 teaspoon apple cider vinegar
  8. 1 cup all ambition flour
  9. 6 tablespoons cocoa powder
  10. 1/2 teaspoon baking powder
  11. 1/2 teaspoon baking soda
  12. 1/4 teaspoon salt scant
  13. 6 ounces chocolate frosting vegan, from container, roughly more or less 2/3 cup
  14. 2 ounces chocolate bar bittersweet, roughly more or less 1/3 cup per 2 oz., finely chopped, for cake pop sticks
  15. 12 ounces chocolate bar bittersweet, vegan, finely chopped, for coating cake pops

The instruction how to make Vegan Chocolate Cake Pops

  1. Preheat the oven to 350u00b0F.
  2. Spray a 9-inch cake pan with nonstick cooking spray. Set aside.
  3. Place the sugar, nondairy milk, canola oil, coffee, vanilla, and apple cider vinegar in a large mixing bowl. Whisk until smooth and combined.
  4. Sift the flour, cocoa powder, baking powder, baking soda, and salt into the bowl. Whisk until ingredients come together in a smooth batter.
  5. Pour batter into the prepared cake pan.
  6. Bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, 40-45 minutes.
  7. 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.
  8. Line a large baking sheet with parchment paper.
  9. 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.
  10. 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.
  11. Microwave the bittersweet chocolate in a small bowl until melted and smooth.
  12. 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.
  13. Transfer the baking sheet to the freezer and freeze cake balls until very firm, about 1 hour.
  14. Use a double-boiler or microwave to melt the chopped bittersweet chocolate.
  15. 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.
  16. Transfer the cake pop stand to the refrigerator to chill until chocolate is set, at least 30 minutes. Serve.

Nutritions of Vegan Chocolate Cake Pops

@type: NutritionInformation
@type: 200 calories
@type: 26 grams
@type: 5 milligrams
@type: 11 grams
@type: 1 grams
@type: 2 grams
@type: 5 grams
@type: 90 milligrams
@type: 19 grams

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