Yield: around 24 cake balls
(For our wedding I doubled this recipe and we made about 43 cake balls, and I used Stevia as the sweetener. Also in the pictures you may notice I used two colors of chocolate, that’s totally optional. 🙂 )
for the cake:
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1/3 cup coconut oil (or other light-tasting oil)*
- 1/2 tbsp pure vanilla extract
- 1 cup organic cane sugar
If you want to make these sugar free, equally sweet, use powdered Stevia to taste. Add the stevia after baking (on step 8!). 🙂
- 1.5 cups gluten-free all purpose flour (I recommend Bob’s Mill)
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 3/4 tsp fine grain (sea) salt
for the cake truffles:
- 1 can full-fat chilled coconut milk DO NOT USE LIGHT (I only used 1/3-1/2 a can of cream)
- 1 pkg. non-dairy chocolate chips (Dark, semi sweet or white. Whatever you prefer)
- 1 tsp coconut oil, to thin out chocolate
- toppings: shredded coconut, chopped nuts, sprinkles, etc
This is REALLY SIMPLE!
Make the cake.
1. Preheat oven to 350ºF.
2. While the oven is preheating, put Almond Milk and Apple Cider Vinegar in a separate bowl. Stir together and for a few minutes allow it to sit. The milk will curdle thanks to the apple cider and this will cause the almond milk to be more like “buttermilk”, and thicken up our batter.
3. Combine all of your ingredients with your ‘buttermilk’, mix thoroughly and avoid lumps.
4. Put the batter in a pan or muffin tins of choice, and put them in (the oven) to bake!
5. Bake until a toothpick (or fork) can be poked into the center and pulled out clean. Usually between 15 – 25 minutes. The smaller you make the cake(s) the quicker they will cook.
6. Place cooked cake(s) onto a cooling rack or a plate. Don’t burn yourself 😉
Make the cake into cake ball/truffle mixture.
7. After cake has completely cooled, grab a medium to large bowl and start to crumble the cake into your bowl.
8. Begin scooping out 1 tablespoon at a time, of your coconut cream/milk, and adding it to your crumbled cake. Keep adding it until the cake is moist but not to damp/wet looking. Stir thoroughly to avoid lumps.
Shape the mixture into balls, put in freezer.
9. Shape the cake mixture. Take a spoonful (or more, depends on your preference) of your cake/coconut cream mixture and use your hands to round it into little balls. Then place the balls on a piece of wax paper on a plate or cookie sheet.
10. Place container with the cake rounds/balls into freezer and leave for 30mins to 1 hour.
Cover with chocolate, put in freezer.
11. At this point you can start melting your chocolate. Turn the pan or pot onto LOW heat, add your oil and stir occasionally. When the chips are almost all melted turn off the heat.
12. Take your cooled/shaped cake balls and you can use a fork/spoon/skewer or anything really. I used a fork. Place one ball on the fork at a time, and dip the cake ball into your chocolate pot. I like to take a spoon, in my other hand, and drizzle chocolate over the top, so that I can completely cover it with chocolate.
(optional) 13. If you’d like to add a decoration or topping do so now.
14. Place all of the chocolate dipped cakes back onto your wax paper and put them in the freezer to harden.
After 15 – 30 minutes your cake truffles will be ready to enjoy! They can be a great gift if you put them in a little box and wrap them with a bow, or serve them at a party in place of a traditional cake. NOTE – You can add food coloring to white vegan (or regular) chocolate and make these match a theme party. Really easy, just takes a little time to make these. No mess or need for plates while you eat them and they are just so YUMMY. I really hope you all like this recipe 😀
Please let me know how this recipe turned out for you or if you’re going to try this, comments below! 🙂 Have a blessed day.