Chocolate covered cake balls. Fairly self-explanatory. Make cake, shape into balls, dip in chocolate and happily devour.
Now that I see how simple these are to make, I’ll definitely be making them with more and more twists. I made vanilla cake this time, keeping it simple. The original recipe from oh she glows was for chocolate cake. I omitted the cocoa and added another 1/4 cup of flour and a 1/2 teaspoon of almond extract. Probably could have added a whole teaspoon of almond but now I know for next time.
1 c almond milk (unflavored)
1 T apple cider vinegar
1/3 c grapeseed oil or other light tasting oil
1/2 T vanilla extract
1 c organic cane sugar or coconut sugar
1 3/4 c gluten free flour (I use Bobs Red Mill)
1 t baking soda
1/2 t salt
Cake to Cake Ball Ingredients:
1 can full fat organic coconut milk, chilled overnight in the fridge
8 oz non-dairy dark chocolate or semi-sweet, bakers quality
1 t coconut oil
Chopped nuts, coconut, sprinkles, etc…
Before starting this recipe, make sure you have an unshaken, chilled can of coconut milk. “Unshaken” because by chilling the can overnight, the creamiest part of the milk will solidify on the top. This is the part that you need!
Preheat oven to 350.
Grease two cupcake tins or line with cupcake liners.
Pour almond milk and vinegar into a large bowl. The milk will curdle, essentially creating a vegan buttermilk. Let sit for a few minutes after stirring.
Add sugar, grapeseed oil and vanilla to the milk and beat with an electric mixer to combine.
Add the remaining dry ingredients and beat until smooth.
Fill each cupcake mold halfway.
Bake at 350 for 20-23 minutes, or until cake springs back to the touch.
Let the cupcakes cool for 5 minutes and then move to a cooling rack.
Let completely cool, about 15-20 minutes.
Crumble the cake into a large bowl.
Add 1/3 cup of the coconut cream and mix well with your hands. You might want to add more. In total I added about 1/2 cup of cream. You don’t want the cake to be too sticky or dense, just moist enough to form balls.
Form into balls about the size of a golf ball. You should be able to make about 22-24, providing you didn’t eat too many of the cupcakes right out of the oven…
Place on a parchment covered baking sheet in the freezer. Wait 40-60 minutes for them to become solid and firm all the way through.
Melt your chocolate and coconut oil in a double boiler or over the lowest heat possible in a small sauce pan.
When two thirds of the chocolate is melted, remove from heat and continue to stir until smooth.
Dip your cold cake balls into the chocolate and toss with a fork until completely covered.
Let excess chocolate drip off and place on a parchment covered baking sheet. Press your toppings into the chocolate before it sets.
Place in the freezer or fridge to let the chocolate set properly.
My constant food styling is rubbing off…