Chocolate Cake Balls

  • 24Servings


  • For the Cake
  • 1 cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 1/3 cup grapeseed oil (or other flavorless oil)
  • 1/2 tbsp vanilla extract
  • 1 cup granulated sugar
  • 1.5 cups gluten-free all purpose flour (or flour of choice if gluten is not a concern)
  • 1/3 cup cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • For the balls:
  • 1 can chilled coconut milk (full-fat, not light)
  • 1/3 package (200 grams) non-dairy semi-sweet chocolate chips
  • 1 tsp coconut oil, to thin out chocolate
  • shredded coconut, chopped nuts, sprinkles, candies as toppings


  1. Preheat oven to 350F and spray a regular muffin tin with oil.
  2. In a large bowl, combine the almond milk with the apple cider vinegar. Let it sit for a few minutes to curdle. The end result is essentially a vegan buttermilk.
  3. With a beater, mix in the oil, vanilla extract, and sugar into the almond milk mixture.
  4. Mix in the dry ingredients (gluten-free flour, cocoa powder, baking soda, salt). Beat mixture until smooth, like cake batter.
  5. Evenly distribute the batter among the cupcake tin. You may want to use regular cupcake holders to prevent sticking. Bake cakes at 350F for about 20-23 minutes, or until toothpick inserted comes out clean.
  6. Let cupcakes cool for 5 minutes before removing, and then transfer cakes to a cooling rack for another 10 minutes. Take the cakes and crumble them into a large bowl.
  7. Scoop out coconut cream from the can. Add a little bit of the cream at a time to the crumbled cake bowl and knead in with your hands. Use sufficient cream for the mixture to stick together, should be about 1/2 cup.
  8. Shape cake dough into 1-inch balls with your hands and freeze the balls for 30-60 minutes until firm.
  9. Melt chocolate chips and coconut oil in a pot over low heat. When most of the chips are melted, remove chocolate from heat, and continue to stir until chips are melted.
  10. Dip the cake balls into the chocolate mixture with a fork and swirl around until fully coated. Transfer to a cooling rack so the chocolate "frosting" can drip off.
  11. Sprinkle chocolate balls with toppings of your choice. Transfer cake balls to fridge or freezer until the chocolate is set. Store in the fridge until ready to serve.

Photo Credit: Tori Siegel / Flickr

Source: Oh She Glows

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