Yield: around 24 cake balls
for the cake:
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1/3 cup grapeseed oil (or other light-tasting oil of choice)*
- 1/2 tbsp pure vanilla extract
- 1 cup coconut sugar
- 1.5 cups gluten-free all purpose flour (I used Cuisine Soleil) or flour of choice
- 1/3 cup cocoa powder, sifted
- 1 tsp baking soda
- 3/4 tsp fine grain sea salt
for the cake balls:
- 1 can full-fat chilled coconut milk (do not use light coconut milk) (I only used 1/2-3/4 cup cream)
- 200-225 grams non-dairy semi-sweet chocolate chips or dark chocolate
- 1 tsp coconut oil, to thin out chocolate
- toppings: shredded coconut, chopped nuts, sprinkles, etc
1. Chill can of coconut milk overnight in the fridge. Preheat oven to 350F and spray a muffin tin with oil. You can also bake a whole cake instead of cupcakes, but the cooking time will likely be longer.
2. In a large bowl, stir the milk with the apple cider vinegar. Let it sit for a few minutes to curdle – this makes vegan buttermilk.
3. With an electric beater, beat in the oil, vanilla, and sugar into the almond milk mixture.
4. Add the dry ingredients (gluten-free flour, cocoa powder, baking soda, salt). Beat mixture until smooth.
5. Evenly distribute the batter among the cupcake tin. I like to use an ice cream scoop with a spring release button. Bake cake at 350F for about 20-23 minutes, or until the cake springs back when touched.
6. Cool cupcakes for 5 minutes in the tin and then carefully transfer to a cooling rack for another 10 minutes. Crumble cake into a large bowl.
7. Scoop out coconut cream from the can . Add a little bit of cream at a time to the crumbled cake and mix it in with your hands. You will only need to use enough to make it come together (I used about 1/2 – 3/4 cup coconut cream) and you don’t want to oversaturate the cake with cream.
8. Shape dough into 1-inch balls and freeze the balls for 30-60 minutes until firm.
9. Melt chocolate and coconut oil in a small pot over lowest heat. When 2/3 of the chips are melted, remove from heat, and stir until chips are melted. Dip the balls into the chocolate with a fork and swirl around until fully coated. Tap off excess and transfer to a cooling rack so the chocolate can drip off (put paper towel underneath). Sprinkle with chopped nuts, coconut, or sprinkles. Transfer to fridge or freezer until the chocolate is set. Store in the fridge until ready to enjoy.