- 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
- Preheat oven to 350F and spray a regular muffin tin with oil.
- 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.
- With a beater, mix in the oil, vanilla extract, and sugar into the almond milk mixture.
- Mix in the dry ingredients (gluten-free flour, cocoa powder, baking soda, salt). Beat mixture until smooth, like cake batter.
- 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.
- 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.
- 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.
- Shape cake dough into 1-inch balls with your hands and freeze the balls for 30-60 minutes until firm.
- 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.
- 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.
- 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
Read more: http://ohsheglows.com/2013/02/08/vegan-and-gluten-free-chocolate-cake-balls/#ixzz3Au9J8xmU