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
- nonstick cooking spray
- 3/4 cup granulated sugar gain 2 Tbsp.
- 10 tablespoons unsweetened nondairy milk
- 5 tablespoons canola oil
- 1/4 cup coffee
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon apple cider vinegar
- 1 cup all ambition flour
- 6 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt scant
- 6 ounces chocolate frosting vegan, from container, roughly more or less 2/3 cup
- 2 ounces chocolate bar bittersweet, roughly more or less 1/3 cup per 2 oz., finely chopped, for cake pop sticks
- 12 ounces chocolate bar bittersweet, vegan, finely chopped, for coating cake pops
The instruction how to make Vegan Chocolate Cake Pops
- Preheat the oven to 350u00b0F.
- 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.
- Bake the cake on middle rack of oven until a toothpick inserted in the center comes out clean, 40-45 minutes.
- 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.
- 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.
- Microwave the bittersweet chocolate in a small bowl until melted and smooth.
- 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.
- 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.
- 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
