Often I am craving something sugary and just want a quick snack to settle my sweet tooth. This can sometimes be a challenge to find due to my lactose intolerance. I’m sure this is something also experienced by many vegans! So I occasionally make cake balls, small bite sized cake covered in chocolate! Below I have two recipes, one is a coconut chocolate cake ball (think bounty but better!), and the other is a vegan mocha cake ball. Both recipes can be vegan, they are a great treat and you wouldn’t know they are ‘free-from’.

Both recipes use a cake pop mould similar to this one. They are relatively cheap and well worth it! If you don’t have a cake pop mould then you can cook the mixture in a sheet pan and allow it to cool. Once it has cooled break it up into fine crumbs and combine with your favourite buttercream recipe to make a sticky mixture that can be formed into balls. Then follow the recipe and freeze before coating with chocolate.

Chocolate Coconut Cake Balls – makes approx 36

Photo 28-03-2018, 09 07 56

  • 30g cocoa
  • 80g white sugar
  • 35g brown sugar
  • 25g almonds
  • 60ml coconut oil melted
  • 60ml water
  • 2 eggs
  • Salt
  • 135g plain flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1tsp vanilla extract
  • 250g dark chocolate
  • 1.5 tbsp coconut oil
  • Desiccated coconut
  • Edible glitter

 

Cake –

  1. Preheat the oven to 180 degrees C/gas mark 4.
  2. Combine the dry ingredients in a mixing bowl (cocoa, white sugar, brown sugar, flour, almonds, baking powder, baking soda, salt).
  3. Add the melted coconut oil, vanilla and water to a jug. Whisk the eggs and add them to the dry ingredients. Pour in the wet ingredients and mix until combined.
  4. Prep the cake pop moulds by spraying with cooking oil and covering with flour, tip out the excess flour until you just have a thin coating (this is super important because otherwise the cake balls will stick to the pan).
  5. Spoon 1/2 tbsp of mix into the base of each cake pop mould. Put the top of the cake pop mould on. Bake in the oven for 12-15 minutes until a skewer is inserted and comes out clean.
  6. Cool the cake balls and then take them out of the mould and put them in the freezer. Freezing the cake balls for a short amount of time will make them firmer and make the melted chocolate stick to them better.

Chocolate coating –

  1. Melt the chocolate in a bowl over a pan of hot water (not touching the water) and add the coconut oil and mix until combined.
  2. Roll the cake balls in melted chocolate using a fork and set it onto baking parchment to cool.
  3. Whilst the chocolate is still slightly melted sprinkle some desiccated coconut on top along with some edible glitter!

Vegan Mocha Cake Balls – makes approx 36

Photo 03-04-2018, 09 12 04

  • 60ml Camp chickory/coffee liquid
  • 15ml water
  • 135g plain flour
  • 25g ground almonds
  • 30g Cocoa
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 flax eggs – 2 tbsp ground flax seeds and 5 tbsp warm water
  • Pinch of salt
  • 60ml sunflower oil
  • 80g white sugar
  • 35g brown sugar
  • 2tbsp instant coffee
  • Icing sugar
  • Edible glitter

Cake –

  1. Combine the ground flax seeds and warm water in a jug, and mix well. Set aside in the fridge and allow the mix to thicken to the consistency of egg whites (approx 15 mins).
  2. Preheat the oven to 180 degrees C/gas mark 4.
  3. Combine the dry ingredients in a mixing bowl (cocoa, white sugar, brown sugar, flour, almonds, baking powder, baking soda, salt).
  4. Mix the vegetable oil, vanilla, camp liquid and water to a jug. Whisk the eggs and add them to the dry ingredients. Pour in the wet ingredients and mix until combined.
  5. Prep the cake pop moulds by spraying with cooking oil and covering with flour, tip out the excess flour until you just have a thin coating (this is super important because otherwise the cake balls will stick to the pan).
  6. Spoon 1/2 tbsp of mix into the base of each cake pop mould. Bake in the oven for at least 15 minutes until a skewer is inserted and comes out clean.
  7. Cool the cake balls in the mould and them pop them out and put them in the freezer. Freezing the cake balls for this recipe is especially important as they are not as structurally sound as the coconut ones. (See additional info).

Chocolate coating –

  1. Ensure the instant coffee is a fine powder (I crushed my coffee granules with the back of a spoon).
  2. Melt the chocolate in a bowl over a pan of hot water (not touching the water) and add the vegetable oil and mix until combined.
  3. Roll the cake balls in melted chocolate using a fork and set it onto baking parchment.
  4. Whilst the chocolate is still slightly melted sprinkle the instant coffee on top be careful though as it can be quite overpowering!
  5. Shake a mixture of icing sugar and edible glitter on the top for super cute decoration.

Additional info:

  • You can also make the coconut cake balls with flax eggs for a tasty vegan treat. Ensure the mix is dropping consistency.
  • The vegan cake balls also provided a bit of a thicker mix so just ensure that the mix is dropping consistency!
  • The vegan cake balls were also lighter than the ones with egg I think this may be because flax eggs add less structure than regular eggs. But this is easily fixed. Either pop the cake balls into the freezer still in the mould or wait until they cool completely and be very careful when popping them out. Whichever way you go about it ensure the cake balls are frozen before dipping them to make sure they hold together whilst dipping in chocolate.

 

Please do tag me in photos if you give these recipes a go!

 


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