Valentines day is just a few weeks away and I’ve got the perfect sweet treat for you! Vegan chocolate raspberry cake pops.
In fact, the name cake pops doesn’t really do them justice. The rich and fudgy chocolate cake centre is dipped in creamy dark chocolate and then sprinkled with electric dehydrated raspberry!
The smooth bitter sweet chocolate and the tangy raspberries are a match made in dessert heaven! And these cake pops aren’t just a party for your taste buds, they look pretty damn cute, too!
I could go on and on about how good these are but I don’t think you need more convincing.
To avoid using plastic sticks, you can buy recyclable paper and wooden cake pop sticks online or use colourful paper straws like I did!
If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
- 320 g white all purpose flour
- 150 g cocoa powder
- 200 g white caster sugar
- 1 Tbsp baking powder
- Pinch of salt
- 475 ml coffee
- 180 ml vegetable oil
- 1 Tbsp white wine vinegar
- 1 tsp vanilla extract
- 200 ml coconut milk
- 600 g dark chocolate (200 g for ganache & 400 g for chocolate coating)
- 25 g dehydrated or freeze dried raspberry powder
- Brew a large mug of fresh coffee (475 ml) and set it aside to cool.
- Pre-heat the oven to 180˚C.
- For the chocolate cake add the flour, cocoa powder, sugar, baking powder and salt to a big mixing bowl and whisk until combined.
- Add the coffee, oil, vinegar and vanilla extract to the mixing bowl and stir until you have a smooth batter without any lumps.
- Transfer the batter to a greased, loose bottom cake tin and bake the cake for 40 to 45 minutes until a toothpick comes out clean.
- Let the cake cool fully before removing it from the tin. Use a fork or your hands to break the cake into fine crumbs.
- For the ganache bring the coconut milk to a boil. You can either do it in a sauce pan on the hob or simply in the microwave using a microwave save bowl. Pour the hot coconut milk over 200 g of the the chopped dark chocolate and let it sit for 3 minutes. Use a fork or spoon and stir the mixture until you have a smooth and glossy ganache.
- Pour the ganache over the cake crumbs and mix until combined well. Pop the mixture in the fridge for 10 minutes then use your fingers and palms of your hands to form smooth cake balls. Repeat until you’ve used up the cake crumb mixture.
- Push the cake pop sticks (or paper straws) in the middle of the cake balls and place them on a big plate and let them set in the fridge for 10 minutes.
- Meanwhile melt the remaining 400 g of chocolate over a water bath (also called Bain-marie). Dip the cake balls into the melted chocolate, let any excess chocolate drip back into the bowl.
- Sprinkle the cake pops with the raspberry powder.
- I filled cups with dry popping corn to stick my cake pops in to dry. Enjoy!