Ingredients
- For the vegan & gluten-free chocolate cake:
- 2 tbsp Linwoods Milled Organic Flaxseed + 6 tbsp hot water
- 3/4 cup (130g) buckwheat flour
- 1/4 cup (30g) ground almonds
- 1/3 cup (45g) cocoa powder
- 1/3 cup (70g) coconut or brown sugar
- 1/2 tsp instant coffee granules mixed in 1 tbsp hot water.
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (125ml) coconut oil, melted
- 3/4 cup (180ml) milk of choice
- 1 tsp apple cider vinegar
- 3 tbsp maple syrup
- To make the cake pops:
- 3 tbsp whipped coconut cream - refrigerate a can of full fat coconut milk overnight, remove the solid part only and whip for a few minutes using a hand mixer.
- 1 tbsp maple syrup
- 100g dark chocolate, melted
- Cake pop sticks
- Glittery edible dust/spray
Instructions
- Make your flax 'eggs' by mixing 2 tbsp milled flaxseed with 6 tbsp hot water. Leave to set for 15 minutes.
- Preheat your oven to 180*C (160*C fan assisted)/ 350*F.
- In a large bowl, mix together the flour, ground almonds, cocoa, sugar, baking soda and salt.
- In another bowl, mix together the melted coconut oil, milk, maple syrup, vinegar and coffee.
- Pour the wet mixture over the dry ingredients along with the set flax eggs. Mix well to combine.
- Transfer mixture into an 8" square cake tin covered with parchment paper.
- Bake for 20-25 minutes. Leave to cool completely.
- Crumble the cake into a large bowl and add in the whipped coconut cream and maple syrup. Mix well then start shaping into balls.
- Place in the freezer for 30 minutes.
- Dip one of the sticks about half an inch in the melted chocolate, then push into a cake pop.
- Dip in the melted chocolate, place in a glass and spray with the glitter.
- Repeat with the rest of the cake pops. Leave to the side to allow the chocolate to set.
- Enjoy!